Garlic Butter Shrimp Recipe

I can never resist plump, juicy shrimp coated in garlicky butter sauce, especially when dinner is ready in 15 minutes. This skillet favorite brings bold seafood flavor with almost no effort.

I’m obsessed with garlic butter shrimp because it gives me everything I want fast: big, juicy bites, a glossy sauce, and that punchy garlic hit that refuses to be shy. I love how large shrimp feel a little fancy without asking much from my brain on a busy night.

But the flavor? Loud in the best way.

Rich, briny, garlicky, a little bright, and totally the kind of meal I keep sneaking from the pan before it hits the plate. And honestly, that’s my favorite part.

No drama. Just saucy seafood that tastes like I tried harder than I did.

Ingredients

• Shrimp is the star: juicy, quick-cooking protein that feels fancy without trying hard.
• Butter makes everything glossy and rich, because honestly, that’s why we’re here.
• Olive oil keeps the butter from browning too fast and adds a smooth base.
• Garlic brings that cozy, bold smell that basically drags everyone into the kitchen.
• White wine or broth adds a light, savory splash so the sauce isn’t flat.
• Lemon juice cuts through the richness and keeps each bite bright.
• Lemon zest is optional, but it’s a tiny pop of fresh citrus.
• Red pepper flakes add a little heat, not a full-on fire drill.
• Kosher salt wakes everything up without making the shrimp taste salty.
• Black pepper adds a gentle bite and keeps the flavor grounded.
• Parsley makes it look fresh and adds a clean, herby finish.
• Lemon wedges are perfect for squeezing on top.

  Plus, they look cute.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined (16 to 20 count)
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/4 cup dry white wine or low sodium chicken broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest (optional)
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving (optional)

How to Make this

1. Pat 1 pound large shrimp dry with paper towels and season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

2. Heat 3 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat until the butter is melted and shimmering.

3. Add 4 minced garlic cloves and cook, stirring, until fragrant and just beginning to soften, about 30 seconds.

4. Add the shrimp in a single layer and cook undisturbed for about 1 to 2 minutes until the edges turn pink.

5. Flip the shrimp and pour in 1/4 cup dry white wine or low sodium chicken broth, 1 tablespoon fresh lemon juice, and 1/4 teaspoon crushed red pepper flakes; stir to combine.

6. Continue cooking until the shrimp are opaque and cooked through, about 1 to 2 more minutes, then stir in 1 teaspoon lemon zest if using.

7. Remove the pan from the heat and stir in any remaining 1 tablespoon butter if desired and 2 tablespoons chopped fresh parsley to create a glossy garlic butter sauce.

8. Taste and adjust seasoning if needed, transfer to a serving plate, and serve immediately with lemon wedges.

Equipment Needed

1. Large heavy skillet (10 to 12 inch)
2. Spatula or tongs
3. Cutting board and chef knife (for garlic, lemon, parsley)
4. Microplane or fine grater (for lemon zest)
5. Measuring spoons and 1/4 cup measuring cup
6. Paper towels (for patting shrimp dry)
7. Small bowl for seasoning the shrimp
8. Serving plate and lemon wedges

FAQ

Garlic Butter Shrimp Recipe Substitutions and Variations

• Unsalted butter: use ghee for a nutty, high-heat option; or use an equal amount of light olive oil for dairy-free cooking.
• Dry white wine: substitute low sodium chicken broth for alcohol-free cooking; or use dry vermouth or a splash of white grape juice plus 1 teaspoon vinegar for similar acidity.
• Fresh lemon juice: swap with fresh lime juice for a brighter citrus note; or use 1 teaspoon white wine vinegar per tablespoon of lemon juice.
• Fresh parsley: replace with chopped cilantro for a Latin twist; or use chopped chives or basil for a milder, herbaceous finish.

Pro Tips

1. Pat the shrimp very dry and let them come close to room temperature for 10 minutes before cooking. Drier shrimp sear better and cook more evenly, so you get a nice color without overcooking the interior.

2. Use a hot pan and cook the shrimp in a single layer with minimal stirring. Give each side about 1 to 2 minutes so they develop a quick sear. If the pan gets crowded, cook in batches to avoid steaming.

3. Keep the garlic moving and watch it closely. Add it once the fat is shimmering and turn the heat down a hair if it starts to brown too fast. Burnt garlic gives bitterness instead of that sweet, fragrant flavor.

4. Finish the sauce off the heat with cold butter and fresh lemon juice, then add the parsley at the end. The cold butter gives the sauce a glossy finish and the bright lemon and parsley keep the dish fresh and balanced.