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Garlic Butter Shrimp

This succulent Garlic Butter Shrimp is perfect as an appetizer or as a full meal! It’s also extremely quick and easy to make and ready in less than 20 minutes. The shrimp are lovingly pan-fried in an amazing garlicky butter, with a hint of heat from red pepper flakes.

Garlic Butter Shrimp

With only a handful of ingredients, any seafood lover will be drooling over this rich, lemony garlic butter shrimp. It’s so quick and easy to make and all you need is a side of rice, and even some vegetables like green beans to make it a complete meal. If you’re in a hurry, this is the perfect recipe to make when you want to use up leftover rice.

Of course, if serving as an appetizer, they will not last long. I would leave the tails on, which is an easier way for your guests to eat them, and don’t forget lots of napkins!

If you usually keep frozen shrimp in your freezer, and with the other ingredients being basic pantry staples, you can whip this quick recipe up in less than 20 minutes. This one-pan wonder also ensures there’s barely any clean-up! To change things up, you may want to try serving the shrimp over pasta or with an amazing fresh bun or garlic toast that will help soak up some that scrumptious garlic-butter sauce.

Ingredient Notes

  • Oil – You’ll need some olive oil or a mild flavored oil.
  • Butter – I use unsalted butter to control the amount of sodium in my dishes, but salted butter works as well.
  • Garlic – Lots of fresh minced garlic. Although you can use jarred garlic, fresh makes a difference in this recipe.
  • Shrimp – I use large shrimp that is shelled and deveined. You can buy either fresh or frozen. I like to keep the tails on, easier to pick up, especially if served as an appetizer, but you can definitely remove the tails.
  • Salt – Add salt to taste.
  • Red Pepper Flakes – A little bit of red pepper flakes will give this dish a little spice. Use as much or as little as you like.
  • Lemon Juice – Use freshly squeezed lemon juice for the best taste.
  • Parsley – Chop some nice fresh parsley to finish off the dish.

How To Make Garlic Butter Shrimp


  1. Cook the shrimp: Heat the olive oil and 2 tablespoons of the butter to a large skillet, over medium high heat. Add the shrimp to the skillet and cook for 2 to 3 minutes until the shrimp turns pink. Season with salt. Flip over and cook for another 2 minutes.
  2. Add garlic: Add the garlic and red pepper flakes and cook for about 30 seconds or until aromatic. Do not burn.
  3. Finish the shrimp: Stir in the remaining butter, lemon juice and parsley. Turn off the heat. Serve immediately.

Some Tips

  1. When buying fresh shrimp, it should not have a fishy smell. Fresh shrimp, like other seafood, should smell clean, like saltwater, or the sea. 
  2. Press the body of the shrimp with your finger. If your finger leaves an indentation, that shrimp isn’t fresh.
  3. Never thaw shrimp on the counter as this can be dangerous, always thaw it in the refrigerator.

 

 

Leftovers

This garlic butter shrimp is really at it’s best when served immediately, but is perfectly fine in the fridge for up to 2-3 days in an airtight container.

Freezer

Allow cooked shrimp to cool completely before placing in airtight freezer bags or containers, and store up to 3-4 months. When ready to use, take them directly from the freezer to your pan for reheating.

Garlic Butter Shrimp

Garlic Butter Shrimp

 
 
 

This succulent Garlic Butter Shrimp is perfect as an appetizer or as a full meal! It’s also extremely quick and easy to make and ready in less than 20 minutes. The shrimp are lovingly pan-fried in an amazing garlicky butter, with a hint of heat from red pepper flakes.

Ingredients

▢2 tablespoons olive oil
▢4 tablespoons butter (unsalted)
▢1 pound shrimp (large or jumbo, shelled)
▢¼ teaspoon salt (or to taste)
▢6 cloves garlic (minced)
▢½ teaspoon red pepper flakes
▢3 tablespoons lemon juice (freshly squeezed)
▢¼ cup fresh parsley (chopped)
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Instructions
Cook the shrimp: Heat the olive oil and 2 tablespoons of the butter to a large skillet, over medium high heat. Add the shrimp to the skillet and cook for 2 to 3 minutes until the shrimp turns pink. Season with salt. Flip over and cook for another 2 minutes.
Add garlic: Add the garlic and red pepper flakes and cook for about 30 seconds or until aromatic. Do not burn.
Finish the shrimp: Stir in the remaining butter, lemon juice and parsley. Turn off the heat. Serve immediately.

Nutrition Information

Serving: 1servingCalories: 173kcal (9%)Carbohydrates: 3g (1%)Protein: 1g (2%)Fat: 18g (28%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 30mg (10%)Sodium: 154mg (7%)Potassium: 59mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 741IU (15%)Vitamin C: 11mg (13%)Calcium: 18mg (2%)Iron: 1mg (6%)

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