Lemon Garlic Shrimp is bursting with flavor, truly better than any restaurant. Featuring an irresistible butter sauce, skillet garlic lemon shrimp is ready in just 20 minutes!
Lemon Garlic Shrimp
Summer is the perfect time for cooking with seafood — and shrimp is one of our favorite types!
Beneath tender lemon butter garlic shrimp is a silky sauce that makes this dish perfect over a bed of steamed vegetables, rice, or pasta.
You can even make a hot party dip with this versatile shellfish, perfect for a holiday or game day appetizer.
Tips for Making Lemon Butter Garlic Shrimp
- Cut down on prep time.
If you buy your shrimp already cleaned and deveined, you will save yourself quite a bit of time.
Otherwise, you will need to clean, peel, and devein shrimp yourself before making this lemon garlic shrimp recipe.
- Use the freshest ingredients.
You won’t believe how much better the flavor is when you use freshly squeezed lemon juice and chop whole garlic cloves yourself!
Garnish with fresh parsley and a lemon wedge for a restaurant-quality presentation.
- Swap in other seafood!
For a slightly different flavor, you can substitute half of the shrimp with bay scallops instead.
Prepare the recipe for lemon butter garlic shrimp the same as directed — no adjustments needed.
Flavor and Recipe Variations to Try
It’s so easy to customize garlic lemon shrimp recipes depending on what you’re in the mood for or any ingredients you have on hand.
Plus, you can keep garlic lemon shrimp in rotation without getting tired of it!
- Add a bit of honey to the pan while you cook the shrimp.
- Include chopped fresh basil or sage in the butter sauce.
- Create a spicier dish with a dash of red pepper flakes.
- Saute onions and mushrooms in the pan before adding the shrimp.
- Brighten lemon garlic shrimp with herbaceous cilantro as a garnish.
Lemon Garlic Shrimp Recipe FAQ
Honestly, just about everything! Pasta and rice are popular sides for garlic lemon shrimp recipes, but a fresh garden salad is lovely too.
Shrimp only needs about a few minutes on the stovetop. Aim for 1-2 minutes per side for searing, or about 3-4 minutes total if you’ll be stirring in a sauce.
Cooked shrimp should have just curled into a C shape. Looser than that, they are not done yet. If they form a tight O, they are overcooked.
Absolutely! Just be sure to thaw it overnight in the refrigerator, then rinse and pat fry before making lemon garlic shrimp.
Storing and Reheating Garlic Lemon Shrimp
Transfer cooled leftovers (including sauce) to an airtight container. Store in the refrigerator for up to 3 days or freeze for 2 to 3 months.
Reheat lemon garlic shrimp back on the stovetop until warmed through. Avoid microwaving, as this will make the shrimps rubbery.
And if frozen, be sure to let it thaw in the refrigerator before reheating.
With love, from our simple kitchen to yours.
Other Shrimp Recipes
Lemon Garlic Shrimp + Video
- 2 pounds large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 6 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 3/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley, divided
- Prep ingredients before you begin cooking. Do not skip this step.
- In a large skillet over medium-high heat, melt 2 tablespoons butter.
- Add garlic to the skillet and cook about 1 minute.
- Add shrimp, salt, and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes).
- Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).
- Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half.
- Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally.
- Top with remaining parsley and serve with a lemon wedge if desired.
- Serve over pasta or steamed vegetables and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2015, updated and republished September 2023
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