Shrimp in Lemon Butter Sauce


There are a lot of versions of this shrimp dish.  This one has burnt butter as the dish’s highlight and the shrimps were already peeled, chopped and the heads removed.



  • 1/2 kilo Tiger Prawns or Large Shrimp (Suwahe)
  • 1/2 block butter
  • 3 pcs. Kalamansi, juiced
  • Salt and Pepper to taste
  • Spiced Vinegar (sinamak), as dip




1. Wash the shrimp, remove and throw away the tentacles. Separate the head, devein, peel off the shell, including the tail. For large shrimps, when you separate the heads, the end of the veins are usually sticking out. You can either pull the vein out or cut along the outer edge of the shrimp’s back to remove the veins.

2. Once you’re done, chop the shrimps into 3 parts.

3. Melt the butter on medium high heat. Add salt and pepper.

4. When it starts boiling, add the shrimp heads. I add the heads first is because they take longer to cook, so their flavor stick. Once it turns orange, the sound is the same as frying something in oil.

5. Remove the head from the butter mixture. Add the chopped shrimps.

6. Once these turn orange, turn off the heat, add the cooked shrimp heads and the kalamansi juice. Mix well. Serve.




1. Add 2 cloves of garlic while cooking the shrimp heads for a more garlicky flavor.

2. Add cornstarch mixture (1/2 tsp cornstarch dissolved in 2 tbsp water) for a shiny dish with a thicker sauce.

3.  Replace the kalamansi juice with 1/4 cup of lemon lime soda (7-up or sprite) to give the dish a sweet tinge.

4.  Replace butter with 3 tbps olive oil if you don’t like having butter on your dish.

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Anna loves to eat. She loves to cook. She loves her husband. She is the site admin of, where she posts recipes she tweaked to suite her taste, as well as food and restaurant reviews. She and her husband, Irwin, loves Korean food. When she's not busy - she works for a digital advertising company - she cooks for the hubbie (who is a culinary philistine) and her friends (who often beg her to cook). Her most requested dishes is Calderetang Baka (pressure-cooked beef to tender loving tenderness). She's now into juicing using her Hurom and is currently addicted to coconut water.