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Minced garlic warming in melted butter in a skillet
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Lemon Garlic Butter Sauce for Shrimp and Fish

A loose, fragrant finishing sauce with butter, garlic, lemon, and parsley. Make the sauce over gentle heat, then spoon over fish or toss briefly with separately cooked shrimp.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 4 servings (about 2 tablespoons each)
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tablespoons unsalted butter About 85 g, cut into pieces.
  • 4 medium cloves garlic Finely minced. Use 2–3 cloves for a milder version.
  • 1 tablespoon fresh lemon juice Plus more to taste, added one teaspoon at a time.
  • 1 tablespoon fresh parsley Finely chopped.
  • 1/4 teaspoon fine salt Use less or omit if the seafood is already well seasoned.
  • 1/8 teaspoon black pepper

Equipment

  • 1 small saucepan or skillet Use low heat.
  • 1 small whisk or spoon
  • 1 Knife and cutting board
  • 1 Measuring spoons

Method
 

  1. Prepare the ingredients. Mince the garlic, chop the parsley, and measure the lemon, salt, and pepper before heating the pan. Cook the shrimp or fish separately.
  2. Melt gently. Melt the butter over low heat for about 1–2 minutes, stirring occasionally. Avoid hard bubbling or browning.
  3. Add the garlic. Stir in the minced garlic and cook about 30–60 seconds until fragrant, keeping it pale. Larger pieces may need a little longer over low heat. Remove the pan briefly if it heats too quickly.
  4. Finish off heat. Take the pan off the burner. Stir in the lemon juice, parsley, and pepper. Add only part of the salt initially if the seafood is seasoned.
  5. Taste and adjust. Taste a little sauce with a piece of cooked seafood using a clean spoon. Add lemon one teaspoon at a time or salt in small pinches as needed.
  6. Whisk and serve. Whisk just before portioning. Spoon over plated fish, or toss briefly with cooked shrimp off the heat. For 1 pound of shrimp, start with about 1/3 cup sauce and add more only if needed.

Notes

Yield and timing: About 1/2 cup, enough for four roughly 2-tablespoon portions. Garlic and herb volume affect the yield. The 8-minute estimate allows 5 minutes to prepare and about 3 minutes at the stove; use the garlic's pale color and aroma to guide the cooking.
Texture: This is a loose butter sauce. Some separation is normal. Off the heat, whisk in 1 teaspoon warm water if useful. For a tangier variation, whisk in 1 teaspoon Dijon mustard; check seasoning before adding more salt.
Variations: Replace half the parsley with dill or chives, or add a small pinch of red pepper flakes. For a Cajun version, start with 1/2 teaspoon seasoning in the full batch and check whether it contains salt.
Storage: Keep untouched sauce separate from raw-seafood utensils. Refrigerate covered at 40°F or below within 2 hours, or 1 hour above 90°F. A conservative use plan is 3 days. For refrigerated leftovers, heat to 165°F; USDA also advises bringing sauces to a rolling boil. The butter may separate. Reheat only what you need.
Serving: Cook seafood separately before adding sauce. Contains milk from butter.