![- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 medium lemon, zested and juiced - 1 teaspoon red pepper flakes (adjust for heat preference) - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Lemon slices for garnish You can swap shrimp for scallops or chicken if you prefer. Scallops cook fast and have a sweet flavor. Chicken gives a hearty bite. If you want a lighter dish, use olive oil instead of butter. It works well and adds a nice taste. For shrimp, choose high-quality brands like SeaPak or Wild American Shrimp. They ensure freshness and flavor. For butter, I recommend brands like Kerrygold or Plugrá. They have rich taste and great quality. For garlic, fresh is best, but you can use jarred minced garlic in a pinch. To make Lemon Garlic Butter Shrimp, start by peeling and deveining the shrimp. Here’s how: - Hold the shrimp firmly. Start at the head end and pull off the shell. - Use a small knife to cut along the back. This opens up the shrimp. - Remove the dark vein you see. Rinse the shrimp under cold water. Next, let’s prepare the lemon: - Roll the lemon on the counter. This helps release the juice. - Cut it in half. Use a zester to get fine shavings from the peel. - Squeeze the lemon juice into a bowl. Remove any seeds that may fall in. Now, let’s cook the shrimp in the skillet: 1. Heat a large skillet over medium heat. Add the butter and let it melt. 2. Once melted, add minced garlic and red pepper flakes. Stir for about one minute until it smells amazing. 3. Add the shrimp to the skillet. Cook for 2-3 minutes on one side until they turn pink. 4. Flip the shrimp over. Pour in the lemon juice and add the lemon zest. Cook for another 2-3 minutes. They should be fully cooked and opaque. Timing is key. Overcooked shrimp can become tough, so watch them closely. To plate the dish attractively, use a large, white plate. This helps the colors pop. - Place the shrimp in the center of the plate. - Sprinkle chopped parsley over the top for a fresh look. - Add lemon slices around the shrimp for a bright touch. For serving, pair the dish with rice or steamed vegetables. These sides balance the rich flavors of the shrimp. You can find the Full Recipe for more details. To avoid overcooking shrimp, watch the color closely. Shrimp turn pink when done. Cook them for about 2-3 minutes on each side. If they curl up tightly, they are overdone. For extra flavor, add spices. Try using smoked paprika or a pinch of cayenne. Fresh herbs like basil or cilantro can also enhance taste. A splash of white wine adds a nice zing too. Lemon Garlic Butter Shrimp pairs well with many sides. Serve it over rice or pasta for a filling meal. Steamed vegetables like broccoli or green beans make a great addition. For garnish, fresh parsley adds color and brightness. Lemon slices on the side look nice and add flavor. A drizzle of extra lemon juice before serving is a nice touch. To make ahead, cook the shrimp but leave out the garnishes. Store them in an airtight container in the fridge. They stay good for 1-2 days. Reheat in a skillet over low heat to keep them tender. For freezing, let the shrimp cool first. Place them in freezer bags and remove air. They can last up to three months. Thaw in the fridge overnight before reheating. {{image_2}} You can change the taste of Lemon Garlic Butter Shrimp easily. Adding fresh herbs like basil or thyme gives it new flavors. These herbs add a fragrant touch and make the dish special. You can also add vegetables like spinach or asparagus. These veggies bring color and nutrition. They cook quickly and blend well with shrimp. If you need gluten-free options, this dish is already safe. Just check the butter and spices. For low-carb or keto-friendly meals, you can skip the butter and use olive oil. This keeps the dish light but tasty. You can also serve it with cauliflower rice instead of regular rice. This keeps the meal low in carbs! You can cook Lemon Garlic Butter Shrimp in different ways. Grilling adds a smoky flavor. Just marinate the shrimp with the sauce and grill for a few minutes. Skillet cooking is quick and easy, as shown in the full recipe. Another option is oven-baked shrimp. Preheat your oven to 400°F. Place shrimp on a baking sheet with the butter and garlic mixture. Bake for about 8-10 minutes. This method is great for a hands-off approach. Whatever way you choose, the shrimp will be delicious! To store leftovers safely, place the shrimp in an airtight container. This keeps them fresh and tasty. Make sure to let the shrimp cool down before sealing. You can keep them in the fridge for up to three days. After that, they may lose flavor and texture. If you want to save your shrimp for later, freezing is a great option. First, let the shrimp cool completely. Then, place them in a freezer-safe bag or container. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze cooked shrimp for up to three months. To defrost shrimp properly, move them from the freezer to the fridge the night before you plan to use them. This ensures they thaw slowly and safely. If you're in a hurry, you can also run cold water over the sealed bag for quicker defrosting. Reheating in a skillet is easy and effective. Add a little butter or oil to the pan and heat it on medium. Once hot, add the shrimp. Cook for about three minutes, stirring gently until they’re warm. This keeps them juicy and flavorful. If you prefer using the microwave, place the shrimp in a microwave-safe dish. Cover it loosely with a microwave-safe lid or wrap. Heat in short bursts of 30 seconds, stirring in between. This method is quick but can dry out the shrimp if not careful. For this recipe, I recommend using large shrimp. These shrimp are easier to cook and provide a nice bite. You can choose wild-caught or farmed shrimp. Wild-caught shrimp often offer better flavor. If you can find them, go for shrimp labeled as "jumbo" or "extra-large." They cook evenly and pair well with the lemon and garlic. Yes, you can use frozen shrimp. Start by thawing them properly. Place the shrimp in a bowl of cold water for about 15-20 minutes. If you are in a hurry, you can run cold water over them in a colander. Avoid using hot water, as it can cook the shrimp unevenly. Once thawed, make sure to pat them dry before cooking for the best results. To add some heat, sprinkle in red pepper flakes. Start with 1 teaspoon and adjust to your liking. If you want more spice, you can also add diced fresh jalapeños or cayenne pepper. Mix these ingredients in while cooking the garlic. This way, the flavors blend nicely with the shrimp. This dish is flavorful and nutritious. A serving of Lemon Garlic Butter Shrimp has around 300 calories. It also provides about 30 grams of protein, making it a great choice for a healthy meal. The dish contains healthy fats from butter, and the lemon adds vitamin C. If you want to lower calories, you can use less butter or substitute with olive oil. For the full recipe, check out the [Full Recipe]. This recipe combines simple ingredients for a delightful meal. You learned about shrimp, butter, and lemon. You can substitute or try different flavors to shake things up. Proper cooking and plating make a big difference. Remember to use fresh ingredients for the best taste. Store leftovers correctly, and don't hesitate to experiment. Whether you enjoy it as a quick dinner or meal prep, this dish shines in its simplicity and flavor. Enjoy bringing this delicious shrimp to your table!](https://momdishmagic.com/wp-content/uploads/2025/05/6f91ebf7-d357-42e6-a4fd-a867e4a89833-250x250.webp)
Lemon Garlic Butter Shrimp
Delight your taste buds with this Zesty Lemon Garlic Butter Shrimp recipe! This quick and easy dish combines succulent shrimp with rich butter, aromatic garlic, and refreshing lemon for a burst of flavor in every bite. Perfect for a weeknight dinner or impressing guests, you’ll have it ready in just 15 minutes. Click through now to explore the full recipe and make this delicious meal tonight!