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This easy Garlic Butter Shrimp recipe is on the table in under 15 minutes. Succulent shrimp tossed in a buttery garlic sauce, what could be better?
This can be served over anything and still leave plenty of time to make some fabulous sides, pour a drink and get on that dinner time train!
Step by step photos and instructions below!
Serving up hot and fresh shrimp is always a winner, no matter what meal it is for.
This Garlic Butter Shrimp recipe is great for weeknights, because it’s fast, easy and of course, super delicious. It can also be made as an appetizer.
Flavoring the shrimp and butter separately really makes a difference in this meal. Garlic and butter is a marriage made in heaven. You can’t go wrong (unless you burn either of the ingredients), and it’s absolutely perfect as a sauce for shrimp.
The shrimp are excellent on their own but also great over noodles or rice. Or with some crusty bread to sop up the delicious butter.
When adding the coated shrimp, I like to dump the olive oil in too. I think it helps increase the quantity of sauce and I love the combination with the butter!
I hope you love this recipe as much as my family does!
My family loves shrimp so much and devours these Baked Coconut Shrimp very quickly anytime I make them.
Why you’ll love this recipe:
- A super quick and easy weeknight meal that is done in under 15 minutes.
- Easy to double or triple if you have extra people
- Yummy. This is garlicky, buttery deliciousness, folks.
Frequently Asked Questions
If using raw shrimp, you can tell it is cooked because the grey turns pink. If you still aren’t sure, a digital thermometer should read 120 degrees F in the thickest part.
It is important not to overcook shrimp, it will become tough, chewy and rubbery (not good)
Yes and no. Shrimp are low in calories, and are high protein and have healthy fats. Until we add the butter, of course!
After thawing in the refrigerator, just rinse in cold water for about a minute. Dry on paper towels.
Buying & Prepping Shrimp
I buy frozen shrimp, since it’s usually better quality. Typically it’s frozen soon after being caught, so is actually fresher than the raw shrimp you can buy in stores (unless you live by the beach).
Grab raw shrimp, not the precooked kind.
For this recipe I use tail on, but it’s up to you. Tail on, or tail off. Peeled or unpeeled. Just ensure you peel and devein before cooking (Check out this tutorial for how to peel and devein shrimp from Simply Recipes).
What to serve with Garlic Butter Shrimp
You could serve this shrimp on its own, or with pasta (like I do), or on top of a decadent Risotto recipe. I like a little Roasted Broccoli on the side, or some Skillet Roasted Asparagus (with lemon and garlic).
Check out all my Side Dish Recipes!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- Shrimp. I like the larger ones, sometimes known as jumbo shrimp, but you can buy smaller ones and just cook slightly less. See my notes for more info on buying shrimp.
- Freshly Minced Garlic. Please use the fresh stuff. Since this is a key flavor in this dish, fresh garlic is the best.
- Butter. I use salted butter for this recipe. Unsalted butter works just fine too.
- Olive Oil
- Salt & Pepper. I use kosher salt and freshly ground black pepper.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
In a medium bowl, coat the shrimp with the olive oil, salt and pepper. Set aside.
Cook the shrimp
Melt butter in a large skillet over medium high heat.
Add garlic and cook for one minute, or until simmering and fragrant.
Add the shrimp into the flavored butter, cook for two minutes then toss and cook for another three minutes or until the shrimp is pink and cooked through. (120 internal temp). Do not overcook, or the shrimp will be tough and rubbery.
Sprinkle in the fresh parsley, and squeeze a lemon over the top.
Cook the shrimp until pink. Internal temperature should be 120 degrees F.
Red pepper flakes are a great way to add a spicy little kick.
A teaspoon of Italian seasoning sprinkled on with the salt and pepper is a nice addition.
More quick and easy recipes to love
- Ravioli Lasagna. A super easy dinner that is perfect for families! Layered ravioli instead of sheet pasta makes this taste incredible. This weeknight dinner tastes much more complicated than it is!
- Oven-Baked Fish (with Lemon). A delicious weeknight winner that is as delicious as it is easy, this Oven Baked Fish Recipe gets dinner on the table fast! Combining simple flavors that pack a punch, this one will be your go-to forever!
- Honey-Soy Beef and Broccoli. This Beef and Broccoli with honey and soy is SO simple to prepare and has a great balance of flavors to suit both kids and adults. Easy to double and triple for a bigger crowd (or to have leftovers).
Garlic Butter Shrimp
- In a medium bowl, coat the shrimp with the olive oil, salt and pepper. Set aside.
- Melt butter in a large skillet over medium high heat.
- Add garlic and cook for one minute, or until simmering and fragrant.
- Place the shrimp into the flavored butter, cook for two minutes then toss and cook for another three minutes or until the shrimp is pink and cooked through. (120 internal temp)
- Sprinkle in the fresh parsley, and squeeze a lemon over the top.
Tips & Notes:
Flavoring the shrimp, and butter separately really makes a difference in this meal.
When adding the coated shrimp, I like to dump the olive oil in too. I think it helps increase the quantity of sauce and I love the combination with the butter.
You can also use shrimp without tails, but I like tails for presentation.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.