Why Make This Recipe
Lemon Garlic Butter Shrimp is a fantastic dish for seafood lovers. The combination of juicy, tender shrimp with rich garlic butter and a zing of lemon creates a delightful seafood experience. It’s quick to prepare, making it a perfect option for busy weeknights or special occasions.
How to Make Lemon Garlic Butter Shrimp
Ingredients:
- 1 1/2 pounds large shrimp, shell on or off, and deveined
- 1 tablespoon all-purpose flour
- 1 rounded tablespoon sweet or smoked paprika
- 1/2-1 teaspoon cayenne pepper, to your taste
- Kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 6 tablespoons cold salted butter, cubed
- 8-12 large cloves garlic, finely chopped
- Juice from 1-2 lemons
- Chili sauce, for serving (recipe in notes)
- 1/4 cup plain Greek yogurt or avocado oil mayo
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cayenne and/or Cajun seasoning
- 1 tablespoon lemon juice
Directions:
- Pat the shrimp dry. In a bowl, toss the shrimp with the flour, paprika, cayenne, 1 teaspoon pepper, and 1 teaspoon salt.
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove from the skillet to a plate and set aside.
- If needed, let the skillet cool slightly. Melt 2 tablespoons butter and the garlic together over medium heat. Cook until the garlic begins to turn golden, about 2-3 minutes. Melt in 4 more tablespoons butter. Add the shrimp back to the skillet and toss. Cook for another 2-3 minutes, until the shrimp is warmed and the garlic is dark golden and crisp. Squeeze over the lemon juice and remove from the heat.
- To make the lemon pepper sauce, whisk together all ingredients in a bowl. Season with salt and pepper.
- Serve the shrimp with the garlic butter spooned over top. Add rice, lemon wedges, lemon pepper sauce, and chili sauce on the side.
How to Serve Lemon Garlic Butter Shrimp
Serve the shrimp hot, topped with the rich garlic butter. Pair it with a side of rice to soak up the delicious sauce. Adding fresh lemon wedges enhances the flavor, while the lemon pepper sauce and chili sauce provide extra zest and heat.
How to Store Lemon Garlic Butter Shrimp
If you have leftovers, let the shrimp cool completely before storing. Place them in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently to avoid overcooking the shrimp.
Tips to Make Lemon Garlic Butter Shrimp
- Use fresh, high-quality shrimp for the best taste.
- Be mindful not to overcook the shrimp, as they can become tough.
- Adjust the level of spiciness with cayenne pepper according to your taste.
Variation
You can add vegetables like asparagus, bell peppers, or zucchini to the skillet for a complete meal. Just make sure they cook evenly with the shrimp.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just thaw them properly before cooking.What can I substitute for butter?
You can use olive oil or a plant-based butter alternative for a lighter version.Can I make this dish without garlic?
While garlic adds a lot of flavor, you can omit it if you’re not a fan and still enjoy a tasty dish.
Lemon Garlic Butter Shrimp
Ingredients
Main Ingredients
- 1.5 pounds large shrimp, shell on or off, and deveined Use fresh, high-quality shrimp for the best taste.
- 1 tablespoon all-purpose flour
- 1 rounded tablespoon sweet or smoked paprika
- 0.5-1 teaspoon cayenne pepper Adjust according to your spice preference.
- to taste Kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 6 tablespoons cold salted butter, cubed
- 8-12 large cloves garlic, finely chopped
- Juice from 1-2 lemons lemon juice Adds freshness to the dish.
Lemon Pepper Sauce
- 0.25 cup plain Greek yogurt or avocado oil mayo
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon cayenne and/or Cajun seasoning
- 1 tablespoon lemon juice
Instructions
Preparation
- Pat the shrimp dry. In a bowl, toss the shrimp with the flour, paprika, cayenne, 1 teaspoon pepper, and 1 teaspoon salt.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove from the skillet to a plate and set aside.
- If needed, let the skillet cool slightly. Melt 2 tablespoons butter and the garlic together over medium heat. Cook until the garlic begins to turn golden, about 2-3 minutes.
- Melt in 4 more tablespoons butter. Add the shrimp back to the skillet and toss. Cook for another 2-3 minutes, until the shrimp is warmed and the garlic is dark golden and crisp.
- Squeeze over the lemon juice and remove from the heat.
Sauce Preparation
- To make the lemon pepper sauce, whisk together all sauce ingredients in a bowl. Season with salt and pepper.
Serving
- Serve the shrimp hot, topped with the rich garlic butter. Pair it with a side of rice to soak up the delicious sauce. Add fresh lemon wedges and chili sauce on the side.
