Garlic Butter Shrimp (15 Minutes)

Garlic butter shrimp is one of the fastest proper dinners there is. Shrimp cooks in minutes, and the garlicky lemon butter that coats it is good enough to drink with a spoon.

The secret is not to cook the shrimp and the garlic at the same time: sear the shrimp first, take it out, make the sauce, then toss the shrimp back in just to coat.

Why you will love this garlic butter shrimp

• 15 minutes start to finish.
• Restaurant flavor with five main ingredients.
• Versatile: pasta, rice, salad or crusty bread.
• Naturally low carb.

Ingredients and swaps

• Shrimp: large, peeled and deveined. Frozen is fine; thaw in cold water for 10 minutes and pat dry.
• Butter: salted or unsalted; adjust the salt.
• Garlic: five cloves, minced. Yes, five.
• Lemon: juice for the sauce, wedges for serving.
• Stock or white wine: optional, makes a little more sauce.

How to make garlic butter shrimp

Pat the shrimp very dry and season with salt, pepper and paprika.

Sear the shrimp in oil and a little butter over medium-high heat, in one layer, for 1 to 2 minutes per side until pink and just opaque. Take them out.

Lower the heat, melt the remaining butter, and cook the garlic and chili flakes until fragrant. Add the lemon juice and stock, simmer for a minute, then return the shrimp and toss with parsley.

Tips for the best result

• Dry shrimp sear; wet shrimp steam.
• Shrimp is done when it curls into a C. An O shape means overcooked.
• Keep the heat moderate for the garlic so it turns golden, not bitter.
• Cook in two batches if your pan is small.

Easy variations

• Garlic butter shrimp pasta: toss with 250 g cooked spaghetti and a splash of pasta water.
• Cajun: swap paprika for Cajun seasoning.
• With vegetables: add asparagus or zucchini before the shrimp.

What to serve with it

Spaghetti or linguine, rice, zucchini noodles, or crusty bread to mop up the butter.

Storage and reheating

Best fresh. Refrigerate leftovers up to 2 days and reheat gently in a pan just until warm, to avoid rubbery shrimp.

You might also like: One-Pan Lemon Garlic Chicken Thighs (30 Minutes) · Honey Garlic Air Fryer Salmon Bites (18 Minutes)

recipe card

Garlic Butter Shrimp (15 Minutes)

Shrimp seared and tossed in garlic lemon butter with parsley.

Tried & tested

Prep5 min

Cook8 min

Total13 min

Makes4 servings

CuisineAmerican

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Ingredients −

4

+ servings

• 500 g (1 lb) large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1 tbsp olive oil
• 3 tbsp butter, divided
• 5 garlic cloves, minced
• 1 pinch chili flakes
• 2 tbsp lemon juice
• 2 tbsp chicken stock or dry white wine (optional)
• 2 tbsp chopped parsley
• Lemon wedges, to serve

Steps

1. Pat the shrimp dry. Season with salt, pepper and paprika.
2. Heat the oil and 1 tbsp butter in a large skillet over medium-high heat.
3. Add the shrimp in one layer. Cook 1 to 2 minutes per side, until pink and opaque. Move to a plate.
4. Lower the heat to medium. Add the remaining butter, garlic and chili flakes. Cook 30 to 60 seconds, until fragrant.
5. Add the lemon juice and stock. Simmer 1 minute.
6. Return the shrimp, toss to coat, sprinkle with parsley and serve with lemon wedges.

Calories215

Protein25 g

Carbs2 g

Fat13 g

Sodium760 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• For pasta: double the sauce and add a splash of pasta water.