Garlic butter shrimp is the kind of weeknight hero you can make in under 20 minutes. You get juicy shrimp, a silky lemon-butter sauce, and that cozy garlic aroma that makes everyone wander into the kitchen. It tastes restaurant-worthy, but it’s simple enough for beginners.
Introduction
Table of Contents
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When you need dinner fast, this garlic butter shrimp is the answer. It’s bright, buttery, and packed with garlicky flavor—without a long ingredient list or complicated steps. My family always goes back for seconds… and then spoons extra sauce over everything on the plate.
The little “secret” here is the timing: you cook the garlic just until fragrant (not browned), then quickly toss the shrimp so they stay tender and bouncy. That’s what keeps this garlic butter shrimp from turning chewy. Trust me—don’t walk away from the stove for this one.
Why You’ll Love This Garlic Butter Shrimp
- Better than restaurant. The sauce is rich, lemony, and silky—perfect for dipping bread or tossing with rice.
- Quick weeknight dinner. From fridge to table in about 15–20 minutes.
- Juicy, tender shrimp. Fast high heat keeps the shrimp plump instead of rubbery.
- One-pan cleanup. Everything happens in one skillet, so cleanup is easy.
- Meal prep friendly. Leftovers reheat well for quick lunches (add a splash of water to revive the sauce).
- Easy to customize. Make it spicy, add veggies, or turn it into pasta—your call.
Ingredients for Garlic Butter Shrimp
Seafood
- Shrimp (1 1/2 lb, peeled and deveined) – The star of the dish; cooks fast and soaks up the garlic butter sauce.
- Sub: Use fresh or frozen (thaw and pat dry well).
Sauce & Flavor
- Unsalted butter (6 tbsp) – Makes the sauce rich and glossy. Unsalted helps you control the seasoning.
- Sub: Use salted butter and reduce added salt.
- Garlic (6 cloves, minced) – Big flavor with minimal effort; mince it finely so it melts into the sauce.
- Sub: 1 1/2 tsp garlic powder in a pinch (fresh tastes best).
- Lemon (1 medium) – Brightens the butter and balances richness. Use both juice and a few slices.
- Sub: Lime for a different citrus twist.
- Fresh parsley (1/4 cup, chopped) – Adds fresh color and a clean finish.
- Sub: Chives or a little dried parsley (use less).
- Red pepper flakes (1/4–1/2 tsp) – Optional heat that makes the sauce pop.
- Sub: A pinch of cayenne or a few dashes of hot sauce.
- Kosher salt (1/2 tsp, plus more to taste) – Brings flavors forward.
- Black pepper (1/4 tsp) – Adds gentle warmth.
Optional add-ins (great shortcuts)
- Old Bay-style seasoning (1 tsp) – Adds instant savory depth.
- Baby spinach (2 cups) – Wilts quickly in the hot pan for an easy veggie boost.
How to Make Garlic Butter Shrimp
- 1. Prep the shrimp by patting them very dry with paper towels. (This helps them sear instead of steaming.) Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2. Melt 4 tbsp butter in a large skillet over medium heat. When it’s foamy, add the minced garlic and red pepper flakes. Stir for 30–45 seconds, just until fragrant. If the garlic starts to brown, lower the heat right away.
- 3. Sear the shrimp in a single layer over medium-high heat. Cook 1–2 minutes per side, until pink and just curled into a “C” shape. (If you crowd the pan, they’ll release liquid—cook in two batches if needed.)
- 4. Finish by lowering heat to medium and adding 2 tbsp butter plus 2–3 tbsp lemon juice. Toss for 30 seconds until the sauce looks glossy and lightly coats the shrimp.
- 5. Taste and adjust: add a pinch more salt, extra lemon, or more pepper flakes if you like it spicy.
- 6. Garnish with chopped parsley and a few lemon slices. Serve right away while the sauce is silky. If it looks too thick, stir in 1–2 tbsp water until it’s smooth again.
Tips for Perfect Garlic Butter Shrimp
- Dry shrimp = better sear. Patting dry is the difference between golden edges and watery shrimp.
- Don’t overcook. Shrimp are done when pink and just firm; overcooked shrimp turn chewy fast.
- Keep garlic pale. Cook it briefly so it stays sweet and fragrant, not bitter.
- Use a big skillet. More space means better browning and faster cooking.
- Add lemon at the end. Citrus tastes fresher and won’t turn harsh from too much heat.
Variations & Substitutions
- Spicy garlic butter shrimp: Add extra red pepper flakes or a pinch of cayenne.
- Creamy version: Stir in 2–3 tbsp heavy cream at the end for a richer sauce.
- Garlic butter shrimp pasta: Toss with hot cooked pasta and a splash of pasta water.
- Low-dairy option: Swap butter for a good dairy-free butter alternative.
- Veggie boost: Add spinach, sliced zucchini, or cherry tomatoes during the last 2 minutes.
- “Lazy” shortcut: Use pre-minced garlic and bottled lemon juice—still tasty, just a bit less bright.
- Surf-and-turf feel (no meat): Add sautéed mushrooms for a hearty bite.
- Gluten-free friendly: This recipe is naturally gluten-free (just double-check any seasoning blends).
Storing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with 1–2 tbsp water to loosen the sauce. Avoid high heat or the shrimp can turn tough.
- Freezing: Not ideal because shrimp can get rubbery after thawing, but you can freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Serving Suggestions & Pairings
- Spoon over steamed rice or buttered noodles for an easy weeknight dinner.
- Serve with crusty bread to soak up the garlic butter sauce.
- Pair with a simple green salad and lemony dressing for balance.
- Add roasted broccoli or asparagus for a cozy, complete plate.
- Make it party-style with toothpicks and extra lemon wedges.
Reader Review: “Made this garlic butter shrimp twice in one week! The sauce is unreal, and the timing tips kept my shrimp perfectly tender. My husband asked me to save this one forever.”
Garlic Butter Shrimp Recipe Card
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American
Diet: Pescatarian, Gluten-Free
Ingredients
- 1 1/2 lb shrimp, peeled and deveined, patted dry
- 6 tbsp unsalted butter, divided
- 6 garlic cloves, minced
- 1 medium lemon (2–3 tbsp juice, plus slices for serving)
- 1/4 cup fresh parsley, chopped
- 1/4–1/2 tsp red pepper flakes (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
Instructions
- 1. Season dry shrimp with salt and pepper.
- 2. Melt 4 tbsp butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant.
- 3. Increase to medium-high. Add shrimp in a single layer; cook 1–2 minutes per side until pink and just firm.
- 4. Reduce heat to medium. Add remaining 2 tbsp butter and lemon juice; toss 30 seconds until glossy.
- 5. Stir in parsley, taste, and adjust seasoning. Serve immediately with lemon slices.
Notes
- If the pan looks dry, add 1–2 tbsp water to loosen the sauce.
- For best texture, don’t reheat on high heat.
If you make this garlic butter shrimp, I’d love to hear how it turned out! Leave a rating, drop a comment, and share it with a friend who needs an easy weeknight dinner. What would you serve it with—rice, pasta, or extra bread for that sauce?
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Garlic Butter Shrimp (Easy, Juicy, Better-Than-Restaurant)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Juicy garlic butter shrimp cooked in minutes with a silky lemon-garlic butter sauce—an easy, protein-packed dinner that’s perfect over pasta or with bread for dipping.
Ingredients
Scale
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter, divided
- 5 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Pat shrimp dry. Season with salt, pepper, and paprika.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Transfer to a plate.
- Reduce heat to medium. Add remaining 3 tablespoons butter, garlic, and red pepper flakes; cook 30–45 seconds.
- Stir in lemon juice. Return shrimp (and juices) to the skillet and toss 30 seconds to coat.
- Sprinkle with parsley and serve with lemon wedges.
Notes
- Add-ins: Stir in 1/4 cup grated Parmesan or 1 tablespoon capers.
- Make-ahead: Mince garlic and prep shrimp up to 1 day ahead; cook right before serving.
- Tools: Large skillet, microplane (optional).
- Estimated nutrition (per serving): ~320 calories, ~32g protein (varies by butter amount).
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American