Spicy Shrimp In A White Wine, Lemon & Butter Sauce Recipe

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Spicy shrimp in a white wine, lemon & butter sauce

Erin Byrnes


Whipped this up on a whim with some frozen shrimp and left over wine. It was absolutely delicious so I had to post it! Goes great over spinach or a rice pilaf and a nice piece of crispy bread to sop up the juice!

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5 Min


10 Min


extra large shrimp
6 Tbsp
butter or margarine (separated 3-3)
2 Tbsp
garlic salt
1/2 Tbsp
black pepper
1 Tbsp
dry oregano
1/2 Tbsp
red pepper flakes
3 Tbsp
fresh lemon juice
1/4 c
dry white wine

Directions Step-By-Step

If using frozen shrimp defrost in a bowl of tepid water. Then rinse off and pat dry.
In a large saucepan melt 3 tablespoons of the butter or margarine over medium heat. While that is melting toss the shrimp with all the dry ingredients.
Once butter is completely melted and turning a light golden color add the shrimp. Cook on one side until nice and brown and crispy. Turn over and add lemon juice. Cook until opaque, one-two more minutes.
Remove shrimp from pan. Leave pan on the flame. Add the remaining butter and let melt. Once the butter is melted add the wine to deglaze the pan and bring to a simmer. Let sauce cook down until it almost stops bubbling.
Pour over shrimp and enjoy!

About this Recipe

Course/Dish: Fish, Seafood
Other Tags: Quick & Easy, Healthy