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!
Featured Comment
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.
types of shrimp
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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Your instructions aren’t accurate. If I were to follow them the shrimp would be overcooked.. And I substituted cilantro for parsley. If you are going to add green might as well have some flavor.
Cooking time is simply an estimation. If you plan to use smaller-sized shrimp, you may need to reduce the cooking time. It’s as simple (and easy) as that. Cilantro is also a great substitute to suit your preferences. Substitutions are the beauty of home cooking to tailor your needs, right? 🙂
This was so delicious! I added red pepper flakes and it added the perfect spice to the dish. I’ll be making this for my hubby soon!
I’ve made this twice now and it’s so delicious and one of my fav dishes of all time. Serve it with bread and you’re good to go. Thanks for sharing this recipe.
This has been my favorite dish for several years… can’t live without it. I remember Chef John saying, “If you don’t add 6 cloves of garlic for a pound of shrimp… it is not garlic shrimp.” I agree. I sometimes add garlic Alfredo sauce, and sometimes linguine. With or without it is to die for.
Very tasty!
Tnk u for the recipe.
Sounds so yummy..
What do you serve it with…can’t only eat shrimp.
Hi Dorothy! My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
My son doesn’t like lemon. What should I use as a sub?
You can omit.
Try throwing some ginger in to replace the lemon?
Can I substitute garlic powder for fresh garlic?
Yes, of course.
Oh my my! Amazing!! I cooked this with grilled pork chops and baked potatoe and it was a smash! Everyone had seconds…would highly recommend this recipe
should i use one whole lemon?
Jass, you can use as little or as much as you’d like. It’s up to you!
Yum! Damn delicious for sure. I added just a sprinkle of fish sauce to the broth/lemon juice step. This is going into my regular rotation.
Hi, can I make this creamy by adding heavy cream to the mixture.. Or would the citrus from the lemon cause it to separate ?
Yes, it should be fine!
The sauce was so nice but the shrimp was way to overcooked using this times. Thanks for the recipe though.
Just made that delicious dish and OMG that was off the hook…. I will make it again next week
This reminds me of two of my all time favorite ways to eat shrimp — in a chardonnay buerre blanc or Shrimp De Jonghe.
When I was a little girl, 60+ years ago, my family made frequent trips into Chicago for my dad’s business and to visit family and friends. We often ate at a restaurant that served Shrimp De Jonghe. I ordered the Shrimp De Jonghe often. (There’s a good recipe at Food52 and I like the serving suggestion.) Years later my husband and I ate at The Chestnut Street Grill, also in Chicago, and I had an appetizer of Grilled Shrimp in Chardonnay Buerre Blanc. Had I known how good it was, I would have ordered two of them and called it my main dish. If chardonnay was substituted for the chicken broth in this recipe, it would be similar. Just saying…
I always have a pound or two of shrimp in my freezer. They thaw and cook quickly and there are so many things I can make with them (truly the “chicken of the sea”).
This sounds delicious and I can’t wait to make it. It might even show up yet this holiday season. I think it would be good with pasta or even just a simple salad and plenty of bread.
We will be eating this tomorrow for dinner. Thanks!
Serves 4? Hahahahaha!
What can I serve this with? Angel hair pasta under and what sides? I need an idea for a complete meal. Thank you!
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Try white rice (add 1 teaspoon chicken beyond bullion) to the water
Delicious recipe. I subbed the parsley for cilantro (because it’s what I had on hand). I mixed the shrimp mixture with penne pasta. Amazing!!