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Easiest ever Rock Shrimp Recipe! Sauté this lobster-like shrimp in Lemon Garlic Butter Sauce for a memorable meal that takes minutes to make.
We are pretty lucky! We live in sunny Florida. Not only is rock shrimp plentiful, but we're also able to enjoy this delicacy at Dixie Crossroads, where it's famous locally and beyond.
If you live too far away for a visit or if you just happen to get a great deal on some as we do every so often, sautéing them on the stove-top is an easy way to prepare them.
I'm partial to cooking shrimp on the stovetop because it allows easy control over cooking shrimp for the perfect length of time. Not to mention, you don't need to heat up the stove. Spicy Shrimp and Cauliflower Grits and Blackened Shrimp both use the skillet shrimp cooking method that will get dinner on the table...FAST.
When you have just a few more minutes, incorporate the shrimp into Gourmet Rock Shrimp Mac and Cheese. It's divine!
By the way, this lemon garlic butter sauce is outstanding with any type of seafood, from Argentine Shrimp and lobster to salmon and other types of fish.
What is rock shrimp?
Rock shrimp (Sicyonia brevirostris) is a member of the shrimp family. It has a hard, rock-like exterior and has the taste and texture of LOBSTER! Truly. It's not exactly like lobster...but it's really, really good.
It wasn't until a machine was invented to remove the outer shell that it became more readily available commercially.
Removing the shell manually requires cutting it with sturdy kitchen shears. This video by Wild Ocean will show you How to Split and Clean Rock Shrimp.
Honestly, I always buy them with the shell removed. Spoiled rotten. I know.
Rock shrimp are generally smaller than most shrimp cousins and cook very, very quickly. Pictured is one pound of peeled and deveined Florida Rock Shrimp. 🙂
They are delicious broiled. And that would be my preference if they were split open with the shell in place. Once the hard outer shell is removed, this is my go-to rock shrimp recipe. Sautéing is quick and allows you to pluck them out of the pan when they are perfectly cooked.
How to sauté rock shrimp in lemon garlic butter sauce
The shrimp and lemon garlic butter sauce cook in the same pan. Melt and combine butter, olive oil, and garlic in a large skillet. Add shrimp and toss to coat. Cook shrimp in a single layer so they are not crowded, and cook for about 3-4 minutes.
Note if your pan is on the small size or it's just too stressful keeping track of the color of so many shrimp (me!!!), then cook them in batches, adding a little additional butter and olive oil to the pan if necessary.
Also, keep a pair of tongs handy to pull out shrimp if they are not cooking evenly. Overcooked shrimp is rubbery and that's definitely not what we are going for here.
The shrimp is done when the flesh is white and the outside is pinkish.
Once all the shrimp are removed from the pan to a serving dish, add additional butter, lemon juice, and broth to the pan. Stir and allow to simmer for about 5 minutes to thicken.
Pour the sauce over the shrimp and sprinkle with parsley, if desired!
For the calorie counters, don't lick up every last drop of the sauce, and you'll get a buttery, garlicky, lemony taste that should fit within your calorie budget.
Otherwise, I highly recommend making pasta or one of the best side dishes for shrimp for a very memorable meal.
More Shrimp Recipes to Try
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Rock Shrimp Recipe and Lemon Garlic Butter Sauce
Ingredients
- 1 pound Rock shrimp peeled and deveined
- 2 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves pressed or minced
- 1 tablespoon lemon juice
- 2 tablespoon vegetable broth
Instructions
- Melt 1 Tablespoon butter in a skillet over medium heat.
- Add olive oil and garlic to skillet and stir to combine.
- Add shrimp to skillet and toss to coat with butter mixture then spread into a single layer.
- Cook shrimp for 3-4 minutes, stirring to make sure all sides are done. Shrimp are done when the flesh turns white and slightly opaque. Keep tongs handy to lift any out that are finished early. Remove shrimp to serving dish.
- Once all of the shrimp are removed, melt 1 Tablespoon of butter in the skillet.
- Add lemon juice and vegetable broth and stir to combine. Allow sauce to simmer over low heat for about 5 minutes in order to thicken.
- Pour lemon butter garlic sauce over shrimp. Garnish with chopped parsley if desired.
Sandy Oakley says
Delicious and very easy!!!
Chris says
Very nice recipe, and it seems very easy to get it right. I'm getting a pound of the little suckers, right now, even though I've never even HAD rock shrimp before. Your recipe convinced me to try them. So, thank you.
Bayou La Batre Boy says
One of the greatest sins is to overcook shrimp of any kind....with rock shrimp I'd try to fry them down in black iron and when ya got a good bit of the liquid out of the shrimp take off heat and pour the liquid out...add butter and minced garlic...refry quickly...and do no be afraid to add some Parmesan cheese than possible pour the shrimp and butter/cheese sauce over some pasta...add ya salt after it cooked IF it needs it.....
Owens says
Looks amazing but would 5 mins really be enough time with pressure king cooker? Especially with natural release?
Crab Dynasty says
So good... How do you come up with such great dishes!!
Janie says
Big fan of Dixie Crossroads and wanted to tell you home much we like rock shrimp. Recipe is perfect for any type of shrimp.
Marjory says
I'm so glad you like it! It's definitely great for any type of shrimp and scallops too!