Garlic butter shrimp is an easy main dish that you can put on the dinner table in less than 15 minutes. Tender shrimp are sautéed in a buttery garlic sauce and finished with a squeeze of fresh lemon juice.
Heather's recipe summary
Flavor/texture: Tender cooked shrimp are coated in garlic butter with a squeeze of fresh lemon juice.
Yield: 4 main course servings or 6 side dishes
Similar to: Shrimp Fettuccine Alfredo
Ingredients and substitutions
- Shrimp - Fresh or frozen shrimp work in this recipe. Frozen shrimp must be thawed before cooking.
- Garlic - Use fresh minced garlic, not garlic powder or pre-minced garlic in a jar, which often has a harsh flavor.
- Lemon - The acidity of the lemon cuts through the richness of the butter to balance the dish.
How to make garlic butter shrimp
- Melt butter in a large skillet.
- Add shrimp and season with salt and pepper.
- Flip shrimp and add garlic to the pan, cooking for 1 additional minute.
- Remove from heat, add parsley and lemon juice and toss to coat.
Tips and tricks
Shrimp size - I buy large size shrimp for this recipe, but feel free to use what you have on hand. I've also made this shrimp recipe with medium and jumbo shrimp depending on what was available locally.
Removing tails - Tails can be removed or left on for cooking. The tails are usually left on for presentation purposes or easy handling when served as an appetizer. I recommend removing the tails if you plan to add your shrimp to a bowl of pasta.
Don't walk away - Shrimp only need about 1 to 2 minutes per side before they're done. They will turn pink and curl into a U shape when they're done cooking.
Frequently asked questions
Shrimp scampi includes white wine while this recipe does not. Otherwise the two recipes are very similar.
Shrimp cook very quickly and only need 1 to 2 minutes per side. Overcooking will cause your shrimp to get rubbery or tough.
Recommended
📖 Recipe
Garlic Butter Shrimp
Ingredients
- ¼ cup unsalted butter
- 1 pound large raw shrimp, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, minced
- 1 lemon, sliced in half
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large skillet over medium heat, add butter. Once melted and hot, add shrimp. Season with salt and pepper. Cook for about 1 to 2 minutes, then flip shrimp over.
- Add minced garlic and stir to combine. Cook for 1 additional minute, or until shrimp have turned pink and begin to curl up slightly into a U shape. Remove from heat.
- Squeeze lemon over shrimp and add fresh parsley. Toss to coat. Serve immediately.
Equipment Recommendations
Notes
- Shrimp size: Medium or jumbo shrimp can be used instead of large shrimp. Keep in mind that smaller shrimp cook faster and large shrimp may need another minute or so of cooking time.
- Shrimp scampi: To make this dish more like a shrimp scampi, add a splash of white wine when flipping your shrimp. The wine will cook down and reduce while your shrimp finish cooking.
- Storage: Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat shrimp gently over medium-low heat to prevent drying out or getting tough.
I've made this twice now. I used the Jumbo Shrimp. It was absolutely easy and absolutely delicious.