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+ servings
overhead shot of lemon garlic butter shrimp in skillet

Lemon Garlic Butter Shrimp

This lemon garlic shrimp is an easy, light and healthy dinner cooked in one pan that can be ready to eat in under 15 minutes.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 233kcal
Author Ryan Beck


  • ¼ cup unsalted butter, divided
  • 1 lb large shrimp, peeled and deveined
  • salt and black pepper to taste
  • 4 garlic cloves, minced
  • ¼ teaspoon crushed red pepper flakes
  • juice of 1 lemon
  • 1 tablespoon fresh Italian parsley, chopped


  • Melt 2 tablespoon butter in large skillet over medium-high heat.
  • Add shrimp and season with salt and pepper. Cook 2 minutes per side or until shrimp are pink and opaque. When you flip the shrimp add garlic and crushed red pepper.
  • Stir in remaining 2 tablespoon butter, lemon juice and parsley and serve immediately.


  • Use wild shrimp when possible. It is healthier for you and just tastes better.
  • Add cold butter to a cold skillet and let heat up to proper temperature before adding the shrimp. You’ll know it is ready when the butter starts to shimmer.
  • Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, shrimp will be tough.
  • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemon and you’ll notice a difference in flavor.


Serving: 0.5cup | Calories: 233kcal | Carbohydrates: 4g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 543mg | Potassium: 275mg | Fiber: 0g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 21.5mg | Calcium: 80mg | Iron: 2.2mg