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White serving bowl full of buttery shrimp garnished with fresh parsley.

Lemon Garlic Butter Shrimp with Chilies

Lemon Garlic Butter Shrimp with Chilies
Course Side Dish
Cuisine Pescetarian
Keyword butter, chilies, garlic, lemon, seafood, shrimp, Side dish, white wine
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1.5 lbs shrimp, shelled and deveined Tail on or off is up to you.
  • 2 TBSP butter
  • 4 cloves of garlic, grated or minced Preferably grated with a microplane
  • 1 large lemon, zested and juiced
  • Splash of dry white wine (about 2-3 TBSP) I usually use pinot grigio, chardonnay, or sauvignon blanc
  • 1 tsp crushed chilies Add more chilies if you like more heat!
  • Kosher salt and cracked black pepper, to taste
  • Fresh chopped parsley
  • 1 TBSP corn starch (optional)


  • Prepare and clean your shrimp; pat dry and set aside.
  • Melt the butter in a medium-sized saucepan over medium-high heat. Once melted, stir in the grated garlic and let it simmer for about 30 seconds, or until fragrant. Keep the garlic moving to prevent it from browning.
  • Add the lemon juice and white wine, and bring to a light simmer. Add the crushed chilies and finally, the shrimp. Season with salt and pepper. Let the shrimp cook for 2-3 minutes each side, depending on how large they are. Once the shrimp is opaque and curled into a c-shape, it's ready.
  • With a slotted spoon, carefully remove the shrimp from the pan. In a small cup, add 1/4 cup of cold water and 1 TBSP of cornstarch. Stir until the cornstarch has completely dissolved. Bring the sauce in the pan to a low simmer and slowly whisk the cornstarch mixture into the pan, bit by bit, until the sauce thickens to your liking. Transfer the shrimp back into the pan, toss to coat, and garnish with fresh chopped parsley and lemon zest.