Garlic Butter Shrimp Recipe

Garlic butter shrimp is a quick, flavorful dish that feels fancy enough for a special occasion but is simple enough for a busy weeknight. The buttery, garlicky sauce clings to the shrimp, creating a savory and slightly zesty bite in every forkful. It’s the kind of dish that fills your kitchen with the most irresistible aroma—one that draws everyone to the dinner table before you even call them. Bonus: it all comes together in about 15 minutes. How can you say no to that?

This recipe has a special place in my heart because it reminds me of summers by the coast. Growing up, we’d visit the beach every year, and a little seafood shack on the pier always served buttery, lemony shrimp that were out of this world. I remember trying to recreate the dish for the first time at home, with mixed results—let’s just say I didn’t know my way around garlic back then! But this version? Perfection every time.

this RECIPE

A little history behind this seafood classic 🍤

Garlic butter shrimp may seem like a modern restaurant staple, but it actually has roots in Mediterranean cuisine, where seafood is often paired with olive oil, garlic, and citrus. Over time, butter worked its way into this combination, particularly in French-inspired recipes, adding that velvety richness we all know and love. While variations of garlic butter shrimp are found across different cuisines, the core ingredients—shrimp, garlic, and some form of fat—remain consistent.

This dish has evolved into a favorite for home cooks because it’s versatile, quick, and relies on pantry staples. Pair it with crusty bread, pasta, or a crisp salad, and you’ve got yourself a restaurant-quality meal with minimal effort.

Let’s talk ingredients: the simple heroes of this dish

• Shrimp: The star of the dish! Use large (16-20 count) shrimp for the best results—they’re meaty and soak up the buttery garlic sauce beautifully. Fresh is always great, but frozen shrimp works well too (just thaw them beforehand). If you can’t find large shrimp, medium-sized will do, but keep an eye on the cook time—they’ll cook faster.
• Butter: This is what makes the sauce so luscious and indulgent. I like using unsalted butter so I can control the salt levels. Substitute olive oil if you want a slightly lighter dish.
• Garlic: Fresh garlic is non-negotiable here. Minced garlic infuses the butter with a rich, savory flavor. Pre-minced garlic from a jar is convenient but won’t pack the same punch.
• Lemon juice and zest: These add brightness and balance to the rich butter. If you’re out of lemons, lime juice works in a pinch, but it will add a slightly different flavor.
• Seasonings: Salt, black pepper, and red pepper flakes (if you like a touch of heat) bring everything together.
• Parsley (optional): A sprinkle of fresh parsley adds a pop of color and a subtle herbal note. If you’re out of parsley, try chives or cilantro for a twist.

Kitchen gear: What you need (and what you can skip)

You don’t need a fancy kitchen setup to make garlic butter shrimp, but a few tools will make the process easier:

• A large skillet: Non-stick or stainless steel works best for even cooking. If you don’t have a large skillet, use any wide, shallow pan that can fit the shrimp in a single layer.
• Tongs or a spatula: For flipping the shrimp without tearing them.
• A zester: For fresh lemon zest. If you don’t have one, the small holes on a box grater will work.
• A sharp knife: For mincing garlic and chopping parsley.

Skip the shrimp deveiner tool if you don’t have one—your hands and a small paring knife will do the job just fine.

Step-by-step: Cooking garlic butter shrimp like a pro

1. Prep the shrimp: Start by peeling and deveining the shrimp. Removing the tails is up to you—I usually leave them on for presentation, but if you’re serving this with pasta or rice, tail-less shrimp might be more convenient. Pat the shrimp dry with a paper towel to ensure they sear properly in the pan.
2. Sear the shrimp: Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, place the shrimp in a single layer and let them cook undisturbed for 2-3 minutes. Flip them over and cook for another 2 minutes, or until they’re opaque and the tails curl. Be careful not to overcook—they can go from tender to rubbery fast!
3. Add the garlic butter: Push the shrimp to the edges of the pan to create a small well in the center. Add the remaining butter and let it melt. Stir in the minced garlic and sauté for about 30 seconds—don’t let it burn! The aroma will tell you when it’s ready.
4. Finish with seasoning: Remove the skillet from the heat and stir in the lemon juice, zest, salt, black pepper, and red pepper flakes. Toss everything together so the shrimp are coated in that glorious sauce.
5. Serve and enjoy: Plate the shrimp immediately and sprinkle with fresh parsley, if using. Serve with your favorite sides and dig in while it’s hot!

Ways to make it your own

• Spicy kick: Add more red pepper flakes or a dash of cayenne pepper for extra heat.
• Herbaceous twist: Swap the parsley for fresh basil, thyme, or even dill.
• Dairy-free: Use olive oil instead of butter for a lighter, dairy-free version. It’s still rich and delicious, just in a different way.
• Lemon garlic pasta: Toss the shrimp and sauce with cooked spaghetti or linguine for an easy pasta dinner.
• Shrimp scampi-style: Add a splash of chicken or vegetable broth and serve over rice or with crusty bread to soak up the sauce.
• Seasonal veggies: Toss in cherry tomatoes, asparagus, or spinach during the last minute of cooking for a fresh, colorful variation.

Serving suggestions for a cozy meal

Garlic butter shrimp pairs beautifully with a variety of sides. Serve it over a bed of fluffy white rice, creamy mashed potatoes, or pasta. If you’re keeping it light, a simple green salad or steamed veggies (like broccoli or green beans) works perfectly. For extra indulgence, don’t forget a side of warm, crusty bread to soak up every drop of the sauce—it’s too good to waste!

For presentation, arrange the shrimp in a single layer on a serving platter and drizzle the buttery sauce over the top. Garnish with a sprinkle of parsley and a few thin slices of lemon for a restaurant-worthy finish.

Drinks that pair perfectly

• Lemonade: A classic pairing that complements the bright, citrusy flavors of the dish.
• Sparkling water with lime: Simple, refreshing, and a great palate cleanser.
• Iced tea: Sweetened or unsweetened, it’s a versatile choice that balances the richness of the butter.
• Cucumber mint mocktail: A cooling, herbaceous option that feels a little fancy.

Storing and reheating leftovers

If you have leftovers (though it’s rare with this dish!), store them in an airtight container in the fridge for up to 2 days. When reheating, warm the shrimp gently in a skillet over low heat with a touch of butter to prevent them from drying out. Avoid microwaving, as shrimp can become rubbery.

If you plan to freeze the shrimp, skip the parsley garnish and transfer the cooked shrimp to a freezer-safe container. Freeze for up to 2 months, then thaw in the fridge overnight before reheating.

Adjusting the recipe for any crowd

This recipe is easy to scale up or down. For a smaller serving, halve the ingredients but keep the cooking time the same. For a larger crowd, double or triple the recipe, but cook the shrimp in batches to avoid overcrowding the pan—they need space to sear properly. If you’re making a big batch, keep the cooked shrimp warm in a low oven while you prepare the rest.

Troubleshooting tips

• If your shrimp turn out rubbery, they were likely overcooked. Keep a close eye on them and remove them from the heat as soon as they turn opaque.
• If the garlic burns, the skillet might be too hot. Lower the heat slightly before adding the garlic, and stir constantly.
• If the sauce tastes too salty, add a splash of lemon juice or water to balance it out.

Ready to try this buttery, garlicky goodness?

Garlic butter shrimp is one of those dishes that’s bound to become a go-to in your dinner rotation. It’s fast, flavorful, and endlessly adaptable, making it the perfect recipe for both beginners and seasoned cooks. So grab your skillet, toss in some shrimp, and let the magic happen. Don’t forget to customize it to suit your taste—you might just discover your own signature twist!

FAQs

1. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking to avoid excess water in the skillet.

2. What size shrimp should I buy?
Large shrimp (16-20 count) work best for this recipe, but medium shrimp are a good substitute if needed.

3. Can I make this dairy-free?
Yes! Substitute olive oil for butter, and the dish will still be rich and delicious.

4. How do I know when shrimp are done cooking?
Shrimp are cooked through when they turn pink, opaque, and their tails curl slightly. Be careful not to overcook!

5. Can I make this ahead of time?
It’s best served fresh, but you can prep the shrimp and chop the garlic in advance to save time. Cook it just before serving for the best flavor.

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