Shrimp with Lemon Garlic Butter Sauce - this quick and easy dish is packed with flavor and comes together in 15 minutes. This recipe is simple enough for weeknight dinners and elegant enough to serve guests.
Shrimp and lemon are simply destined to be together. Bring garlic and butter to the party and it's impossible to go wrong. Shrimp is fast-cooking which makes it perfect for days when you need to pull a meal together quickly. And with staple ingredients you likely have on hand, this dish is the perfect go-to recipe.
I love to serve this shrimp with lemon garlic butter sauce over rice or pasta. My personal favorite is ramen or angel hair pasta. For larger appetites, serve with mashed potatoes or alongside crusty bread.
All you need is 15 minutes and a few basic ingredients to prepare this flavorful, easy dish.
- chicken or vegetable broth
- flour or cornstarch
- basil or parsley for garnish
Tips for preparing
This dish comes together quickly so it's best to have the ingredients ready to go before you start cooking.
- Start with a hot skillet. We want to sear the shrimp so they get a little color on the outside. If the skillet isn't hot enough, the shrimp will steam.
- Pat the shrimp dry with a paper towel. Moisture on the shrimp will cause them to steam.
- Dust the shrimp with cornstarch or flour. Again, this helps to absorb any remaining moisture, and the cornstarch also helps to thicken the sauce.
- Use butter, not oil. This is a simple dish with a handful of ingredients, so we want each ingredient to shine. Butter adds great flavor to the shrimp and to the sauce.
- Sear the shrimp for 2-3 minutes per side until pink and slightly browned. Transfer the shrimp to a plate.
- Make the sauce. Turn the heat down and add the garlic to the skillet. Cook the garlic for no more than one minute, being careful not to let it burn. Add the flour and stir to combine to create a roux. Whisk in the chicken stock and bring to a gentle simmer to allow the sauce to thicken. Add the lemon juice and whisk in the remaining butter to create a silky sauce.
- Add the shrimp back to the pan and coat the shrimp with the sauce.
- Serve with rice or pasta. I like serving with ramen noodles or angel hair pasta.
- Garnish with parsley or basil, lemon wedges, and red pepper flakes, if desired.
This dish is requested often in our house. I keep shrimp stocked in my freezer and with a just few added staples, I like knowing I can have dinner on the table in just 15 minutes.
More shrimp recipes you may enjoy
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Shrimp with Lemon Garlic Butter Sauce
- 12 ounces extra-large shrimp (peeled and deveined and thawed, if necessary)
- 1 ½ tablespoons flour or cornstarch (divided)
- 4 tablespoons unsalted butter (divided)
- 1 teaspoon minced garlic
- ½ cup low-sodium vegetable broth (or chicken broth)
- ½ lemon (juiced + wedges for garnish)
- salt and pepper (to taste)
- crushed red pepper flakes (optional)
- parsley or basil (for garnish)
- Preheat a non-stick skillet over medium to medium-high heat.
- Meanwhile, pat the shrimp dry with a paper towel. Dust the shrimp with 1 tablespoon cornstarch (or flour).
- Add 2 tablespoons butter to hot skillet. When melted, add the shrimp and saute for 2-3 minutes per side until pink and slightly brown. Transfer the shrimp to a plate.
- Turn the heat down to medium-low and add the garlic. Cook for one minute, taking care not to burn the garlic. Add the remaining flour/cornstarch and stir to combine. Add the broth, whisking to combine. Bring to a gentle simmer and allow the sauce to thicken, 2-4 minutes.
- Add the lemon juice and whisk in the remaining 2 tablespoons of butter to create a silky sauce. Season the sauce with salt and pepper to taste. Add the shrimp back in and coat with the sauce.
- Serve with rice or pasta. Garnish with basil or parsley, lemon wedges, and crushed red pepper flakes, if desired.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.