Go Back
A close-up, featured image of sizzling Lemon Garlic Butter Shrimp in a skillet with fresh herbs and lemon slices.

Ultimate Lemon Garlic Butter Shrimp

This restaurant-worthy Lemon Garlic Butter Shrimp is your secret weapon for a fast, elegant, and incredibly flavorful meal. Featuring perfectly seared shrimp in a vibrant, silky sauce of butter, fresh garlic, lemon, and white wine, it's deceptively simple to make and delivers maximum satisfaction with minimal effort. Ready in under 20 minutes, it's perfect for a weeknight dinner or a special occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 4-5 cloves garlic, finely minced
  • 1 medium lemon zest and juice
  • 1/4 cup dry white wine e.g., Sauvignon Blanc or Pinot Grigio
  • 1/4 cup fresh parsley, chopped or basil, chives, or dill
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1 pinch red pepper flakes optional

Equipment

  • Large skillet (stainless steel or cast iron)
  • Paper towels
  • Sharp knife
  • Cutting board
  • Microplane or zester
  • Juicer or fork for lemon
  • Measuring spoons
  • Tongs
  • Mixing bowls or prep dishes

Method
 

  1. Pat the shrimp very dry with paper towels. Season generously with salt and black pepper. Mince the garlic, zest and juice the lemon, and chop the fresh herbs. Have all ingredients measured and ready.
  2. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Once the butter is melted and foaming, add the shrimp in a single layer (do not crowd the pan). Sear for 1-2 minutes per side until pink and opaque, forming a loose 'C' shape. Immediately transfer shrimp to a plate.
  3. Reduce heat to medium. In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant but not browned.
  4. Pour in the white wine (or broth mixture), scraping the bottom of the pan to lift all the browned bits (fond). Let it simmer until reduced by about half.
  5. Turn off the heat. Stir in the lemon zest and fresh lemon juice.
  6. Add the seared shrimp and any accumulated juices from the plate back into the skillet. Toss to coat the shrimp thoroughly in the sauce.
  7. Stir in most of the chopped fresh herbs and the optional red pepper flakes. Taste and adjust seasoning with more salt or lemon juice if desired.
  8. Serve immediately over pasta, rice, zucchini noodles, or with crusty bread.

Notes

For the best sear, ensure shrimp are extremely dry and do not overcrowd the pan. Overcooking leads to rubbery shrimp; cook just until pink and opaque. If the sauce looks greasy, the heat was too high when adding the final butter and lemon—always turn off the heat for that step. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet with a splash of water or broth. For extra sauce, double the butter, garlic, lemon, and wine while keeping the shrimp amount the same.