Creamy Lemon Dill Shrimp Recipe


  • 1.5-2 pounds large shrimp, peeled and de-veined tails removed if desired
  • 3 tablespoons butter divided
  • 3 teaspoons minced garlic
  • 1/3 cup chicken broth
  • 1/2 cup heavy cream OR half and half mixed with 1 tablespoon corn starch
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly chopped dill
  • cracked black pepper to taste


  • Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
  • Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
  • Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
  • Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
  • Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.

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