Garlic Butter Shrimp
Updated May 30, 2026
Garlic Butter Shrimp is a quick, flavorful dinner made with juicy shrimp, fresh garlic, butter, lemon juice, and parsley in 10 minutes.
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The Best Way to FLavor Shrimp!
One of my favorite ways to cook shrimp is with garlic and butter on the stovetop, and that’s why this Garlic Butter Shrimp is on repeat a couple times a month! I always keep a bag of frozen shrimp in my freezer because it’s one of those things that makes last-minute dinners so much easier for me. And I always keep frozen garlic in my freezer too because I hate chopping garlic haha.
So I can thaw shrimp within 15 minutes and throw it in one skillet with the garlic, butter and a few spices for a quick weeknight dinner. The shrimp get golden and a little crispy around the edges, and if you finish them with a squeeze of lemon (and maybe fresh herbs if you have any), the recipe tastes like something from a restaurant.
Happy Cooking!
– Yumna
Garlic Butter Shrimp Ingredients
- Shrimp: Use large peeled and de-veined shrimp for this recipe. I recommend patting the shrimp dry with paper towels, because removing the excess moisture will help the garlic butter shrimp cook better.
- Butter and oil: I use both butter and olive oil 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.
- Seasoning: Paprika, salt, and pepper. You can also add crushed red pepper if you’d like!
- Lemon: Use fresh lemon juice and if you like it extra lemony, you can add the zest of 1 lemon too.
- Garlic: Mince the garlic for the best flavor and double if you like your dishes extra garlicky like me! Here are some tips for mincing garlic, or you can also use a garlic press if you have one (I can’t live without mine!)
- Herbs: When your shrimp is cooked and coated in the garlic butter, top it off with chopped fresh parsley or any other fresh herbs like chives, dill, cilantro, or basil!
How to Make Garlic Butter Shrimp
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.
Recipe Variations
- Make it creamy: Stir in ¼ cup heavy cream or ½ cup coconut milk after the garlic for a richer, silkier sauce.
- Add veggies: I’ll toss in about a cup of spinach, cherry tomatoes, or asparagus if I want to bulk this recipe up a bit. They cook fast and soak up all that buttery goodness.
Recipe Tips
- Don’t crowd your skillet. Cook your shrimp in a single layer! This will make sure they all brown and cook evenly.
- Watch your garlic closely. Garlic can burn…fast. When you add the minced garlic to the skillet, stir it frequently and stand by.
- Don’t overcook your 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.
Serving Ideas
- Pair with veggies. I love serving this garlic butter shrimp with warm veggie sides that also cook quickly on the stovetop like sauteed kale, pan roasted brussel sprouts or sauteed green beans with garlic
- Serve with carbs. These shrimp are so tasty on their own, but I also love serving them with rice or pasta. Try them on a bed of easy saffron rice, or paired with a bowl of either cacio e pepe, or pasta pomodoro.
- Make a side salad. For something light to pair with this simple garlic shrimp, I like a classic Caesar salad, an Italian chopped salad, or a simple green salad.
FAQs
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.
