Kitchen notes · a little help before you start

Easy Lemon Garlic Butter Shrimp

Name: Easy Lemon Garlic Butter Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 ½ pounds large or jumbo shrimp (peeled and deveined, tails on or off) (Source: 1 ½ pounds large or jumbo shrimp (peeled and deveined, tails on or off)); 6 tablespoons butter (Source: 4-6 tablespoons butter; upper source range endpoint used for shopping.); 3 teaspoons minced garlic (Source: 3 teaspoons minced garlic); ½ teaspoon dried Italian herb blend (Source: ½ teaspoon dried Italian herb blend); 1 tablespoon finely chopped fresh parsley or cilantro (Source: 1 tablespoon finely chopped fresh parsley or cilantro); 1 each lemon (juice only) (Source: juice of 1 lemon)

Easy Lemon Garlic Butter Shrimp is made with or jumbo shrimp, minced garlic, and lemon.

Prep: 10 min
Cook: 10 min
Total: 20 min
Original yield: Serves 4
Ingredients: 6 listed

Make it part of your week

Estimating…

Main courseAmericanSeafoodPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Seafood
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Include the drying step

Pat the ingredient dry where the method directs.

Get to know the ingredients

large or jumbo shrimp (peeled and deveined, tails on or off)

In the method: Rinse shrimp and pat dry with a paper towel.

minced garlic

In the method: Add garlic and dried herbs and stir for 1 minute or until garlic is golden.

dried Italian herb blend

In the method: Add garlic and dried herbs and stir for 1 minute or until garlic is golden.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

1 ½ pounds large or jumbo shrimp (peeled and deveined, tails on or off)
Ingredient note
Source: 1 ½ pounds large or jumbo shrimp (peeled and deveined, tails on or off)
6 tablespoons butter
Ingredient note
Source: 4-6 tablespoons butter; upper source range endpoint used for shopping.
3 teaspoons minced garlic
Ingredient note
Source: 3 teaspoons minced garlic
½ teaspoon dried Italian herb blend
Ingredient note
Source: ½ teaspoon dried Italian herb blend
1 tablespoon finely chopped fresh parsley or cilantro
Ingredient note
Source: 1 tablespoon finely chopped fresh parsley or cilantro
1 each lemon (juice only)
Ingredient note
Source: juice of 1 lemon

How to make it

0 of 2 steps complete

Rinse shrimp and pat dry with a paper towel. In a large skillet melt 4 tablespoons of butter over medium heat. Add garlic and dried herbs and stir for 1 minute or until garlic is golden.
Add shrimp and cook 4-6 minutes, stirring periodically, until pink and hot throughout. Stir in parsley or cilantro, and lemon juice to taste (one tablespoons is a good place to start). Serve immediately.

Make room for Easy Lemon Garlic Butter Shrimp

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Serve immediately.

A few questions you might have

What should I prepare first?

Set out the skillet. Start with this step: Rinse shrimp and pat dry with a paper towel.

Which preparation step should I plan for?

Pat the ingredient dry where the method directs.

What check should I look for as it cooks?

Add garlic and dried herbs and stir for 1 minute or until garlic is golden.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Make it spicy: add 1/2-1 teaspoon crushed red pepper flakes for a spicy kick! (Highly recommended!)

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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