This quick and easy garlic butter shrimp recipe is ready in 15 minutes! Made with just six main ingredients, this delicious entree or appetizer comes together easily on the stovetop.
Recipe Science
- Sautéing shrimp in garlic-infused butter ensures that the shrimp absorbs the rich, savory flavors while cooking quickly, preventing them from becoming rubbery.
- The high fat content of the butter helps to evenly distribute heat and flavor, creating a silky texture and enhancing the shrimp’s natural sweetness.
- Cooking garlic until fragrant but not burnt releases its aromatic compounds, which infuse the butter with a deep, savory flavor that complements the shrimp.
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Why It Works
This butter garlic shrimp recipe is a quick and easy protein to prepare. You can transform the briny seafood into a stunning dish using simple pantry staples. The key to tender shrimp is to gently cooks them in garlic-infused butter. It takes less than five minutes, so keep a close eye on how quickly the crustacean cooks.
I make a simple garlic butter sauce using the same pan for cooking the shrimp. Emulsifying cold butter with fresh lemon juice, zest, and a sprinkle of salt is all you need. Similar to my honey garlic shrimp, you can serve this dish alongside your favorite sides, like pasta and veggies for a complete meal or as an appetizer with crusty bread to dip.
Ingredients You’ll Need
- Shrimp: Purchase large frozen or fresh shrimp. I prefer 16/20 count per pound. It gives a two-bite piece.
- Unsalted butter: Adds richness and creates a creamy base for the sauce.
- Minced garlic: Infuses the dish with a robust, aromatic flavor that complements the shrimp.
- Lemon juice and lemon zest: Add a bright, tangy flavor that balances the richness of the butter.
- Chopped parsley: Adds a fresh, herbaceous note and a pop of color.
- Kosher salt and black pepper: Enhance the overall flavor and provide a balanced seasoning.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Shrimp (16/20 count size, peeled and deveined): For a different protein, substitute scallops or chicken breast pieces. Try my cajun seasoning, or add red pepper flakes if you like a spicy kick.
- Unsalted butter: Use olive oil or ghee for a different type of fat while maintaining richness.
- Minced garlic: Replace with garlic powder or shallots for a different but complementary flavor.
- Lemon juice and lemon zest: Substitute with lime juice and lime zest for a slightly different citrus flavor.
- Chopped parsley: Use cilantro or basil for a different fresh herb note.
How to Make Garlic Butter Shrimp
Step 1: Defrost Shrimp
Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge them in cool water until defrosted. Drain well, and then use paper towels to pat dry.
I often buy a big bag of frozen shrimp that has been individually quick-frozen. That way, I can use them at any moment’s notice, and they have a salty taste and aroma.
Step 2: Season the Shrimp
In a medium bowl, combine shrimp with salt and pepper.
Step 3: Infuse the Garlic
To add a strong garlic flavor and aroma, mince it to release its aromatic flavor compounds. Add garlic to the melted butter to mellow out the harsh flavors and infuse its taste into the cooking fat.
Warm very gently over low heat. Spend about 2 minutes to heat the allium, it will release its fragrant smell, but you don’t want it to brown. Now you’re ready to add the shrimp!
Step 4: Cook the Shrimp
Cooking shrimp on the stovetop is my favorite way to make a quick and flavorful meal. Because the garlic is added to the pan, cook the shrimp over medium heat to prevent burning. It takes a few minutes on each side to thoroughly cook the seafood.
Once you see the flesh turn from translucent to pink and opaque, with a loosely curled “C” shape, it’s done. Turn the heat down to low and move the pieces over so make the sauce in the center of the pan.
Pro Tip: Make sure to peel and devein the shrimp before cooking. It’s up to you if you’d like to leave the tail on. It makes it easier to grab if serving as a starter. I keep the seasoning simple with salt and pepper.
Step 5: Make the Garlic Butter Sauce
To make a rich sauce, use cold pieces of butter. The milk solids and cool fat will create a light emulsified sauce.
Whisk with fresh lemon juice and grated zest to infuse its citrus oil and salt over low heat. If to pan is too hot, the emulsion will break, leaving a greasy mixture.
Step 6: To Serve
The garlic-infused butter used to cook the shrimp will further flavor the sauce. Toss it with the shrimp and garnish with fresh parsley. Basil, chives, dill, or tarragon are tasty alternatives to add a delicate herbaceous note to the dish.
Frequently Asked Questions
Add red pepper flakes, chili powder, cayenne, chipotle, or cajun seasoning to the melted butter. The spicy capsaicin molecules will infuse their heat into the fat. Start with a small amount, about ⅛ to ¼ teaspoon, increasing to taste.
A dry white wine like chardonnay, sauvignon blanc, or pinot grigio would make a tasty addition to the garlic butter sauce. Add 1 to 2 tablespoons to whisk into the butter sauce.
Dried herbs like an Italian seasoning blend, basil, cilantro, marjoram, oregano, parsley, tarragon, or thyme would pair nicely. Add any fresh herbs add the end of cooking to preserve their delicate flavor. Garlic powder, onion powder, or paprika would add earthy notes.
The best substitute is dried minced garlic. The drying process makes the taste more mellow, with a slightly roasted flavor compared to raw garlic, and you still get the small pieces in the dish. Use ¾ teaspoons of dried minced garlic for 1 tablespoon of fresh garlic. Garlic powder can be substituted in the same amount and will disperse completely in the sauce.
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Garlic Butter Shrimp
Ingredients
- 1 pound shrimp, 16/20 count size, peeled and deveined
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- ¼ cup unsalted butter, divided
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon chopped parsley
Instructions
- Defrost Shrimp – Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge them in cool water until defrosted. Drain well, and then use paper towels to pat dry.
- Season – In a medium bowl, combine shrimp with salt and pepper.
- Cook the Garlic – Heat a large skillet over low heat. Add 2 tablespoons of butter. Once melted, add the garlic. Stir and cook until fragrant but not browned, about 2 minutes.
- Cook the Shrimp – Add the shrimp to the pan in a single layer, and turn the heat up to medium. Cook until they turn pinkish on the bottom and start curling, about 2 minutes. Flip and finish cooking, about 2 minutes.
- Make the Sauce – Turn the heat down to low. Make a well in the center of the pan. Add in the lemon juice, zest, 2 tablespoons of butter, and ¼ teaspoon salt. Whisk until a lightly thickened emulsified sauce forms. Coat the shrimp in the sauce.
- To Serve – Garnish with parsley.
Recipe Video
Notes
- Storing: Refrigerate in an airtight container for up to 3 days.
- Reheating: Cover and. microwave on high setting in 15-second intervals until warm.
- Make it Whole30: Use clarified butter or ghee and sea salt.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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