One-Pan Garlic Butter Lemon Shrimp
Tender, juicy shrimp seared in a rich garlic butter herb sauce.
In a nutshell: This authentic mediterranean one-pan garlic butter lemon shrimp comes together in just 13 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A quick and classy dinner. Jumbo shrimp are seared in a hot skillet with melted butter, minced garlic, fresh lemon juice, and white wine, ready in under 15 minutes.
Key Equipment
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Chef's Pro-Tips
- Layer Your Seasonings: Taste and season at every milestone of cooking rather than only at the end. This builds complex, restaurant-caliber flavor throughout one-pan garlic butter lemon shrimp.
- Finish with Fresh Herbs & Acid: A squeeze of fresh lemon juice or a shower of freshly chopped herbs right before serving wakes up rich, savory flavors.
Ingredients
3
servings
-
1 lb large shrimp, peeled and deveined
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3 tbsp unsalted butter
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4 cloves garlic, minced
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1 tbsp fresh lemon juice
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2 tbsp dry white wine, optional
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1 tbsp fresh parsley, chopped
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Step-by-Step Instructions
Sear the Shrimp
Pat the shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon of butter and the olive oil in a skillet over high heat. Sear the shrimp for 1-2 minutes per side until pink and opaque. Transfer to a plate.
Make Garlic Butter Sauce
Reduce heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet, cooking for 1 minute until fragrant. Pour in the white wine and lemon juice, letting it simmer and reduce for 2 minutes.
Toss and Garnish
Return the shrimp to the skillet and toss to coat in the garlic butter sauce. Simmer for 1 minute to warm through. Garnish with chopped parsley and lemon slices. Serve hot.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Sear just 1-2 minutes per side until pink, then return them to the sauce only briefly to warm through. Shrimp cook fast and turn rubbery if left in the heat too long.
Yes — it's optional. Just use a splash more lemon juice or chicken broth to deglaze the pan.
Either works. If using frozen, thaw completely and pat very dry with paper towels before searing — excess moisture prevents a good sear.
It's perfect over pasta, rice, or with crusty bread to soak up the garlic butter sauce.
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