When it comes to quick and flavorful meals, this lemon butter shrimp is hard to beat. With shrimp covered in a buttery, citrusy sauce, it strikes the perfect balance of simplicity and elegance. This recipe has you covered whether you’re whipping up a casual weeknight dinner or need a dish that feels a little special.
What’s more, this shrimp pairs beautifully with so many sides. Serve it over rice, toss it with pasta, or enjoy it alongside a fresh salad. For an extra-special meal, try pairing it with our Garlic Parmesan Rice, Parmesan Butter Noodles, or Garlic Rosemary Potatoes. If you’re in the mood for a lighter side, our Garlic Butter Mushrooms would work as well.
Best of all, this recipe comes together in just 20 minutes, making it ideal for busy nights when you want something delicious without the fuss.
What We Think You’ll Love About This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Shrimp. The star of the dish! Choose large shrimp that are peeled and deveined for convenience. Fresh or frozen both work – just thaw frozen shrimp before cooking.
- Butter. Butter adds richness and creates the silky sauce that coats the shrimp. Use unsalted butter to control the saltiness of the dish.
- Garlic. Minced garlic infuses the sauce with bold flavor. Fresh garlic works best, but jarred minced garlic can be a time-saving substitute.
- Baby Spinach. Baby spinach adds color and nutrition. Feel free to skip it, if you’d like.
- Lemon. Both the juice and optional zest bring a tangy flavor that balances the richness of the butter.
- Olive Oil. Olive oil is used with butter to prevent it from burning.
- Salt and Black Pepper. Simple seasonings that enhance the shrimp’s natural sweetness and bring out the flavors in the sauce.
- Fresh Parsley (optional). A sprinkle of parsley adds a nice touch and makes the dish visually appealing.
How to Make It
Making this dish is as simple as it gets! Sauté garlic in butter, sear the shrimp, wilt the spinach, and finish with a buttery lemon sauce. Serve it over rice, pasta, or with crusty bread to enjoy every drop of that incredible sauce. Scroll down to the recipe card for step-by-step instructions and tips for success!
Tips for Success
- Pat the Shrimp Dry. Before seasoning, make sure the shrimp are thoroughly dried with a paper towel. This helps them sear properly and prevents excess liquid from watering down the sauce.
- Don’t Overcrowd the Pan. Cook the shrimp in a single layer to ensure even cooking. If you’re making a larger batch, cook them in two batches for the best results.
- Watch the Garlic Closely. Garlic can burn quickly. Sauté it just until fragrant, about 1-2 minutes, before adding the shrimp.
- Adjust the Lemon to Taste. Lemon juice adds brightness, but some prefer a subtler flavor. Start with the juice of half a lemon and adjust as needed. Adding lemon zest is optional but enhances the citrus flavor.
- Serve Immediately. Shrimp are best enjoyed right after cooking. They can become rubbery if left sitting for too long, so plan to serve the dish fresh out of the skillet.
- Customize the Flavor. For a spicy version, add a pinch of red pepper flakes when cooking the garlic. Want a touch of sweetness? Drizzle a little honey into the sauce.
- Pair it Well. This shrimp shines when paired with starchy sides like rice or pasta that can soak up the sauce. For a lighter option, serve it over sautéed zucchini noodles or alongside a crisp green salad.
Storage
Fridge: Allow the shrimp to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
Reheating. To reheat, warm the shrimp gently in a skillet over low heat with a splash of water or broth to prevent the sauce from breaking. Avoid microwaving, as it can overcook the shrimp and make them rubbery.
Freezer. While fresh is best, you can freeze cooked shrimp for later. Place the cooled shrimp and sauce in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2 months.
Thawing. Thaw frozen shrimp overnight in the refrigerator. Reheat gently as described above.
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Shrimp Recipes and Pairing Ideas
Lemon Butter Shrimp
Equipment
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 3 tbsp butter divided
- 4 garlic cloves minced
- 1-2 cups baby spinach roughly chopped
- Juice of 1 lemon about 2 tablespoons
- Zest of 1 lemon optional, for extra flavor
- Salt and black pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Pat the shrimp dry with a paper towel to help with searing, then season with salt and black pepper (Note 1).1 lb large shrimp
- Heat the olive oil and 1 tbsp of butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.1 tbsp olive oil, 3 tbsp butter, 4 garlic cloves
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque (Note 2).Remove the shrimp from the skillet and set aside.
- Add the baby spinach to the skillet and stir for 1–2 minutes until just wilted.1-2 cups baby spinach
- Return the shrimp to the skillet and squeeze the lemon juice over the top. Add the remaining 2 tbsp of butter. Stir until the butter melts and forms a sauce. For a stronger lemon flavor, you can also add lemon zest at this point (Note 3).Juice of 1 lemon, Zest of 1 lemon
- Remove from heat, garnish with fresh parsley if desired, and serve over cooked rice or pasta. Drizzle any extra sauce over the shrimp and sides for added flavor (Note 4).Salt and black pepper, Fresh parsley
Notes
- Patting the shrimp dry removes excess moisture, helping them sear instead of steam.
- Shrimp cook very quickly and can become rubbery if overdone. Look for them to turn pink and opaque, a sign they’re ready.
- Lemon zest adds flavor. Add it sparingly if you prefer a milder flavor or leave it out if you don’t want as much lemon flavor.
- This shrimp dish pairs wonderfully with pasta, rice, or even a crusty bread that can soak up the flavorful sauce.
