Garlic butter pan-seared shrimp with lemon sauce is a healthy dinner recipe that is also quick, easy for beginner cooks, and absolutely delicious! In less than 10 minutes you can have tender and juicy shrimp with a crispy outside with a delicious garlic butter sauce that everyone will love!
Want this recipe sent to you?
I'll email this post to you, so you can come back to it later! (Check your spam if you have Gmail!)
This post may contain paid links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
Jump to:
Cooking shrimp on top of the stove is one of the quick and easy ways to get juicy and tasty shrimp in a few minutes. Aside from using the air fryer to make shrimp (like this Argentine red shrimp recipe), my other favorite way is to make pan-seared shrimp.
Making sauce for pan-seared shrimp is super easy and quick to do. Garlic, butter, olive oil, and lemon make a simple yet flavorful sauce that you and your family will absolutely love.
You can make this recipe in a cast iron skillet or a non-stick skillet as I did. Use whatever tools are accessible to you.
Why You'll Love This Recipe
- Quick to make in less than 10 minutes - no marinade needed.
- Easy step-by-step instructions for beginners.
- Simple ingredients.
- One pan for easy cleanup!
- These pan-seared shrimp are made with no breading - gluten-free, keto, and low-carb.
- Perfect seafood dinner or appetizer and delicious in this shrimp pizza, cajun pasta recipe, spaghetti aglio e olio, or sauteed cherry tomatoes pasta.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Shrimp: I love using Argentine red shrimp for any shrimp recipe (like this air fryer shrimp recipe). You can use any uncooked shrimp you prefer but note cook times vary with sizes.
- Butter and Olive Oil: This recipe uses 1 tablespoon of each, however, you can choose to forgo the butter and make the entire recipe using olive oil if you prefer. Ghee can be used for making this recipe Whole30 and vegan butter will make it dairy-free.
- Seasoning: This pan-seared shrimp recipe is made with simple salt and pepper for seasoning. Old Bay, Cajun, lemon pepper, or citrus seasoning are other seasonings that pair well with this recipe.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
Heat 1 tablespoon olive oil over medium heat. Add in minced garlic and cook until fragrant (about 1 minute.)
Step 2
Pat shrimp dry with a paper towel and season with salt and pepper. Add to garlic oil mix and stir to coat.
Allow shrimp to cook on one side with a bit of space between each for 1-2 minutes. Do not disturb them during this time.
Step 3
Flip the shrimp and allow them to cook for 1 more minute.
Step 4
Add 1 tablespoon of butter and allow it to melt. Gently move the butter around the pan as it melts, finishing the shrimp in about 1 minute.
Step 6
Turn off the heat and add the juice of ½ lemon. Stir to coat evenly and then serve.
Serving, Freezing, Storage and Make-Ahead, and Reheating Tips
How to Serve
Serve pan-fried shrimp in a salad, shrimp tacos, a rice bowl (similar to this salmon buddha bowl), or with pasta or noodles as a base for shrimp scampi.
This pan-seared shrimp would be deliciously served over zoodles or spaghetti squash or with vegetables like asparagus, broccoli, or roasted carrots.
How to Cook When Using Frozen Shrimp
Raw, frozen shrimp that have been defrosted will be the best choice for this pan-seared shrimp recipe. I do not recommend making them straight from frozen.
How to Store Shrimp for Make-Ahead Recipes
You can meal prep these shrimp up to 3 to 4 days in advance, however, I recommend using them cold in recipes for meal prepping.
Reheating Tips
If you do decide to reheat, reheating them in the same method they were cooked in seems to be the preferred method. According to Eating Well, pan-seared shrimp should come to room temperature, then should be reheated at a lower heat on the stovetop for just a few minutes.
Other Expert Tips
- Don't skip the butter! I find it really gives these pan-seared shrimp an excellent flavor that elevates it above using olive oil only.
- Cook time notes: If using a different shrimp such as prawns, jumbo, or gulf shrimp, adjust the cooking time up or down according to size. Smaller shrimp may cook in as little as one minute per side while larger prawns make take 2 minutes per side.
- How to tell if pan-seared shrimp are done: Once the shrimp are cooked on one side, the second side tends to take less time. Monitor your shrimp to see them begin to make a "c" shape which will let you know that they are done cooking.
- How to get a sear on shrimp: Give shrimp ample space between each other in the pan. Do not disturb them during cooking to enable them to get a crispy sear on each side.
Recipe FAQs
Depending on size, shrimp generally take 1-2 minutes per side to cook.
Monitor the progress of cooking and once they are opaque and not translucent, they are cooked.
Once you notice them begin to form a "c" shape, you will know they are done.
Defrost quickly by submerging shrimp (take them out of their packaging) in an ice bath and refrigerate for a few hours. You can also skip the fridge and put them in an ice bath on the counter using this method by Southern Living.
Related Recipes
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Quick & Easy Garlic Butter Pan-Seared Shrimp
Equipment
- 1 cast iron skillet, large you could also use a non-stick skillet
Ingredients
- 1 pound shrimp
- 1 tablespoon olive oil
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tablespoon butter
- juice of ½ lemon
Instructions
- Pat raw, defrosted shrimp dry with a paper towel. Season each side with salt and pepper.1 pound shrimp, salt and pepper
- Heat 1 tablespoon olive oil over medium heat in a non-stock or cast iron skillet.1 tablespoon olive oil
- Add minced garlic to olive oil and stir until fragrant, around 1 minute.2 cloves garlic
- Add seasoned the shrimp to the skillet and do not crowd the pan. Allow shrimp to cook, undisturbed for 1-2 minutes. It will be time to flip when the shrimp begin to look opaque on the bottom, not translucent.
- Flip the shrimp and add 1 tablespoon butter to the pan. Allow butter to melt and gently tilt the skillet to coat. Cook for a total of 1-2 minutes on the second side, remembering that the second side tends to cook faster.1 tablespoon butter
- Turn off the heat and add the juice of half of a lemon. Stir to coat and serve.juice of ½ lemon
Notes
- Don't skip the butter! I find it really gives these pan-seared shrimp an excellent flavor that elevates it above using olive oil only.
- Cook time notes: If using a different shrimp such as prawns, jumbo, or gulf shrimp, adjust the cooking time up or down according to size. Smaller shrimp may cook in as little as one minute per side while larger prawns make take 2 minutes per side.
- How to tell if pan-seared shrimp are done: Once the shrimp are cooked on one side, the second side tends to take less time. Monitor your shrimp to see them begin making a "c" shape, letting you know that they are done cooking.
- How to get a sear on shrimp: Give shrimp ample space between each other in the pan. Do not disturb them during cooking to enable them to get a crispy sear on each side.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Want this recipe sent to you?
I'll email this post to you, so you can come back to it later! (Check your spam if you have Gmail!)
Leave a Reply