Lemon Herb Butter Shrimp

sautéed shrimp with lemon butter and herbs in a skillet, oh my! (thyme, oregano, and Italian parsley). This dish can be made in about 15 minutes!

As a result of having thyme, oregano, and Italian parsley in my fridge together with some frozen shrimp, I created Lemon-Herb Butter Shrimp, which turned out to be incredible!

This recipe is ideal for spring parties or get-togethers, as the season is in full bloom. The quickest and most accessible part of making these lemon herb butter shrimp is the little preparation time.

Garlic is unnecessary because the herbs give the shrimp an incredible bouquet of flavors and fragrances.


Prepare the lemon herb butter first by cutting up the thyme, oregano, and Italian parsley for the herb sauce. Then, in a microwave-safe bowl, combine the herbs with the butter that has been melted.

To make the perfect sauce for shrimp, combine the lemon herb butter with a squeeze of fresh lemon juice.

A cast-iron skillet is my preferred method of cooking shrimp. Toss the shrimp with salt, black pepper, and a few dashes of cayenne pepper in the lemon herb butter sauce before serving.

Drink martinis and eat prawns by the tail while you enjoy a beautiful spring day. Cooking is a joy!

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 259 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • 1/2 tablespoon chopped thymes
  • 1/2 tablespoon chopped oregano
  • 1/2 tablespoon chopped Italian parsley
  • 3 dashes ground black pepper
  • 1 tablespoon olive oil
  • 3 dashes of cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 3 tablespoon melted unsalted butter
  • 1 lb. shelled and deveined shrimp, tail-on


  1. After defrosting, rinse the shrimp in a bowl of cold water, then pat them dry with paper towels until completely dry. Cayenne pepper, salt, and pepper are all you need to season the shrimp. Set aside for later.
  2. Microwave the butter for around 30 seconds to melt it. Butter should be seasoned with thyme, oregano, parsley, and lemon juice. Mix everything up thoroughly. Dispose of.
  3. Set a cast-iron skillet over medium-high heat. Once the skillet has been heated through, add the olive oil. Add the shrimp after swirling the skillet to properly distribute the oil. One to two minutes should be enough time to cook each side of the shrimp. Do not stir the shrimp while cooking. Pour in the lemon-herb butter and allow it to sizzle for a few seconds before serving. Serve soon after turning off the heat.


  • Herbs are a blank canvas for your imagination. If you have rosemary, basil, chives, or any other herbs on hand, use them in your dish. At least two to three herbs should be used to achieve the best flavor and scent. I buy all of my shrimp from Market Pantry, a frozen food brand at Target. It costs as little as $6.95 for a four-pack (during sales).
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