These lemon butter shrimps are a quick, flavorful dish that brings out the best in simple ingredients. Shrimp cooked in a buttery, lemon sauce makes a perfect weeknight meal or dinner that feels special. Serve over pasta, rice, or with crusty bread to make the most of the delicious sauce!
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When it comes to quick and flavorful meals, this lemon butter shrimp is hard to beat. As the shrimp are covered in a buttery, orange sauce, it strikes the perfect balance of simplicity and elegance. This recipe has you covered whether you’re making a weeknight dinner or need a meal that feels special.
In addition, these shrimps go well with many sides. Serve it over rice, toss it with pasta, or enjoy it alongside a fresh salad. For a special meal, try pairing it with us Garlic Parmesan Rice, Parmesan Butter Noodlesor Garlic Rosemary Potatoes. If you’re in the mood for a lighter side, ours Garlic Butter Mushrooms it will work again.
Best of all, this recipe comes together in just 20 minutes, making it perfect for busy nights when you want something delicious without the fuss.
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Overview of Ingredients
Be sure to check out the full recipe and ingredient list below
- Shrimp. The star of the dish! Choose large peeled shrimp and devein for ease. Fresh or frozen both work – just thaw frozen shrimp before cooking.
- Butter. The butter adds richness and creates a silky sauce that coats the shrimp. Use unsalted butter to control the saltiness of the dish.
- Garlic. The minced garlic infuses the sauce with a bold flavor. Fresh garlic works best, but minced garlic can be a time-saving substitute.
- Baby spinach. Baby spinach adds color and nutrition. Feel free to skip, if you like.
- Lemonade. Both the juice and the optional zest bring a tangy flavor that balances the richness of the butter.
- Olive Oil. Olive oil is used with butter to keep it from burning.
- Salt and Black Pepper. Light spices that enhance the natural sweetness of the shrimp and bring out the flavor in the sauce.
- Fresh parsley (if desired). A sprinkling of parsley adds a nice touch and makes the dish look good.
How to do it
Making this dish is as easy as it gets! Saute garlic in butter, sear shrimp, sear spinach, and finish with lemon butter sauce. Serve it over rice, pasta, or with crusty bread to enjoy every drop of that incredible sauce. Scroll down to the recipe card for step-by-step instructions and tips for success!
Tips for success
- Pat the Shrimp Dry. Before grilling, make sure the shrimp are dried well with a paper towel. This helps them sear well and prevents too much liquid from watering down the sauce.
- Do not overfill the Pan. Cook the shrimp in one place to ensure cooking. If you are making a large batch, cook it in two batches for best results.
- Watch Garlic closely. Garlic can burn quickly. Saute until fragrant, about 1-2 minutes, before adding the shrimp.
- Adjust Lemon to Taste. Lemon juice adds brightness, but some prefer a subtle flavor. Start with the juice of half a lemon and adjust as needed. Adding lemon zest is optional but enhances the citrus flavor.
- Serve Fast. Shrimp are best enjoyed after cooking. They can become rubbery if left to sit for too long, so plan to serve the dish fresh out of the skillet.
- Customize the Flavor. For a spicy version, add a pinch of pepper flakes when cooking the garlic. Want to be touched by pleasure? Pour a little honey into the sauce.
- Mix Well. This shrimp shines when paired with starchy sides like rice or pasta that can soak up the sauce. For a lighter option, serve it over steamed zucchini noodles or alongside a green salad.
Storage
A refrigerator: Allow the shrimp to cool completely before transferring to an airtight container. Keep in the refrigerator until 3 days.
Reheating. To reheat, gently heat the shrimp in a skillet over low heat with a splash of water or broth to prevent the sauce from breaking. Avoid microwaving, as it can overcook the shrimp and make them rubbery.
A refrigerator. While fresh is best, you can freeze cooked shrimp for later. Place the cooled shrimp and sauce in a refrigerator-safe container or bag, removing as much air as possible. Freeze until set 2 months.
Thawing. Thaw frozen shrimp overnight in the refrigerator. Reheat gently as described above.
More
Shrimp recipes and pairing ideas
- 1 lb large shrimp peeled and removed
- 1 tbsp olive oil
- 3 tbsp butter divided
- 4 cloves of garlic it is digested
- 1-2 cups baby spinach probably carved
- Juice of 1 lemon about 2 tbsp
- Zest of 1 lemon optional, for extra flavor
- Salt and black pepper to taste
- Fresh parsley optional, garnish
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Cover the shrimp with a paper towel to help heat, then season with salt and black pepper (Note 1).
1 lb. large shrimp
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Heat the olive oil and 1 tbsp of butter in a large pan over medium heat. Add the minced garlic and saute for 1-2 minutes until fragrant but not mushy.
1 tbsp olive oil, 3 tbsp butter, 4 cloves of garlic
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Add the shrimp to the skillet in one place. Cook for 2-3 minutes on each side until translucent and opaque (Note 2).Remove the shrimp from the skillet and set aside.
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Add the baby spinach to the skillet and stir-fry for 1-2 minutes until wilted.
1-2 cups baby spinach
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Return the shrimp to the skillet and squeeze the lemon juice over the top. Add the remaining two tablespoons of butter. Stir until the butter melts and forms a sauce. For a stronger lemon flavor, you can also add lemon zest at this point (Note 3).
Juice of 1 lemon, Zest of 1 lemon
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Remove from heat, garnish with fresh parsley if desired, and serve over cooked rice or pasta. Drizzle any extra sauce over the shrimp and sides for extra flavor (Note 4).
Salt and black pepper, Fresh parsley
- Patting the shrimp dry removes excess moisture, helping them burn instead of steam.
- Shrimp cook very quickly and can become rubbery if overcooked. Look for them to turn pink and opaque, which is a sign that they are ready.
- Lemon zest adds flavor. Add a little more if you prefer a milder flavor or leave it out unless you want a lot of lemon flavor.
- This shrimp dish pairs wonderfully with pasta, rice, or even crusty bread to soak up the delicious sauce.
Calories: 193kcal | Carbohydrates: 2g | Protein: 16g | Oil: 13g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 0.4g | Cholesterol: 165mg | Sodium: 716mg | Potassium: 185mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 1170IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
Offer: 4
Calories: 193kcal
