Garlic Butter Shrimp: Juicy Shrimp in a Rich Garlic Butter Sauce

Quick, juicy shrimp tossed in a rich garlic butter sauce. Perfect weeknight dinner in just 15 minutes!

This garlic butter shrimp recipe is simple and fast. Tender shrimp cook in a hot pan, then get coated in a silky garlic butter sauce.

Ideal for busy weeknights or a special dinner at home. You’ll wow your family or guests without spending hours in the kitchen.

• Ready in under 15 minutes
• Succulent, juicy shrimp every time
• Rich and flavorful garlic butter sauce
• Uses pantry staples
• Beginner-friendly steps

Ingredients

• 1 pound (450 g) large shrimp, peeled and deveined
• 2 tablespoons (30 g) unsalted butter
• 1 tablespoon (15 ml) olive oil
• 4 garlic cloves, minced
• ½ teaspoon (2.5 g) paprika
• ¼ teaspoon (1 g) red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons (8 g) fresh parsley, chopped
• Lemon wedges, for serving

How to make it

1. Pat the shrimp dry with paper towels. Season both sides with salt, pepper, and paprika.
2. Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter.
3. When the butter melts and starts to foam, add shrimp in a single layer. Cook 1–2 minutes per side, until pink and opaque. Remove shrimp to a plate.
4. Lower heat to medium. Add remaining 1 tbsp butter. Stir in garlic and red pepper flakes. Cook 30 seconds, until fragrant—don’t let garlic brown.
5. Return shrimp to the pan. Toss to coat in garlic butter sauce for 1 minute.
6. Sprinkle with chopped parsley. Squeeze lemon wedges over shrimp. Serve immediately.

Tips and common mistakes

• Don’t crowd the pan—cook shrimp in one layer for even searing.
• Dry shrimp well before cooking to get a quick sear.
• Watch garlic closely; burnt garlic tastes bitter.
• Use fresh lemon juice for the best flavor.

Substitutions

• Shrimp: use scallops or bite-sized chicken pieces.
• Butter: replace half of it with ghee for extra nuttiness.
• Garlic: swap half the fresh garlic for ¼ tsp garlic powder in a pinch.
• Herbs: try dill, basil, or cilantro instead of parsley.

Storage instructions

Refrigerate leftover shrimp in an airtight container for up to 2 days. Gently reheat in a pan over low heat, adding a splash of water or oil to keep it moist. Do not freeze, as shrimp can become tough.

FAQ

Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp fully and pat dry before cooking.

Q: How do I know when shrimp are done?
A: They turn pink and curl into a loose “C” shape. Overcooked shrimp form a tight “O.”

Q: Can I make this spicy?
A: Add more red pepper flakes or a dash of hot sauce.

Q: What sides go well with garlic butter shrimp?
A: Rice, pasta, crusty bread, or a simple green salad.

Ground beef is incredibly versatile! You can keep it classic with beef meatballs in sauce, or go casual with perfect beef burgers. If you’re looking for something more structured, our beef and rice casserole and beef and potato casserole are great for feeding a crowd. No matter which you choose, you’ll have a protein-packed meal the whole family will love.