Lemon, garlic and butter are a combination of flavors that will make just about anything taste good. Add some sautéed shrimp into the mix and you have the ultimate weeknight meal that's ready in just 20 minutes. And the best part? Any leftover sauce is perfect for mopping up with a nice hunk of crusty bread. This two serving recipe is also great over angel hair pasta.
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Simple food preparations are often the best, especially when they are packed with flavor. This easy garlic butter shrimp is a one-pan recipe that uses only a handful of ingredients. And if you really love garlic, this Homemade Garlic Bread is a fabulous side!
Contents:
Ingredient Notes
- Peeled and deveined shrimp: I recommend using larger shrimp for this recipe. Shrimp size is measured by the number of shrimp per pound. I typically use extra jumbo shrimp, which are 16-20 shrimp per pound. Using frozen shrimp is fine, just be sure to defrost before cooking.
- Garlic: This is another key ingredient in the dish, so freshly minced garlic is the way to go.
- Lemon: Since it's another key ingredient in the flavor profile, you want to use freshly squeezed lemon juice.
- Wine: Since this recipe doesn't use much wine I will typically use what I'm drinking which is likely to be Chardonnay. Pinot Grigio also works well in this sauce. And both pair nicely with the finished dish.
- Italian parsley: This is the flat leaf version of parsley and it gives the recipe a bit of extra flavor and some color.
Step-by-Step Instructions
Sometimes shrimp are a forgotten protein, and their fast cooking time makes them ideal for quick meals on busy weeknights. I always keep a bag of shrimp in the freezer so that I can whip up these garlic butter shrimp for a simple dinner anytime. Follow a few easy steps and dinner is ready in a flash.
Step 1| Defrost the shrimp: If you are using frozen shrimp, defrost them in the refrigerator about 2 hours ahead of time. If you forget, no need to worry. Add the shrimp to a small colander and run them under cold water for a few minutes until they are defrosted.
Step 2| Sauté the garlic: Butter and garlic provide the flavor base for this dish. You want to do a quick sauté here so you don't end up with burnt garlic in the finished dish. Thirty seconds will do the trick. Keep the heat just below medium-high to ensure the garlic doesn't cook too quickly. I generally use a non-stick pan for this recipe so the shrimp don't end up sticking to the pan.
Step 3 | Cook the shrimp: Shrimp cook very quickly, which is what makes them ideal for weeknight meals. You'll start with a quick sauté on one side, just until they begin to turn pink, then flip them over using kitchen tongs before you finish making the sauce.
Step 4 | Make the sauce: The butter and sautéd garlic give you the base for this sauce so finishing it is as simple as adding wine and lemon juice and letting it cook for a few minutes.
Pro Tip
If you don't drink wine often, consider freezing some next time you open a bottle. Then you'll have it when you need some for a recipe. Check out this post on tips using ice cube trays to freeze wine!
Serving Suggestions
Since this is a quick and easy recipe, I'd keep it simple by serving it with a salad like this Shaved Brussels Sprouts or an easy side like these Roasted Carrots with Honey & Cumin.
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Lemon Garlic Butter Shrimp
Ingredients
- 10 to 12 ounces uncooked shrimp, peeled and deveined
- 3 cloves garlic, minced
- 3 tablespoons salted butter
- ¼ cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped Italian parsley
- kosher salt and pepper
Instructions
- Sauté the garlic. Heat a medium skillet over medium-high heat. Add the butter and garlic, sauté for 30 seconds.
- Cook the shrimp. Add the shrimp and cook for 1-2 minutes until the shrimp begins to turn slightly pink. Using tongs, flip the shrimp.
- Make the sauce. Add the wine and lemon juice. Cook for 1-2 minutes, until the shrimp are pink and cooked through. Season to taste with salt and pepper.
- Serve. Remove from heat, garnish with parsley and serve immediately.
This post was originally published in May 2017. It was updated in January 2026 with some new information. No changes were made to the original recipe.
Gloria
I always have frozen shrimp in the freezer. Perfect for recipes like this. Such a quick and delicious recipe for any day of the week.
Lauren M Vavala
Such an easy recipe - I can see making these shrimp all the time. SO good!
veenaazmanov
Simple to make but yet a perfect and delicious dish. My family to love it for Dinner.
Uma Raghupathi
Love the close-up pictures and your detailed posts! This dish will be good with garlic and parsley flavor!
Alex
This sounds incredible! Such a great idea to keep frozen shrimp on hand for a last-minute meal, especially because it defrosts so quickly! I’ll have to keep this recipe in my back pocket for sure. 🙂
Loreto and Nicoletta Nardelli
Butter and garlic are always a great combination with shrimp, while that touch of lemon adds brightness and sparks flavors considerably.
Jamie
The shrimp is so flavorful and delicious with this lemon garlic sauce! I love how simple this was to make and only required a few ingredients!
Urban Foodie Kitchen
Simple recipes are the best!
Nicole
You are so right, shrimp is often overlooked as a good protein option, which is wild because they're so delicious and so quick to cook. You've definitely inspired me to pick up some shrimp this week at the grocery store and make this recipe.
Urban Foodie Kitchen
Enjoy!