Garlic Butter Shrimp

A fast, flavorful shrimp recipe made in one skillet with rich garlic butter sauce and no fuss.

Weeknight Dinner That Tastes Like More

You know that smell when garlic hits hot butter? Changes everything. Shrimp start curling into those perfect little spirals and suddenly your Tuesday night feels like you're dining out.

This garlic butter shrimp recipe delivers restaurant-quality results in about 15 minutes. Nothing complicated here, just butter, garlic, and shrimp that stay tender instead of turning into rubber bands.

Perfect for hectic weeknights when you need something good fast. Works for date night too, or when people show up unexpectedly. Throw it over pasta, rice, greens, whatever. Or just grab some bread and soak up that buttery, garlicky goodness.

Why This Garlic Butter Shrimp Works

Most garlic shrimp recipes either taste bland or swim in grease. This one gets a few key things right:

Balanced butter and garlic. Garlic gets just enough heat to mellow without turning bitter. Butter stays rich but not heavy.

Quick-cooking shrimp. Medium or large shrimp work best, just enough time per side for golden edges while staying tender.

Fresh brightness. Lemon and herbs cut through the richness.

One-pan simplicity. No prep work, no oven time.

Make this once and you'll remember it forever.

Ingredients and Options

Here's your shopping list:

• 1 pound large shrimp, peeled and deveined

• 4 tablespoons unsalted butter

• 4 garlic cloves, minced

• Juice of 1/2 lemon

• 1 tablespoon olive oil

• Salt and freshly ground black pepper

• 1/4 teaspoon red pepper flakes (optional)

• Chopped parsley for garnish

Optional upgrades:

• White wine or chicken broth for deglazing

• Smoked paprika for depth

• Lemon zest for extra aroma

• Grated Parmesan at the end

Tips on Choosing the Right Shrimp

Fresh or frozen? Both work fine. Frozen actually stays fresher longer than "fresh" shrimp that's been sitting around. Just make sure frozen shrimp thaw completely, leave them in the fridge overnight or run cold water over them for quick thawing. Pat them completely dry with paper towels before cooking.

Size matters. Medium to large are ideal. Small shrimp overcook in seconds and you'll miss that perfect texture. Look for 16-20 count per pound (large) or 21-25 count (medium). Jumbo works too but costs more.

Tails? Keep them for presentation, remove for easier eating. If you're serving over pasta or rice, definitely remove them. For cocktail-style serving, tails make for prettier plating.

Deveined or not? Always go deveined. The dark vein isn't harmful but can taste gritty. Save yourself the work and buy them already cleaned.

How to Make Garlic Butter Shrimp

Step by step:

1. Prep the shrimp. Thaw completely if frozen, dry thoroughly with paper towels. Seriously, wet shrimp will steam instead of getting that golden sear. If they're still icy or damp, wait longer. Season with salt and pepper right before cooking.
   

2. Heat your pan. Large skillet works best, stainless or cast iron, over medium heat. Don't crowd the shrimp or they'll steam. Add olive oil first, then 2 tablespoons butter. Oil prevents butter from burning at higher heat.
   

3. Cook the shrimp. Season with salt and pepper. Lay them in a single layer, don't move them around. Cook 1-2 minutes per side until pink and starting to curl. You'll see them change from gray to pink-orange. Remove immediately and set aside, they'll finish cooking in the sauce.
   

4. Build the sauce. Same skillet, turn heat down to low. Add remaining 2 tablespoons butter and let it melt slowly. Add minced garlic, cook gently 30-60 seconds until fragrant. You want sizzling, not browning. If it starts browning, pull the pan off heat.
   

5. Add flavor. Squeeze in lemon juice, it'll sizzle and steam. Add red pepper flakes if using. Scrape up any browned bits from the pan with wooden spoon, that's flavor gold. The acid will help deglaze the pan.
   

6. Finish it. Return shrimp to pan, toss gently in the sauce until warmed through, about 1 minute max. They're already cooked, just getting reheated and coated.
   

7. Serve immediately. Garnish with chopped parsley and extra lemon wedges. Garlic butter sauce is best hot and fresh, don't let it sit around.

Serving Ideas and Pairings

This butter garlic shrimp goes with practically everything:

Starches:

• Toss with pasta and pasta water for creamy garlic shrimp pasta

• Serve over jasmine or basmati rice to catch the sauce

• Try with mashed potatoes or buttered grits for Southern comfort

Vegetables:

• Roasted asparagus or broccoli

• Simple arugula salad with lemon vinaigrette

• Blistered cherry tomatoes with balsamic

Bread:

• Sliced baguette, grilled or toasted

• Garlic bread

• Flatbread for scooping

Drinks:

• Crisp Sauvignon Blanc

• Light beer

• Sparkling water with citrus

Rich but balanced dish pairs best with light sides and bright flavors.

Shortcut Method: Sheet Pan Garlic Butter Shrimp

Want hands-off cooking? Try the oven version:

Preheat oven to 400°F (200°C)

1. Toss shrimp on baking sheet with melted butter, garlic, salt, pepper, optional red pepper flakes
2. Roast 6-8 minutes, flipping halfway
3. Finish with lemon juice and parsley
4. Great for doubling recipes or meal prep.

Common Mistakes to Avoid

Shrimp cook fast. Here's how to avoid disaster:

Overcooking: Shrimp are done when they form a C-shape and turn opaque. Overcooked = rubbery and dry. If they curl into tight circles, you've gone too far. Pull them off heat as soon as they change color.

Burnt garlic: Burned garlic makes everything bitter. Keep heat low when adding it. If you smell that sharp, acrid smell, start over. Better to go slow than ruin the whole dish.

Too greasy: Balance rich butter with lemon juice or white wine. Heavy butter sauce gets cloying fast. Acid cuts through fat and brightens everything up.

Broken sauce: Melt butter slowly. Avoid high heat once garlic's in. If butter separates, whisk in a tablespoon of cold water off the heat to bring it back together.

How to Store and Reheat

Fridge: Airtight container, up to 2 days.

Reheat: Gently in skillet over low heat with splash of broth or water. Skip the microwave.

Shrimp's always better fresh, but leftovers make decent quick meals.

Made in Alva Cookware

We made this garlic shrimp recipe in Alva's 10-inch stainless skillet. Even heat distribution and smooth surface gave perfect searing without sticking. Cleanup was just a quick wipe and rinse.

Gas or induction, Alva's skillets give you the control needed for fast, flavorful cooking.

Explore more cookware here

What Home Cooks Are Saying

Tried this garlic butter shrimp recipe? Here's how people are customizing it:

• Lime juice and cilantro for citrusy twist

• Splash of white wine before garlic for deeper flavor

• Serving cold over salad with light vinaigrette

• Making shrimp tacos with cabbage and avocado crema

• Mixing with linguine and pasta water for silky finish

Got your own variation? Share it in the comments or tag us online.