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A bowl of lemon butter shrimp beside flowers and a lemon.
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5 from 1 vote

Lemon Butter Shrimp

This easy lemon butter shrimp recipe contains just 7 main ingredients, it takes about 15 minutes to make and it can be served hot or cold! It’s a perfect main course for an easy weeknight dinner, or elegant dinner party.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: International
Diet: Gluten Free
Servings: 20 shrimp
Calories: 32kcal

Equipment

  • 1 cutting board
  • 1 sauté pan
  • 1 lemon zester
  • 1 lemon juicer

Ingredients

  • 20 shrimp - uncooked, peeled, deveined
  • 2 oz. salted butter  - divided
  • 4 cloves garlic - minced
  • 1 tbsp. fresh parsley - chopped
  • 1 lemon - zested and juiced
  • ½ tsp. Italian seasoning
  • ½ tsp. lemon pepper

Instructions

  • If frozen, thaw 20 shrimp and pat dry with paper towel.
  • Mince 4 cloves garlic, chop 1 tbsp. parsley and zest 1 lemon. Set aside.
  • Melt 1 oz. butter in a sauté pan. Add shrimp. Sprinkle with ½ tsp. Italian seasoning and ½ tsp. lemon pepper. Sauté for 2 minutes on one side.
  • Add 1 more oz. of butter to the pan with minced garlic and lemon zest on one side of the pan. Flip and sauté shrimp for another 2-3 minutes while garlic and lemon sauté.
  • Turn off heat, juice 1 lemon over the shrimp. Mix garlic and shrimp together. Remove and pour butter and lemon over the shrimp. Serve topped with chopped parsley.

Notes

It’s easy to overcook shrimp. Don’t let it sauté for more than 5 minutes over high heat.
See post for detailed instructions with photos of the process.
Shrimp will stay fresh for 2 days in a sealed, refrigerated container. 
Nutrition information is an estimate.

Nutrition

Serving: 5shrimp | Calories: 32kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 31mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.2mg