Diner Lemon Butter Shrimp Skillet
Plump shrimp, wilted spinach, and lemon butter sauce turn a quick skillet into a full diner-style dinner.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (312 reviews)
INSPIRED BY
The recipe borrows the fast, saucy rhythm of a diner seafood skillet and keeps the ingredient list friendly for a weeknight.
Story
Theo wants seafood dinners to hit the table with a little swagger, and this lemon butter skillet does exactly that. The shrimp get a quick sear, the sauce picks up every browned bit, and the spinach keeps the plate from feeling heavy. Put crusty bread next to the pan and let people drag it through the sauce. That is the whole move.
By Theo
Ingredients
- 1 1/4 pounds large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, thinly sliced
- 1/2 cup low-sodium chicken or seafood broth
- 1 lemon, zested and juiced
- 1/2 teaspoon red pepper flakes
- 4 cups baby spinach
- 2 tablespoons chopped parsley
- Warm crusty bread, for serving
Instructions
- Pat the shrimp dry and season with salt and pepper. Warm the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 2 minutes per side, just until pink and curled. Transfer them to a plate.
- Lower the heat to medium and add the remaining butter and garlic. Cook for 30 seconds until fragrant but not browned.
- Pour in the broth, lemon zest, lemon juice, and red pepper flakes. Simmer for 3 minutes, scraping up the browned bits.
- Add the spinach and stir until just wilted. Return the shrimp and any juices to the skillet and warm for 1 minute.
- Sprinkle with parsley and spoon the lemon butter sauce over the shrimp. Serve hot with crusty bread.
Chef Tips
- Dry shrimp well so they sear instead of steam.
- Cook the shrimp in one layer and work in batches if needed.
- Add the spinach after the sauce reduces so it stays bright.
- Use a wide skillet so the sauce reduces quickly.
Cook's Notes
- **Shrimp:** Remove them as soon as they curl so they stay tender.
- **Sauce:** Scrape the skillet after adding broth to capture the browned flavor.
- **Serve:** Warm the bread while the shrimp cook so dinner lands hot.