Sautéed Shrimp in Lemon and Garlic Butter

I love lemon and garlic…. And butter.

Butter just binds it all together so nicely.

In this recipe I used all 3 in the shrimp and the rice.

And as long as I had the lemon, I thought a few slices finished it all off nicely.

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Sautéed Shrimp in Lemon and Garlic Butter

Lemon, butter, & garlic flavor both the shrimp and the rice for this fresh-tasting dinner for two.
The shrimp will be done a minute or 2 before the rice – it’s quick!

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Seafood


  • 12oz (360gr) shrimp, cleaned
  • 45 cloves garlic, peeled, minced
  • 1/2 tsp paprika
  • 2 tbs butter
  • 2 tbs fresh lemon juice
  • 2 tbs fresh, snipped parsley
  • Rice:
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 clove garlic, peeled, minced
  • 2 tsp butter
  • 1 cup (8oz, 250ml) chicken broth
  • 1 tbs fresh lemon thyme
  • 1 tbs lemon juice


  • Rice:
  • Melt butter in a small saucepan over medium heat.
  • Add garlic and sauté briefly, 1 – 2 minutes.
  • Add rice and sauté, stirring for 1 minute.
  • Add broth, thyme and lemon juice.
  • Cover and cook for length of time on package, usually 16 minutes.
  • When done fluff with a fork.
  • Shrimp:
  • Melt butter in a skillet over medium-low heat.
  • Add paprika and sauté briefly.
  • Add garlic and sauté until golden and tender, 5 – 7 minutes.
  • Turn heat up to medium and add shrimp.
  • Sauté until shrimp start to curl and turn opaque.
  • Add lemon juice, parsley and heat through.
  • To serve:
  • Arrange rice on a small platter.
  • Spoon shrimp and sauce on rice, garnish with lemon slices and serve.


I used 1 lemon for the fresh juice, but cut 2 slices off first to use as garnish.
If you don’t have lemon thyme, use regular thyme…. if you don’t have fresh thyme use 1 tsp dried.
Substitute 2 tsp dried parsley for the fresh.


  • Serving Size: 1/2 recipe
  • Calories: 477
  • Sugar: 1.3 g
  • Sodium: 672.7 mg
  • Fat: 17 g
  • Saturated Fat: 9.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 42.4 g
  • Fiber: 1.3 g
  • Protein: 39.2 g
  • Cholesterol: 316.9 mg
Shrimp with Lemon Garlic Butter

Prefer pasta? Shrimp with Prosciutto, Garlic & Butter with Pasta.

We are ‘in the pink’ chez nous.

Well… At least the garden is ‘in the pink’ at the moment.

The sun came out, finally, and I was outside appreciating all the flowers that were suddenly blooming.

And they were all pink!

First – the peonies, before the hard rain we had 2 days ago that tried to destroy them:

And the roses….

This rose came from a cutting mon mari found that had a wonderful scent.

I like fragrant roses – otherwise, why bother?

We even have pink impatiens in a window box!

There are more – but this is enough for this day.

4 thoughts on “Sautéed Shrimp in Lemon and Garlic Butter”

  1. My peonies haven’t bloomed yet. They’re not even close at this point. So I’m sure once again this year, they’ll bloom the size of dessert plates and then overnight, we’ll get a hard rain and they’ll be gone. Happens every year. I no longer plant them. These were here so I inherited them.

    This recipe looks very yummy! I think it would be great with the asparagus from Monday 😉

    • They are so fleeting! It seems like the go from buds to dead in a week. It’s probably 2 weeks, but it seems short. This was the best year! I tied them up and shook them off after the rain lol

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