Juicy, buttery, and packed with garlicky flavor—this Garlic Butter Shrimp is one of those dishes that never fails to impress, no matter how easy it is to make. It comes together in just 20 minutes, making it perfect for a quick weeknight dinner or a last-minute date night meal. And let me tell you, once that lemon garlic butter sauce hits the pan, you’ll want to dip every last piece of bread you’ve got into it.
Why This Garlic Butter Shrimp Belongs on Your Table
Shrimp recipes don’t get more comforting—or more irresistible—than this. Here’s why I keep this one on heavy rotation:
It’s Restaurant-Level Good (Without Leaving Home): That garlicky, lemony, butter-rich sauce feels fancy, but it’s incredibly easy to pull off. It’s the kind of dish that makes people think you’ve spent hours on it—only you’ll know it took 20 minutes.
Shrimp Is a Weeknight Hero: I always keep a bag of frozen shrimp in the freezer for nights when I want something quick but still nourishing. Shrimp cooks fast, is high in protein, and never feels boring.
No Special Skills Required: Even if you’re not super comfortable cooking seafood, you’ve got this. Just like my go-to shrimp and rice bowls, this one-pan dish is totally doable—even for kitchen newbies.
Ingredients You’ll Need
Here’s what brings this dish to life:
- Shrimp: I almost always go with frozen shrimp—usually raw, peeled, and deveined. It’s super convenient and often fresher than the seafood behind the grocery counter.
- Unsalted Butter: This is where all the magic begins. Rich, creamy, and perfect for carrying garlic flavor.
- Garlic: Don’t hold back here. Garlic and shrimp are made for each other.
- Lemon Juice: Fresh is best. It brightens up the richness of the butter beautifully.
- White Wine: A splash of dry wine like Sauvignon Blanc adds depth. No wine? Chicken stock works too!
- Red Pepper Flakes: Just a pinch to give it a little kick. Totally optional, but highly recommended.
- Fresh Herbs: I usually throw in some chopped parsley and thyme. It makes everything taste fresher.
- Your Favorite Side: Rice, pasta, grits, crusty bread—whatever you’ve got, it’ll soak up that sauce like a champ.
How to Make Garlic Butter Shrimp (Step-by-Step)
1. Dry the Shrimp:
Lay your thawed shrimp on a few paper towels and pat them completely dry. This helps them sear nicely in the pan instead of steaming.
2. Season the Shrimp:
Toss the shrimp in a bowl with salt, pepper, and a pinch of red pepper flakes or paprika if you like a little warmth.
3. Sauté the Shallot:
Melt some butter in a large skillet over medium heat and sauté a bit of finely chopped shallot until soft and fragrant.
4. Cook the Shrimp:
Add the shrimp in a single layer and let them cook for about 1–2 minutes per side. They should turn pink and curl slightly.
5. Add the Garlic & Wine:
Stir in the garlic, followed by the wine (or chicken stock). Let it simmer for a couple of minutes to reduce slightly.
6. Finish with Lemon and Herbs:
Right at the end, stir in the lemon juice, remaining butter, and chopped herbs. Serve it hot with lemon wedges and whatever side you love.
A Note on Using Precooked Shrimp
If precooked shrimp is what you’ve got, you can still make this dish. Just add the shrimp at the very end once the wine has reduced, and cook for only 1–2 minutes until heated through. Be careful not to overdo it—they get rubbery fast.
What to Serve with Garlic Butter Shrimp
This shrimp goes with just about anything, but here are my personal favorites:
- Rice: Whether it’s plain white, brown, or lemony rice, it all works. You can even go with cauliflower rice for a lighter option.
- Veggies: Roasted broccolini, steamed green beans, or sautéed spinach pair perfectly with the garlicky sauce.
- Pasta: Toss it with linguine or angel hair pasta for a full-on garlic butter shrimp pasta moment.
- Bread: A few slices of crusty sourdough or garlic bread to mop up that sauce? Yes, please.
Recipe Tips You’ll Appreciate
- Buy Peeled and Deveined Shrimp: It’s a massive time-saver. If you find EZ-peel shrimp, that’s even better.
- Defrost the Right Way: Put the frozen shrimp in a bowl of cold water (not warm) for 15–20 minutes, then drain.
- Prep Everything First: Once you start cooking, things move fast. Get your garlic minced, lemon juiced, and herbs chopped before the shrimp hits the pan.
- Watch for Overcooking: Shrimp turn rubbery quickly. As soon as they turn opaque and curl slightly, they’re done. That’s your cue to pull the pan off the heat.
Storing and Reheating Leftovers
To Store:
Let the shrimp cool completely, then store them in an airtight container in the fridge for up to 2 days.
To Reheat:
Gently warm the shrimp in a skillet over low heat with a splash of water or stock to keep them from drying out. Microwave works too, but go low and slow—shrimp reheat best gently.
Frequently Asked Questions
Can I make this without wine?
Absolutely. Chicken stock is a great substitute and still adds flavor.
Can I use frozen shrimp without thawing?
I don’t recommend it. Thawing helps them cook evenly and brown better in the pan.
Can I double this recipe?
Yes, just use a bigger skillet or cook in batches to avoid overcrowding.
Is this dish spicy?
Not unless you add extra pepper flakes. It has a tiny bit of heat, but nothing overpowering.
Garlic Butter Shrimp
Whip up this flavorful garlic butter shrimp in a skillet in just 20 minutes! Made with lemon, garlic, and white wine, it’s delicious served over pasta, rice, grits, or with a crusty baguette.
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 3 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- ½ cup dry white wine (or low-sodium chicken broth)
- 4 garlic cloves, minced
- 1 small lemon
- 1 tablespoon fresh rosemary or thyme, chopped (optional but highly recommended!)
- ¼ cup fresh parsley, chopped
- Cooked rice, pasta, grits, or toasted bread (for serving)
Instructions
- Pat the shrimp dry using paper towels, then place in a large bowl.
- Season with salt, black pepper, and cayenne. Toss everything to coat the shrimp evenly.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced shallot and cook for 1–2 minutes, just until softened.
- Add the shrimp in a single layer and cook without moving them for 1 minute. Flip using tongs or a wide spatula.
- Pour in the wine and add the garlic. Let everything cook for another 2–3 minutes, or until the shrimp are pink and opaque, and the wine has reduced by half.
- Remove the skillet from the heat. Stir in the remaining tablespoon of butter.
- Zest the lemon directly over the pan, then cut the lemon in half. Squeeze one half over the shrimp and slice the other half into wedges for serving.
- Add the rosemary and parsley, then toss to coat everything well. Serve hot with lemon wedges and your choice of starch.
Notes
- To Store: Store leftover shrimp in an airtight container in the fridge for up to 2 days.
- To Reheat: Shrimp is best fresh but can be gently reheated in a covered pan over low heat or briefly in the microwave. Be careful not to overheat as it can dry out quickly.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 475Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 221mgSodium 1117mgCarbohydrates 52gFiber 3gSugar 3gProtein 27g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This garlic butter shrimp is the kind of recipe that turns a random Tuesday into something special. It’s quick, flavorful, and one of those dishes I never get tired of making—or eating. Keep it simple or dress it up—either way, you’re in for something delicious.
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