Garlic Butter Shrimp
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An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!
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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.
why i love this recipe
- Fast, weeknight dinner. Made in just 20 minutes or less, the shrimp cooks very quickly, convenient for any night of the week.
- Simple but fancy. Even with its quick time stamp, garlic butter shrimp is still fancy and impressive enough to serve for company or date night in, serving with some crusty bread and a side of rice, orzo or pasta.
- Easy recipe to halve or double. Need a treat-yourself dinner or feeding a big crowd? This recipe can easily be halved or doubled as needed.
wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.
frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
tips and tricks for success
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery shrimp.
- Reheat in the oven. Leftover shrimp can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with garlic butter shrimp
Tools For This Recipe
Large cast iron skillet
Garlic Butter Shrimp: Frequently Asked Questions
Unsalted butter allows you to add as much salt (or as little) salt in your dish, allowing for more control and consistency.
You can replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
You can thaw 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).
The lemon juice helps balance out the flavors and richness of the butter.
Leftovers can be stored in an airtight container in the fridge for 1 day.
Garlic Butter Shrimp
Ingredients
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 8 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- ¼ cup chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season shrimp with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Working in batches, add shrimp, and 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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Thank you for such an outstanding recipe! I used 2lbs of shrimp and adjusted the amount of rest of the ingredients slightly (since it was a half pound more than called for). I served it with linguine alfredo, garlic bread, and steamed asparagus. My family couldn’t stop telling me how delicious everything was! Will be making this often!
Just made this to go with fried rice! So good I love all your recipes.
Wow this was so yummy! Both my husband and I were amazed at how delicious the sauce tasted, especially with the minimum amount of ingredients. The tartness of the lemon really balances the fat in the butter. Yum, definitely will make this recipe again in the future.
Really simple recipe . It was quick to make and tasted delicious. I did cut down on the additional butter though
I made this for the second time last night after my teenage daughter requested it. After dinner, she asked if we had more shrimp. I told her I’d buy some more this weekend. My kids love it and this is now my favorite shrimp recipe! So quick and easy to make.
Thank you. I could even print it out!
Love shrimps and an awesome dish. I also substituted white wine for chicken broth and added a pinch of red pepper flakes.
I WILL be making this again!
Added chilli, more butter and made it in a wok. UNREAL.
Eaten with a small portion of rice, mostly prawns and sauceeeee.
The first thing my husband said after he finished he plate? “ That was friggin delicious!” Glad I tried it. Felt odd not to put any wine in it, but clearly it was not needed!
Just fixed this for a quick lunch, I server it over spaghetti. It was Delicious!!!! Thanks so much!!! It is now my, go-to way to fix shrimp. Loved it!!!
I am going to try it ,I only have the shimp
Easy peasy and oh! So good!
My absolute favorite!!!!!! We have this quite often because we both love it!
Best shrimp I’ve ever had!
Will try it for the first time tonight. Question: Has anyone tried adding mushrooms to this recipe? I think adding a few might be a good thing. Can’t wait to try it!
Made this last week and it was so DAMN DELICIOUS I’m making it again tonight. Super simple and quick with Costco pre-cleaned shrimp. I do add a dribble of white wine. ❤
Crazy good butter and garlic shrimp. I used 10-15 count shrimp and tweaked with the addition of some scallion greens. Great dish! Made pasta and roasted tomatoes as a side.
This recipe is #1 in my shrimp recipe collection now. I would normally add white wine instead of chicken stock anyway but last night I added champagne. Any white wine would do but this was exceptional.
I did exactly what the recipe said and it turned out perfect! THE BEST shrimp I have ever made!!! My husband was very happy and asked when were we having it again!
My husband enjoys shrimp! So I wanted to make something different. This recipe was so good, simple but delicious. He loved it and I was so proud of me. Thank you! Damn Delicious
Have made this a few times and it has always turned out perfectly. Very simple and delicious!