Quick 10-Minute Garlic Butter Shrimp Recipe

Ready in 10 minutes, this garlic butter shrimp is juicy, flavorful, and perfect for a busy weeknight dinner. Simple steps anyone can follow!

Shrimp cooks fast, making it perfect for a quick dinner. In just ten minutes, you’ll have a plate of tender shrimp in a rich garlic butter sauce.

This recipe uses simple ingredients you likely have on hand. Even if you’re new to cooking seafood, you’ll succeed with these clear steps.

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Servings: 4
Calories: 250 kcal per serving

— Super fast: ready in 10 minutes
— Minimal ingredients, big flavor
— Great for weeknight dinners or last-minute guests
— Uses pantry staples: butter, garlic, shrimp
— Easy to scale up or down

Love shrimp? We have a style for every craving! If you’re in the mood for something savory and Asian-inspired, head over to our shrimp stir-fry recipe. For fans of classic butter and citrus pairings, our lemon garlic shrimp is a must-try. Or, if you prefer a colorful, textured meal with plenty of grains, our shrimp and rice bowl is guaranteed to become a new family favorite.

Ingredients

— 1 lb (450 g) raw shrimp, peeled and deveined
— 4 tbsp (60 g) unsalted butter
— 4 garlic cloves, minced (about 2 tbsp / 20 g)
— 1 tbsp (15 ml) olive oil
— ½ tsp (2 g) salt
— ¼ tsp (1 g) black pepper
— 1 tbsp (15 ml) lemon juice, fresh
— 2 tbsp (8 g) fresh parsley, chopped

How to make it

1. Pat the shrimp dry with paper towels. Season with salt and pepper.
2. Heat a large skillet over medium-high heat. Add olive oil.
3. When oil shimmers, add the shrimp in one layer. Cook 1½ minutes on each side until pink. Remove shrimp to a plate.
4. Lower heat to medium. Add butter to the same skillet. When melted, stir in minced garlic. Cook 30 seconds until fragrant—don’t let it brown.
5. Pour in lemon juice and stir. Return shrimp to skillet. Toss to coat in garlic butter for 1 minute.
6. Turn off heat. Sprinkle chopped parsley over shrimp. Serve immediately.

Tips and common mistakes

— Don’t overcrowd the pan or shrimp will steam, not sear.
— Dry shrimp well—wet shrimp won’t brown.
— Watch garlic closely; it burns fast and turns bitter.
— Use medium-high heat for a quick sear without overcooking.

Substitutions

— Shrimp: use scallops or small chunks of white fish.
— Butter: swap half butter, half coconut oil for a different flavor.
— Garlic: ½ tsp garlic powder if you’re out of fresh garlic.

Storage instructions

Refrigerate leftover shrimp in an airtight container for up to 2 days. Reheat gently in a skillet over low heat to avoid rubbery shrimp.

FAQ

Q: Can I use frozen shrimp?
A: Yes. Thaw in the fridge overnight or in a bowl of cold water for 20 minutes, then pat dry.

Q: How do I know shrimp is cooked?
A: Cooked shrimp turns pink and opaque. It should form a “C” shape, not a tight “O.”

Q: Can I make this dairy-free?
A: Replace butter with olive oil or vegan butter.

Q: Is this spicy?
A: No, it’s mild. Add ¼ tsp red pepper flakes with the garlic if you like heat.

Enjoy your garlic butter shrimp!