Pan-Seared Garlic Butter Shrimp with Lemon and Parsley
Quick pan-seared shrimp tossed in a fragrant garlic butter sauce brightened with fresh lemon and parsley. This mediterranean-inspired game day (low carb) ready in about 11 minutes pairs peeled and deveined large shrimp, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 4 tbsp unsalted butter
- 5, minced garlic cloves
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh parsley
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Pat dry 1 lb peeled and deveined large shrimp. Season evenly with 3/4 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes without moving until pink and edges turn golden.
- Step 3: Flip shrimp and add 4 tbsp unsalted butter and 5 minced garlic cloves to the pan. Sauté for 1-2 minutes, spooning garlic butter over shrimp until shrimp are opaque and fragrant.
- Step 4: Remove skillet from heat and stir in 2 tbsp freshly squeezed lemon juice and 2 tbsp chopped fresh parsley. Toss gently to coat shrimp in the bright, buttery sauce. Serve immediately.
Frequently asked questions
How long does Pan-Seared Garlic Butter Shrimp with Lemon and Parsley take to make?
Total time is about 11 minutes (5 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Garlic Butter Shrimp with Lemon and Parsley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Pan-Seared Garlic Butter Shrimp with Lemon and Parsley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Garlic Butter Shrimp with Lemon and Parsley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Garlic Butter Shrimp with Lemon and Parsley low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is why I love Mediterranean cooking. The garlic butter didn’t overpower the shrimp—just perfect balance. My game day table was empty in 10 minutes.
- ★★★★★
My kids actually asked for seconds! The Mediterranean twist makes it feel fancy but it’s so easy. Total game-changer for weeknights.
- ★★★★★
Easily the best shrimp recipe I've tried. The lemon and parsley make it feel light yet indulgent. Served with crusty bread for dipping—magic.
