Garlic Butter Shrimp
With only a handful of ingredients, any seafood lover will be drooling over this rich, lemony garlic butter shrimp. It’s so quick and easy to make and all you need is a side of rice, and even some vegetables like green beans to make it a complete meal. If you’re in a hurry, this is the perfect recipe to make when you want to use up leftover rice. Of course, if serving as an appetizer, they will not last long. I would leave the tails on, which is an easier way for your guests to eat them, and don’t forget lots of napkins! If you usually keep frozen shrimp in your freezer, and with the other ingredients being basic pantry staples, you can whip this quick recipe up in less than 20 minutes. This one-pan wonder also ensures there’s barely any clean-up! To change things up, you may want to try serving the shrimp over pasta or with an amazing fresh bun or garlic toast that will help soak up some that scrumptious garlic-butter sauce.
Ingredient Notes
Oil – You’ll need some olive oil or a mild flavored oil. Butter – I use unsalted butter to control the amount of sodium in my dishes, but salted butter works as well. Garlic – Lots of fresh minced garlic. Although you can use jarred garlic, fresh makes a difference in this recipe. Shrimp – I use large shrimp that is shelled and deveined. You can buy either fresh or frozen. I like to keep the tails on, easier to pick up, especially if served as an appetizer, but you can definitely remove the tails. Salt – Add salt to taste. Red Pepper Flakes – A little bit of red pepper flakes will give this dish a little spice. Use as much or as little as you like. Lemon Juice – Use freshly squeezed lemon juice for the best taste. Parsley – Chop some nice fresh parsley to finish off the dish.
How To Make Garlic Butter Shrimp
Expert Tips
Leftovers
This garlic butter shrimp is really at it’s best when served immediately, but is perfectly fine in the fridge for up to 2-3 days in an airtight container.
Freezer
Allow cooked shrimp to cool completely before placing in airtight freezer bags or containers, and store up to 3-4 months. When ready to use, take them directly from the freezer to your pan for reheating.
More Great Recipes To Try
Oven Baked ShrimpHoney Soy ShrimpItalian Shrimp BakeShrimp ScampiEasy Shrimp Fried RiceCoconut Shrimp with Spicy Mango Dipping Sauce
title: “Garlic Butter Shrimp” ShowToc: true date: “2024-09-15” author: “James Fisher”
Be sure to try my Shrimp Fra Diavolo and Shrimp Pasta recipes next!
Garlic Butter Shrimp
If you’re looking to make a lasting impression with family and friends, you’ve got to serve them this incredible Garlic Butter Shrimp! The ingredients are simple, but the sauce is definitely restaurant-quality. My favorite way to serve this is with a side of crusty bread for dipping, it really doesn’t get any better than that! Other serving options include pasta, rice, salad, and more! See my PRO tips below on everything you need to know as well as links to pairing suggestions. I can’t wait for you to try this!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season the shrimp with paprika and sauté in olive oil. Set aside.
Deglaze the skillet with white wine and use a silicone spatula to “clean” the skillet. Add the chicken broth, garlic, Italian seasoning, and mustard powder. Bring to a gentle bubble and reduce by half.
Add the lemon juice and shrimp and heat through. Top with cold butter over low heat and swirl it around until melted. Garnish with lemon wedges and parsley and serve with crusty bread.
Storage
Store in an airtight container and refrigerate for up to 3 days.
3-Quart Stainless Steel Sauté Pan– The same size as pictured in the process shots above. Garlic Twister– Fresh garlic is best in this recipe, (vs. jarred minced garlic). Kitchen Tongs– Easy way to handle the shrimp in the skillet. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
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