Pan Lemon Butter Shrimp



  • 1 pound large shrimp, peeled and deveined
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup chicken or vegetable broth
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon slices (for garnish)


  1. Season Shrimp: Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Heat Olive Oil: In a large skillet, heat olive oil over medium-high heat.
  3. Cook Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Make Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
  5. Deglaze Pan: Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the skillet.
  6. Add Lemon: Stir in the lemon juice and lemon zest. Let the mixture simmer for 1-2 minutes to reduce slightly.
  7. Add Butter: Reduce the heat to low and add the butter to the skillet. Stir until the butter is melted and the sauce is smooth and slightly thickened.
  8. Return Shrimp: Return the cooked shrimp to the skillet and toss them in the lemon butter sauce to coat evenly. Cook for an additional minute to warm the shrimp.
  9. Garnish and Serve: Sprinkle chopped parsley over the shrimp. Garnish with lemon slices.
  10. Serve: Transfer the Pan Lemon Butter Shrimp to a serving dish and serve hot, accompanied by your favorite sides like rice, pasta, or crusty bread.

Enjoy your delicious Pan Lemon Butter Shrimp!

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