Lemon Garlic Shrimp
Updated Aug 19, 2025
Lemon garlic butter shrimp recipe is a one-pan seafood entrée that's ready in 10 minutes. Shrimp, butter, fresh garlic, lemon zest, and lemon juice.
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Try my lemon garlic butter shrimp recipe!
Lemon garlic shrimp is one of those dishes that always reminds me of having people over, even if it’s just a casual night. I’ll put out a big skillet of it with some crusty bread, and everyone ends up gathered around the stove, sneaking bites before it even hits the table. There’s something about the buttery garlic smell that pulls people in.
What I like most about this recipe is how unfussy it is. No long prep, no fancy ingredients, just shrimp, butter, garlic, lemon, and a little heat from red pepper.
Happy Cooking!
– Yumna
Lemon Garlic Shrimp Ingredients
- Shrimp: I use thawed large, peeled, and deveined shrimp from frozen for this recipe. If you use a smaller size, you may need to adjust the cooking time. Pat the shrimp dry with a paper towel to remove extra moisture for the best sear.
- Garlic: Fresh garlic has the best flavor. Here’s a tutorial on how to cut garlic.
- Lemon: I use both lemon zest and lemon juice in this recipe. At the grocery store, choose a lemon with no spots or damage on its skin.
- Butter and oil: I use a combination of extra virgin olive oil and butter. The oil helps get a nice sear, while the butter is purely for flavor.
- Seasonings: Salt, pepper, paprika, and crushed red pepper flakes. For extra lemony flavor, you could also add lemon pepper seasoning.
- Parsley: It adds a nice balance and supports the rich flavors.
How to Make Lemon Garlic Shrimp
Lemon Garlic Shrimp Recipe
Video
Ingredients
- 1 pound large or jumbo shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic minced
- ¼ teaspoon crushed red pepper
- 1 lemon zested and juiced
- 2 tablespoons Chopped parsley
Instructions
- Pat the shrimp dry with a paper towel. Season all over with salt, pepper, and paprika.
- Heat the butter and oil in a large skillet over medium-high heat. Add the garlic and crushed red pepper. Cook, stirring constantly, until fragrant, about 30 seconds.
- Add the shrimp, keeping them in a single layer if possible. Cook, stirring occasionally, until the shrimp is tender and opaque throughout, 3–5 minutes. Remove the skillet from the heat. Add the lemon zest and lemon juice, and sprinkle with the parsley. Serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a hot skillet. To get the best sear on the shrimp, you want the pan to be hot so the oil and butter will sizzle. A hot pan also helps the shrimp cook quickly and evenly.
- Don’t overcook the shrimp. They cook quickly, usually within 2–3 minutes per side, depending on their size. Overcooking can happen quickly, even without direct heat. Once the shrimp turns from gray to pink, remove it from the heat and add the remaining ingredients.
- Serve immediately. Shrimp tastes best and has the most appealing texture while it’s still hot and juicy.
Serving Ideas
- Pasta: Lemon Pasta, Pasta Primavera, Pasta with Peas
- Rice: Cauliflower Fried Rice, Brown Rice, Cilantro Lime Rice
- Veggies: Cheesy Oven Roasted Asparagus, Roasted Green Beans, Sautéed Kale
FAQs
Store leftovers in an airtight container in the fridge for up to 3 days. Warm a pan over medium and quickly heat the shrimp back up. Because it’s cooked, you’ll want to briefly (but thoroughly) heat it through so it doesn’t become rubbery.
Yes! Cool the shrimp completely, wrap in plastic wrap or foil to prevent freezer burn, and place in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight, then reheat in a skillet or enjoy cold.
Comments
Great recipe & easy to prepare , the only change I made was to squeeze the lemon juice in the oil/ butter and cook it , therefore the lemon flavor is cooked in the shrimp.
Love that, thanks for sharing!
Can you post the nutritional facts?
Hi Ciera! The nutrition information can be found at the bottom of the recipe card (see here).
So good and so easy and quick! Definitely need a good baguette to dip in the flavorful oil. I used all olive oil instead of butter.
Yay, so happy you liked it!! Thanks, Aviva!
It’s the easiest yet tastiest lemon garlic shrimp recipe I’ve ever made. Packed full of flavor but not overly seasoned. Sometimes the simplest recipes are the most delicious.
Will definitely be my go-to shrimp recipe. I don’t think i would even make any edits. It’s perfect as is.
Yay, thanks so much!