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Brown Butter Lemon Garlic Shrimp - easiest, amazing and flavor-packed recipe in 15 minutes. Garlicky, buttery, lemony goodness in each bite and the shrimp can be served with pasta, rice or salad!
Lemon Garlic Shrimp
Shrimp, garlic, butter and lemon are my best friends. Really. When you combine these magic ingredients together in a sizzling cast-iron skillet, you have the best flavor explosion in the mouth.
What’s more, these shrimp can be served as is, as an appetizer, or with pasta, rice or salad.
Lemon Butter Sauce
Lemon butter sauce is probably one of my favorite sauces for protein, especially on fresh and succulent shrimp. When you have great ingredients, a simple saute with lemon, butter and garlic are all you need.
In this recipe, I turn the butter to brown butter and it instantly elevates this skillet shrimp to a completely new level of garlicky, lemony and buttery goodness.
I always buy shelled and deveined shrimp (tail-on or tail-off) at Target. It’s in the frozen section and they sell for only $7.45 or $7.95 for a 1-lb bag. You can also use tiger prawn.
For the brown butter lemon sauce, always use unsalted butter, freshly squeezed lemon juice and use fresh garlic. For the white wine, any store-bought bottle would work.
Why brown butter? Trust me, brown butter makes everything better as it has a richer, intense, nutty and toasty flavor. You get brown butter by heating up unsalted butter so they turn foamy and brown.
Together with the garlic lemon sauce, you turn the shrimp into a gourmet dish.
Frequently Asked Questions
This recipe is only 267 calories per serving.
What To Serve With Brown Butter Lemon Garlic Shrimp
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Shrimp Recipes You Might Like
Brown Butter Lemon Garlic Shrimp
Ingredients
- 1 lb (500g) shrimp, shelled and deveined, tail on
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 3 dashes cayenne pepper
- 1/4 cup white wine
- 1 1/2 tablespoons lemon juice
- 1 tablespoon chopped Italian parsley
Instructions
- Rinse the shrimp under cold water. Drain and pat them dry with paper towels. Set aside.
- Heat a skillet (cast iron preferred) over medium heat and add the unsalted butter. Melt the butter, stirring until it starts to foam and turns brown. Add the garlic and sauté for 10 seconds before adding the shrimp.
- Stir and toss the shrimp with a spatula until both sides are nicely cooked. Add the salt, cayenne pepper, white wine, and lemon juice. Cook to reduce the sauce slightly. Add the parsley and turn off the heat. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brown butter is such a magical ingredient — these sound amazing! And just a skillet, even better!
Wonderfull
Wow ! Wonderfull tahnk you for sharing
Love these recipes. Thanks
Wow ! Wonderfull tahnk you for sharing
Brown butter is such a magical ingredient — these sound amazing! And just a skillet, even better!
Hello. Do I need to defrost the shrimp first before cooking?
Yes!
Could I substitute the wine for something else because I don’t like wine?
You can skip it.
Congratulations on your new digs and thank you for sharing this lovely recipe!
Love these recipes. Pure, simple ingredients.
Awesome flavor, never any leftovers.
Yes it is. Thanks!
Yep, no leftovers. :)