Tonight’s dinner was one of those “we need something quick, but I want it to taste amazing” kind of nights — and oh my goodness, did this recipe deliver!
I had a bag of frozen jumbo shrimp in the freezer, a bit of lemon juice in the fridge (no lemon zest on hand!), and a craving for something bright, buttery, and full of flavor. I’ve always loved the grilled shrimp from Texas Roadhouse, but since we don’t have a grill going on a Tuesday night, I decided to make a cozy frying pan version right here at home.
And honestly… it turned out even better than I expected.
The shrimp cooked up perfectly — tender, juicy, and coated in a silky garlic lemon butter sauce that soaked right into the seasoned rice. Every bite had that rich, buttery flavor with a pop of freshness from the lemon juice. And because I didn’t have garlic cloves on hand, I used garlic powder, which blended beautifully into the sauce.
Why I Love This Recipe
- Quick & Easy: Dinner was on the table in under 20 minutes.
- Pan-Friendly: No grill required — just a good frying pan.
- Flexible: You can swap fresh lemon for juice, garlic cloves for powder, and it still comes out delicious.
- Restaurant-Worthy at Home: That buttery, lemony sauce feels like something you’d order out — but you get to enjoy it in your pajamas if you want.
Serving Suggestion
I served the shrimp over a bed of seasoned rice, letting the sauce drizzle down into the grains. If you prefer, it would also be incredible over pasta or with warm crusty bread for soaking up every last drop of that sauce.
A Little Tip
If you’re using frozen shrimp like I did, just thaw them under cold running water for 10–15 minutes. Pat them dry before seasoning so they sear beautifully instead of steaming in the pan.
I’ll be making this again soon — and next time, I might add a sprinkle of fresh parsley or a dash of red pepper flakes for a little kick.
This is one of those recipes you can make on a weeknight but serve to guests and they’d swear you spent hours on it.
How to Thaw Frozen Jumbo Shrimp
Quick Method (Best for Dinner Tonight):
- Place the frozen shrimp in a large bowl.
- Fill with cold water (never hot — it starts cooking the shrimp).
- Let sit for 10–15 minutes, stirring once or twice.
- Drain and pat dry thoroughly with paper towels before seasoning.
Overnight Method (Best Texture):
- Place frozen shrimp in a colander set over a bowl.
- Cover and thaw in the fridge for 8–12 hours.
- Pat dry before cooking.
Cooking Notes for Frozen-Thawed Shrimp
- Dry them well before seasoning — extra water can make them steam instead of sear.
- If your shrimp still has shells or tails, peel (and devein if necessary) before seasoning.
- Jumbo shrimp may need 2–3 minutes per side instead of 1 1/2–2 minutes, depending on thickness.
Garlic Lemon Butter Jumbo Shrimp
Ingredients
Method
- In a medium saucepan, melt butter over medium heat.
- Add rice and toast 2–3 minutes.
- Add chicken broth, onion powder, garlic powder, paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes. Fluff with a fork.
- Melt butter in a small saucepan over low heat.
- Stir in garlic powder and warm for 30 seconds to bloom the flavor.
- Add lemon juice and parsley. Keep warm.
- Cook the Shrimp in a Frying Pan
- Pat shrimp dry with paper towels.
- Toss shrimp in olive oil, black pepper, paprika, garlic powder, cayenne (if using), and salt.
- Heat a large frying pan over medium-high heat.
- Add shrimp in a single layer and cook 1 1/2–2 minutes per side until pink and opaque.
- Remove from heat and immediately drizzle with 1 tsp lemon juice.
- Spoon seasoned rice onto plates.
- Top with shrimp.
- Drizzle with garlic lemon butter and garnish with parsley.
