Lemon Buttered Shrimp

Lemon Buttered Shrimp Recipe

Lemon Buttered Shrimp

With baby tomatoes, Italian parsley, red onion
Serves 4


  • 2 Tbsp butter+ 1 Tbsp.
  • 1 Lb. medium shrimp, peeled and deveined
  • ¾ cup baby heirloom tomatoes, cut in half
  • ½ cup thinly sliced red onions
  • 1 juice of one lemon
  • 1 tsp. crushed red pepper flakes
  • Pink salt, to taste
  • Black pepper, to taste
  • 2 Tbsp vodka or tequila
  • Freshly chopped parsley, for garnish


  • In a large skillet over medium heat, melt 2 tablespoon butter. Add shrimp, red onions, tomatoes, Italian parsley, crushed red pepper flakes, and season with salt and pepper to taste. Cook, stirring occasionally, until shrimp is pink and opaque, about 3 minutes per side. Remove from heat and stir in remaining butter, lemon juice, and white wine. Season with salt and garnish with parsley before serving. Serve over Jasmine or Forbidden black rice.