Broiled Lemon Garlic Butter Shrimp

So I decided that we needed a break from everything pumpkin. After all there is only so much pumpkin you can have before the family decides to start a revolution. While they love all the things pumpkin that I make they also love when I do other things as well. My oldest who is in college comes home every other weekend so I have to do things a bit differently when she’s at home. Why? Well she’s been a vegetarian for the past 7 years. I remember when she decided at the age of 12 that she was no longer going to eat meat. I said “yeah right! I’m going to give you a week”. It’s been 7 years and she’s still going strong. She did decide that she was going to go vegan but after a month decided it was not for her. That being said, I don’t usually do things much different but there is always some sort of seafood in our house. Growing up in the Caribbean we would have fish at least twice a week because it would be fresh from the ocean. In Colorado it’s difficult getting fresh fish but the one thing we can depend on in is shrimp. So whenever I get a chance I make my famous Broiled Lemon Garlic Butter Shrimp. Most of the ingredients you may even have in your kitchen and it is super easy to make and tastes oh so good. Why don’t you give it a try.

Here is what you’ll need:


1 pound large shrimp

2 tablespoons olive oil

4 tablespoons butter

3 garlic cloves, minced

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon crushed red pepper

1/2 teaspoon salt

2 tablespoons Italian parsley, chopped

6 to 8 leaves fresh basil

2 small lemons


Preheat your oven to broil.

Wash and devein the shrimp, dry and set aside.

Heat the butter, garlic and spices in a large, oven-safe pan over medium-low heat. You’re just melting the butter and allowing the flavors to blend, but you don’t want this to get too hot or the garlic will burn. Be patient and do this slowly.

When the butter is melted, stir to combine and add the shrimp.

Arrange the shrimp in a single layer and place the pan in the oven, about six inches under the broiler.

Cook for two minutes, remove the pan, toss the shrimp and place back under the broiler for two more minutes.

Remove the pan from the oven, sprinkle in the parsley and squeeze the juice of two lemon all around the pan. Toss to combine.

Just before serving, sprinkle with the fresh basil.


As an appetizer, you could serve this alongside toasted bread for dipping, such as baguette or ciabatta. As an entree, it’s great with rice pilaf or buttered noodles.

If basil gets too hot it turns black. Waiting until the last minute ensures it keeps it’s pretty green color and fresh flavor.

If your lemons are large or yield a lot of juice, you may only need one. Start with one, taste the sauce and decide if you want more.

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