Garlic Butter Sauteed Shrimp Recipe

I perfected my Garlic Butter Sauteed Shrimp and the unexpected role Italian seasoning and a squeeze of lemon play is something I had to share.

I love this simple, quick and easy Garlic Butter Sauteed Shrimp recipe. The first time I cooked it the pan sizzled so loud I thought I burned it, but the shrimp stayed juicy and somehow tasted like a tiny restaurant secret.

Big large shrimp and garlic keep it honest, nothing fancy, yet every bite makes you wonder how something so fast can feel special. I kept messing with tiny tweaks and now I sometimes make it on purpose just to impress myself.

If you like bold, bright seafood that doesn’t overstay its welcome, this will grab you.

Ingredients

• Shrimp: High in protein low in carbs, slightly sweet, cooks super fast.
• Butter: Adds rich fat and flavor boosts calories, makes sauce silky.
• Olive oil: Heart healthy fats mild fruitiness helps brown shrimp nicely.
• Garlic: Punchy savory aroma, low calories, adds a sharp aromatic depth.
• Lemon juice: Bright acidic tang cuts richness, adds fresh sour brightness.
• Italian seasoning: Herb mix adds earthy savory notes, low calories, aromatic.
• Red pepper flakes: Little heat kick, no carbs, awakens the dish.
• Parsley: Fresh herb adds color and mild brightness, some vitamins, low calories.

Ingredient Quantities

• About 1 pound large shrimp peeled and deveined (16 to 20 count) tails on or off
• Salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons fresh lemon juice about 1 lemon
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving

How to Make this

1. Pat about 1 pound large shrimp (peeled and deveined, tails on or off) very dry with paper towels, then season both sides with salt and freshly ground black pepper.

2. Heat a large skillet over medium-high heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil, swirl until butter melts and starts to foam, the oil helps stop the butter from burning.

3. Add shrimp in a single layer, dont crowd the pan, you may need to work in batches; cook 1 to 2 minutes on the first side until the edges turn pink.

4. Flip shrimp, then immediately add 3 cloves garlic minced, 1 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes if using; cook another 1 to 1 1/2 minutes until shrimp are opaque and just cooked through, dont let the garlic brown.

5. Squeeze in 2 tablespoons fresh lemon juice and use a spoon to toss the shrimp in the buttery lemon sauce for about 20 seconds so everything coats nicely.

6. Remove from heat, stir in 1 tablespoon chopped fresh parsley and taste, adjust salt and pepper if needed.

7. Serve right away with lemon wedges for squeezing, shrimp cools fast so plate and eat immediately.

8. Quick tips: cook in batches to keep a good sear, patting shrimp dry is the most important step, and if your butter starts to brown too fast add a touch more oil or lower the heat.

Equipment Needed

1. Large heavy skillet (cast iron or stainless)
2. Tongs or a fish spatula for flipping shrimp, dont crowd the pan
3. Paper towels for patting shrimp very dry
4. Measuring spoons and a tablespoon measure for butter and oil
5. Small bowl and a citrus reamer or fork to squeeze the lemon into
6. Chef s knife and cutting board for mincing garlic and chopping parsley
7. Wooden spoon or heatproof silicone spatula to toss the shrimp in the sauce
8. Plate or shallow pan to hold cooked shrimp while you work in batches

FAQ

Garlic Butter Sauteed Shrimp Recipe Substitutions and Variations

• Unsalted butter: try 2 tbsp ghee for a nutty note, or 2 tbsp vegan butter if you’re dairy free, or 2 tbsp olive oil for a lighter finish.
• Olive oil: swap with avocado oil or grapeseed oil for a higher smoke point, or plain vegetable oil if that’s what you have.
• Garlic (minced): use 1/2 tsp garlic powder per clove, or 1 small shallot finely chopped for a milder oniony garlic vibe, or 1 tbsp jarred minced garlic in a pinch.
• Fresh lemon juice: use fresh lime juice instead for a bright twist, or 1 tbsp white wine vinegar per lemon, or add 1 tsp lemon zest plus a splash less juice for more aroma.

Pro Tips

1. Chill the shrimp briefly on a wire rack in the fridge for 10 to 20 minutes before cooking, it pulls surface moisture off so you get a better sear and less splatter.

2. Use clarified butter or ghee if you want real butter flavor but with a higher smoke point, or finish with a small knob of cold butter off the heat for that glossy sauce without burning the fat.

3. Watch the shape, not the clock: stop cooking when the shrimp curl into a loose C and are just opaque, a tight O means theyre overcooked and rubbery.

4. Protect the garlic by adding it off the highest heat or right at the end, or smash whole cloves into the fat and remove them before serving for garlic flavor without any bitter burnt bits.