Sautéed Garlic Butter Shrimp with Chili and Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A quick skillet dish of succulent shrimp tossed in garlic butter with a hint of chili heat and fresh lemon zest for brightness. This seafood-inspired game day ready in about 15 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced 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 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 large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red chili flakes
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until the butter melts and starts to foam.
2. Step 2: Add 4 minced garlic cloves and 1/2 tsp red chili flakes, sautéing 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, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque.
4. Step 4: Stir in 1 tbsp lemon juice, 1 tsp lemon zest, and the remaining 1 tbsp butter, cooking for another minute until the sauce thickens and coats the shrimp.
5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the shrimp before serving.