There’s something magical about sizzling garlic butter shrimp hitting a hot pan. This recipe delivers a luxurious, simple meal in just 15 minutes using one skillet. The plump, juicy shrimp bathed in a glossy, flavorful garlic butter sauce is perfect for any night.

Why You’ll Love This Garlic Butter Shrimp

• Fast & Easy: Ready in about 15 minutes with minimal effort.
• Incredible Flavor: Sweet shrimp, rich butter, and aromatic garlic create a classic.
• Versatile Serving: Perfect over pasta, rice, polenta, or with crusty bread.
• Fancy & Simple: Impressive restaurant-quality results with a straightforward process.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4-5 large garlic cloves, minced
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 1 tbsp olive oil

Tools: A large skillet (cast iron or stainless steel works great), tongs, a microplane or fine grater for the garlic.

Notes: The quality of your ingredients really shines here, so use the best you can find. Good butter and fresh, plump shrimp make all the difference. Don’t be shy with the garlic—it mellows beautifully as it cooks in the butter.

Nutrition (per serving)

Serves: 3 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of steaming them. Use paper towels and really press to remove all surface moisture.
• What size shrimp should you use? I recommend large (21/25 count per pound) or jumbo (16/20 count) shrimp. They’re meatier and harder to overcook, giving you a more forgiving and luxurious result.
• Don’t use pre-minced jarred garlic. I know it’s convenient, but for this recipe, fresh is non-negotiable. The flavor is brighter and more aromatic, and it won’t have that slightly bitter, off-notes that jarred garlic can sometimes have.
• Have all your ingredients prepped and ready. This recipe cooks so quickly that you won’t have time to mince garlic or juice a lemon once the shrimp hit the pan. A little “mise en place” makes the process seamless and stress-free.

How to Make Garlic Butter Shrimp

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freezing is not recommended as the shrimp can become rubbery and the sauce may separate.
• Reviving: Gently reheat in a skillet over low heat to avoid overcooking the shrimp.

Serving Suggestions

Complementary Dishes

• Angel Hair Pasta or Linguine — The delicate strands are perfect for twirling and capturing every last drop of the garlic butter sauce. Toss the cooked pasta directly in the skillet before serving for the best flavor integration.
• Creamy Parmesan Polenta — The soft, creamy texture of the polenta creates a dreamy base for the shrimp and sauce to pool into. It’s a wonderfully comforting and elegant combination.
• A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fresh, crisp contrast that cuts through the richness of the dish beautifully.

Drinks

• A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish and help cleanse the palate between bites of the rich, buttery shrimp.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and work to balance the meal without competing with its delicate flavors.

Something Sweet

• Lemon Sorbet — A scoop of tangy, clean lemon sorbet is the perfect palate-cleansing dessert that continues the citrus theme in a light and refreshing way.
• Panna Cotta with a Berry Compote — The smooth, cool, and creamy panna cotta offers a lovely textural and temperature contrast after the warm, savory shrimp.

Top Mistakes to Avoid

• Mistake: Overcrowding the pan. If you dump all the shrimp in at once, they’ll steam instead of sear. You’ll end up with boiled, rubbery shrimp rather than ones with a beautiful caramelized crust. Cook in batches if you need to—it’s worth the extra minute.
• Mistake: Burning the garlic. Garlic burns in a heartbeat, especially in hot butter. Once it turns dark brown, it becomes bitter and can ruin the entire sauce. Keep the heat low after the shrimp are out and watch it like a hawk.
• Mistake: Overcooking the shrimp. I’ve messed this up before too, and it’s a tragedy. Shrimp cook incredibly fast. The moment they turn opaque and form a “C” shape, they’re done. An “O” shape means they’re overdone and will be tough.
• Mistake: Using wet shrimp. Any surface moisture on the shrimp will create steam in the pan, preventing that crucial Maillard reaction (the browning) that gives so much flavor. Dry them thoroughly—I can’t stress this enough.

Expert Tips

• Tip: Add a splash of white wine. After you cook the garlic, deglaze the pan with about 1/4 cup of dry white wine. Let it reduce by half before adding the butter. It adds a wonderful layer of acidity and complexity to the sauce.
• Tip: Brown your butter first. For a deeper, nuttier flavor, cook the butter over medium heat until it turns a golden brown and smells toasty before adding the garlic. Just be extra careful not to burn it in the next step.
• Tip: Finish with fresh herbs. While parsley is classic, don’t be afraid to experiment. Fresh chives, basil, or even a little tarragon added at the very end can take the dish in a delicious new direction.
• Tip: Use the shells for stock. If you’re peeling the shrimp yourself, save the shells! You can simmer them in water for 20 minutes to make a quick, flavorful shrimp stock to use in seafood risottos or chowders.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often fresher than “fresh” shrimp at the counter, which are typically previously frozen and thawed. The key is to thaw them properly. The best method is in the refrigerator overnight. If you’re in a pinch, place them in a sealed plastic bag and submerge them in cold water for 30-60 minutes. Never thaw them in warm water or the microwave, as this can ruin the texture.

How can I tell when the shrimp are perfectly cooked?
Look for both color and shape. The shrimp will turn from gray and translucent to pink and opaque. At the same time, they will curl up. You’re aiming for a loose “C” shape. If they curl into a tight “O,” they are almost certainly overcooked. They also cook very quickly, usually 1-2 minutes per side for large shrimp.

What can I use instead of butter?
For a dairy-free version, a high-quality olive oil or ghee (which has the milk solids removed) works well. The flavor profile will be different—more fruity with olive oil, still rich and nutty with ghee—but it will still be delicious. You’ll lose some of the classic sauce-creaming quality of butter, though.

Can I make this ahead of time?
This dish is truly best served immediately. The shrimp can become tough upon reheating, and the sauce can separate. However, you can do all the prep work ahead—clean the shrimp, mince the garlic, chop the herbs, and have your lemon juiced. That way, the actual cooking takes just 10 minutes.

Is the red pepper flakes’ heat overpowering?
Not at all! A quarter teaspoon just provides a gentle, warm background heat that complements the garlic and butter without making the dish spicy. It adds a lovely depth of flavor. If you’re sensitive to spice, you can reduce it to a pinch or leave it out entirely—the recipe will still be fantastic.