Garlic Butter Shrimp Recipe

I perfected my Easy Garlic Shrimp by adding browned butter and a bright lemon zest for an unexpected twist.

I love a dish that hits fast and refuses to be boring. I think my Garlic Buttered Shrimp does just that.

With large shrimp and plenty of garlic cloves the pan actually sings, you get sizzling bites that are bright and a little naughty, not that it’s fancy. I’ve tried tons of Shrimp Recipes Garlic and this one keeps pulling me back, it’s simple enough to be an Easy Garlic Shrimp on a weeknight yet somehow still feels like a treat when company shows up.

You’ll want to know why it smells like a restaurant and why one forkful makes you pause.

Ingredients

• Shrimp: Lean protein rich in omega 3s, low carb, cooks fast, briny sweet flavor.
• Unsalted butter: Adds silky richness and mouthfeel, it’s high in fat, small vitamin dose.
• Olive oil: Heart healthy monounsaturated fats, light fruitiness, helps carry flavors.
• Garlic: Pungent, adds savory depth, has antibacterial compounds and immune benefits.
• Lemon juice: Bright acidic pop, freshens dish, adds vitamin C and tang.
• White wine or broth: Deglazes pan, concentrates flavor, wine adds acidity, broth adds comfort.
• Red pepper flakes: Tiny heat boost, balances richness, optional for a spicy kick.
• Parsley: Fresh herb finish, adds color and mild green freshness, slight vitamin A.
• Salt and pepper: Enhances flavors, salt brings out sweetness, pepper adds bite.

Ingredient Quantities

• 1 pound large shrimp (16 to 20 count), peeled and deveined, tails on or off
• 4 tablespoons unsalted butter, cut into pieces
• 1 tablespoon extra virgin olive oil
• 4 garlic cloves, minced (or more if you like it garlicky)
• 1/4 cup dry white wine or low sodium chicken broth
• 2 tablespoons fresh lemon juice, about 1 lemon, give or take
• 1 teaspoon lemon zest
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, loosely packed

How to Make this

1. If frozen, thaw shrimp in a bowl of cold water for 10 to 15 minutes, then pat very dry with paper towels; season lightly with kosher salt and pepper (keep tails on if you like the look).

2. Heat a large skillet over medium-high, add 1 tablespoon olive oil and 2 tablespoons of the butter cut into pieces; let the butter melt and foam but don’t let it brown.

3. Add shrimp in a single layer and cook 1½ to 2 minutes per side until just opaque and curled; sprinkle in the 1/4 teaspoon crushed red pepper flakes now if you want heat. Don’t overcrowd the pan or they’ll steam.

4. Transfer shrimp to a plate and keep warm; lower heat to medium and add the remaining 2 tablespoons butter pieces.

5. Add the minced garlic and cook about 30 to 45 seconds until fragrant but not browned, stirring constantly so it doesn’t burn.

6. Pour in the 1/4 cup dry white wine or low sodium chicken broth to deglaze the pan, scraping up any browned bits; simmer 1 to 2 minutes until slightly reduced.

7. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest, taste and season with more kosher salt and freshly ground black pepper if needed; if the sauce is too sharp, swirl in a little extra butter to mellow it.

8. Return the shrimp to the skillet and toss in the sauce for 30 seconds to 1 minute to warm through and coat evenly; avoid overcooking shrimp.

9. Remove from heat, sprinkle 2 tablespoons chopped fresh parsley over the top, give one last toss and serve immediately.

10. Serving tips: serve with crusty bread to soak up the sauce or over pasta/rice; use warmed lemon to squeeze more juice, and if you skip wine use low sodium broth plus a splash more lemon for brightness.

Equipment Needed

1. Large skillet, about 12 in, nonstick or stainless for sautéing shrimp
2. Mixing bowl for thawing shrimp in cold water
3. Lots of paper towels to pat shrimp very dry
4. Tongs or a flat spatula for flipping and tossing
5. Measuring spoons plus a 1/4 cup measuring cup
6. Sharp knife and cutting board for mincing garlic and zesting lemon, don’t use a dull one
7. Microplane or zester and a citrus juicer or fork to squeeze the lemon
8. Plate or shallow bowl to rest the cooked shrimp and keep warm, plus a sheet of foil or a lid to cover if needed

FAQ

Garlic Butter Shrimp Recipe Substitutions and Variations

• If youre out of unsalted butter try ghee for a nutty high smoke point swap, extra virgin olive oil for a lighter sauce, or vegan butter if you need dairy free
• If youd rather skip the wine use low sodium chicken or vegetable broth, dry vermouth works too, or white grape juice plus a tiny splash of vinegar for sweetness with acid
• No lemons No problem use lime juice and zest, or 1 teaspoon white wine vinegar or apple cider vinegar for brightness, or bottled lemon juice in a pinch
• Parsley swaps: cilantro, basil, chives, or dill; use about the same amount and chop fairly fine

Pro Tips

1. Pat the shrimp very dry with paper towels before cooking, extra moisture makes them steam and you wont get that nice sear.

2. Heat the pan well and dont overcrowd it, cook in two quick batches if you have to so each shrimp gets browned instead of soggy.

3. Add garlic only after the shrimp are mostly done or after you remove them, garlic burns fast and turns bitter, keep the heat moderate and stir constantly.

4. Finish the sauce by whisking in a few pieces of cold butter off the heat to make it glossy and mellow the acidity, or add a tiny extra splash of lemon if it tastes flat.

5. Taste and adjust at the end, salt first then lemon, toss in fresh parsley right before serving and plate immediately because shrimp go rubbery if they sit.