Recipe Overview
This Garlic Butter Shrimp is an easy, flavorful seafood recipe made with tender shrimp, melted butter, fresh garlic, lemon juice, and parsley. First, the shrimp cook quickly in a hot skillet until pink, opaque, and lightly golden around the edges. Then, fresh garlic cooks briefly in butter before lemon juice and parsley are added for a bright, buttery sauce. As a result, this garlic butter shrimp recipe is perfect for busy weeknights, quick seafood dinners, easy appetizers, or a simple meal served with pasta, rice, crusty bread, vegetables, or a fresh salad.
Why You’ll Love This Recipe
- Made with simple, fresh ingredients
- Ready in about 15 minutes
- Tender shrimp with rich garlic butter flavor
- Fresh lemon juice keeps the sauce bright and balanced
- Made in one skillet for easy cleanup
- Works well as a main dish or appetizer
- Easy to serve with pasta, rice, bread, or vegetables
Ingredients You’ll Need
- 1 1/2 pounds large raw shrimp, peeled and deveined, tails on or off
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, optional
- 2 tablespoons chopped fresh parsley
- Lemon wedges, optional, for serving
- Extra chopped parsley, optional, for serving
- Crusty bread, cooked pasta, rice, or vegetables, optional, for serving
Step-by-Step Instructions
- First, thaw the shrimp completely if using frozen shrimp.
- Pat the shrimp dry very well with paper towels so they sear instead of steaming in the skillet.
- Next, add the salt, black pepper, paprika, and crushed red pepper flakes, if using, to a small bowl.
- Stir the seasonings until evenly combined.
- Meanwhile, sprinkle the seasoning mixture evenly over the shrimp.
- Gently toss the shrimp until they are evenly coated.
- Then, heat a large skillet over medium-high heat.
- Once the skillet is hot, add the olive oil and 1 tablespoon of butter.
- Allow the butter to melt and begin to foam.
- Carefully add the seasoned shrimp to the skillet in a single layer.
- Cook the shrimp for 1–2 minutes on the first side.
- Then, flip the shrimp and cook for another 1–2 minutes on the other side.
- The shrimp are done when they are pink, opaque, lightly curled into a loose “C” shape, and reach 145°F in the thickest part.
- Carefully transfer the cooked shrimp to a clean plate so they do not overcook.
- Next, reduce the heat to medium-low.
- Add the remaining 2 tablespoons of butter to the same skillet.
- Once the butter melts, add the minced garlic.
- Cook the garlic for about 30 seconds, stirring constantly, until fragrant.
- Do not allow the garlic to brown or burn.
- Then, add the fresh lemon juice and lemon zest, if using.
- Stir the sauce and scrape up any flavorful browned bits from the bottom of the skillet.
- Return the cooked shrimp and any juices from the plate to the skillet.
- Add the chopped fresh parsley.
- Gently toss the shrimp in the garlic butter sauce for 30–60 seconds, just until warmed through.
- Finally, remove the skillet from the heat.
- Serve the garlic butter shrimp immediately with lemon wedges, extra parsley, crusty bread, pasta, rice, or vegetables if desired.
Helpful Tips
- Pat the shrimp dry before seasoning so they develop better color in the skillet and do not release excess water.
- Use large or extra-large raw shrimp for the best texture because smaller shrimp cook very quickly and can become rubbery.
- For even cooking, arrange the shrimp in one layer and avoid overcrowding the skillet.
- Cook the garlic only briefly over lower heat because it can burn quickly and make the butter sauce taste bitter.
- Fresh lemon juice gives the sauce the brightest flavor, although bottled lemon juice can work in a pinch.
- Remove the shrimp from the skillet as soon as they turn opaque, then add them back briefly at the end so they stay tender.
Recipe Variations
- For creamy garlic butter shrimp, stir 1/4 cup heavy cream into the garlic butter sauce before returning the shrimp to the skillet.
- Alternatively, add 1/4 cup grated Parmesan cheese for a richer garlic Parmesan shrimp sauce.
- For spicy garlic butter shrimp, increase the crushed red pepper flakes to 1/2 teaspoon or add a pinch of cayenne pepper.
- For garlic butter shrimp pasta, toss the finished shrimp and sauce with 8 ounces of cooked linguine, spaghetti, fettuccine, or angel hair pasta.
- For a shrimp scampi-style version, add 1/4 cup dry white wine or chicken broth to the skillet with the lemon juice.
- Instead of parsley, use chopped basil, chives, or cilantro for a slightly different fresh flavor.
What to Serve with Garlic Butter Shrimp
Garlic Butter Shrimp pairs well with angel hair pasta, rice, creamy mashed potatoes, roasted potatoes, garlic bread, crusty French bread, roasted asparagus, broccoli, green beans, zucchini, a simple Caesar salad, or a fresh cucumber tomato salad. In addition, it is especially good spooned over rice or pasta so none of the lemon garlic butter sauce goes to waste.
How to Store and Reheat
Store leftover garlic butter shrimp in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat the shrimp gently in a skillet over low heat with a small splash of water, broth, or melted butter until just warmed through. You can also microwave it at lower power in short intervals, although shrimp can become rubbery if overheated. Freezing is not ideal after cooking because the shrimp may become softer when thawed and reheated.
Frequently Asked Questions
Can I use frozen shrimp for garlic butter shrimp?
Yes. However, thaw the shrimp completely before cooking. For the best texture, thaw it overnight in the refrigerator or place it in a sealed bag under cold running water for several minutes.
Should I use raw or cooked shrimp?
Raw shrimp works best because it cooks directly in the skillet with the seasonings and develops better flavor. Pre-cooked shrimp can be used, but only warm it briefly in the finished garlic butter sauce so it does not become tough.
How do I know when shrimp is done cooking?
Shrimp is done when it turns pink, looks opaque in the center, and curls into a loose “C” shape. It should also reach 145°F in the thickest part.
Can I leave the tails on the shrimp?
Yes. Tails-on shrimp look especially nice for serving as an appetizer or over pasta. However, tails-off shrimp are easier to eat when serving the dish with rice, pasta, or vegetables.
Can I make garlic butter shrimp ahead of time?
This recipe is best served immediately because shrimp can become rubbery when reheated. However, you can peel, devein, season, and refrigerate the shrimp up to 1 day ahead to make dinner faster.
What can I use instead of fresh parsley?
You can use chopped basil, chives, cilantro, or even a small amount of dried parsley. However, fresh herbs give the finished dish the best color and flavor.
Recipe Card
Prep Time: 10 minutes
Cook Time: 5–6 minutes
Rest Time: None
Total Time: 15–16 minutes
Servings: 4
Ingredients
- 1 1/2 pounds large raw shrimp, peeled and deveined, tails on or off
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, optional
- 2 tablespoons chopped fresh parsley
- Lemon wedges, optional, for serving
- Extra chopped parsley, optional, for serving
- Crusty bread, cooked pasta, rice, or vegetables, optional, for serving
Instructions
- First, pat the shrimp dry with paper towels.
- Next, stir together the salt, black pepper, paprika, and crushed red pepper flakes, if using.
- Sprinkle the seasonings over the shrimp and toss until evenly coated.
- Meanwhile, heat a large skillet over medium-high heat.
- Add the olive oil and 1 tablespoon butter.
- Once the butter melts, add the shrimp in a single layer.
- Cook for 1–2 minutes per side, until the shrimp are pink, opaque, lightly curled, and reach 145°F.
- Carefully transfer the shrimp to a clean plate.
- Then, reduce the heat to medium-low and add the remaining 2 tablespoons butter.
- Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Stir in the fresh lemon juice and lemon zest, if using.
- Return the shrimp and any juices to the skillet.
- Finally, add the parsley and gently toss for 30–60 seconds, just until the shrimp are coated and warmed through.
- Serve immediately with lemon wedges, extra parsley, bread, pasta, rice, or vegetables if desired.
Storage: Store leftover garlic butter shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a small splash of water, broth, or melted butter until just warmed through.