Garlic Butter Shrimp with Lemon, Parsley, and Red Pepper Flakes
By Olivia Hayes
Servings
4
Level
Easy
Dinner is ready in less than 20 minutes with one skillet and a short list of pantry staples. This garlic butter shrimp is pan-fried until pink, then finished with fresh lemon, parsley, and a gentle kick from red pepper flakes. Serve it as a fast main dish or a shareable appetizer.
Olive oil and part of the butter start the shrimp in a large skillet over medium-high heat, giving them a quick pan-fry before the garlic goes in. The remaining butter, freshly squeezed lemon juice, and chopped parsley make the finishing sauce. Large or jumbo shelled shrimp work well, and leaving the tails on makes them easier to pick up when serving them as an appetizer.
Watch for the shrimp to turn pink after the first side cooks for two to three minutes, then flip and cook the other side for another two minutes. Garlic and red pepper flakes need only about 30 seconds, just until aromatic. The main pitfall is letting the garlic burn, which can make the butter taste harsh rather than garlicky.
Serve immediately over rice, pasta, or alongside green beans. Fresh bread, garlic toast, or a bun can catch the lemony butter left in the skillet. The shrimp are best just cooked, though leftovers can be kept in an airtight container and gently reheated in a pan.
Why you'll love this recipe
- Dinner moves quickly because the shrimp cook in one large skillet in just a few short stages, with no separate sauce pot required.
- Cleanup stays manageable since olive oil, butter, shrimp, garlic, and the finishing sauce all come together in the same skillet.
- The ingredient list is short and practical, relying on shrimp, butter, garlic, lemon juice, parsley, salt, and red pepper flakes.
- Frozen shrimp can work here because the recipe allows either fresh or frozen shrimp, making this useful when the freezer is doing the planning.
- Serving is flexible because the finished shrimp can become an appetizer or a meal with rice, pasta, green beans, bread, or garlic toast.
- Fresh lemon and parsley are added at the end, so their bright flavor stays noticeable against the rich butter and garlic.
Ingredients
- •2 tablespoons olive oil
- •4 tablespoons unsalted butter
- •1 pound large or jumbo shrimp (shelled)
- •0.25 teaspoon salt (or to taste)
- •6 cloves garlic (minced)
- •0.5 teaspoon red pepper flakes
- •3 tablespoons lemon juice (freshly squeezed)
- •0.25 cup fresh parsley (chopped)
Instructions
- 1
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
- 2
Add the shrimp and cook for 2 to 3 minutes, until the shrimp turn pink.
- 3
Season the shrimp with salt.
- 4
Flip the shrimp and cook for another 2 minutes.
- 5
Add the garlic and red pepper flakes and cook for about 30 seconds, until aromatic. Do not burn.
- 6
Stir in the remaining butter, lemon juice, and parsley.
- 7
Turn off the heat and serve immediately.
FAQ
Nutrition (per serving)
Calories
173
Protein
1g
Fat
18g
Carbs
3g
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