Spicy Garlic Butter Shrimp with Lemon | CookOS

Spicy Garlic Butter Shrimp

Name: Spicy Garlic Butter Shrimp with Lemon
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined, tails on; 1 tsp chili powder; 1 tsp paprika; 1 tsp sazon seasoning; 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 1/4 tsp red pepper flakes; 4 cloves garlic, minced; 1 lemon, juiced; 2 tbsp fresh parsley, finely chopped (or cilantro)

This spicy garlic butter shrimp is a quick pan-seared dish where seasoned large shrimp are tossed in a bold, buttery lemon sauce infused with garlic and red pepper flakes. It comes together in minutes and delivers restaurant-quality flavor.

🌍American 🏷️Shrimp 🏷️Garlic butter shrimp 🏷️Spicy shrimp 🏷️Pan-seared shrimp

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

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Ingredients

1 lb large shrimp, peeled and deveined, tails on
1 tsp chili powder
1 tsp paprika
1 tsp sazon seasoning
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
1/4 tsp red pepper flakes
4 cloves garlic, minced
1 lemon, juiced
2 tbsp fresh parsley, finely chopped (or cilantro)

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Instructions

1
If your shrimp are not already prepared, peel and devein them, leaving the tails on.
2
In a small bowl, combine the chili powder, paprika, sazon seasoning, and black pepper. Sprinkle the seasoning mix over the shrimp and toss to coat them evenly.
3
Finely chop your fresh herbs (parsley or cilantro) and mince the garlic cloves. Set aside.
4
Heat olive oil in a stainless steel or cast iron skillet over high heat until hot.
5
Add the seasoned shrimp to the hot pan in a single layer and cook for about 30 seconds.
6
Flip the shrimp and cook for another 30 seconds on the other side. Immediately remove the shrimp from the pan and set aside on a plate.
7
Lower the heat under the same pan and add the butter. Allow it to melt, reducing the heat further if it's melting too quickly.
8
Add the red pepper flakes to the melting butter. Once the butter is foamy, add the minced garlic.
9
Squeeze in the fresh lemon juice and stir to combine with the garlic butter.
10
Once the garlic is fragrant, return the cooked shrimp to the pan.
11
Sprinkle the chopped fresh herbs over the shrimp and toss everything together to coat the shrimp in the sauce. Serve immediately.

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Tips & Notes

Pro tips

Pat shrimp dry after peeling and deveining to ensure they sear properly and develop a golden crust.
Don't overcrowd the pan; cook shrimp in a single layer so they brown evenly rather than steam.
Add garlic to the butter after heat is reduced to prevent burning; garlic scorches quickly and turns bitter.
Finish with lemon juice off heat to preserve its brightness and prevent the volatile oils from cooking off.

Substitutions

Red pepper flakes → cayenne pepper (use 1/8 tsp for similar heat)
Sazon seasoning → 1/2 tsp garlic powder + 1/4 tsp cumin (if sazon is unavailable)
Unsalted butter → ghee (adds richness and handles higher heat well)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water to restore sauce texture.

Common Questions

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely and pat dry before seasoning and pan-searing to ensure even cooking and browning.

How do I know when the shrimp are done?

Shrimp are done when they turn opaque and curl into a C or U shape, typically 2–3 minutes per side depending on size.

Can I make this ahead?

Cook the shrimp and sauce fresh for best texture and flavor. The dish is too quick to prep ahead, but you can mince garlic and juice the lemon in advance.