Pan-Seared Gulf Shrimp with Garlic and Lemon Butter
Succulent Gulf shrimp quickly pan-seared with garlic and finished in a bright lemon butter sauce for a simple yet elegant seafood dish. This american-inspired seafood (low carb) ready in about 18 minutes pairs peeled and deveined large Gulf 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 250 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 Gulf shrimp
- 4 tbsp unsalted butter
- 4, minced garlic cloves
- 2 tbsp fresh 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 Gulf shrimp and season evenly with 3/4 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter melts and foams.
- Step 3: Add the shrimp in a single layer and sear for 2 minutes per side until pink and opaque with slightly crispy edges; remove shrimp from skillet and set aside.
- Step 4: Reduce heat to medium, add 4 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant but not browned.
- Step 5: Stir in 2 tbsp fresh lemon juice and remaining 2 tbsp unsalted butter, cooking until butter melts and sauce slightly thickens, about 1 minute.
- Step 6: Return shrimp to the skillet and toss to coat with lemon garlic butter sauce. Sprinkle 2 tbsp chopped fresh parsley over the top and serve immediately.
Frequently asked questions
How long does Pan-Seared Gulf Shrimp with Garlic and Lemon Butter take to make?
Total time is about 18 minutes (10 min prep + 8 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 Gulf Shrimp with Garlic and Lemon Butter?
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 Gulf Shrimp with Garlic and Lemon Butter?
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 Gulf Shrimp with Garlic and Lemon Butter 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 Gulf Shrimp with Garlic and Lemon Butter 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.
