A bright, buttery shrimp dish that comes together in minutes with pantry staples.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 min | 6–8 min | 14–21 min | 4 |
Intro
This Lemon Dill Butter Shrimp is designed for busy evenings and small pantries. It comes together in minutes with just a few staple ingredients, yet it feels special enough for a weeknight treat. Think silky butter, bright lemon, and fresh dill that lift shrimp to glossy, restaurant-ready perfection.
The Best Core Ingredient for This Recipe
Fresh vs Frozen Shrimp
- Fresh shrimp deliver the brightest texture and fastest cooking. Pros: juicier bite and more delicate flavor; Cons: typically pricier and may require thawing.
Peeled vs Shell-on
- Peeled shrimp are easiest to eat and quick to cook; Shell-on adds flavor if you simmer before finishing. Pros: extra flavor when simmered; Cons: takes more prep time.
Tail-on vs Tail-off
- Tail-on makes a pretty plate and is handy for dipping; Tail-off is easier to scoop and eat. Pros: presentation vs. ease of eating.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Not required, but a handful of halved cherry tomatoes can brighten the sauce. Swap tip: use a few sun-dried tomatoes for a deeper, tangy note.
- Onion: Not essential here, but a small minced shallot or white onion can add mild sweetness. Swap tip: substitute 1/4 teaspoon onion powder if you’re in a pinch.
- Garlic: Central for aroma and depth. Swap tip: use 1/2 teaspoon garlic paste or 1 small clove of minced garlic if you’re short on fresh garlic.
- Red Pepper: A pinch of red pepper flakes adds subtle heat. Swap tip: smoked paprika for a milder, smoky finish.
- Pasta: Optional base that makes it heartier. Swap tip: serve over zucchini noodles (zoodles) for a gluten-free, low-carb option.
- Herbs: Dill is the star, with parsley as a flexible substitute. Swap tip: chives or fresh parsley if dill isn’t on hand.
Ingredients
- Sauce
- Shrimp, raw, peeled and deveined, tail-off or tail-on optional — 1 lb (450 g)
- Garlic, minced — 3 cloves (9 g)
- Butter, unsalted — 4 Tbsp (57 g)
- Olive oil — 1 Tbsp (15 mL)
- Lemon juice — 2 Tbsp (30 mL)
- Lemon zest — 1 tsp (5 g)
- Dill, fresh, chopped — 2 Tbsp (8 g)
- White wine, dry (optional) — 1/4 cup (60 mL)
- Salt, kosher salt — 3/4 tsp (4 g), to taste
- Black pepper — 1/4 tsp (1 g)
- Red pepper flakes (optional) — 1/8 tsp (0.5 g)
- Pasta (optional)
- Spaghetti or linguine — 8 oz (225 g)
- Finish
- Dill for garnish — extra 1–2 Tbsp (2–4 g)
- Lemon wedges — 2–3 wedges
Directions
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Sear shrimp to pink perfection (2–3 min) — Pat shrimp dry and season lightly with salt and pepper. In a large skillet over medium-high heat, cook shrimp in 1 Tbsp olive oil until edges turn pink and they curl (about 1–2 minutes per side). Remove shrimp to a plate and set aside.
-
Make garlic-butter base (1–2 min) — In the same skillet, melt 2 Tbsp butter with the remaining 1 Tbsp olive oil. Add minced garlic and cook just until fragrant and edges look glossy, about 30–60 seconds.
-
Deglaze and brighten (1–2 min) — Pour in white wine (if using) and lemon juice; scrape up any browned bits. Let simmer until reduced by about half and the aroma sharpens, 1–2 minutes.
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Return shrimp and finish sauce (1–2 min) — Return shrimp to the pan. Swirl in the remaining 2 Tbsp butter; stir in lemon zest and chopped dill. Simmer gently until the sauce coats the shrimp and looks glossy, 1–2 minutes.
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Pasta option: cook and toss (8–10 min) — If using pasta, cook in salted water until al dente. Drain, then toss with the shrimp-and-sauce, adding a splash of pasta water if needed to loosen.
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Taste, adjust, and plate (1–2 min) — Check salt and pepper, adjust as needed. Plate with a final dusting of dill and a squeeze of lemon juice, plus an extra lemon wedge on the side.
How to Store Leftovers
Leftovers keep best in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. If cold, you can reheat briefly in a microwave at 50% power, but a quick skillet rest often yields the best texture. Do not leave leftovers at room temperature for more than 2 hours. The sauce freezes well; freeze the sauce (without the shrimp) for longer storage.
What to Serve With Lemon Dill Butter Shrimp
- Quick side: Steamed or sautéed asparagus or broccoli ribbons with a touch of lemon and salt.
- Grain base: Lightly herbed rice or quinoa to soak up the buttery sauce.
- Salad idea: A crisp arugula salad with cucumber and a lemon vinaigrette for balance.
Variations & Tips
- Spicier: Add an extra pinch of red pepper flakes or a few thin chili threads.
- Creamier: Stir in a splash of heavy cream or coconut milk at Step 4 for a richer sauce.
- Gluten-free: Serve over gluten-free pasta or zucchini noodles instead of regular pasta.
- Canned-swaps: Use drained canned shrimp if fresh isn’t available; adjust cooking time to avoid overcooking.
- Herbs: Swap dill for parsley or chives for a different bright herb note.
Enjoy Your Lemon Dill Butter Shrimp
Savor the way the garlic-butter glaze coats each shrimp, with a lively hit from lemon and dill. This dish proves that a simple pantry lineup can yield something delicious, elegant, and totally satisfying. Enjoy your Lemon Dill Butter Shrimp tonight.