This garlic butter shrimp with lemon sauce is one of those quick dishes that feels like a celebration even on an ordinary weeknight. I first learned this combination while helping a friend prepare a last minute dinner for out of town guests. We had a small pantry, a skillet, and an abundance of fresh shrimp. The bright lemon and warm butter came together in seconds and everyone ate standing at the counter. Since then this dish has become my go to when I want something fast that still feels special.

The appeal is simple. The shrimp cook in under five minutes and the sauce comes together in the same pan using just a handful of ingredients. The result is a glossy lemon butter sauce that clings to plump shrimp. Texturally you get the slight caramelized edges from a quick sear and a silky sauce that is lifted by lemon juice and finished with fresh parsley. It pairs beautifully with crusty bread or a bowl of steamed rice and always sparks compliments when I bring it to the table.

Ingredients

• Shrimp: Use 1 pound of large shrimp peeled and deveined. Look for shrimp labeled large or 16 20 count per pound for meaty texture. If frozen choose a reputable brand and thaw under cold running water for even cooking.
• Butter: Three tablespoons unsalted butter gives a glossy sauce and room to season. Unsalted is best so you control the salt level. Land O Lakes or Kerrygold work well.
• Garlic: Four cloves minced. Fresh garlic gives the best fragrant lift. If you must use jarred, use the equivalent of one teaspoon and adjust to taste.
• Lemon: Juice of one lemon plus zest of one half. The juice provides acid to finish the sauce and the zest offers aromatic citrus oil for brightness.
• Chicken broth or white wine: One third cup. Use low sodium chicken broth to control salt or a dry white wine such as pinot grigio for a slightly more complex flavor.
• Olive oil: One tablespoon to help sear the shrimp without burning the butter.
• Salt and pepper: To taste. I start with one quarter teaspoon salt and a few grinds of black pepper and adjust at the end.
• Fresh parsley: Chopped for garnish. Flat leaf parsley gives a fresh herbal note that contrasts the butter.
• Lemon wedges: For serving. Extra lemon wedges let guests add a squeeze at the table which brightens the entire dish.

Instructions

Season the shrimp:Pat the shrimp completely dry with paper towels to ensure a good sear. Season lightly with salt and freshly ground black pepper. Dry shrimp will brown quickly and develop slight caramelization which adds flavor to the sauce that follows.Sear the shrimp:Heat one tablespoon of olive oil and one tablespoon of butter in a large skillet over medium heat. When the fat is hot but not smoking add the shrimp in a single layer. Cook about one to two minutes per side. You are looking for opaque flesh and a faint golden edge. Avoid overcooking which makes shrimp rubbery. Remove shrimp to a plate and tent loosely with foil.Build the sauce:Lower the heat slightly and add the remaining two tablespoons of butter to the skillet. Add the minced garlic and cook about thirty seconds until fragrant but not brown. Immediately pour in the lemon juice, lemon zest, and one third cup of chicken broth or white wine. Use a wooden spoon to scrape up any brown bits left from searing which adds depth. Allow the liquid to simmer two to three minutes until it reduces slightly and the flavors concentrate.Finish and coat:Return the shrimp to the pan and toss to coat in the glossy sauce. Warm the shrimp for thirty to sixty seconds just to marry the flavors. Taste and adjust seasoning with salt and pepper. Sprinkle chopped fresh parsley over the top and serve immediately with lemon wedges for additional brightness.

Storage Tips

Store cooled shrimp in an airtight container in the refrigerator for up to two days. To maintain texture keep the sauce separate if possible and reheat shrimp gently over low heat with a splash of broth to loosen the sauce. For freezing, combine shrimp and sauce in a freezer safe container and freeze up to three months. Thaw overnight in the refrigerator and reheat slowly in a skillet with a teaspoon of butter to avoid an overly rubbery texture.

Ingredient Substitutions

If you prefer to avoid dairy use one tablespoon olive oil and two tablespoons dairy free spread in place of butter which yields a similar mouthfeel. Swap chicken broth for low sodium vegetable broth if you want a vegetarian friendly stock for the sauce base though note the recipe then loses protein content. If fresh lemon is not available use two teaspoons bottled lemon juice but add a little lemon zest substitute such as a very small amount of lemon extract for aromatic lift.

Serving Suggestions

Serve over buttered linguine for a classic pairing or spoon atop steamed rice for a simple weeknight option. For a low carb plate serve with roasted vegetables and a wedge of lemon. Garnish with chopped parsley and a few extra lemon slices. A side of crusty bread invites guests to mop up the buttery sauce and a crisp green salad balances the richness.

Cultural Background

This preparation draws from simple coastal cooking where fresh seafood is paired with bright citrus and butter. Variations of garlic butter seafood appear across Mediterranean and coastal European cuisines. The technique of a quick pan sear followed by a butter and citrus finishing sauce is a timeless approach to highlight delicate seafood while keeping preparation minimal and flavor forward.

Seasonal Adaptations

In spring and summer add a handful of halved cherry tomatoes and a splash more lemon for a lighter feel. In autumn consider folding in thinly sliced mushrooms and a splash of sherry in place of wine for an earthier profile. During winter garnish with a sprinkle of chili flakes and serve over creamy polenta to create a heartier meal while keeping the same basic technique.

Meal Prep Tips

Peel and devein shrimp ahead of time and store in the refrigerator for up to a day to speed weekday cooking. Make the sauce base up to one day ahead and keep chilled. When ready, warm the sauce gently and add seared shrimp for a fast finish. Use shallow, stackable containers for portioning to be reheated quickly for lunches or dinners during the week.

There is joy in how quickly this comes together and how often it brings people into the kitchen to share a plate. Try it once and you will see why it keeps coming back to our table.