Garlic Butter Shrimp
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This easy Garlic Butter Shrimp recipe is my weeknight hero – on the table in under 15 minutes and always a total crowd-pleaser. The shrimp turn out so tender and juicy, bathed in a buttery garlic sauce that’s downright irresistible.
I love how it’s adaptable, too – sometimes I toss it over pasta or rice, and other nights I just pile it high on a fresh green salad. Plus, it leaves me enough time to throw together some tasty sides, pour a glass of something fun, and get dinner on the table without breaking a sweat.
Cheers to easy, delicious dinners!
For a different flavor, try my Honey Garlic Shrimp – it’s sweet, garlicky, and just as quick to make.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- 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.
Serving up hot and fresh shrimp is always a winner, no matter what meal it is for.
Serving up shrimp is always a win, and this Garlic Butter Shrimp recipe is a weeknight favorite – fast, easy, and super tasty. It’s delicious on its own, but also great over noodles or rice, or served with crusty bread to soak up the garlicky butter sauce.
Flavoring the shrimp and butter separately makes it even more flavorful, and adding the olive oil from the coated shrimp boosts the sauce quantity and adds another layer of deliciousness. I hope you love it as much as my family does!
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. Also check out my Baja Shrimp Tacos!
FAQs
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!
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Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. 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. Devour.
Kylee’s Notes
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 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. 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).
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Garlic Butter Shrimp
Ingredients
- 1 lb raw shrimp thawed, deveined, peeled
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons butter salted or unsalted
- 5 cloves garlic minced
- 1 tablespoon fresh parsley minced
- 1 lemon juice only
Instructions
- In a medium bowl, coat the 1 lb raw shrimp with the 2 tablespoons extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- Melt 4 tablespoons butter in a large skillet over medium high heat.
- Add 5 cloves garlic (minced) 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 1 tablespoon fresh parsley, and squeeze the juice from 1 lemon over the top.
- Devour.
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.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Made this tonight. So fast, so easy, so delicious!!
I love this dish and so simple!