Quick Sautéed Garlic Butter Shrimp with Lemon and Parsley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp cooked rapidly in garlic butter, brightened with fresh lemon juice and parsley for a simple yet elegant seafood dish. This international-inspired seafood (low carb, gluten free) ready in about 11 minutes pairs large shrimp, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 6 min Serves 4 International cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium-high heat until melted and foamy.
  2. Step 2: Add 5 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook for 2 minutes on one side until pink with slight browning on edges.
  4. Step 4: Flip the shrimp and season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for an additional 1-2 minutes until shrimp are opaque and cooked through.
  5. Step 5: Remove skillet from heat and stir in 2 tbsp fresh lemon juice and 3 tbsp chopped fresh parsley. Toss to coat shrimp evenly and serve immediately.

Frequently asked questions

How long does Quick Sautéed 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 Quick Sautéed Garlic Butter Shrimp with Lemon and Parsley?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Quick Sautéed 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 Quick Sautéed 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 Quick Sautéed Garlic Butter Shrimp with Lemon and Parsley low carb?

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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