Hey there! I’m super excited to share my favorite garlic butter shrimp recipe with you today. After years of experimenting in my kitchen, I’ve perfected this simple yet incredible dish that’ll make you feel like a pro chef!
Why You’ll Love This Recipe
Before diving into the details, here’s why this recipe is a total game-changer:
- Ready in just 15 minutes (perfect for busy weeknights!)
- Uses simple ingredients you probably already have
- Restaurant-quality results at home
- Super versatile – great as an appetizer or main dish
- Foolproof method that works every time
Essential Ingredients
Here’s what you’ll need to make amazing garlic butter shrimp:
- 1 pound large shrimp, peeled and deveined
- 3-4 tablespoons unsalted butter
- 5-6 cloves fresh garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 cup chicken broth or white wine
- 1 fresh lemon
- Fresh parsley for garnish
- Optional: red pepper flakes for heat
Step-by-Step Instructions
1. Prep Your Shrimp
First things first, let’s get those shrimp ready:
- Pat shrimp completely dry with paper towels
- Season with salt and pepper
- Make sure shrimp are at room temperature
- Remove tails if desired (I usually leave them on for presentation)
2. Prepare The Pan
Here’s how to get started:
1. Heat a large skillet over medium-high heat2. Add olive oil and 1 tablespoon butter3. Let the butter melt but don't let it brown3. Cook The Shrimp
Now for the main event:
- Add shrimp to the hot pan in a single layer
- Cook for 1-2 minutes until edges turn pink
- Flip shrimp over
- Add minced garlic and remaining butter
- Cook another 1-2 minutes until shrimp are opaque
4. Make It Saucy
Time to create that amazing sauce:
- Pour in chicken broth or wine
- Add a squeeze of fresh lemon juice
- Stir everything together
- Let sauce reduce slightly (about 1 minute)
- Sprinkle with fresh parsley
Pro Tips for Perfect Garlic Butter Shrimp
After making this dish countless times, here are my top tips:
- Don’t overcrowd the pan! Work in batches if needed
- Watch the garlic carefully – it burns quickly
- Use both oil and butter – oil prevents butter from burning
- Don’t overcook – shrimp get rubbery when overcooked
- Fresh garlic is best – pre-minced just isn’t the same
Common Mistakes to Avoid
Learn from my early cooking fails
- Using wet shrimp (they’ll steam instead of sear)
- Cooking on low heat (you want that nice sear!)
- Moving shrimp around too much (let them get golden)
- Skipping the pat-dry step
- Using cold shrimp straight from fridge
Serving Suggestions
This versatile dish goes great with:
- Crusty bread for sauce-sopping
- Angel hair pasta
- Steamed rice
- Roasted vegetables
- Fresh salad
Storage and Reheating
Got leftovers? Here’s what to do
- Store in airtight container for up to 2 days
- Reheat gently in skillet with a splash of butter
- Add fresh lemon juice when reheating
- Best eaten within 24 hours
Recipe Variations
Wanna mix it up? Try these twists:
- Spicy Version: Add extra red pepper flakes or cayenne
- Wine Lover’s: Use white wine instead of broth
- Mediterranean: Add cherry tomatoes and feta
- Herb Lovers: Mix in fresh herbs like basil and thyme
- Low-Carb: Serve over cauliflower rice
FAQs
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat super dry first.
Q: How do I know when shrimp are done?
A: They’ll be pink with red tails and curl into a loose “C” shape.
Q: Can I make this ahead?
A: I wouldn’t recommend it. This dish is best fresh and hot!
Final Thoughts
This garlic butter shrimp recipe is seriously one of my go-to dishes when I want something quick but impressive. It’s pretty much impossible to mess up, and everyone always loves it!
Remember, the key is using fresh ingredients and not overcooking those beautiful shrimp. Once you’ve made this a few times, you’ll be able to whip it up without even thinking about it!
Note: This post was originally published in July 2024 and has been updated with new tips and information to help you make the best garlic butter shrimp possible!
How to make lemon garlic shrimp in one pan
- Pat the shrimp dry with paper towels.
- Season all over with salt, pepper, and paprika.
- Heat the butter and oil in a large skillet, then add the garlic and crushed red pepper. Cook, stirring constantly, until fragrant,
- Add the shrimp keeping them in a single layer if possible.
- Cook, stirring occasionally, until the shrimp is tender and opaque throughout.
- Remove the skillet from the heat. Add the lemon zest and lemon juice and sprinkle with the chopped fresh parsley. Serve immediately.
Popular substitutions & additions
- Add peppers and onions. After melting the butter, sauté thinly sliced peppers and onions. Once softened and blistered, add the garlic and flakes, cook until fragrant, and follow up with searing the shrimp. Similar to my shrimp fajitas recipe.
- Make it spicier. The red pepper flakes add a kick of heat, but you can up the heat more by either adding more red pepper flakes or sprinkling on cayenne pepper.
- Serve over salad. Spoon the seared butter garlic shrimp over a fresh salad like my Caesar side salad or fresh chopped salad. It’s a delicious protein to add to salads.
- Use roasted garlic. I’m hooked on roasted garlic and love to use it in all of my recipes. You can use twice as much roasted garlic as freshly cooked. Just add it in at the end by smearing it into the butter sauce and coating the shrimp with it.