Lemon Garlic Butter Shrimp Skillet Quick and Savory Meal

by
- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 lemon, juiced and zested - 1/4 cup chicken or vegetable broth - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Lemon slices (for garnish) When I say "1 lb large shrimp," I mean shrimp that are about 16-20 count per pound. These shrimp cook quickly and stay tender. For butter, "4 tablespoons" is equal to a half stick. This amount gives the dish a rich flavor. The "1 teaspoon red pepper flakes" can be more or less, depending on how spicy you want it. Use fresh lemon for the best taste; the zest adds a bright kick. Always choose fresh shrimp for the best taste. Look for shrimp that smell clean and ocean-like. If using frozen shrimp, make sure they are thawed properly. For butter, use high-quality unsalted butter. It allows you to control the salt level. Fresh garlic is key. Avoid pre-minced garlic, as it loses flavor over time. Finally, fresh parsley adds color and freshness, so don't skip that garnish! 1. Gather your ingredients. You need shrimp, butter, garlic, red pepper flakes, lemon, broth, salt, pepper, parsley, and lemon slices. 2. Peel and devein the shrimp if not done. This step saves time later. 3. Mince the garlic finely. This helps release flavor when cooked. 4. Juice and zest the lemon. Keep the zest and juice separate for later use. 1. Heat a large skillet over medium heat. Add the butter to the pan. 2. When the butter melts, swirl the skillet. This coats the bottom for cooking. 3. Add minced garlic and red pepper flakes to the butter. Sauté for about 1 minute. Stir often to prevent burning. 4. Place the shrimp in a single layer in the skillet. Sprinkle with salt and pepper. 5. Cook for 2-3 minutes until the shrimp turn pink. This means they are cooking well. 6. Flip the shrimp carefully. Pour in the broth, squeeze lemon juice, and add the lemon zest. 7. Stir gently to mix the flavors. Cook for another 2-3 minutes until shrimp are fully cooked. 8. Taste the dish. Adjust salt, pepper, or lemon juice as needed for flavor. 1. Remove the skillet from heat. 2. Add chopped parsley for a fresh look and taste. 3. Arrange lemon slices on top for garnish. This adds a nice touch to your dish. To make your Lemon Garlic Butter Shrimp Skillet shine, use fresh shrimp. Fresh shrimp taste better than frozen. When cooking, keep the heat at medium. This helps the butter melt slowly. It also prevents the garlic from burning. Balance is key for great flavor. Use a good amount of lemon juice and zest. This adds brightness. If you love spice, adjust the red pepper flakes to your taste. For a richer sauce, add a bit more butter. Don’t overcrowd the shrimp in the skillet. This can steam them instead of searing them. Also, don’t skip the resting time. Let the shrimp sit for a minute after cooking. This helps the flavors meld. Finally, taste before serving. Adjust salt, pepper, or lemon juice as needed. {{image_2}} You can swap shrimp for other proteins. Try chicken or scallops for a twist. If you want a vegetarian option, use mushrooms or tofu. For a gluten-free choice, ensure your broth is gluten-free. You can make this dish dairy-free. Use olive oil instead of butter. For a low-carb diet, serve over zucchini noodles or cauliflower rice. If you need to cut down on sodium, use low-sodium broth. Add more zest for a stronger lemon taste. A splash of white wine will deepen the flavor. Try adding fresh herbs like basil or cilantro for a fresh note. You can even include a teaspoon of honey for a sweet touch. To keep your Lemon Garlic Butter Shrimp fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge if you plan to eat it within three days. The shrimp may lose some texture but will still taste great. When it's time to reheat, I suggest using a skillet. Heat the skillet over medium-low. Add a splash of broth or water to keep it moist. Cook the shrimp for about 3-4 minutes, stirring often. Avoid using the microwave, as it can make the shrimp rubbery. If you want to freeze the shrimp, do it right after cooking. Let it cool, then place it in a freezer-safe bag. Squeeze out as much air as possible. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. You should use large shrimp for this dish. They cook well and hold flavor. Fresh or frozen shrimp works. Just make sure they are peeled and deveined. Look for shrimp labeled "U15" or "16/20." This means there are 15 or 20 shrimp per pound. Yes, you can make it ahead. However, the shrimp taste best fresh. If you must, cook the shrimp and sauce, then store them separately. When ready to eat, reheat gently. This keeps the shrimp tender and juicy. To thicken the sauce, you can add a bit of cornstarch. Mix 1 teaspoon of cornstarch with 1 tablespoon of water. Stir this mix into the sauce while it simmers. Let it cook for another minute. The sauce will become nice and thick. This shrimp pairs well with rice or pasta. You can also serve it with crusty bread to soak up the sauce. A fresh salad or steamed veggies add a nice touch too. For a complete meal, consider a side of garlic bread. Yes! This recipe is great for meal prep. Just store the shrimp and sauce in airtight containers. Keep them in the fridge for up to three days. When ready to eat, simply reheat and enjoy. This blog post covered how to make Lemon Garlic Butter Shrimp. We looked at key ingredients, essential steps, and cooking tips. I shared how to store and reheat your dish, along with common mistakes to avoid. In the end, cooking should be fun and tasty. Use this guide to create a yummy meal. Enjoy your shrimp dish and share it with others!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty meal? You’ve found it! This Lemon Garlic Butter Shrimp Skillet combines fresh ingredients with bold flavors in just minutes. I’ll walk you through each step, from gathering the right ingredients to cooking and storing leftovers. Whether you’re cooking for family or just for yourself, this dish is sure to impress. Ready to dive in? Let’s make a savory winner together!

Jump to Recipe

Ingredients

List of Ingredients

– 1 lb large shrimp, peeled and deveined

– 4 tablespoons unsalted butter

– 4 cloves garlic, minced

– 1 teaspoon red pepper flakes (adjust to taste)

– 1 lemon, juiced and zested

– 1/4 cup chicken or vegetable broth

– Salt and pepper to taste

– 2 tablespoons fresh parsley, chopped (for garnish)

– Lemon slices (for garnish)

Measurement Clarification

When I say “1 lb large shrimp,” I mean shrimp that are about 16-20 count per pound. These shrimp cook quickly and stay tender. For butter, “4 tablespoons” is equal to a half stick. This amount gives the dish a rich flavor. The “1 teaspoon red pepper flakes” can be more or less, depending on how spicy you want it. Use fresh lemon for the best taste; the zest adds a bright kick.

Quality Tips for Ingredients

Always choose fresh shrimp for the best taste. Look for shrimp that smell clean and ocean-like. If using frozen shrimp, make sure they are thawed properly. For butter, use high-quality unsalted butter. It allows you to control the salt level. Fresh garlic is key. Avoid pre-minced garlic, as it loses flavor over time. Finally, fresh parsley adds color and freshness, so don’t skip that garnish!

Step-by-Step Instructions

Preparation Steps

1. Gather your ingredients. You need shrimp, butter, garlic, red pepper flakes, lemon, broth, salt, pepper, parsley, and lemon slices.

2. Peel and devein the shrimp if not done. This step saves time later.

3. Mince the garlic finely. This helps release flavor when cooked.

4. Juice and zest the lemon. Keep the zest and juice separate for later use.

Cooking Instructions

1. Heat a large skillet over medium heat. Add the butter to the pan.

2. When the butter melts, swirl the skillet. This coats the bottom for cooking.

3. Add minced garlic and red pepper flakes to the butter. Sauté for about 1 minute. Stir often to prevent burning.

4. Place the shrimp in a single layer in the skillet. Sprinkle with salt and pepper.

5. Cook for 2-3 minutes until the shrimp turn pink. This means they are cooking well.

6. Flip the shrimp carefully. Pour in the broth, squeeze lemon juice, and add the lemon zest.

7. Stir gently to mix the flavors. Cook for another 2-3 minutes until shrimp are fully cooked.

8. Taste the dish. Adjust salt, pepper, or lemon juice as needed for flavor.

Final Touches

1. Remove the skillet from heat.

2. Add chopped parsley for a fresh look and taste.

3. Arrange lemon slices on top for garnish. This adds a nice touch to your dish.

Tips & Tricks

Expert Cooking Tips

To make your Lemon Garlic Butter Shrimp Skillet shine, use fresh shrimp. Fresh shrimp taste better than frozen. When cooking, keep the heat at medium. This helps the butter melt slowly. It also prevents the garlic from burning.

Achieving the Perfect Flavor

Balance is key for great flavor. Use a good amount of lemon juice and zest. This adds brightness. If you love spice, adjust the red pepper flakes to your taste. For a richer sauce, add a bit more butter.

Common Mistakes to Avoid

Don’t overcrowd the shrimp in the skillet. This can steam them instead of searing them. Also, don’t skip the resting time. Let the shrimp sit for a minute after cooking. This helps the flavors meld. Finally, taste before serving. Adjust salt, pepper, or lemon juice as needed.

Variations

Ingredient Substitutions

You can swap shrimp for other proteins. Try chicken or scallops for a twist. If you want a vegetarian option, use mushrooms or tofu. For a gluten-free choice, ensure your broth is gluten-free.

Dietary Adjustments

You can make this dish dairy-free. Use olive oil instead of butter. For a low-carb diet, serve over zucchini noodles or cauliflower rice. If you need to cut down on sodium, use low-sodium broth.

Flavor Enhancements

Add more zest for a stronger lemon taste. A splash of white wine will deepen the flavor. Try adding fresh herbs like basil or cilantro for a fresh note. You can even include a teaspoon of honey for a sweet touch.

Storage Info

How to Store Leftovers

To keep your Lemon Garlic Butter Shrimp fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge if you plan to eat it within three days. The shrimp may lose some texture but will still taste great.

Reheating Instructions

When it’s time to reheat, I suggest using a skillet. Heat the skillet over medium-low. Add a splash of broth or water to keep it moist. Cook the shrimp for about 3-4 minutes, stirring often. Avoid using the microwave, as it can make the shrimp rubbery.

Freezing Tips

If you want to freeze the shrimp, do it right after cooking. Let it cool, then place it in a freezer-safe bag. Squeeze out as much air as possible. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating.

FAQs

What kind of shrimp should I use for this recipe?

You should use large shrimp for this dish. They cook well and hold flavor. Fresh or frozen shrimp works. Just make sure they are peeled and deveined. Look for shrimp labeled “U15” or “16/20.” This means there are 15 or 20 shrimp per pound.

Can I make this dish ahead of time?

Yes, you can make it ahead. However, the shrimp taste best fresh. If you must, cook the shrimp and sauce, then store them separately. When ready to eat, reheat gently. This keeps the shrimp tender and juicy.

How can I make the sauce thicker?

To thicken the sauce, you can add a bit of cornstarch. Mix 1 teaspoon of cornstarch with 1 tablespoon of water. Stir this mix into the sauce while it simmers. Let it cook for another minute. The sauce will become nice and thick.

What to serve with Lemon Garlic Butter Shrimp?

This shrimp pairs well with rice or pasta. You can also serve it with crusty bread to soak up the sauce. A fresh salad or steamed veggies add a nice touch too. For a complete meal, consider a side of garlic bread.

Is this recipe suitable for meal prep?

Yes! This recipe is great for meal prep. Just store the shrimp and sauce in airtight containers. Keep them in the fridge for up to three days. When ready to eat, simply reheat and enjoy.

This blog post covered how to make Lemon Garlic Butter Shrimp. We looked at key ingredients, essential steps, and cooking tips. I shared how to store and reheat your dish, along with common mistakes to avoid.

In the end, cooking should be fun and tasty. Use this guide to create a yummy meal. Enjoy your shrimp dish and share it with others!

- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 lemon, juiced and zested - 1/4 cup chicken or vegetable broth - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Lemon slices (for garnish) When I say "1 lb large shrimp," I mean shrimp that are about 16-20 count per pound. These shrimp cook quickly and stay tender. For butter, "4 tablespoons" is equal to a half stick. This amount gives the dish a rich flavor. The "1 teaspoon red pepper flakes" can be more or less, depending on how spicy you want it. Use fresh lemon for the best taste; the zest adds a bright kick. Always choose fresh shrimp for the best taste. Look for shrimp that smell clean and ocean-like. If using frozen shrimp, make sure they are thawed properly. For butter, use high-quality unsalted butter. It allows you to control the salt level. Fresh garlic is key. Avoid pre-minced garlic, as it loses flavor over time. Finally, fresh parsley adds color and freshness, so don't skip that garnish! 1. Gather your ingredients. You need shrimp, butter, garlic, red pepper flakes, lemon, broth, salt, pepper, parsley, and lemon slices. 2. Peel and devein the shrimp if not done. This step saves time later. 3. Mince the garlic finely. This helps release flavor when cooked. 4. Juice and zest the lemon. Keep the zest and juice separate for later use. 1. Heat a large skillet over medium heat. Add the butter to the pan. 2. When the butter melts, swirl the skillet. This coats the bottom for cooking. 3. Add minced garlic and red pepper flakes to the butter. Sauté for about 1 minute. Stir often to prevent burning. 4. Place the shrimp in a single layer in the skillet. Sprinkle with salt and pepper. 5. Cook for 2-3 minutes until the shrimp turn pink. This means they are cooking well. 6. Flip the shrimp carefully. Pour in the broth, squeeze lemon juice, and add the lemon zest. 7. Stir gently to mix the flavors. Cook for another 2-3 minutes until shrimp are fully cooked. 8. Taste the dish. Adjust salt, pepper, or lemon juice as needed for flavor. 1. Remove the skillet from heat. 2. Add chopped parsley for a fresh look and taste. 3. Arrange lemon slices on top for garnish. This adds a nice touch to your dish. To make your Lemon Garlic Butter Shrimp Skillet shine, use fresh shrimp. Fresh shrimp taste better than frozen. When cooking, keep the heat at medium. This helps the butter melt slowly. It also prevents the garlic from burning. Balance is key for great flavor. Use a good amount of lemon juice and zest. This adds brightness. If you love spice, adjust the red pepper flakes to your taste. For a richer sauce, add a bit more butter. Don’t overcrowd the shrimp in the skillet. This can steam them instead of searing them. Also, don’t skip the resting time. Let the shrimp sit for a minute after cooking. This helps the flavors meld. Finally, taste before serving. Adjust salt, pepper, or lemon juice as needed. {{image_2}} You can swap shrimp for other proteins. Try chicken or scallops for a twist. If you want a vegetarian option, use mushrooms or tofu. For a gluten-free choice, ensure your broth is gluten-free. You can make this dish dairy-free. Use olive oil instead of butter. For a low-carb diet, serve over zucchini noodles or cauliflower rice. If you need to cut down on sodium, use low-sodium broth. Add more zest for a stronger lemon taste. A splash of white wine will deepen the flavor. Try adding fresh herbs like basil or cilantro for a fresh note. You can even include a teaspoon of honey for a sweet touch. To keep your Lemon Garlic Butter Shrimp fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge if you plan to eat it within three days. The shrimp may lose some texture but will still taste great. When it's time to reheat, I suggest using a skillet. Heat the skillet over medium-low. Add a splash of broth or water to keep it moist. Cook the shrimp for about 3-4 minutes, stirring often. Avoid using the microwave, as it can make the shrimp rubbery. If you want to freeze the shrimp, do it right after cooking. Let it cool, then place it in a freezer-safe bag. Squeeze out as much air as possible. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. You should use large shrimp for this dish. They cook well and hold flavor. Fresh or frozen shrimp works. Just make sure they are peeled and deveined. Look for shrimp labeled "U15" or "16/20." This means there are 15 or 20 shrimp per pound. Yes, you can make it ahead. However, the shrimp taste best fresh. If you must, cook the shrimp and sauce, then store them separately. When ready to eat, reheat gently. This keeps the shrimp tender and juicy. To thicken the sauce, you can add a bit of cornstarch. Mix 1 teaspoon of cornstarch with 1 tablespoon of water. Stir this mix into the sauce while it simmers. Let it cook for another minute. The sauce will become nice and thick. This shrimp pairs well with rice or pasta. You can also serve it with crusty bread to soak up the sauce. A fresh salad or steamed veggies add a nice touch too. For a complete meal, consider a side of garlic bread. Yes! This recipe is great for meal prep. Just store the shrimp and sauce in airtight containers. Keep them in the fridge for up to three days. When ready to eat, simply reheat and enjoy. This blog post covered how to make Lemon Garlic Butter Shrimp. We looked at key ingredients, essential steps, and cooking tips. I shared how to store and reheat your dish, along with common mistakes to avoid. In the end, cooking should be fun and tasty. Use this guide to create a yummy meal. Enjoy your shrimp dish and share it with others!

Lemon Garlic Butter Shrimp Skillet

Indulge in this mouthwatering Lemon Garlic Butter Shrimp Skillet! Ready in just 20 minutes, this dish features succulent shrimp cooked in a rich garlic butter sauce with a zesty lemon twist. Perfect for a quick weeknight dinner or a special occasion, it’s a flavor-packed recipe that’s sure to please. Click through to discover the full recipe and impress your family and friends with this delightful seafood dish!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 lemon, juiced and zested

1/4 cup chicken or vegetable broth

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Heat a large skillet over medium heat and add the butter. Allow it to melt completely, swirling the pan to coat the bottom.

    Once the butter is melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute, or until fragrant, stirring frequently to avoid burning the garlic.

      Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 2-3 minutes on one side until they turn pink.

        Flip the shrimp over and pour in the chicken or vegetable broth. Squeeze in the lemon juice and add the lemon zest. Stir gently to combine all ingredients.

          Cook for an additional 2-3 minutes, until the shrimp are cooked through and coated in the lemon garlic butter sauce.

            Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.

              Remove from heat and garnish with chopped parsley and lemon slices.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  WANT TO SAVE THIS RECIPE?