Browned Butter Shrimp and Grilled Lemon
TINY KETO CHEF · Seafood
Browned Butter Shrimp and Grilled Lemon
Juicy grilled shrimp brushed with browned butter and bright lemon, finished with garlic and herbs, plus charred lemon halves to squeeze over the top. It’s rich, smoky, and elegant.
Browned butter gives shrimp a deep, nutty richness that tastes like a steakhouse seafood plate. Grilling adds char and sweetness, and the grilled lemons bring a bold, caramelized citrus pop that makes the whole dish sing.
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined (tails on optional)
- 2 whole lemons (zest/juice for the sauce + halved for grilling)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper or Cajun seasoning
- 1 teaspoon chopped parsley (or cilantro)
Instructions
- Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 20–30 minutes.
- Pat shrimp dry and thread onto skewers (or use a grill basket).
- Cut both lemons in half. Set aside 2 lemon halves for grilling. Zest and juice the remaining lemon halves for the sauce.
- In a small pan, melt butter over medium heat. Cook, stirring, until it foams and turns golden brown with a nutty aroma (about 3–5 minutes). Remove from heat immediately.
- Stir olive oil, garlic, lemon zest, lemon juice, salt, and pepper into the browned butter.
- Brush shrimp generously with the browned-butter mixture.
- Place the lemon halves cut-side down on the grill. Grill 2–4 minutes until charred and caramelized. Remove and reserve.
- Grill shrimp 2–3 minutes per side, just until pink and lightly charred (don’t overcook).
- Remove shrimp from grill. Brush with any remaining browned-butter sauce and sprinkle with parsley.
- Serve hot with the grilled lemon halves for squeezing over the shrimp.