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Lemon Garlic Butter Shrimp Skillet - Fast, Bright, And Full Of Flavor

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

Ingredients
  

  • Large shrimp (1 to 1.5 pounds), peeled and deveined, tails on or off
  • Unsalted butter (4 tablespoons)
  • Olive oil (1 to 2 tablespoons)
  • Garlic (4–5 cloves), finely minced
  • Lemon (1 to 2), for zest and juice
  • Crushed red pepper flakes (optional, 1/4 to 1/2 teaspoon)
  • Fresh parsley, chopped (about 2 tablespoons)
  • Salt and black pepper
  • Dry white wine or chicken broth (optional, 1/4 cup) for deglazing
  • Paprika (optional, 1/2 teaspoon) for color and warmth
  • Lemon wedges, for serving

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Dry shrimp sear better and stay juicy. Season with salt, pepper, and paprika if using.
  2. Preheat the skillet: Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter foams, you’re ready to cook.
  3. Sear in batches: Add half the shrimp in a single layer. Cook 1 to 2 minutes per side until just pink and slightly curled. Remove to a plate and repeat with the rest. Don’t overcrowd the pan.
  4. Sauté the garlic: Lower heat to medium. Add remaining butter to the skillet. Stir in the minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant—don’t let it brown.
  5. Deglaze (optional but great): Pour in white wine or broth. Scrape up brown bits with a wooden spoon. Simmer 30–60 seconds to reduce slightly.
  6. Add lemon: Zest one lemon directly into the pan, then squeeze in 2 to 3 tablespoons of lemon juice. Taste and adjust acidity. The sauce should be bright but balanced.
  7. Return the shrimp: Add shrimp and any juices back to the skillet. Toss to coat and warm through for 30–60 seconds. Don’t overcook.
  8. Finish and serve: Turn off heat. Stir in chopped parsley. Taste and season with more salt, pepper, or lemon if needed. Serve with lemon wedges over rice, pasta, crusty bread, or a bed of greens.