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My Garlic Butter Shrimp is So Good!
I always keep a bag of frozen shrimp in my freezer—it’s one of those things that makes last-minute dinners so much easier for me. Shrimp thaws fast in a bowl of lukewarm water, so when I forget to pull something out, and I don’t have time to wait for chicken to thaw, it comes in handy.
This garlic butter shrimp is as simple as it gets—just a few spices, some butter, and one skillet. The shrimp get golden and a little crispy around the edges, and if you finish it with fresh herbs and a squeeze of lemon, it tastes like something way fancier than it actually is. Most of the time, I serve it over pasta, but it’s great with crispy Persian rice, or on top of quinoa.
Ingredients You’ll Need
- Butter and olive oil: I’m using both because the butter adds a rich flavor and olive oil has a high smoke point that allows you to cook the shrimp at a higher heat for better browning. If you only end up using butter, lower the heat to make sure it doesn’t burn.
- Large shrimp: You can thaw the shrimp in the fridge overnight if you remember ahead of time! You can also use jumbo shrimp, the cooking time might need to be increased by 1-2 minutes.
- Paprika and red pepper flakes: Smoky or sweet paprika works in this recipe. You could also add ⅛ to ¼ teaspoon of cayenne pepper for extra heat! For something different, try Italian seasoning.
- Garlic: If you have a garlic press, use it to quickly mince the garlic! If you’re a garlic fan, you can even double the amount this recipe calls for.
- Lemon juice: I use 1 lemon, which is about three tablespoons of juice! To get more juice out of it, roll it on the counter using the palm of your hand before cutting. You can also add more lemon juice to taste.
- Chopped fresh parsley: I prefer flat-leaf over curly parsley. You could also use chives, dill, cilantro, or mint.
Popular Additions
- Make it creamy: Stir in ¼ cup heavy cream or ½ cup coconut milk after the garlic for a richer, silkier sauce.
- Add some veggies: I’ll toss in about a cup of spinach, cherry tomatoes, or asparagus if I want to bulk it up a bit. They cook fast and soak up all that buttery goodness.
- Cheesy twist: A sprinkle of Parmesan right before serving works really well with the garlic butter.
How to Make Garlic Butter Shrimp
My Best Garlic Butter Shrimp Tips
- Make sure to devein the shrimp before cooking. Need help with this? Learn how to devein shrimp, I like to use kitchen shears to make things easier!
- Don’t crowd the skillet. Cook the shrimp in a single layer! This will make sure all the shrimp browns and cooks evenly.
- Watch the garlic closely. Garlic can burn—fast. When you add the minced garlic to the skillet, stir it frequently and stand by.
- Don’t overcook the shrimp. I love how quickly shrimp cook! But that means they can overcook easily, too. When you’re cooking the shrimp, make sure to flip them once they just start to change color.
What to Serve
Recipe Help & FAQs
Kept in the fridge in an airtight container, the shrimp will keep for 3 days. To reheat, you can warm the shrimp in a skillet over low heat.
Make sure the pan is hot enough before adding the shrimp, and don’t overcrowd the skillet. Cook in batches if needed so they get a good sear instead of steaming.
Garlic burns quickly, especially over high heat. Make sure to lower the heat to medium when adding it and only cook for 30 seconds—just until it’s fragrant. If it starts to brown too fast, toss in a little extra butter or a splash of broth to cool things down.
You can, but I prefer the flavor of fresh garlic! You’ll want to use 2 to 2 ½ teaspoons of garlic powder (½ teaspoon per clove).
More Easy Shrimp Recipes:
- Shrimp Orzo Soup
- Shrimp Lo Mein
- Pesto Pasta with Shrimp
- Easy Shrimp Tacos
- Lemony Shrimp with Garlic
- Herb Shrimp and Rice Bowl
- Creamy Curried Shrimp
- Mediterranean Shrimp Couscous
- Spaghetti Squash Shrimp Scampi
- Shrimp & Broccoli Stir Fry
If you try this Garlic Butter Shrimp recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Garlic Butter Shrimp
Ingredients
- 1 ½ pounds large shrimp peeled and deveined
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 4-5 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 1 small lemon juiced
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the shrimp dry with paper towels. Season with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and olive oil.
- Add the shrimp in a single layer and cook for 2 minutes on one side until pink and slightly opaque. Flip and cook for another 2 minutes. Remove shrimp to a plate and set aside.
- Reduce heat to medium. Add the remaining butter to the skillet. Stir in the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant, making sure not to brown the garlic.
- Stir in the lemon juice and scrape up any bits stuck to the bottom of the pan.
- Return the shrimp to the skillet and toss to coat in the sauce and heat through, 1-2 more minutes.
- Sprinkle with fresh parsley and serve over cooked pasta, rice, or with crusty bread to soak up the sauce.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
