Garlic Butter Shrimp Recipe

If you’re looking for a dinner recipe that tastes like it came straight from a fancy coastal restaurant but takes less than 20 minutes to make, you’ve hit the jackpot. This Garlic Butter Shrimp Recipe is pure magic! It delivers tender, perfectly cooked shrimp swimming in a savory, bright, and deeply aromatic sauce that you’ll want to pour over everything. Trust me when I say this one’s a game-changer for weeknights, date nights, and everything in between.

Why You’ll Love This Recipe

• Lightning Fast: From start to finish, you’re looking at about 16 minutes. It’s quicker than ordering takeout!
• The Best Sauce: We’re talking a luscious, lick-the-plate-clean combination of butter, garlic, and fresh lemon. It’s what dreams are made of.
• Super Versatile: It pairs perfectly with almost any side, from a simple pasta to crusty bread or a fresh salad.
• Big Flavor, Simple Ingredients: You don’t need a massive list of spices to make this dish sing—just a few high-quality pantry staples.

Ingredients

All you need for this incredible Garlic Butter Shrimp is a hot pan, a few simple items, and less than 20 minutes! Yes, it’s that easy. But first, gather up these must-haves:

• Large Shrimp, Peeled and Deveined: The star of the show! Use large or jumbo shrimp for the best texture, and make sure they’re completely thawed and patted dry so they sear beautifully instead of steam.
• Unsalted Butter: This is the base of our luxurious sauce, adding richness and depth. Using unsalted allows you to control the overall saltiness of the dish.
• Olive Oil: Used alongside the butter to raise the smoke point slightly, which helps prevent the butter from burning while you’re searing the shrimp.
• Garlic Cloves, Minced: The other star of the show. We’re using a generous amount here because the sauce is all about that savory, pungent, freshly minced garlic flavor.
• Red Pepper Flakes (optional): A tiny pinch of this will add a lovely little kick of heat that cuts through the richness of the butter. If you like a subtle warmth, don’t skip it!
• Lemon Juice: Essential for brightening the dish and balancing all that savory richness. It gives the sauce that necessary “zing” and incredible freshness.
• Fresh Parsley, Chopped: Adds a gorgeous pop of color and a fresh, herbal finishing note that makes the dish look and taste vibrant.
• Salt and Black Pepper: Our essential seasonings. We’ll use them to season the shrimp directly and adjust the final sauce.
• Lemon Wedges: For serving! A fresh squeeze of lemon over the top right before eating takes the flavor to the next level.

Note: The ingredients with specific measurements needed for this recipe will be found right under the article in the printable recipe card below!

How to Make the Garlic Butter Shrimp

Step 1: Prep and Season the Shrimp

Pat your shrimp completely dry with paper towels. This is crucial for a great sear! Season them lightly on both sides with a sprinkle of salt and black pepper.

Step 2: Heat the Skillet

In a large skillet (cast iron or stainless steel works best), add your olive oil and 2 tablespoons of butter. Heat this over medium-high heat until the butter is completely melted, looks shimmery, and is nice and hot.

Step 3: Sauté the Aromatics

Add the minced garlic and the optional red pepper flakes to the hot pan. Cook this mixture for about 30 seconds, stirring continuously. Be super careful here—you want the garlic to be fragrant, not burnt! Burnt garlic is bitter garlic, and we’re going for sweet and savory.

Step 4: Sear the Shrimp

Add the seasoned shrimp to the pan in a single layer. Cook for 2 minutes on the first side. Flip the shrimp over and cook for only another 1–2 minutes. You’ll know they’re done when they curl into a C shape and turn beautiful pink and opaque. Don’t overcook them!

Step 5: Finish the Sauce

Take the pan off the heat and squeeze in the fresh lemon juice. Add the remaining tablespoon of butter and give the pan a quick toss or stir. The residual heat will melt the butter, creating that luscious, velvety sauce that coats every piece of shrimp.

Step 6: Garnish and Serve

Remove the shrimp from the heat and generously sprinkle the top with the freshly chopped parsley. Serve immediately while everything is hot!

Pro Tips for Making the Recipe

• Don’t Rush the Thaw: If you are using frozen shrimp, make sure they are completely thawed and then, most importantly, pat them bone-dry before cooking. Excess moisture will steam the shrimp instead of allowing them to get that nice sear.
• Watch the Garlic: Garlic goes from perfectly fragrant to burnt in a matter of seconds. Keep the heat controlled and don’t walk away from the pan during the 30-second sauté!
• Cook Time is King: Shrimp cook incredibly quickly. Once they turn pink and opaque, they are done. Overcooked shrimp are tough and rubbery, so stick to that 2-minute-per-side rule!
• Toss Off the Heat: Adding the final butter and lemon juice after removing the pan from direct heat allows the sauce to emulsify (come together smoothly) without separating or scorching the final ingredients.

How to Serve

This Garlic Butter Shrimp is a feast on its own, but the real fun is using that incredible sauce! Here’s how you can serve this flavorful dish:

• The Classic Pairing: Serve it over a bed of linguine or spaghetti with a little pasta water added to the sauce to thicken it up.
• For Sopping: Serve it with warm, crusty bread (like a baguette!) to dunk right into the luscious garlic butter.
• Keep it Light: Pair it with a simple side of roasted asparagus or a fresh green salad dressed with a light vinaigrette.
• Simple Carb Base: Serve it over fluffy white rice or a scoop of creamy polenta.

Make Ahead and Storage

Storing Leftovers

Place any leftover shrimp in an airtight container in the refrigerator for up to 3 days. The sauce will solidify, but don’t worry—it comes right back to life when reheated.

Freezing

Freezing cooked shrimp isn’t generally recommended, as the texture can become a little tough and rubbery once thawed. This dish is so fast to make, it’s best enjoyed fresh!

Reheating

Reheat leftovers gently in a skillet over low heat until just warmed through. You can also use a quick zap in the microwave, but be careful not to overcook them, or they’ll lose their tenderness.

FAQs

1. Can I use frozen shrimp for this recipe?

Absolutely, but there’s a crucial step involved! If you’re starting with frozen shrimp, you need to make sure they are fully thawed before cooking. The best way to do this is to place the frozen shrimp in a bowl of cold water for about 10-15 minutes. Once thawed, you must pat them completely dry with paper towels. Any excess moisture will prevent a good sear and dilute the flavor of your amazing garlic butter sauce.

2. What is the best way to ensure my shrimp don’t turn out rubbery?

The number one secret to perfectly tender shrimp is to not overcook them. Shrimp cook extremely quickly, especially large ones, so stick to the short cook times outlined in the recipe—usually about 2 minutes per side. As soon as the shrimp turn pink and opaque and form a nice “C” shape, they are done and ready to be sauced. Take them off the heat immediately to stop the cooking process.

3. Can I make this with less butter or use a butter substitute?

While the combination of butter and olive oil is key to the richness and flavor of the sauce, you can adjust it slightly. You could substitute the butter with a vegan butter alternative, or you could use a little extra olive oil in place of some of the butter. Just note that the classic, luxurious flavor of this dish comes directly from the generous amount of butter, so using a substitute will slightly alter the final taste and texture of the sauce.

4. Why should I use fresh garlic instead of jarred pre-minced garlic?

Using fresh garlic makes a huge difference in this particular recipe because garlic is the main flavor profile. Freshly minced garlic has a brighter, more pungent, and sweeter flavor when cooked lightly. Pre-minced garlic often has a sharper, sometimes slightly metallic taste that isn’t quite the same. Since we are using so much of it, taking the extra minute to mince fresh garlic is a small step that pays off in a huge way for the final dish.