Sautéed Shrimp with Lemon-Caper Butter
Plump shrimp seared to perfection in a lemon-caper butter sauce that delivers bright acidity and briny depth without a single carb. This mediterranean-inspired keto (low-carb) ready in about 15 minutes pairs peeled and deveined large shrimp, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 2, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined large shrimp
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp, rinsed capers
- 3 cloves, minced garlic
- 1 tsp, chopped fresh thyme
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
Instructions
- Step 1: Pat shrimp dry with paper towels and season with 1/4 tsp salt.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
- Step 3: Remove shrimp and set aside. Add 2 tbsp butter, minced garlic, thyme, and red pepper flakes to the skillet, stirring for 1 minute until fragrant.
- Step 4: Stir in 3 tbsp lemon juice and 1 tbsp rinsed capers, cooking for 1 minute until sauce thickens slightly.
- Step 5: Return shrimp to skillet and toss to coat, cooking for 1 more minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Lemon-Caper Butter take to make?
Total time is about 15 minutes (5 min prep + 10 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 Sautéed Shrimp with Lemon-Caper 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 Sautéed Shrimp with Lemon-Caper 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 Sautéed Shrimp with Lemon-Caper Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Shrimp with Lemon-Caper 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.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
