There’s a deep, unspoken magic in unwrapping a stick of butter and unapologetically tossing the entire thing into a hot saucepan. It’s a moment that transcends cooking and borders on therapy—a glorious rebellion against every diet plan, calorie counter, and well-meaning food blog that’s ever dared to suggest you measure butter in tablespoons. But need I even mention it… check the MACROS. That’s right. A whole stick of butter & we’re still in that 25%+ protein sweet spot. So, my friend, today we measure butter by the stick, and let me tell you, it feels like freedom.
587 kcal | 39g Protein | 57g Carbohydrates | 26g Fat
Garlic Lemon Butter Shrimp
Equipment
Ingredients
For the Shrimp & Sauce:
- 2 lbs raw shrimp peeled and deveined
- 1/2 cup butter 1 stick
- 1 cluster garlic
- 5 medium lemons
- 1/2 tsp salt
- 1/2 tbsp pepper
- 1/2 tbsp red pepper flakes
- 1 cup Jasmine Rice
For the Asparagus:
- 1 pound asparagus
- 1 tsp black pepper
- 1/2 tsp seasoned salt
- 1/2 tbsp garlic powder
Instructions
- Begin cooking rice, following your preferred method. I love my rice cooker!1 cup Jasmine Rice
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Trim your asparagus, then spread in a single layer on one of the baking sheets.1 pound asparagus
- Season asparagus with seasoned salt, pepper, & garlic powder1 tsp black pepper, 1/2 tsp seasoned salt, 1/2 tbsp garlic powder
- Throw the asparagus into the oven. It'll take slightly longer to roast than your shrimp (20-25 minutes). Remove from oven once until tender and lightly browned at the tips.
- While asparagus is roasting, throw your stick of butter in a hot sauce pan over low heat. Add the garlic & sauté for 30 seconds, or until fragrant. Juice 3 lemons & stir into the garlic butter mixture.1/2 cup butter, 1 cluster garlic, 5 medium lemons
- Arrange shrimp in a 9×13 glass baking dish. Pour the garlic lemon butter mixture over the shrimp & season with salt, pepper, & red pepper flakes. Toss to coat evenly.2 lbs raw shrimp, 1/2 tsp salt, 1/2 tbsp pepper, 1/2 tbsp red pepper flakes
- Once the asparagus has been roasting for about 5 minutes, place the shrimp in the oven on the second rack.
- Bake for 15-20 minutes, until the shrimp are pink, opaque, and cooked through.
- Remove both the shrimp and asparagus from the oven.
- Separate the shrimp & asparagus into 4 separate dishes, drizzled with any extra lemon butter from the shrimp pan. Be sure to garnish each serving with 2 lemon wedges for some extra zest!
Nutrition
Garlic lemon butter shrimp is the ultimate high-protein meal for busy weeknights or meal prep enthusiasts. Ready in under 30 minutes, this recipe delivers bold flavors with tender shrimp coated in a rich, creamy garlic butter sauce and a zesty kick of fresh lemon. Whether you’re pairing it with rice, pasta, or roasted vegetables, this dish is versatile enough to suit any dietary preference. Perfect for seafood lovers and fitness-focused cooks alike, this recipe is designed to balance flavor and nutrition effortlessly.
For those wondering about substitutions, this recipe works equally well with chicken, scallops, or even tofu for a vegetarian twist. To lighten it up further, consider serving the shrimp over zucchini noodles or cauliflower rice for a low-carb option. The garlic butter sauce can also be customized with a touch of red pepper flakes for heat or fresh herbs like parsley or basil to enhance the flavor profile. With so many options, this dish is guaranteed to become a staple in your meal prep rotation.
Storing and reheating garlic lemon butter shrimp is simple. Keep the cooked shrimp in an airtight container in the refrigerator for up to three days. To reheat, use a skillet over medium heat to maintain the shrimp’s tender texture, or microwave gently in 30-second intervals. This recipe is also freezer-friendly—just thaw and reheat for a quick, delicious meal anytime. For more high-protein, healthy seafood recipes, be sure to explore our collection of meal prep ideas designed to keep you fueled and satisfied.