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This Lemon Garlic Butter Shrimp is my go-to recipe when I need something fast, light, and full of flavor, especially on busy days when I’m already prepping a fresh salad. It’s the kind of meal you throw together on a busy night, yet it tastes like something you’d order at a restaurant. Light, buttery, garlicky, and finished with fresh lemon, it pairs perfectly with a crisp salad or simple sides.
I originally made this recipe on a busy evening after my kids finished their sports practices. Everyone was exhausted and hungry, and I needed something that was fast but still really good. I grabbed a bag of shrimp, quickly defrosted it, and had dinner on the table in minutes.
This lemon garlic butter shrimp recipe is a lifesaver for busy moms and hard-working parents. The shrimp defrosts quickly, cooks in just a few minutes. You can enjoy it right away or save it for the next day, making it a great option for meal prep.
Whether you serve it over a crisp chopped salad, alongside rice, or with crusty bread to soak up that lemon-garlic butter, this shrimp recipe is quick, healthy, and incredibly satisfying. If you are a shrimp fan, you have to try Wine-Free Hassle-Free Shrimp Scampi, Grilled Lime and Cilantro Shrimp, and Easy Shrimp Stir Fry.
Table of Contents
Recipe Overview
Flavor Profile: Bright, buttery, and garlicky with a fresh pop of lemon
Method: Quick skillet sear using pre-cooked shrimp
Skill Level: Beginner-friendly
Occasion: Perfect for busy weeknights, post-practice dinners, or light meal prep
Texture: Tender, juicy shrimp coated in a silky lemon-garlic butter sauce
Why You’ll Love This Recipe
Ready in minutes: Using pre-cooked shrimp ensures dinner comes together quickly, with little prep or cleaning.
Fresh yet comforting: The combination of butter, garlic, and lemon keeps the dish light but satisfying.
Perfect for busy schedules: Lemon garlic butter shrimp is ideal for weeknights when everyone is hungry and you need something reliable and quick.
Meal-prep friendly: The shrimp tastes just as delicious the next day, making it great for lunches or easy dinners.
Versatile: Enjoy this shrimp dish over a salad, with rice, or alongside vegetables for a simple, healthy meal.
Ingredients
- Pre-cooked shrimp, thawed (tails on or off)
- Olive oil
- Unsalted butter
- Garlic cloves
- Lemon juice
- Seafood seasoning or Old Bay
- Chopped parsley, optional
- Lemon slices, optional
Common Ingredients in Seafood Seasoning or Old Bay
- Paprika
- Celery salt
- Garlic powder
- Onion powder
- Black pepper
- Cayenne or chili pepper
- Mustard powder
- Bay leaf
How to Defrost and Prep the Shrimp
Place frozen, pre-cooked shrimp in a bowl of cold water with a few lemon slices. Let thaw for a few minutes.
Remove shrimp from the water and remove the tails if desired. You can absolutely keep them on.
Place shrimp on a plate lined with paper towels and add another paper towel on top.
Pat the shrimp completely dry; this helps them sear instead of steam.
Remove the top paper towel and season shrimp evenly with seafood seasoning or Old Bay.
How to Make Lemon Garlic Butter Shrimp
Heat a large skillet over medium-high heat until hot.
Lower the heat slightly to medium, then add the olive oil.
Add shrimp in a single layer and sear for about 30 seconds per side.
Once you flip the shrimp, lower the heat, then add the butter and garlic.
As soon as the butter melts and the garlic becomes fragrant, turn off the heat.
Spoon the garlic-butter sauce over the shrimp for a few seconds.
Add the lemon juice, toss gently, and remove shrimp immediately.
The total cook time is about 1 minute per side max. Remember that the shrimp are already cooked.
Serve immediately over a fresh chopped salad. Garnish with parsley and extra lemon if desired.
How to Serve Lemon Garlic Butter Shrimp
This lemon-garlic butter shrimp is incredibly versatile and pairs well with a variety of side dishes.
For a light, fresh meal, serve it over a crisp chopped salad, Mediterranean salad, or arugula salad with extra lemon squeezed on top. It’s perfect when you want something satisfying without feeling heavy.
For a heartier option, spoon the shrimp and buttery sauce over garlic butter rice, lemon rice, or white rice to soak up all that flavor. It’s also delicious with fluffy quinoa or orzo for an easy, balanced dinner.
You can serve it alongside roasted or steamed vegetables like asparagus, broccoli, green beans, or zucchini.
Variations and Substitutions
Use raw shrimp: If using raw shrimp, increase the cooking time slightly and cook just until the shrimp turn pink and opaque. Avoid overcooking to keep them juicy.
Swap the butter: Use olive oil or ghee instead of butter for a dairy-free option, or use vegan butter if needed.
Change the seasoning: Substitute Old Bay with Cajun seasoning, lemon pepper, garlic herb seasoning, or a simple mix of paprika, garlic powder, and black pepper.
Add heat: Sprinkle in red pepper flakes, cayenne pepper, or a pinch of chili powder for a spicy kick.
Add herbs: Fresh dill or cilantro work beautifully if you don’t have parsley on hand.
Extra citrus flavor: Add lemon zest along with the juice for brighter, more intense lemon flavor.
Recipe Tips
Pat the shrimp dry: Dry shrimp sear beautifully and develop better flavor. Moist shrimp will steam instead of sauté.
Don’t overcook: Since the shrimp are already cooked, they only need a quick sear. About 30–60 seconds per side is enough to warm them through and keep them tender.
Lower the heat before adding butter: This prevents the butter and garlic from burning, keeping the sauce smooth and flavorful.
Add lemon at the end: Stir in the lemon juice after turning off the heat to preserve its fresh, bright flavor and avoid bitterness.
Use a wide skillet: Cooking the shrimp in a single layer helps them heat evenly and prevents overcrowding.
Taste before serving: Adjust seasoning at the very end since seafood seasoning and butter can vary in saltiness.
Storage Tips
Refrigerating: Store leftover lemon garlic butter shrimp in an airtight container in the refrigerator for up to 2 days.
Freezing: I don’t recommend freezing once cooked, as shrimp can become tough and watery when thawed again.
Reheating: Reheat gently in a skillet over low heat just until warmed through, or enjoy cold on top of salads. Avoid microwaving, as it can cause the shrimp to become rubbery.
Meal prep friendly: This shrimp recipe is perfect for meal prep. Pair it with pre-chopped salads or grains for quick lunches or dinners.
Frequently Asked Questions
The shrimp are ready when they are heated through and opaque. Overcooking will make them rubbery, so keep the cooking time very short.
Yes. If using raw shrimp, cook them for about 1–2 minutes per side until pink and opaque before adding the butter and garlic.
Old Bay works great, but any seafood seasoning with paprika, garlic, and mild spice will work. You can also season simply with salt, pepper, and paprika.
Yes. You can cook the shrimp in advance and store them in the fridge for up to 2 days. It’s delicious served cold on salads or gently reheated.
Must Try Recipes
Lemon Garlic Butter Shrimp
Ingredients
- 1 pound Pre-cooked shrimp, thawed (tails on or off)
- 1 tablespoon Olive oil
- 2½ tablespoons Unsalted butter
- 3 Garlic cloves, crushed or minced
- ½ Lemon, juice of
- 1 teaspoon Seafood seasoning or Old Bay, to taste
- Chopped parsley, optional
- Lemon slices, optional
Instructions
- Heat a large skillet over medium-high heat until hot.
- Lower the heat slightly to medium, then add the olive oil.
- Add shrimp in a single layer and sear for about 30 seconds per side.
- Once you flip the shrimp, lower the heat, then add the butter and garlic.
- As soon as the butter melts and the garlic becomes fragrant, turn off the heat.
- Spoon the garlic-butter sauce over the shrimp for a few seconds.
- Add the lemon juice, toss gently, and remove shrimp immediately.Total cook time is about 1 minute per side max. Remember that the shrimp are already cooked.
- Serve immediately over a fresh chopped salad. Garnish with parsley and extra lemon if desired.
