Name: Lemon Butter Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 pound shrimp, peeled and deveined; 1/4 cup butter; 2 tablespoons lemon juice; 2 cloves garlic, minced; Salt and pepper to taste; Broccoli florets; Lemon wedges for serving

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Lemon Butter Shrimp recipe hits that sweet spot between "wow this is restaurant quality" and "I did not even break a sweat." It cooks fast, cleans up faster, and tastes like you actually planned dinner like an adult. Ready to feel fancy with minimal effort?

Why This Recipe is Awesome

First, it cooks in like ten minutes. No drama, no timers that beep every two minutes, no pretending you have a sous chef. Second, it tastes bright and buttery at the same time, which is basically a culinary power move. Third, it is idiot proof. Seriously, even if you forget to season for a hot second, the lemon and garlic bail you out.

Bonus perk If you want to stretch this into a crowd pleaser, double the batch and watch people act like you spent hours prepping. IMO that is the best kind of magic trick.

Ingredients You’ll Need

1 pound shrimp, peeled and deveined
1/4 cup butter
2 tablespoons lemon juice
2 cloves garlic, minced
Salt and pepper to taste
Broccoli florets
Lemon wedges for serving

Step-by-Step Instructions

In a large skillet, melt the butter over medium heat. Keep it hot but not smoking.
Add the minced garlic and sauté for about 1 minute until fragrant. Do not let it burn. Garlic burns fast and then sulks.
Add the shrimp and cook until pink, about 3-4 minutes on each side. Flip once. Shrimp go from perfect to rubber quickly so stay near the stove.
Stir in the lemon juice and season with salt and pepper. Taste and adjust. Brighten it up if needed.
In a separate tray, toast the broccoli until tender and slightly charred. A little crisp on the edges is the goal.
Serve the shrimp with the toasted broccoli and lemon wedges on the side.

Common Mistakes to Avoid

Thinking you can skip seasoning. Salt and pepper are tiny miracles.
Overcrowding the pan. If the shrimp sit on top of each other they will steam and lose that nice sear. Cook in batches if needed.
Letting the garlic burn. Burnt garlic tastes sad and bitter. Watch it like you watch a drama that keeps getting weirder.
Overcooking the shrimp. They should be just pink and firm. If they curl into a tight C shape that is a sign you went too far.
Neglecting the broccoli. Do not microwave it to mush and call it charred. Toss it under a broiler or roast it to get flavor.

Alternatives & Substitutions

Want to swap things around? No problem. Use olive oil instead of butter if you prefer lighter fat. Swap lemon juice for a splash of white wine for a slightly fancier vibe. If you do not eat broccoli, try asparagus or a side of zucchini ribbons. If jumbo shrimp are hard to find, smaller shrimp work fine just watch the cooking time. If you need a dairy free option use vegan butter or olive oil and still get great flavor.

If you want a quick dessert after this, try these 3-ingredient butter cookies. FYI they are stupid easy and pair nicely with lemony mains.

FAQ (Frequently Asked Questions)

Q Why does my shrimp taste bland?
A Did you forget to salt it? Salt brings out flavor like a tiny superhero. Add a pinch while cooking and a little at the end if needed.

Q Can I use frozen shrimp?
A Sure Can. Thaw completely and pat dry. Excess ice means soggy sear. Patience here pays off.

Q Can I use margarine instead of butter?
A Well technically yes but why hurt your soul like that If you must, choose the best margarine you can find and accept you made a compromise.

Q How do I prevent rubbery shrimp?
A Stop cooking them the second they turn opaque and pink. Pull them off the heat early and let residual heat finish them.

Q Is lemon juice from a bottle okay?
A Fresh lemon tastes brighter but bottled lemon juice works in a pinch. If you use bottled, consider adding a little lemon zest for extra punch.

Q Can I add herbs?
A Of course Add parsley, basil, or dill at the end for freshness. Parsley plays nicely with garlic and lemon.

Q Can I make this ahead?
A You can prep the garlic and trim the broccoli ahead. Cook shrimp last minute for best texture. If you must reheat, do it gently in a pan for a minute or two.

Final Thoughts

You did it You created a tasty, lemony, buttery dish with minimal stress. This is the kind of meal that makes people think you tried harder than you did. Pro tip plate it with a lemon wedge and a sprinkle of fresh herbs and watch the compliments roll in. Go impress someone or yourself with this easy weeknight win. You earned it.

Conclusion

For more quick lemony shrimp ideas check out Lemon Garlic Butter Shrimp which is a tasty 20 minute meal. If you want a slightly different quick take try 10-Minute Lemon Garlic Butter Shrimp for speed and simplicity. For another riff and presentation ideas see Lemon Butter Shrimp.

Good luck and happy cooking