Wake up, good people and my fellow flavor seekers! It's your favorite flavor nerd and DJ, spinning nothing but the best for your ears—and now for your taste buds, too. Today, I’m dropping a sizzling, mo' buttery, lemon garlic infused hit straight from my kitchen to yours: A Lemon Garlic Shrimp recipe.
This ain’t just food; it’s a whole vibe. Juicy shrimp pan-fried to perfection in a rich lemon butter sauce, loaded with garlic, herbs, and spices to keep things interesting.
It’s smooth, it’s bold, and it’s got that undeniable rhythm that makes you close your eyes and savor every bite. Just like a classic 90's era R&B groove, this dish will have you coming back for more.
Why You’ll Love This Recipe
Lemon garlic butter sauce just may be the de facto sauce for soul food seafood dishes. It's so common, that until now I have resisting adding to the heavily saturated versions of this seafood combo classic. Until now, that it is. This version goes heavy on all three key sauce ingredients, but in a well balanced way!
This lemon garlic butter sauce is a game-changer, peeps. Imagine coming home after a long day and whipping up a dish that’s not only quick and easy but also bursting with crazy flavor. With just a handful of simple ingredients, you can create a dish that’s perfect for any weeknight dinner or a fancy appetizer.
The succulent shrimp, tangy fresh lemon juice, and rich garlic butter come together in a mix of flavors that’s simply irresistible.
Whether you’re a seafood lover or just looking to spice up your dinner rotation, this lemon garlic butter shrimp is sure to become a household favorite. Trust me, one bite and you’ll be hooked!
Shrimp and a good sauce just go together. Whether you're making grilled prawns with a peanut sauce or New Orleans style BBQ shrimp with a not really BBQ sauce there ain't nothing like bathing juicy shrimp in a bold flavored sauce.
Beats and Eats (music to pair with Garlic Butter Shrimp)
Now, you might be wondering, why this song? Well, "Forgot I Was a G" by Whitehead Bros is as smooth as butter melting in a hot skillet, just like the sauce that coats these shrimp.
The deep bassline and sultry harmonies match the rich, buttery depth of this creole dish, while that fresh citrusy pop from the lemon juice brings in the same uplifting energy as the song’s soulful melodies.
Both are about that balance—bold yet smooth, strong yet tender. When you take a bite of this lemon butter shrimp while vibing to Whitehead Bros, you’ll feel the groove from your the tip of young tongue to deep down into your soul.
Key Ingredients and Their Flavor Roles
Creating the perfect garlic butter shrimp isn’t just about throwing ingredients into a pan. It’s about layering flavors to make every bite hit just right. Here’s the lineup:
- Fresh Garlic: The backbone of the dish. Its deep, aromatic bite infuses the butter and shrimp with that unmistakable, rich umami depth.
- Green Onions: Bringing a fresh, slightly sharp contrast to balance the butter’s richness.
- Fresh Parsley or Cilantro: Adding a burst of herbal love and brightness that complements the citrus and garlic.
- Unsalted Butter: The smooth operator. It’s rich, luxurious, and the key to that velvety sauce that coats every shrimp perfectly.
- Lemon Juice: The high note, cutting through the richness and lifting the whole dish with its bright acidity.
- Paprika: A little smokiness, a little sweetness—this spice adds subtle depth and a warm color to the shrimp.
- Dried Oregano: Earthy and slightly peppery, oregano brings in a rustic, almost Mediterranean vibe that pairs beautifully with shrimp.
- Dried Thyme: A touch of warmth with a slightly floral note, helping to round out the seasoning mix.
How to Cook Shrimp with Lemon Butter and Garlic
Alright, folks, time to get into the groove of cooking. Pan-frying shrimp is a quick process, but when done right, it delivers serious flavor. Follow these steps to get that perfect sear and juicy bite:
Prep the Shrimp:
- If using fresh shrimp, peel removing the shells and tails away from each shrimp. Using kitchen scissors or a sharp knife cut a shallow slice down the spine of the shrimp and devein them by pulling the thin black vein away with your fingers. Optionally you can leave the tails on for presentation.
- Pat the shrimp dry with a paper towel—this helps them sear properly instead of steaming.
Season the Shrimp:
- Mix your dry spices together in a ramekin or small bowl. Place the dried shrimp in a large mixing bowl. Add the spice mix to the shrimp and toss them well ensuring each piece of shrimp is well coated with the spices. This will help to make for a flavorful crust.
Heat the Pan:
- Use a large heavy bottomed skillet and heat over medium heat. Add a spoonful of ghee to the pan and allow to melt. Make sure the entire cooking surface of the pan is coated with the melted ghee or butter if you're using.
Sear the Shrimp:
- Cook in a single layer for about 1-2 minutes per side until they turn pink and slightly golden at the edges.
Remove the shrimp from the pan to avoid overcooking.
Make the Lemon Garlic Butter Sauce:
- Reduce the heat to medium.
- Add butter, minced garlic, and green onions, stirring until fragrant. Mix in a teaspoon of the spice mixture.
Squeeze in fresh lemon juice and stir in chopped cilantro for a burst of flavor.
Coat the Shrimp:
- Place the shrimp on a large serving platter. Pour the pain sauce generously over the shrimp. Reserve a portion to use as a dip.
- Garnish with fresh herbs and lemon wedges
What to Serve with Lemon Garlic Shrimp
This soul food classic is versatile, pairing well with a variety of sides to complete the meal:
- Buttery Grits: Creamy, smooth grits act like the bassline, grounding the dish with richness.
- Rice or Quinoa: Perfect for soaking up every last drop of that flavorful sauce.
- Garlic Bread: Because sopping up that lemon butter sauce is a must.
- Angel Hair Pasta: Like rice, layer the shrimp and sauce on top and let the pasta absorb all those flavors
What Is Ghee and Where Can I Find It
Ghee is just clarified butter. It is made by slowly simmering regular butter to separate the milk solids and water from the pure butterfat. The result is a rich, golden liquid with a deep, nutty flavor and a higher smoke point than regular butter.
I like it for the cleaner taste and the high smoke point. High smoke point means you can cook at high heat without the oil going rancid.
Tips and Considerations for Enhancing Flavor
- Use Fresh Shrimp Whenever Possible:
- The fresher the shrimp, the sweeter and juicier the bite. Frozen shrimp can be used but thaw first. I also prefer larger jumbo shrimp. It's a lot harder to overcook bigger ones too.
- Don’t Overcook the Shrimp:
- Shrimp cooks fast! Overcooked shrimp turn rubbery, so stick to 1-2 minutes per side on medium high heat.
- Ghee Alternative:
- Plain butter or olive oil works well in place of ghee
- Balance the Butter:
- Too much can make the dish heavy, so balance it with enough acidity from the lemon juice. Also add a little lemon zest for more of that lemony vibe and essence
- Experiment with Spice:
- Want a little heat? Add a pinch of red pepper flakes or a dash of cayenne.
- Let the Flavors Meld:
- After tossing the shrimp in the sauce, let them sit for a minute before serving to fully absorb the flavors.
Make This Garlic Butter Shrimp Recipe
There you have it, folks—Lemon Garlic Butter Shrimp that’s as smooth as that 90s Whitehead Bros. track and as bold as a Southern preacher on Sunday morning. You know I knows flavor, and this dish delivers the kind of soul food goodness that makes you close your eyes and say oooh weeee!
Whether you’re serving it up on a weeknight or bringing it out for a special occasion, this shrimp with lemon butter sauce will have your guests asking for an encore. So turn up the Whitehead Bros, grab a plate, and let this dish take you on a flavor journey that hits all the right notes.
Because when it comes to good food, good music, and good company, we never stop—never stop grooving, never stop savoring, and never stop bringing the flavor.
If you make this quick and easy shrimp recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
For the Shrimp
- 12 jumbo Shrimp peeled and deveined
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- 1 tablespoon Ghee
For the Sauce
- 3 tablespoon Butter
- 3-4 Garlic Cloves minced
- 1 Lemon Juiced
- Fresh Cilantro finely chopped
- 2-3 Green Onions diced
Instructions
Prep the Shrimp:
- If using fresh shrimp, peel removing the shells and tails away from each shrimp. Using kitchen scissors or a sharp knife cut a shallow slice down the spine of the shrimp and devein them by pulling the thin black vein away with your fingers. Optionally you can leave the tails on for presentation.
- Pat the shrimp dry with a paper towel—this helps them sear properly instead of steaming.
Season the Shrimp:
- Mix your dry spices together in a ramekin or small bowl. Place the dried shrimp in a large mixing bowl. Add the spice mix to the shrimp and toss them well ensuring each piece of shrimp is well coated with the spices. This will help to make for a flavorful crust.
Heat the Pan:
- Use a large heavy bottomed skillet and heat over medium heat. Add a spoonful of ghee to the pan and allow to melt. Make sure the entire cooking surface of the pan is coated with the melted ghee or butter if you're using.
Sear the Shrimp:
- Cook in a single layer for about 1-2 minutes per side until they turn pink and slightly golden at the edges.
- Remove the shrimp from the pan to avoid overcooking.
Make the Lemon Garlic Butter Sauce:
- Reduce the heat to medium.
- Add butter, minced garlic, and green onions, stirring until fragrant. Mix in a teaspoon of the spice mixture.
- Squeeze in fresh lemon juice and stir in chopped cilantro for a burst of flavor.
Coat the Shrimp:
- Place the shrimp on a large serving platter. Pour the pain sauce generously over the shrimp. Reserve a portion to use as a dip.
- Garnish with fresh herbs and lemon wedges
Notes
- Use Fresh Shrimp Whenever Possible:
- The fresher the shrimp, the sweeter and juicier the bite. Frozen shrimp can be used but thaw first. I also prefer larger jumbo shrimp. It's a lot harder to overcook bigger ones too.
- Don’t Overcook the Shrimp:
- Shrimp cooks fast! Overcooked shrimp turn rubbery, so stick to 1-2 minutes per side on medium high heat.
- Ghee Alternative:
- Plain butter or olive oil works well in place of ghee
- Balance the Butter:
- Too much can make the dish heavy, so balance it with enough acidity from the lemon juice. Also add a little lemon zest for more of that lemony vibe and essence
- Experiment with Spice:
- Want a little heat? Add a pinch of red pepper flakes or a dash of cayenne.
- Let the Flavors Meld:
- After tossing the shrimp in the sauce, let them sit for a minute before serving to fully absorb the flavors.