Garlic butter shrimp is the weeknight hero you didn’t know you needed — juicy shrimp bathed in a rich, buttery garlic sauce with just a hint of lemon and fresh herbs. It’s ready in just 15 minutes, uses a handful of ingredients, and tastes like something you’d find at a coastal seafood bistro. Whether you’re low on time or energy, this one-skillet wonder brings bold flavor to the table without the fuss.
Perfect as a light dinner, romantic date-night dish, or easy appetizer, garlic butter shrimp is a must-know classic — and now it’s yours to master.
Table of Contents
Why You’ll Love This Recipe
- Fast & Flavorful – Done in 15 minutes
- One Skillet = Minimal Cleanup
- Naturally low carb & high protein
- Pairs with pasta, rice, or bread
- Elegant enough for guests, easy enough for Tuesday
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- Juice of 1 lemon
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
Optional: Pinch of red pepper flakes for heat or a dash of white wine for depth.
Instructions
- Prep the Shrimp
Pat shrimp dry with paper towels. Season with salt and pepper. Mince garlic and chop parsley. - Sear the Shrimp
In a large skillet, heat olive oil over medium-high. Add shrimp in a single layer. Cook for 2–3 minutes per side, until pink and opaque. Remove and set aside. - Make Garlic Butter Sauce
Reduce heat to medium. Add butter and garlic to the same skillet. Stir constantly for 1–2 minutes until fragrant, being careful not to brown the garlic. - Add Lemon & Combine
Stir in lemon juice (and optional red pepper flakes). Return shrimp to skillet and toss to coat in sauce. - Finish and Serve
Remove from heat. Sprinkle with chopped parsley and serve immediately with your favorite side.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4
- Calories: ~250 per serving
Nutrition Facts (Per Serving)
- Calories: 250
- Protein: 20g
- Fat: 18g
- Saturated Fat: 8g
- Carbs: 2g
- Sugar: 0g
- Fiber: 0g
- Cholesterol: 220mg
- Sodium: 400mg
Note: Nutrition may vary depending on shrimp size and additional ingredients.
Tips & Variations
- Don’t overcook shrimp – They turn rubbery fast. As soon as they’re pink and curled, they’re done.
- Add heat – A pinch of chili flakes or a splash of hot sauce turns this into spicy garlic shrimp.
- Make it creamy – Add a splash of cream to the butter sauce for a richer result.
- Go Mediterranean – Toss with chopped cherry tomatoes and olives before serving.
- Use frozen shrimp – Just thaw and pat dry well before cooking.
Garlic Butter Shrimp
Equipment
- – Skillet
- – Tongs
- Knife and cutting board
- – Citrus juicer (optional)
Ingredients
- – 1 lb shrimp peeled and deveined
- – 2 tbsp olive oil
- – 3 tbsp butter
- – 4 garlic cloves minced
- – Juice of 1 lemon
- – Salt & pepper to taste
- – 2 tbsp chopped fresh parsley
Instructions
- Pat shrimp dry. Season with salt and pepper.
- Heat olive oil in skillet. Cook shrimp 2–3 min per side. Remove and set aside.
- Lower heat. Add butter and garlic. Stir for 1–2 minutes.
- Add lemon juice. Return shrimp and toss to coat.
- Remove from heat. Garnish with parsley and serve immediately.
Notes
– Add red pepper flakes for heat.
– Serve with bread, pasta, or rice.
FAQs
Can I use frozen shrimp?
Yes! Just make sure they’re completely thawed and dry before cooking.
What’s the best size shrimp for this recipe?
Large or extra-large shrimp hold their texture and cook evenly.
Can I make this ahead?
It’s best served fresh, but leftovers can be gently reheated the next day.
What to serve it with?
Crusty bread, rice, linguine, or even zoodles make great companions.
Can I double the recipe?
Absolutely — just don’t overcrowd the pan when cooking the shrimp. Sear in batches if needed.
Conclusion
This quick and easy garlic butter shrimp recipe is proof that a handful of fresh ingredients and a hot skillet can deliver gourmet results in minutes. Whether you’re looking for a weeknight win or a fancy-feeling meal without the effort, this one’s a keeper.