Every New Year’s Eve, I bring this dish to the table as a little tradition. Something about shrimp in butter, lemon, and Old Bay just feels festive. It’s not the healthiest dinner, but it’s one of those recipes where flavor wins out. The buttery sauce clings to every bite of shrimp, the lemon keeps it fresh, and Old Bay brings that nostalgic spice I grew up seeing sprinkled on everything from crabs to corn on the cob.
Funny enough, there was a time I wouldn’t touch seafood. Shrimp in particular seemed tricky to cook. But once I realized they only need a few minutes in a skillet, I was hooked. Now, this recipe is a go-to for celebrations — fast, flavorful, and always a crowd-pleaser.
Why This Recipe Works Every Time
The beauty of this recipe is speed. By the time your skillet is hot, the butter has melted, and the garlic has softened, your shrimp are nearly done. Less than 10 minutes, start to finish.
The flavor balance is what makes it unforgettable: butter for richness, lemon for brightness, garlic for that bold kick, and Old Bay for salty-spiced depth. It’s the kind of dish that tastes like summer at the shore but works perfectly as a winter indulgence too.
A Little About Old Bay
If you’ve lived in the eastern United States, Old Bay is probably a familiar name. It started in Maryland and has been tied to seafood ever since. The blend of celery salt, paprika, and peppers is smoky and salty with just the right hint of spice.
I’ve seen people sprinkle it on fries, potato salad, and even popcorn, but shrimp and Old Bay will always be my favorite match. If you can’t get it locally, you can substitute Cajun seasoning, but if you find the real thing, it’s worth it.
Ingredients You’ll Need
-
Shrimp – I like extra-large or jumbo, peeled and deveined, for the best bite.
-
Butter – Salted or unsalted both work, since Old Bay already has salt.
-
Fresh garlic – Skip the jarred stuff; fresh cloves make the sauce shine.
-
Fresh lemon juice – Always squeeze it yourself; bottled juice dulls the flavor.
-
Old Bay seasoning – The star of the show.
-
Red pepper flakes (optional) – Only if you want extra heat.
-
Cocktail sauce (for serving) – My favorite pairing, though some stick with melted butter.
How to Cook Buttered Lemon Shrimp
-
Heat your largest skillet over medium-high and melt a stick of butter.
-
Stir in garlic, lemon juice, and Old Bay. Let it sizzle until fragrant.
-
Add the shrimp, stirring occasionally, and cook for 2–3 minutes until pink.
-
Remove from heat immediately to avoid overcooking.
-
Serve hot with cocktail sauce, a sprinkle of Old Bay, and fresh parsley if you like.
Tip: shrimp cook so quickly that the moment they curl and turn pink, they’re done. Any longer and they turn rubbery.
Tips From My Kitchen
-
Use a wide skillet so the shrimp can sit in one layer. They cook more evenly that way.
-
A garlic press saves time, but mincing by hand works just as well.
-
Taste as you go — if you want more zip, add a squeeze of extra lemon or a pinch of red pepper flakes.
-
Don’t be tempted to walk away. Shrimp are ready before you know it.
Serving Ideas
I usually make this dish the centerpiece of a simple spread. A loaf of crusty bread to mop up the sauce, a fresh green salad, and maybe some roasted potatoes on the side.
If you want to turn it into a full dinner, toss the shrimp and sauce with pasta or spoon them over steamed rice. Both options soak up that buttery lemon goodness beautifully.
For entertaining, pile the shrimp on a platter and serve with toothpicks. It disappears quickly at parties.
Storing Leftovers
Shrimp is best eaten fresh, but I don’t throw leftovers away. I store them in an airtight container and refrigerate for up to 3 days. The texture changes slightly when reheated — a bit firmer — but they’re still tasty in a salad or tucked into a wrap the next day.
I don’t recommend freezing this recipe. The sauce separates and the shrimp lose their tenderness.
Frequently Asked Questions
Can I make this with frozen shrimp?
Yes, just thaw them first. Frozen shrimp release extra liquid that can thin out the sauce.
Is it better to use salted or unsalted butter?
Either works. If you’re sensitive to salt, go with unsalted since Old Bay already has plenty.
Can I substitute another seasoning for Old Bay?
You can try Cajun or seafood blends, but the flavor will be slightly different. Old Bay has a unique mix that’s hard to copy.
How do I keep the shrimp from overcooking?
Stay close to the pan and watch the color. Once they’re pink and opaque, remove them immediately.
Do I need to devein shrimp?
For jumbo shrimp, yes — it improves the texture and appearance. Smaller shrimp sometimes come pre-cleaned, but it’s worth checking.
Rich Buttered Lemon Shrimp with Old Bay
Juicy shrimp tossed in buttery garlic with a splash of lemon and a kick of Old Bay seasoning — this quick skillet dish is a seafood lover’s dream.
Ingredients
- 2 pounds raw shrimp, peeled and deveined
- 1 stick unsalted butter
- 2 tablespoons Old Bay seasoning (use less for milder flavor)
- 2 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, pressed or finely minced
- Spicy cocktail sauce, for serving (optional)
Instructions
- Place a large skillet over medium heat and melt the butter until foamy.
- Stir in the garlic, lemon juice, and Old Bay, letting the flavors mingle for about a minute.
- Add the shrimp in an even layer and cook just until they turn pink and opaque, about 2–3 minutes, stirring occasionally.
- Serve hot with cocktail sauce on the side for dipping, if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 391Total Fat 26gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 9gCholesterol 347mgSodium 2357mgCarbohydrates 8gFiber 1gSugar 2gProtein 32g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Final Thought
This buttered lemon shrimp with Old Bay isn’t an everyday dinner for me, but every time I make it, I wonder why I don’t cook it more often. It’s quick, it’s rich, and it feels like a celebration on a plate. Whether you serve it for a holiday, a party, or just because you had a long day and want something special, this recipe always delivers.
