Garlic Butter Shrimp
This garlic butter shrimp cooks in one skillet in under 20 minutes, and the method keeps every piece tender. You sear the shrimp quickly and lift them out, build the garlic butter sauce in the same pan, then return them just long enough to finish cooking. Spoon it over rice, pasta or crusty bread to catch the sauce.
Published
- Prep Time
- 10 mins
- Cook Time
- 8 mins
- Total Time
- 18 mins
- Servings
- 4 servings
How do you make Garlic Butter Shrimp?
Pat 680 g peeled large shrimp dry and season with salt and pepper. Sear in olive oil and butter over medium-high heat for 1-2 minutes per side, then set aside. Melt 3 tbsp butter, cook 6 cloves minced garlic for 30 seconds, add 60 ml white wine and reduce for 1 minute. Return the shrimp with lemon juice and parsley and cook until pink and opaque throughout.
- Total time
- 18 mins
- Calories
- 285 per serving
- Protein
- 34 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-searing
Ingredients
Equipment
Large skillet · Tongs · Paper towels
Quick Directions
Dry and season the shrimp
Pat the shrimp very dry with paper towels so they sear instead of steaming.
Sear the shrimp
Heat the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat.
Make the garlic butter
Turn the heat down to medium-low and add the remaining 3 tbsp butter.
Finish and serve
Return the shrimp and any juices on the plate to the pan.
Step-by-Step Instructions
Follow these detailed steps to make the perfect garlic butter shrimp.
Dry and season the shrimp
Pat the shrimp very dry with paper towels so they sear instead of steaming. Toss them with 1/2 tsp of the salt and the black pepper.
Sear the shrimp
Heat the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat. When the butter foams, add the shrimp in a single layer, working in two batches if the pan is crowded. Cook for 1-2 minutes per side until pink on the outside but not quite cooked through, then move them to a plate.
Make the garlic butter
Turn the heat down to medium-low and add the remaining 3 tbsp butter. Once it melts, add the garlic and red pepper flakes, if using, and stir for 30-60 seconds until fragrant but not browned. Pour in the wine and simmer for 1-2 minutes, scraping up the browned bits, until reduced by about half.
Finish and serve
Return the shrimp and any juices on the plate to the pan. Add the lemon juice, the remaining 1/4 tsp salt and the parsley, and toss for 1 minute until the shrimp are pink and opaque throughout and coated in sauce. Serve straight away with lemon wedges.
Recipe Tips
- Watch the shape: shrimp curled into a loose C are done, while a tight O means they are overcooked and will be rubbery.
- Keep the heat at medium-low for the garlic. Burnt garlic turns bitter, and it only takes seconds at high heat.
- Frozen shrimp work well. Thaw them overnight in the fridge, or seal them in a bag and set it in cold water for 15-20 minutes, then dry them well.
Variations
- Garlic butter shrimp pasta: toss with 250 g cooked linguine, a splash of pasta water and grated parmesan.
- Cajun style: season the shrimp with 2 tsp Cajun seasoning instead of the black pepper and reduce the salt to 1/4 tsp.
- Add 2 cups of baby spinach or halved cherry tomatoes with the wine and cook until the spinach wilts.
Nutrition (per serving)
| Calories | 285 |
|---|---|
| Protein | 34 g |
| Carbs | 3 g |
| Fat | 16 g |
| Saturated fat | 7.5 g |
| Fibre | 0.2 g |
| Sugar | 0.5 g |
| Sodium | 700 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Reheat
- Reheat gently in a skillet over low heat with a splash of water for 2-3 minutes, just until hot to 74°C (165°F). High heat makes reheated shrimp tough.
Garlic Butter Shrimp FAQs
How do you know when garlic butter shrimp is cooked?
Shrimp are cooked when they turn pink and opaque throughout with no grey, translucent flesh in the middle, and curl into a loose C shape. Large shrimp take about 3-4 minutes in total in a hot pan.
Can I make garlic butter shrimp without wine?
Yes. Use the same amount of chicken broth, vegetable broth or water, and add an extra squeeze of lemon juice at the end for brightness.
Should I use shell-on or peeled shrimp?
Peeled and deveined shrimp are easiest to eat in a butter sauce. You can leave the tails on for presentation. Shell-on shrimp also work, but the sauce will not coat the meat as well.
What do you serve with garlic butter shrimp?
Serve garlic butter shrimp over steamed rice, pasta, cauliflower rice or zucchini noodles, or with crusty bread to soak up the sauce. A green salad or roasted vegetables round out the meal.
Why does shrimp turn rubbery?
Rubbery shrimp are overcooked. Sear them briefly, take them out of the pan while the sauce cooks, and return them only for the last minute so they finish cooking without going past opaque.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
