Garlic Butter Shrimp
Shrimp cook in butter with garlic and lemon juice until tender, then get a squeeze of fresh lemon and parsley. Four servings, 5 minutes to prep, 10 to cook.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 60 g
- 4 cloves
- 2 tbsp
- 2 tbsp
- ½ tsp
- ¼ tsp
- ¼ tsp
Process
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Pat the shrimp dry with paper towels. Season both sides with salt and black pepper.
In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes if using. Cook for 1 minute until fragrant, stirring constantly.
Add the shrimp in a single layer. Cook for 2–3 minutes per side until they turn pink and opaque. Do not overcook.
Remove the skillet from heat. Stir in the lemon juice and fresh parsley. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is overcrowding the pan: cook the shrimp in a single layer in batches if needed, otherwise they steam and turn rubbery instead of searing.
- Shrimp are done the moment they curl into a loose C shape and the flesh is opaque pink throughout; a tight O shape means they are overcooked.
- Pat the shrimp completely dry and let them sit at room temperature for 10 minutes before cooking so they sear rather than release water into the butter.
- Add the lemon juice only after pulling the pan off the heat; boiling it in the hot butter makes the sauce taste flat and bitter.
Substitutions
- shrimp→firm white fish cut into 2 cm cubes, or sea scallops
- butter→ghee or a neutral oil plus a pinch of salt for a dairy-free version
- lemon-juice→lime juice or 1 tbsp white vinegar
- fresh-parsley→fresh cilantro or thinly sliced green onion tops
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 2 days; shrimp do not freeze well after cooking because they turn mushy, so freeze only raw shrimp. To reheat, warm gently in a covered skillet over low heat with 1 tbsp butter or water for 3 to 4 minutes until just hot, or microwave covered on medium power in 30-second bursts; do not boil or the shrimp toughen. For best texture, eat cold in a salad instead of reheating.
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FAQ
The questions we get asked most
Why did my garlic butter shrimp turn out rubbery?
Overcooking is the cause: shrimp need only 2 to 3 minutes per side over medium heat. As soon as they turn pink and opaque and curl into a loose C, take them off the heat. Cooking them longer, or boiling them in the butter, squeezes out moisture and makes them tough.
Can I use frozen shrimp for this recipe?
Yes, but thaw them fully first in the fridge overnight or under cold running water for 10 minutes, then drain and pat very dry. Frozen shrimp release extra water, so dry them well or they will steam instead of sear. Never cook them from frozen in this butter sauce.
Can I make garlic butter shrimp ahead of time?
You can mince the garlic, chop the parsley, and juice the lemon up to 1 day ahead and keep them covered in the fridge. Cook the shrimp just before serving, because they lose their juicy texture after about 30 minutes. If you must prep ahead, cook and cool them, then reheat gently for 3 to 4 minutes.
How do I know when the shrimp are fully cooked?
They are done when the flesh is opaque pink all the way through and the tail curls into a loose C shape, which takes 2 to 3 minutes per side. A tight O shape means they are overcooked. Cut one open at the thickest part; it should be solid white-pink, not translucent.
Why is my sauce watery instead of buttery?
The shrimp were probably wet when they hit the pan, or the pan was not hot enough. Pat the shrimp dry and use medium heat so the butter sizzles on contact. If the sauce still looks thin, remove the shrimp and simmer the butter for 30 seconds before adding the lemon juice off the heat.
Can I substitute the butter with olive oil?
Yes, use 60 ml olive oil, but the sauce will be less rich and will not brown the same way. Add 1 extra tablespoon of oil if the pan looks dry, and keep the heat at medium so the garlic does not burn. For a closer match, use ghee or a dairy-free butter alternative.
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