King Shrimp Recipes: Lemon-Garlic Butter Skillet

This lemon-garlic butter skillet is a simple way to cook king shrimp—very large shrimp or prawns, depending on local naming—in a bright, lightly savory sauce. The shrimp cook quickly in batches, then finish with lemon, garlic, butter, and parsley; serve them hot with bread, rice, or another side that can catch the sauce.

“King shrimp” is a size or market name rather than one consistently defined species, so the exact size can vary between fish counters. This flexible skillet method works with large raw shrimp too; the key is to avoid crowding the pan and check the thickest pieces for doneness.

Ingredients

1½ lb (680 g) raw king shrimp, peeled and deveined, tails on or off
2 tbsp (30 ml) olive oil
4 tbsp (57 g) unsalted butter, divided
4 garlic cloves (about 12 g), finely minced
¼ cup (60 ml) low-sodium seafood stock or chicken broth; water works as a substitute
1 medium lemon, for about 2 tbsp (30 ml) juice and 1 tsp (2 g) finely grated zest
¾ tsp (4.5 g) fine salt
¼ tsp (0.5 g) freshly ground black pepper
⅛ tsp (0.25 g) red pepper flakes, optional
2 tbsp (8 g) chopped fresh parsley

Instructions

Prepare the shrimp and flavorings. If the shrimp are frozen, thaw them in the refrigerator before cooking, then drain well. Pat them thoroughly dry with paper towels so they sear instead of releasing excess water into the pan. Mince the garlic, zest the lemon, then juice it. Measure out the broth, salt, pepper, and optional red pepper flakes. If the shrimp are especially large, check that your pan can hold them in a single layer in batches.
Season and warm the pan. Toss the shrimp with the salt, black pepper, and red pepper flakes, if using. Set a large skillet over medium-high heat and add the olive oil and 1 tablespoon (14 g) of the butter. When the oil shimmers and the butter has melted, arrange about half the shrimp in the skillet. Leave a little space around each piece; crowded shrimp steam and can turn watery.
Sear in batches. Cook the first batch for about 1½ minutes on the first side, then turn and cook for about 1 minute on the other side. The shrimp should be beginning to turn opaque but may not yet be fully cooked. Transfer them to a clean plate and repeat with the remaining shrimp. The exact time depends on their size and the strength of your burner, so use appearance and temperature rather than the clock alone.
Make the garlic-lemon sauce. Reduce the heat to medium. Add the remaining 3 tablespoons (43 g) butter to the same skillet. Once melted, stir in the garlic and cook for about 30 seconds, just until fragrant; do not let it brown. Pour in the broth and scrape up the browned bits with a wooden spoon. Simmer for about 1 minute, then stir in the lemon juice and zest.
Finish the shrimp safely. Return the shrimp and any juices on the plate to the skillet. Toss gently for 1–2 minutes, until the shrimp are opaque and the thickest pieces reach 145°F (63°C) on an instant-read food thermometer; the USDA FSIS safe minimum temperature for seafood is 145°F (63°C). To check, insert the thermometer into the thickest part of a shrimp without touching the pan. Remove the skillet from the heat as soon as they reach temperature so they do not become tough.
Garnish and serve. Stir in the chopped parsley, taste the sauce, and adjust the seasoning if needed. Serve immediately, spooning the buttery lemon sauce over the shrimp. Put extra lemon wedges on the table if you like a sharper finish.

Tips

Dry shrimp well. Moisture on the surface makes it harder to get good contact with the hot skillet and can dilute the sauce. After thawing, drain the shrimp and blot them gently; avoid squeezing them, which can damage their texture.
Choose the right pan and batch size. A wide, heavy skillet gives the shrimp room to brown. If your pan is small, cook three batches rather than piling them up. Let the pan heat again between batches, and add a small drizzle of oil if it looks dry.
Use broth or water according to what you have. Seafood stock gives the sauce a deeper seafood flavor, while chicken broth is mild and convenient. Water also works; the butter, garlic, lemon, and pan drippings still make a flavorful sauce, though it will taste less savory.
Watch the garlic and don’t rely only on color. Minced garlic can burn quickly, so keep it moving and add the broth as soon as it smells fragrant. Shrimp often turn pink and opaque before the thickest part has reached the safe temperature, so check with a thermometer when possible.

Serving Suggestions

Serve the shrimp directly from the skillet while the sauce is loose and warm. Crusty bread, toasted sourdough, or warm flatbread is useful for scooping up the lemon-butter mixture. For a more filling meal, spoon the shrimp and sauce over steamed rice, orzo, or buttered noodles. If using pasta, reserve a little pasta water and add a tablespoon at a time to help the sauce coat the noodles without making the shrimp simmer for too long.

For a lighter plate, pair the shrimp with roasted asparagus, green beans, sautéed zucchini, or a crisp salad dressed with a simple vinaigrette. A side of boiled or roasted potatoes also suits the buttery sauce. Keep strongly flavored sides modest if you want the lemon and garlic to remain the main flavors. Set out lemon wedges and chopped parsley at the table so each person can finish their portion to taste.

Variations

Make it less rich: Use 2 tablespoons (28 g) butter instead of 4 tablespoons (57 g), and add 1–2 tablespoons (15–30 ml) extra broth or water to keep enough sauce in the pan. It will be thinner and less buttery, but still carry the garlic and lemon well.

Add a gentle heat: Increase the red pepper flakes to ¼ teaspoon (0.5 g), or add a pinch of cayenne. Add heat gradually, especially if serving a group, because it is easy to add more at the table but difficult to remove from the sauce.

Use a different herb: Swap the parsley for 1 tablespoon (3 g) chopped fresh chives or 1 tablespoon (3 g) chopped dill. Chives give a mild onion note; dill brings a more distinctly herbal flavor. Add either at the end so its aroma stays fresh.

Try a smoky version: Add ½ teaspoon (1 g) smoked paprika with the salt and pepper. This gives the sauce a warm, smoky edge without changing the cooking method. For a dairy-free option, replace the butter with 3 tablespoons (45 ml) olive oil; the sauce will be less creamy but still bright and savory.

Use another shrimp size: Large or jumbo shrimp are good substitutes if king shrimp are unavailable. Smaller shrimp cook faster, so shorten the searing and finishing time and check the temperature early. Avoid using pre-cooked shrimp for this method: they can become rubbery while waiting for the sauce to heat through.

Storage and Reheating

Refrigerate cooked shrimp within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. If the room is hotter than 90°F (32°C), refrigerate them within 1 hour. Keep the shrimp with their sauce if possible, since the butter and broth help protect them from drying out. Do not leave the skillet on the counter to cool for an extended period.

For best texture, reheat only the portion you plan to eat. Put the shrimp and sauce in a covered skillet over low heat with a splash of water or broth, stirring gently until hot throughout. Leftovers should reach 165°F (74°C) when reheated, as checked with a food thermometer. Heat them just until they reach that temperature; repeated or prolonged heating can make shrimp chewy. A microwave also works: cover the dish, heat in short intervals, and stir between intervals so the sauce warms evenly.

You can freeze the cooked shrimp and sauce in a freezer-safe airtight container for about 2–3 months for best quality, though the shrimp may be softer after thawing. Thaw overnight in the refrigerator and reheat gently to 165°F (74°C). If the shrimp smell sour or otherwise unpleasant, or have been stored outside the recommended time and temperature limits, discard them rather than tasting to check.

Frequently Asked Questions

What are king shrimp?
“King shrimp” commonly describes very large shrimp or prawns sold under a market-size name. It does not identify one species everywhere, and size labels are not fully standardized. Ask the fish counter whether the shrimp are raw or cooked and peeled or shell-on; this recipe is written for raw, peeled, deveined shrimp.

Can I use frozen king shrimp?
Yes. Thaw them in the refrigerator, ideally overnight, then drain and pat them dry before seasoning. If you need to thaw them more quickly, place the shrimp in a leakproof bag and submerge it in cold water, changing the water as needed; cook promptly once thawed. Do not thaw seafood on the counter at room temperature.

How can I tell when king shrimp are done?
Check the thickest part with an instant-read thermometer: it should reach 145°F (63°C), the USDA FSIS safe minimum temperature for seafood. The flesh should also look opaque rather than translucent. Because shrimp size and pan heat vary, begin checking early; cooking far beyond the target temperature can make them firm and rubbery.

Can I make the sauce ahead?
You can mince the garlic, chop the parsley, and measure the broth and seasonings a few hours ahead, keeping them covered and refrigerated. For the best texture, cook the shrimp just before serving. The finished sauce can be made shortly ahead, but it may firm up as the butter cools; warm it gently and add a spoonful of broth or water before tossing in freshly cooked shrimp.

Is shell-on shrimp okay for this recipe?
Yes, but peeled shrimp are easier to eat and allow the sauce to coat the flesh directly. Shell-on shrimp may take slightly longer to cook, and the shell makes thermometer placement more awkward. Check the thickest part of the flesh, not the shell, and provide a bowl for discarded shells if serving them at the table.

Can I prepare this without butter?
Yes. Use olive oil in place of the butter and keep the rest of the method the same. The sauce will be lighter and less creamy, so add broth gradually and taste before serving; a little extra lemon zest or parsley can help keep the flavor lively. A dairy-free butter alternative can also work, but check whether it is salted and adjust the recipe’s salt accordingly.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).