Lemon Garlic Butter Shrimp
Juiced, garlicky shrimp seared in minutes and tossed in a bright lemon butter sauce. This easy low carb dinner is ready in under 20 minutes and tastes like a coastal restaurant favorite.
Bright, Buttery, and Ready in Under 20 Minutes
If you are searching for one of those low carb shrimp recipes easy enough for a busy Tuesday but special enough for company, this lemon garlic butter shrimp is about to become your new favorite. Plump shrimp get seared until just pink, then tossed in a glossy, tangy butter sauce loaded with garlic and bright lemon. It is fast, it is fresh, and it tastes like something you would order at a coastal restaurant.
This dish is naturally a fantastic garlic shrimp low carb option, since the entire recipe leans on protein, healthy fats, and bright citrus rather than flour or sugar. Whether you are eating keto, paleo, or just trying to get a wholesome dinner on the table fast, this one checks every box.
A dish this simple lives and dies by its ingredients and your tools. A heavy bottomed skillet helps the shrimp sear evenly instead of steaming, a sharp zester pulls real lemon flavor without the bitter white pith, and good quality butter and olive oil make the sauce taste rich instead of greasy. These are the kinds of small upgrades that turn a decent dinner into a saucy lemony shrimp situation you will crave again.
Why This Recipe Works So Well
- Quick cooking protein. Shrimp cook in mere minutes, so this is genuinely one of the fastest shrimp recipes lemon garlic lovers can make on a weeknight.
- One pan, minimal cleanup. Everything happens in a single skillet, from searing the shrimp to building the sauce.
- Naturally keto and paleo friendly. With no flour, sugar, or starchy thickeners, this keto lemon garlic shrimp recipe fits cleanly into low carb and paleo eating styles. Skip the wine and swap butter for ghee if you want a stricter clean keto garlic butter shrimp version.
- Big flavor from simple staples. Garlic, lemon, butter, and a pinch of red pepper flakes do all the heavy lifting.
Chef's Tip: Do not walk away from the skillet once the shrimp hit the pan. Shrimp go from perfectly tender to rubbery in under a minute, so pull them as soon as they turn pink and curl into a loose C shape.
What You'll Need
The full ingredient list and exact measurements are in the recipe card below, but here is the short version of what makes this dish sing:
- Large shrimp, peeled and deveined, so every bite is tender
- Butter and olive oil, used together for richness and a higher cooking temperature
- Plenty of garlic, because this is a garlic shrimp dish through and through
- Fresh lemon juice and zest, for that signature bright, saucy lemony shrimp flavor
- A pinch of red pepper flakes, for gentle background heat
- Parsley, for color and a fresh, herby finish
How To Cook Lemon Garlic Shrimp
Knowing how to cook lemon garlic shrimp really comes down to two things, working in batches so the pan stays hot, and building the sauce in the same skillet so it picks up all the flavorful fond left behind. Sear the shrimp first and set them aside, then melt butter with garlic, deglaze with a splash of wine or broth, whisk in lemon juice and zest, and finally slide the shrimp back in just long enough to soak up the sauce.
Ready to bring this saucy lemony shrimp meal to life? Here is the full step by step recipe:
Lemon Garlic Butter Shrimp
Juiced, garlicky shrimp seared in minutes and tossed in a bright lemon butter sauce. This easy low carb dinner is ready in under 20 minutes and tastes like a coastal restaurant favorite.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil, extra virgin
- 5 cloves garlic, minced
- 1/4 tsp red pepper flakes, adjust to taste
- 3/8 cup dry white wine, or low sodium chicken broth
- 3 tbsp fresh lemon juice, about 1 large lemon
- 1 tsp lemon zest, freshly grated
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
Instruction
Pat the shrimp completely dry with paper towels, then season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium high heat until shimmering.
Add the shrimp in a single layer, working in batches if needed so they do not crowd. Sear 1 to 2 minutes per side until pink and just opaque. Transfer to a plate.
Reduce the heat to medium and melt 2 tablespoons of the butter in the same skillet. Add the garlic and red pepper flakes and saute for about 30 seconds until fragrant, taking care not to let the garlic brown.
Pour in the white wine or broth and simmer for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan.
Stir in the lemon juice and lemon zest, then add the remaining 2 tablespoons of butter, swirling the pan until the sauce turns glossy and slightly thickened.
Return the shrimp to the skillet and toss gently to coat in the sauce, warming through for about 1 minute.
Remove from heat, stir in the parsley, and taste for seasoning, adding more salt, pepper, or lemon juice as needed.
Serve immediately, spooning extra sauce over the top.
Equipment
- Large heavy bottomed skillet
- Tongs
- Citrus zester or fine grater
- Mixing bowl
- Cutting board and knife
Notes
Serving Suggestions
This lemon garlic shrimp meal is wonderfully versatile. Try it:
- Over cauliflower rice or zucchini noodles for a low carb, keto friendly dinner
- Tossed with angel hair pasta if you want a more classic, comforting plate
- Piled onto crusty bread to mop up every drop of garlic butter sauce
- Alongside a simple green salad for a lighter, paleo garlic butter shrimp dinner
Storage and Reheating
Leftovers keep beautifully when stored properly. Cool the shrimp completely, then transfer to an airtight container and refrigerate for up to two days. Reheat gently in a skillet over low heat just until warmed through, since high heat or the microwave can quickly turn the shrimp tough and rubbery.
Quick Warning: Avoid reheating shrimp in the microwave on high power. The intense heat squeezes out moisture fast, leaving you with chewy, overcooked shrimp instead of that tender bite you worked for.
Recipe Variations To Try
- Swap the wine for chicken broth or even extra lemon juice for an alcohol free, strictly clean keto garlic butter shrimp version
- Add a splash of heavy cream for a richer, slightly creamy garlic butter sauce
- Stir in a handful of baby spinach at the end for extra color and nutrients
- Use ghee instead of butter for a dairy light, paleo garlic butter shrimp friendly option
However you serve it, this lemon garlic butter shrimp is proof that a handful of simple ingredients, treated well, can taste like something truly special. Once you make it once, you will understand why it shows up in regular dinner rotation in so many households.
