Garlic Butter Shrimp
This quick skillet shrimp is bright with lemon, rich with butter, and ready in about 20 minutes. Serve it with rice, pasta, crusty bread, or a simple salad for an easy dinner.
Total
18 min
Servings
4 servings
Level
Easy
Shrimp is one of the fastest proteins you can cook at home. The key is to season it well, dry it before it hits the pan, and stop cooking as soon as it turns pink and opaque.
This version uses garlic, butter, olive oil, lemon, and a pinch of red pepper flakes. It tastes special but uses ingredients you may already have in the kitchen.
Serve the shrimp right away, while the sauce is glossy and warm. Spoon the extra garlic butter over rice, pasta, steamed vegetables, or toasted bread.
01What you'll need
Ingredients
12 items · 4 servings
- 1 1/2 pounds large shrimp, peeled and deveined, tails on or off
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, finely chopped
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
02How to make it
Step-by-step
1. Dry the shrimp
Pat the shrimp dry with paper towels. This helps them sear instead of steam. Put them in a bowl and season with the salt, black pepper, and paprika.
2. Heat the pan
Set a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Let the butter melt and foam, but do not let it brown too much.
3. Sear the first side
Add the shrimp in a single layer. If your pan is small, cook them in two batches. Let them cook without stirring for 1 to 2 minutes, until the bottom side turns pink.
4. Flip the shrimp
Turn the shrimp with tongs or a spatula. Cook for 1 to 2 minutes more, until the shrimp are pink, curled, and opaque. Opaque means you cannot see through the flesh anymore.
5. Add the garlic
Lower the heat to medium. Add the chopped garlic and red pepper flakes, if using. Stir for about 30 seconds, just until the garlic smells fragrant. Do not let it burn.
6. Finish the sauce
Add the remaining 2 tablespoons butter, lemon juice, and lemon zest. Stir gently until the butter melts and coats the shrimp in a glossy sauce.
7. Add herbs and serve
Turn off the heat and sprinkle with parsley. Taste and add a little more salt or lemon juice if needed. Serve right away with lemon wedges.
03From our kitchen
Cook's tips
- Make-ahead: Shrimp tastes best just cooked, but you can peel, devein, and season it up to 8 hours ahead. Keep it covered in the refrigerator until ready to cook.
- Storage: Refrigerate leftover shrimp in an airtight container for up to 2 days. Reheat gently in a skillet over low heat, just until warm. High heat can make shrimp rubbery.
- Frozen shrimp works well. Thaw it overnight in the refrigerator, or place the sealed bag in a bowl of cold water for 20 to 30 minutes. Pat very dry before cooking.
- Swap the butter: For a dairy-free version, use all olive oil. The sauce will be lighter but still flavorful.
- Swap the seasoning: Try Cajun seasoning instead of paprika, or add a small pinch of dried oregano for a Mediterranean-style shrimp.
- Avoid overcooking. Shrimp cook fast. Remove them from the heat as soon as they are pink, opaque, and shaped like a loose C. If they curl tightly into an O, they may be overcooked.
Cook's note
Use large shrimp, often labeled 26/30 count, for this recipe. That means there are about 26 to 30 shrimp per pound. Smaller shrimp will cook faster, so watch them closely.
04Frequently asked
Questions & answers
Can I use frozen shrimp?
Yes. Frozen shrimp is a good choice and is often very fresh because it is frozen soon after harvest. Thaw it fully, drain it well, and pat it dry before cooking.
Should I leave the tails on?
Either way works. Tails-on shrimp look nice and can add a little flavor to the sauce. Tails-off shrimp are easier to eat, especially if you are serving them over pasta or rice.
How do I know when shrimp is done?
Cooked shrimp turns pink on the outside and opaque white inside. It should curl into a loose C shape. If it is gray or translucent, it needs more time. If it is very tight and firm, it may be overcooked.
What can I serve with garlic butter shrimp?
Serve it with rice, pasta, couscous, roasted vegetables, a green salad, or crusty bread. The sauce is also good spooned over mashed potatoes or steamed broccoli.
Can I make this less spicy?
Yes. Leave out the red pepper flakes. You can also add a little extra lemon juice or parsley at the end for brightness without heat.
05Keep cooking
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