Description
This quick and easy Lemon Butter Shrimp Skillet features succulent shrimp sautéed in a rich, garlicky lemon butter sauce. Ready in just 15 minutes, this restaurant-quality dish is perfect for busy weeknights or elegant entertaining. Naturally low-carb and packed with flavor, it’s a versatile recipe that pairs beautifully with pasta, rice, or vegetables.
Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined (16/20 or 21/25 count)
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 5 large cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 3 tablespoons fresh lemon juice (from about 1-2 lemons)
- 1 tablespoon lemon zest (from about 1 large lemon)
- ¼ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh parsley, chopped
- Lemon slices for garnish (optional)
Instructions
- Prepare the shrimp: Pat shrimp completely dry with paper towels. This is crucial for getting a nice sear. Season both sides with salt and pepper. Set aside.
- Heat the skillet: Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once the butter melts and begins to foam, you’re ready to cook.
- Sear the shrimp: Add shrimp to the hot skillet in a single layer, making sure not to overcrowd (cook in batches if necessary). Cook for 2 minutes on the first side without moving them—this creates a beautiful golden sear. Flip and cook for 1-2 minutes on the second side until the shrimp are pink and just cooked through (they’ll curl into a “C” shape). Remove shrimp from the skillet and set aside on a plate.
- Create the sauce base: In the same skillet, reduce heat to medium. Add the minced garlic and red pepper flakes. Sauté for about 30-45 seconds until fragrant, being careful not to burn the garlic.
- Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits add incredible flavor! Let the wine simmer for 2-3 minutes until reduced by about half.
- Build the lemon butter sauce: Add the lemon juice and lemon zest to the skillet. Stir to combine. Remove the pan from heat and add the remaining 2 tablespoons of butter, swirling the pan until the butter melts and creates a silky sauce.
- Finish the dish: Return the cooked shrimp to the skillet along with any accumulated juices. Toss gently to coat the shrimp in the sauce. Sprinkle with fresh chopped parsley and toss once more.
- Serve immediately: Transfer to a serving platter or individual plates. Garnish with lemon slices if desired. Serve hot with your choice of sides.
Notes
- Don’t overcook the shrimp: Shrimp cook very quickly and become rubbery when overcooked. They’re done when they turn pink and opaque and form a “C” shape. If they curl into a tight “O,” they’ve gone too far.
- Use dry shrimp: Moisture is the enemy of a good sear. Make sure shrimp are thoroughly patted dry before cooking.
- Wine substitute: If avoiding alcohol, use low-sodium chicken broth plus an extra tablespoon of lemon juice for acidity.
- Make it spicier: Double the red pepper flakes or add a pinch of cayenne pepper for extra heat.
- Scaling the recipe: This recipe easily doubles for a crowd. Just use two skillets or cook in batches.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Skillet
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: About 6 ounces (approximately 6-7 large shrimp with sauce)
- Calories: 285
- Sugar: 0.5g
- Sodium: 485mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 265mg