This Lemon Garlic Butter Shrimp uses Garlic Butter, combined with a good amount of Lemon Juice for that incredible Zesty Kick, Lemon Pepper to up it even more, with Parsley, Wine, or Beer to create a Vibrant Shrimp recipe. We got three variations here too! From just a Garlic Butter Shrimp enjoyed all by itself, Lemon Garlic Butter Shrimp with the addition of Lemon Juice & Lemon Pepper with Wine. To a Portuguese Style Shrimp with the addition of Paprika & Pimento Paste with Wine or Beer. The Shrimp can be served just like this with a side of Rice and some Toasted & Buttered Papo Secos Buns.
Lemon Garlic Butter Shrimp
Shrimp, Garlic Butter (Butter, Parsley, Green Onions, Dehydrated Onion & Garlic Flakes, Butter Popcorn Seasoning, Dillweed, Aleppo Chili Flakes, Garlic, Salt, Sunflower Oil), Lemon Juice, Lemon Pepper, Parsley, Wine, or Beer. Optionally with Smoked Paprika & Pimento Paste for Portuguese Style.
Shrimp
Place frozen Shrimp into a bowl of water to thaw. These can be peeled, or the shell left on to cook and peel as you are eating them. If peeling the shells off, save them in a Ziploc bag to freeze to use for other recipes.
Shrimp Serving Size
Portion out about 8-12 medium to large shrimp per serving. This is approximately 1/4 lb or 114g of shrimp per serving.
Garlic Butter
A Homemade Garlic Butter that consists of: Butter, Neutral Oil, Garlic, Sea Salt, Dehydrated Onion & Garlic Flakes, Butter Popcorn Seasoning, Parsley, Green Onions, Dillweed, Aleppo Chili Flakes. You can increase or decrease the Garlic pungency by adding more or less Garlic if you like. For this dish, I really love the Garlic punch and use 1 head of Garlic.
The Garlic Butter first starts off as an Aioli with the Oil, Garlic Cloves & Sea Salt blended in a jar with an immersion blender. This is emptied out into a container with the remaining ingredients added. Voilà, an incredible Homemade Garlic Butter. Just wait some time before using it to let the Dehydrated Garlic and Onion rehydrate and soften.
Garlic Butter Ingredients
- 1/2 C Sunflower Oil
- 1 Head of Garlic or less
- 1/8 tsp Sea Salt
- 1/2 C Butter
- 1 tsp Parsley, Green Onions, Dehydrated Garlic & Onion Flakes, each
- 1/2 tsp Butter Popcorn Seasoning
- 1/4 tsp Dillweed & Aleppo, each
Garlic Butter Shrimp
The dish starts out simply, with Garlic Butter & Shrimp. Served just like this, maybe with Lemon Wedges on the side to squeeze over and Parsley to garnish.
Garlic Butter Shrimp with Pasta
Just the Shrimp, fried in Garlic Butter can be combined with Garlic Butter Pasta, for a Garlic Butter Shrimp Pasta. Cook the Shrimp in Garlic Butter and then set aside, leaving behind the Garlic butter in the pan. Continue with the Garlic Butter Pasta dish as you would, using another 1/4 C of Garlic Butter to make up 1/2 C altogether for the pasta dish. Add the Shrimp in last to toss, right before serving.
Lemon Garlic Butter Shrimp
This Lemon Garlic Butter Shrimp is a very Zesty, Bright & Light Shrimp recipe. To make the sauce, combine Lemon Juice, Lemon Pepper, with Beer or Wine. Fry the Shrimp in Garlic Butter and plate, leaving behind the Garlic Butter. Add the Sauce to the pan with Garlic Butter and reduce over max heat to ladle over the plated shrimp before serving.
Lemon Wine Sauce for Shrimp
- 1 C Wine or Beer
- 1/4 C Lemon Juice
- 1 tsp Lemon Pepper
Reduced Sauce
After the Shrimp are cooked in Garlic Butter. Plate the Shrimp, leaving behind the Garlic Butter in the pan. Add the Sauce and reduce over max heat until slightly thickened. Ladle over plated Shrimp.
Cooking Wine or Beer
Use a Dry White Wine or the Goya White Cooking Wine for the shrimp and in the same amounts. Goya White Cooking wine has a bit of salt added, but doesn’t really affect the dish at all, it offers up exceptional flavor too. Outside of Wine, your choice of Beer can be added. For the Portuguese style shrimp, Super Bock beer is a good one.
Portuguese Style Lemon Garlic Butter Shrimp
Portuguese style adds Hot Pimento Paste for Heat or Sweet, if you prefer, Smoked Sweet Paprika with Wine or Beer. Serve this with Papo Secos to soak up the sauce. The dish traditionally packs some heat, which is why Hot Pimento Paste is usually used. However, if you’re using Sweet Pimento Paste, you can build the heat to your liking by adding a small amount of Authentic Piripiri Sauce, Bird’s Eye Chilies, Red Thai Chilies, Chili Flakes, or Cayenne Pepper.
Portuguese style Shrimp Sauce
- 1 C Wine or Beer
- 1/4 C Lemon Juice & Pimento Paste (Hot or Sweet), each
- 2 tsp Smoked Sweet Paprika
- 1 tsp Lemon Pepper
After frying the Shrimp in Garlic Butter. Scoop out the Shrimp to place into a bowl. Leaving behind the Garlic Butter in the Pan. Add the Sauce and reduce over max heat until thickened. Pour into the bowl with the shrimp, toss and serve. Portioning out the shrimp and lading the sauce over the shrimp. Optionally, garnish with parsley.
Lemon Garlic Butter Shrimp Sides
This dish pairs up well with a Dinner Rolls, like Papo Secos or Bolillos and some Rice. A very good Rice pairing is the Adobo Sazon Rice. This Shrimp dish can also be paired with Pasta, such as Garlic Butter Pasta, a Salad or Roasted Vegetables.
Dinner Rolls
Papo Secos
Lightly toasted in the oven at 400 F for 5 minutes and served warm with butter to sop up the sauce.
Rice Sides
Check out our collection of rice recipe. Adobo Sazon Rice with added frozen Vegetables is my go to for this dish.
Equipment
- 1 Skillet
- 1 Bowl
Ingredients
- 1 lb Shrimp - Raw & Deveined (1 lb (ca. 454 g) to 500g)
- 1/4 C Garlic Butter
- 1/4 C Lemon Juice
- 1 tsp Lemon Pepper
- As Desired Parsley - for garnishing, dried or fresh
- 1 C White Wine - Optional
Portuguese Style — Add to the above sauce the below ingredients
- 1/4 C Pimento Paste - Optional
- 2 tsp Smoked Sweet Paprika - Optional, Hodi or other good quality brand
Instructions
- Prepare the Shrimp: If the Shrimp are frozen, place them into a bowl and fill with water. Once thawed, shell the shrimp or not.
- Prepare the Sauce: Place into a bowl the following; White Goya Cooking Wine, Lemon Juice, Pimento Paste, Smoked Sweet Paprika, Lemon Pepper and mix well. Set aside for now.
- Cook Shrimp: Place the skillet over medium heat and wait 2 minutes for it to get hot. Add the Butter and once fully melted add the shrimp in an even layer to cook for 2–3 minutes. Flip them over and cook another 2–3 minutes. Remove them from the pan to plate.
- Reduce the Sauce: Add the sauce to the skillet with the garlic butter. Bring this to a boil and reduce until the sauce coats a spoon.
- Serve: Ladle the sauce over the Shrimp, garnish with Parsley, and serve right away.This goes excellent with Papo Secos or other rolls and a side of Rice.