Lemon Garlic Shrimp

5 from 7 votes

Lemon Garlic Shrimp is a quick, 30-minute meal loaded with fresh lemon, garlic, and buttery goodness—simple, flavorful, and bound to be a family favorite!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Healthy

Keyword: lemon garlic shrimp

Servings: servings

Author: Chelsea Lords

Cost: $13.43

Equipment

Large pan 12-inch or larger

Ingredients

Shrimp

1 pound large shrimp or extra-large, see note 1
1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/8 teaspoon ground cayenne pepper optional
1/4 to 1/2 teaspoon salt

Lemon Butter Sauce

2 tablespoons olive oil divided
5 tablespoons unsalted butter divided
1/4 cup chicken stock or broth
2 tablespoons lemon juice
2 teaspoons minced garlic
2 tablespoons finely chopped fresh parsley

US - Metric

Instructions

Thoroughly pat shrimp dry with paper towels. Add to a bowl with lemon pepper seasoning, garlic powder, paprika, and ground cayenne pepper if using. Gently toss to coat and set aside. Assemble the remaining ingredients for the lemon butter sauce—cooking goes quickly!
Place a large (12-inch or bigger) pan over high heat. Add 1 tablespoon oil and 1 tablespoon butter. While butter melts, add salt to the shrimp. Gently toss. As soon as butter is melted, add shrimp in an even layer so shrimp is not overlapping (it will steam if the pan is too crowded). Cook for 1 minute, then use tongs to flip each shrimp over and cook on the other side for 1 more minute. Transfer cooked shrimp to a clean plate.
Add the remaining 1 tablespoon oil and 1 more tablespoon butter to the pan. As soon as the butter melts, add in the remaining shrimp, cooking for 1 minute per side. Use tongs (never a spoon) to place shrimp in the pan and to flip. Transfer all cooked shrimp to a plate.
Lemon Butter Sauce: Back to the empty pan, add in chicken stock/broth and stir, scraping the bottom of the pan to release any browned bits. It should bubble up and reduce. Cook, stirring constantly, for about 30 seconds to 1 minute or until mostly reduced. Reduce heat to medium-high and add all the shrimp (and accumulated juices) back to the pan. Add the last 3 tablespoons butter (cut into 1-tablespoon pieces), garlic, and lemon juice. Stir. As soon as butter is melted, remove pan from heat (shrimp should be perfectly cooked through at this point). Sprinkle on parsley and serve with additional lemon wedges if desired. Enjoy promptly!

Video

Notes

Note 1: Buy shrimp sized at 26/30 (26–30 shrimp per pound). Choose shelled, peeled, and deveined shrimp for convenience. If using frozen, thaw according to package directions (overnight in the fridge or in a colander in the sink with cold water running over) and thoroughly dry before using.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave to avoid overcooking.

Nutrition