My Favorite 10-Minute Shrimp Dinner Has the Most Delicious Butter Sauce
Janette Zepeda
TheKitchn.com
I am a sucker for shrimp. I grew up with an uncle who mastered the art of cooking seafood. He made his way from Nayarit, Mexico, to Las Vegas, Nevada, where he is now the chef and owner of Mariscos El Ancla, a Mexican seafood restaurant. Whenever he came to visit, it was almost guaranteed that shrimp would be on the menu. Inspired by my uncle, this recipe for spicy lemon garlic shrimp is the easiest, most flavorful shrimp you'll ever have.
Here, the vibrant sauce comes together quickly with garlic and lemon juice. While this is a little different from the camarones a la diabla (deviled shrimp) that I grew up with, the addition of the lemon takes this simple-yet-satisfying dish to the next level. Now let's talk about the heat: I can't lie and tell you these aren't particularly spicy, but I will say that the sauce is balanced, thanks to the butter, garlic,
Why You'll Love It
Cooks in just 10 minutes! It comes together so quickly, which makes for a quick weeknight meal or the perfect last-minute appetizer.
The sauce is spicy yet perfectly balanced. The butter and lemon juice cut through the heat. But if you want all the flavor with little heat, you can always reduce the amount of red pepper flakes to taste.
Key Ingredients in Spicy Lemon Garlic Shrimp
Smoked paprika: Adds depth with its smoky, peppery flavor.
Garlic: Makes up the base of the sauce, glazing the shrimp perfectly with its rich and savory flavor.
Red pepper flakes: Adds all the spice while working along with the lemon to highlight its fruity, smoky, almost citrus-like flavor.
Helpful Swaps
For more heat, swap smoked paprika with cayenne pepper for a spicy, fiery kick.
To take the heat down, you can always add half the amount of red pepper flakes.
Spicy Lemon Garlic Shrimp
Serves 4
1 1/2 pounds raw large shrimp (26 to 30 per pound), peeled and deveined
5 tablespoons unsalted butter
3 tablespoons minced garlic (about 10 cloves)
Finely grated zest of 1 medium lemon (1 tablespoon)
Juice of 1 medium lemon (3 tablespoons)
2 teaspoons red pepper flakes
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Chopped fresh cilantro, for garnish (optional)
Lemon wedges, for serving (optional)
1. Pat 1 1/2 pounds raw large shrimp dry with paper towels.
2. Melt 5 tablespoons unsalted butter in a large 12-inch frying pan over medium-low heat. Add 3 tablespoons minced garlic and cook until fragrant, 1 to 2 minutes.
3. Add the shrimp, the finely grated zest of 1 medium lemon, the juice of 1 medium lemon, 2 teaspoons red pepper flakes, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to combine and arrange the shrimp into an even layer.
4. Increase the heat to medium. Cook, stirring occasionally, until the shrimp are firm and just cooked through, 3 to 5 minutes. Serve garnished with chopped fresh cilantro and lemon wedges if desired.
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Recipe notes: Leftovers can be refrigerated in an airtight container for up to two days. Reheat over medium heat until just warmed through, 3 to 4 minutes.
Janette Zepeda is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to
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