Go Back

Easy Lemon Butter Shrimp Skillet - Bright, Buttery, and Ready in Minutes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds large shrimp (16–20 count), peeled and deveined, tails on or off
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, finely minced
  • 1 lemon (zest and juice)
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • Salt and freshly ground black pepper
  • 1/4 cup low-sodium chicken broth or dry white wine
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

Method
 

  1. Pat the shrimp dry. Spread the shrimp on a paper towel-lined plate and pat well. Dry shrimp sear better and don’t steam in the pan.
  2. Season. Toss the shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add a pinch more if your shrimp are extra large.
  3. Preheat the skillet. Heat a large skillet over medium-high. Add the olive oil and 1 tablespoon butter. When the butter foams, you’re ready to cook.
  4. Sear the shrimp. Arrange shrimp in a single layer. Cook undisturbed for 1–2 minutes until just pink and lightly golden on the bottom. Flip and cook another 1–2 minutes. Transfer to a plate. They should be slightly underdone; they’ll finish in the sauce.
  5. Build the sauce. Lower heat to medium. Add the remaining 2 tablespoons butter to the skillet. Stir in the garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
  6. Deglaze. Pour in the broth or wine and scrape up browned bits. Simmer 1–2 minutes to reduce slightly. Stir in the lemon zest and 2 tablespoons lemon juice.
  7. Finish the shrimp. Return shrimp and any juices to the skillet. Toss to coat and warm through, 30–60 seconds. Taste and adjust with more lemon, salt, or pepper as needed.
  8. Garnish and serve. Sprinkle with parsley. Serve right away with lemon wedges over rice, pasta, zucchini noodles, or crusty bread.