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Garlic Butter Shrimp - An amazing flavor combination of garlicky, buttery goodness - so elegant and easy to make in 20 min or less!

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!

Garlic Butter Shrimp - An amazing flavor combination of garlicky, buttery goodness - so elegant and easy to make in 20 min or less!

Garlic and butter. The two greatest pleasures in life. The two ingredients I could probably live off of for the rest of my life. And when you combine these two in a glorious shrimp skillet, well, it’s nothing short of perfection.

Garlic Butter Shrimp - An amazing flavor combination of garlicky, buttery goodness - so elegant and easy to make in 20 min or less!

Now for those of you on a diet or for those getting ready for bikini season – which is something I should really be doing – this is just one of those dishes to make on your “cheat day” because every last, succulent, juicy bite of this is completely worth it. And it comes together in less then 20 min.

Garlic Butter Shrimp - An amazing flavor combination of garlicky, buttery goodness - so elegant and easy to make in 20 min or less!

So diet or not, this needs to be made. And devoured. And if you’re anything like me, you’ll make this 3 times in one week with all the crusty bread to sop up every single drop of heavenly buttery goodness.

TOOLS FOR THIS RECIPE

CAN I USE FROZEN SHRIMP?

I recommend thawing frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).

Garlic Butter Shrimp

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!
4.9 stars (127 ratings)

Ingredients

  • 8 tablespoons unsalted butter, divided
  • 1 ½ pounds medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cloves garlic, minced
  • ¼ cup chicken stock
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Stir in garlic until fragrant, about 1 minute.
  • Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.
  • Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  • Stir in shrimp and gently toss to combine.
  • Serve immediately, garnished with parsley leaves, if desired.

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