This take on garlic butter shrimp keeps all the richness of the original but adds a little lift — fresh dill, a squeeze of lemon, and just enough sauce to soak up with good bread. It’s quick to make, light on ingredients, and endlessly versatile. Serve it straight from the skillet with toasted baguette or spoon it over rice, orzo, or even salad greens for an easy dinner that doesn’t try too hard.
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 2 tbsp fresh dill, chopped (plus more for garnish)
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes
- 4-6 slices crusty bread, toasted or warmed (for serving)
Method
Sauté the garlic.
- In a large skillet over medium heat, melt the butter with olive oil. Add garlic and cook for 30 seconds, just until fragrant.
Cook the shrimp.
- Add shrimp in a single layer, season with salt, pepper, and red pepper flakes if using. Cook for 1–2 minutes per side, until pink and opaque.
Add the flavor.
- Stir in lemon juice, zest, and fresh dill. Toss well to coat, then remove from heat immediately to keep the shrimp tender.
Serve it right.
- Transfer to a shallow bowl, spoon any remaining sauce on top, and finish with extra dill and a few lemon wedges. Serve warm with toasted bread for soaking — this one’s too good to waste a drop.
Notes
Helpful Tips
- Don’t overcook shrimp: They’re done the moment they curl and turn opaque.
- No dill? Use parsley or basil for a different twist.
- Make it creamy: Add a tablespoon of crème fraîche or a splash of cream at the end.
- Serve cold: Chill leftovers for a next-day salad — it holds up beautifully.
