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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That is too much fat for someone with diabetes and high blood pressure:-(
You are so very WRONG! Check your facts. Ask your doctor. Google it. Something! Butter is good for you.
Hey! I’ve gone pescetarian recently and this looks like a perfect dish! Was wondering if veg. broth would be a good substitute for the chicken broth?
Yes, absolutely!
I made this for dinner . I added heavy cream and served over yellow rice with bread from Panera……DELICIOUS!!!
Hey! Love LOVE this recipe. I make it all the time! I actually make quite a few of your recipes all the time. I figured it was time to comment and let you know that I use your recipes in my meal plans that I create for clients. However I NEVER pass them off as my own. I always include the link from your site on the printed out recipe. Just wanted you to know! Love your recipes! YOU ROCK!
Do you ever have any trouble with the sauce being too thin? I notice you don’t use any flour or thickeners, but it looks like the reduced sauce still clings to your shrimp just fine, looks great!
I actually don’t mind the sauce being a bit on the thin side but you can certainly use flour or thickeners to suit your tastes!
We loved this recipee, however, my goal is to stock up on freezer meals. Is this a meal that can be frozen? Would I make it first and then put it in a bag in the freezer. Let it thaw and then just warm it up the night we are eating it? We have NO time for any cooking during the week so I make all my meals ahead of time. Thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Oh my I just made them. I used everything but parsley. Bomb.com
Does this heat up well? I want to use it as a meal prep.
Yes, it does!
Looks amazing! I used to be grossed out by shrimp but now I could eat it all day. Gotta try this recipe tonight.
could I replace the chicken stock with something
Vegetable stock.
Can I use olive oil instead of butter ?
Yes, you can.
Can I use beef stock instead of chicken stock? Do you think it will still come out good?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
(: got it.. thank you. Will let you know how it comes out. the receip looks delicious otherwise.
I will also be using frozen cooked shrimp…is it ok?
I recommend using thawed uncooked shrimp to avoid overcooking the shrimp.
Can I subsitutte chiken stock with anything else?
Vegetable stock! 🙂
Hey! I’d love to make this but I only have a bag of frozen shrimp. Do you think that would work??
Is it uncooked frozen shrimp?
Very good recipe thank you. Only add in where shallot in with the garlic and 1/2 cup white wine with the stock. Excellent.
Absolutely FAN-TA-STIC. I came back from work, I didn’t want to cook something too complicated, and believe me… for the effort put into this, the outcome is amazing.
Really nice smooth flavor, I added some left over garlic white rice to the skillet after removing the shrimps. They soaked up all the flavors and it came out amazing.
A must try if you are a shrimp lover. 10/10 !
Can you use lemon juice from a bottle? Or will it affect the taste?
Yes, you can use lemon juice from a bottle, but as always, I recommend using fresh!
Made this tonight and OMG so yummy. Added 2 ladels of pasta water and served with roasted asparagus.