Garlic Butter Shrimp

Oh, friends, if there’s one dish that instantly transports me back to those sun-drenched summer evenings at my grandparents’ house, it’s this Garlic Butter Shrimp. It’s not just food; it’s a memory. The smell of garlic hitting hot butter, the sizzle, the way the shrimp turns that perfect rosy pink – it’s pure magic. I’ve tried so many shrimp recipes over the years, from fancy restaurant versions to quick weeknight scrambles, but this one, this simple yet spectacular Garlic Butter Shrimp, holds a special place in my heart. It’s the kind of dish that makes you want to put on some good music, pour a glass of wine, and just savor every single bite. It’s surprisingly easy, too, which is always a win in my book. Honestly, this is my go-to when I want something impressive but don’t have a ton of time, and trust me, it never fails to get rave reviews. It’s truly the best, and I can’t wait to share it with you!

What is garlic butter shrimp?

So, what exactly is this magical dish we’re talking about? At its heart, Garlic Butter Shrimp is exactly what it sounds like: succulent shrimp swimming in a glorious, fragrant bath of garlic and butter. But oh, it’s so much more than just those few ingredients. Think of it as the ultimate comfort food, elevated. It’s that perfect balance of savory, rich, and just a hint of brininess from the shrimp. It’s simple enough that the star of the show – the shrimp itself – really shines, but the supporting cast of garlic and butter just makes everything sing. The “garlic butter” part isn’t just a sauce; it’s a transformation. It infuses the shrimp with this incredible depth of flavor that’s both comforting and incredibly satisfying. It’s essentially the quickest, most delicious way to make a weeknight feel like a special occasion.

How do I make garlic butter shrimp?

Quick Overview

The beauty of this Garlic Butter Shrimp lies in its straightforward nature. We’re talking about a quick sauté of aromatics, a speedy cook for the shrimp, and then bringing it all together in a luscious sauce. The whole process is designed to maximize flavor while minimizing your time in the kitchen. You’ll be amazed at how such Simple Steps can create such an extraordinary result. It’s truly a testament to the power of good ingredients and a little bit of heat.

Ingredients

For the Shrimp: What is the best way to prepare a shrimp?
1.5 pounds large shrimp, peeled and deveined. I always look for the ones labeled “jumbo” if I can find them – they have a better texture and hold up beautifully. Make sure they’re thawed if you’re using frozen. I also pat them *really* dry with paper towels; it helps them sear nicely.
1 tablespoon olive oil. Just a good quality extra virgin olive oil will do.
Salt and freshly ground Black Pepper, to taste. Don’t be shy with the seasoning here!

For the Garlic Butter Sauce:
6 tablespoons unsalted butter. The good stuff makes a difference here!
6-8 cloves garlic, minced. Yes, really! I love a lot of garlic, and this is where it really shines. If you’re not a huge garlic fan, you can reduce it slightly, but I highly recommend sticking to at least 5-6 cloves.
1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio). This adds a lovely depth and acidity. If you don’t cook with wine, you can substitute with chicken or vegetable broth, or even a splash of water with a tiny squeeze of lemon juice.
2 tablespoons fresh lemon juice. Essential for cutting through the richness and brightening everything up.
2 tablespoons fresh parsley, chopped. For a pop of freshness and color at the end.
Pinch of red pepper flakes (optional). For just a tiny hint of warmth, not heat.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Grab a large skillet – cast iron is my absolute favorite for this because it heats so evenly – and place it over medium-high heat. We want it nice and hot before the shrimp goes in. While the pan heats up, make sure your shrimp are completely dry. I can’t stress this enough! Use paper towels to pat each and every one. This is the secret to getting a nice sear and preventing them from steaming instead of frying.

Step 2: Season the Shrimp

Once the shrimp are dry, give them a generous sprinkle of salt and freshly ground black pepper right on the plate or cutting board. Don’t mix them in a bowl yet; we want to season them just before they hit the pan.

Step 3: Sear the Shrimp

Add the tablespoon of olive oil to the hot skillet. Once it’s shimmering, carefully add the seasoned shrimp in a single layer. You might need to do this in batches if your pan isn’t big enough – overcrowding will steam them! Cook for about 1-2 minutes per side, just until they turn opaque and start to curl. They don’t need to be fully cooked at this stage, as they’ll finish in the sauce. Remove the shrimp from the pan and set them aside on a plate.

Step 4: Sauté the Garlic

Reduce the heat to medium. Add the 6 tablespoons of butter to the same skillet. Once the butter has melted and is starting to foam slightly, add your minced garlic and the optional red pepper flakes. Stir constantly and cook for about 1-2 minutes, until the garlic is fragrant and just starting to turn golden. Be *very* careful not to burn the garlic – burnt garlic tastes bitter!

Step 5: Deglaze the Pan

Pour in the white wine (or your chosen substitute) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let it simmer for about 30 seconds to a minute, allowing the alcohol to cook off and the flavors to meld.

Step 6: Add Lemon Juice & Parsley

Stir in the fresh lemon juice and chopped parsley. Give it a good stir to combine all those wonderful flavors.

Step 7: Return Shrimp to Sauce

Now, add your seared shrimp back into the skillet with the garlic butter sauce. Toss them around to coat them evenly. Let them simmer gently in the sauce for another 1-2 minutes, just until they are fully cooked through and plump. They should be a beautiful pink color. Don’t overcook them, or they’ll become tough!

Step 8: Taste and Adjust

Give the sauce a taste. Does it need a little more salt? A touch more pepper? Maybe an extra squeeze of lemon? This is your moment to perfect it! Remember, the shrimp will have released some of their own natural saltiness.

Step 9: Serve Immediately

This dish is best served piping hot! Spoon the shrimp and plenty of that luscious garlic butter sauce over your chosen accompaniment. Garnish with a little extra fresh parsley if you like.

What to Serve It With

This Garlic Butter Shrimp is so wonderfully versatile, it truly fits into almost any meal you can dream up! For a perfect, simple BREAKFAST, I love to serve it alongside some scrambled eggs and a piece of toasted sourdough. The richness of the shrimp and sauce complements the eggs beautifully, and the toast is perfect for soaking up every last drop. For BRUNCH, it’s a showstopper! Imagine it piled high on top of creamy polenta or draped over a bed of perfectly cooked linguine. A crisp green salad on the side and a glass of chilled Prosecco or a dry Rosé make it feel incredibly elegant. If you’re looking for a decadent DESSERT (yes, dessert!), you might think I’m crazy, but a small portion of this over a very lightly sweetened panna cotta is surprisingly divine – the savory and sweet contrast is out of this world. And for those COZY SNACKS when you just want something comforting and delicious? I often just serve it in a bowl with a giant hunk of crusty baguette. My kids absolutely love dipping their bread into that garlic butter sauce – it’s a family favorite for sure. I’ve also tried serving it with roasted asparagus or broccoli, and it’s always a hit. The possibilities really are endless!

Top Tips for Perfecting Your Garlic Butter Shrimp

I’ve made this Garlic Butter Shrimp more times than I can count, and along the way, I’ve picked up a few tricks that I think make all the difference. First, regarding the shrimp prep: always, always, *always* pat your shrimp completely dry before cooking. I learned this the hard way years ago when I was in a rush and tossed them straight from the package into the pan. They ended up steaming, not searing, and were just… sad. So, paper towels are your best friend here! For the garlic, don’t be afraid of it! I’m talking at least 6-8 cloves, minced nice and fine. The slow sauté in butter is key to making it sweet and aromatic, not sharp or overpowering. If you overcook it, though, it’ll turn bitter, so keep an eye on it and stir constantly. When it comes to the sauce itself, the deglazing step with the white wine is crucial. Those little brown bits stuck to the bottom of the pan are pure flavor gold! Don’t skip scraping them up; they’ll add an incredible depth to your sauce. If you’re not a wine person, a good quality chicken or vegetable broth works well, but you might want to add a tiny squeeze of lemon juice at the end to brighten it up a bit more. For ingredient swaps, if you can’t find fresh parsley, a little dried parsley will do in a pinch, though the fresh stuff really makes it pop. And that pinch of red pepper flakes? It’s optional, but I think it adds a lovely subtle warmth that just rounds out the flavors without making it spicy. Finally, timing is everything. This dish comes together so quickly that you want to have everything else you’re serving it with ready to go *before* you start cooking the shrimp. It’s meant to be enjoyed immediately, hot and fresh off the stove!

Storing and Reheating Tips

This Garlic Butter Shrimp is truly at its best when it’s fresh off the stove, but life happens, and sometimes you have leftovers! If you find yourself with some, don’t despair. For ROOM TEMPERATURE storage, it’s best not to leave it out for more than a couple of hours, especially if it’s warm out. The sauce can break down a bit if it sits too long. REFRIGERATOR STORAGE is your best bet for longer keeping. Transfer any leftovers to an airtight container. It should keep well in the fridge for about 2-3 days. The texture of the shrimp might change slightly upon reheating, becoming a little firmer, but it will still be delicious. When it comes to FREEZER INSTRUCTIONS, I’m a little more hesitant with this particular dish. While you *can* freeze it, the texture of the shrimp doesn’t always hold up as well as I’d like after thawing and reheating. If you do decide to freeze it, make sure it’s in a very good airtight container or freezer bag, and try to eat it within a month for best quality. For reheating, the gentlest method is best. On the stovetop, I like to gently warm it in a skillet over low heat, adding a tiny splash of water or broth if the sauce seems dry. You can also reheat it carefully in the microwave, covered, in short intervals, stirring in between. For the glaze timing advice, if you know you’ll be storing leftovers, I sometimes hold back a little of the cooked shrimp and sauce from the initial serving, or even just reserve some of the sauce to mix back in after reheating to keep it extra moist and flavorful.

Frequently Asked Questions

Final Thoughts

So there you have it, my absolute favorite Garlic Butter Shrimp recipe. I truly believe this is one of those dishes that will become a staple in your kitchen, just like it has in mine. It’s proof that you don’t need a lot of fancy ingredients or complicated techniques to create something truly memorable and delicious. The simple combination of fresh shrimp, fragrant garlic, and rich butter, all brought together with a little lemon and parsley, is just pure perfection. It’s the kind of meal that feels special enough for guests but is easy enough for a Tuesday night. I really hope you give it a try, and I can’t wait to hear how it turns out for you! If you loved this recipe, you might also enjoy my Speedy Lemon Garlic Pasta or my Pan-Seared Scallops with White Wine Sauce – they’re in a similar vein of quick, flavorful seafood. Don’t forget to leave a comment below to let me know your thoughts, or share your own variations! Happy cooking!

Garlic Butter Shrimp

A quick and easy recipe for succulent shrimp cooked in a rich garlic butter sauce.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.5 kg Shrimp Peeled and deveined
• 4 cloves Garlic Minced
• 0.125 cup Butter Unsalted
• 2 tablespoon Olive Oil
• 0.5 cup White Wine Dry
• 0.25 cup Lemon Juice Freshly squeezed
• 0.25 cup Parsley Fresh, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

 

Preparation Steps

• Pat the shrimp dry with paper towels.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Add minced garlic and cook until fragrant, about 1 minute.
• Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
• Pour in the white wine and lemon juice. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
• Stir in the chopped parsley, salt, and pepper.
• Serve immediately.

Notes

This dish is excellent served over pasta, rice, or with crusty bread for dipping.