Garlic Butter Shrimp Recipe
There are some combinations in the kitchen that are just meant to be, and garlic with butter is surely at the top of that list. The aroma alone is enough to make anyone’s stomach rumble. When you introduce plump, juicy shrimp to that duo, you get a dish that feels both elegant and wonderfully comforting. It’s the kind of meal that works beautifully for a quiet Tuesday night in but is also special enough to serve when you have guests. I stumbled upon this particular method by accident while trying to use up some lovely king prawns, and it’s been a staple in my kitchen ever since.
This garlic butter shrimp recipe is all about quality ingredients and simple techniques done right. We’re not hiding behind complicated steps; instead, we’re letting the core flavours shine. The key is in how we build the sauce – melting the butter slowly, infusing it with fragrant garlic without letting it burn, and finishing with a bright splash of lemon juice and fresh parsley. The result is a pan of succulent shrimp bathed in a rich, glossy sauce that you will absolutely want to mop up with a good piece of crusty bread.
Whether you’re a seasoned cook or just finding your feet in the kitchen, this seafood recipe is incredibly rewarding. It comes together in about 20 minutes, making it ideal for those evenings when you want something satisfying without spending hours over the stove. It’s a dish that always gets compliments, not because it’s complex, but because it’s genuinely delicious in its straightforwardness.
Recipe Overview
This garlic butter shrimp recipe delivers juicy, flavourful shrimp in a rich and aromatic sauce. Expect the savoury depth of butter and garlic, lifted by a zesty hint of lemon and fresh parsley. After testing this recipe five times, I finally got the balance just right—enough garlic to be noticed but not so much that it overpowers the delicate sweetness of the shrimp. It’s a truly delightful seafood recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Garlic Butter Shrimp Recipe
- Genuine Flavour: The taste is pure and satisfying. You get the rich, savoury notes from the unsalted butter, a pungent kick from the fresh garlic, a bright, acidic lift from the lemon juice, and a fresh, herbaceous finish from the parsley.
- Ready in 20 Minutes: From prepping the garlic to serving, this dish comes together remarkably quickly. It’s a fantastic option for a speedy yet impressive weeknight meal.
- Flexible Recipe: You can easily adjust this recipe to your liking. Add a pinch more red pepper flakes for extra warmth, a splash of dry white wine for complexity, or toss it with your favourite pasta for a more substantial meal.
- Great for Any Occasion: It works wonderfully as a light main course with a salad, a delightful starter for a dinner party, or even as part of a tapas-style spread with other small plates.
- Family Tested: This is one of those dishes that everyone in my family enjoys. My husband always insists we have a fresh baguette on hand, purely for mopping up every last drop of the garlic butter sauce.
Ingredients You’ll Need
For a dish this simple, the quality of your ingredients makes all the difference. I always opt for large, raw king prawns and a good quality block of unsalted butter, as it gives me full control over the saltiness. Using fresh garlic is non-negotiable for the best flavour.
- 500g raw king prawns, peeled and deveined
- 120g unsalted butter
- 6-8 cloves of garlic, finely minced
- 60ml dry white wine (like Pinot Grigio or Sauvignon Blanc, optional)
- Juice of 1 large lemon (about 60ml)
- 1/2 teaspoon red pepper flakes (adjust to your preference)
- A large handful of fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Kira’s Tip: Don’t be tempted to use pre-minced garlic from a jar. The flavour is often muted and can have a slightly sour note. Taking a few minutes to mince fresh cloves yourself will reward you with a much more aromatic and authentic garlic taste that is central to this dish.
How to Make Garlic Butter Shrimp
The process is straightforward and moves quite quickly once you start cooking, so I recommend having all your ingredients prepped and ready to go before you turn on the heat. This is a classic pan-frying technique that ensures the shrimp cook perfectly.
- Prepare the Shrimp: First, ensure your prawns are properly prepped. If they’re frozen, thaw them completely. Pat them thoroughly dry with a paper towel. This is a crucial step to ensure they sear rather than steam in the pan. Season them lightly with a pinch of salt and pepper.
- Heat the Pan: Place a large frying pan or skillet over medium heat. Add the tablespoon of olive oil and two tablespoons of the butter. Let the butter melt and foam slightly.
- Sauté the Aromatics: Add the minced garlic and red pepper flakes to the pan. Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let it brown, as it can turn bitter.
- Cook the Shrimp: Add the prepared shrimp to the pan in a single layer. Try not to overcrowd it; cook in two batches if necessary. Cook for 1-2 minutes on one side, until they start to turn pink.
- Flip and Finish: Flip the shrimp over and cook for another 1-2 minutes on the other side. They cook very fast! You’ll know they’re done when they are opaque and have curled into a ‘C’ shape. What works best for me is watching the colour change right up the side of the shrimp.
- Create the Sauce: If you’re using wine, pour it in now to deglaze the pan, scraping up any tasty bits from the bottom. Let it bubble and reduce for about a minute.
- Add Richness and Zest: Add the remaining butter and the fresh lemon juice to the pan. Swirl the pan gently until the butter is fully melted and has created a luscious, emulsified sauce that coats the shrimp.
- Garnish and Serve: Remove the pan from the heat. Stir in the freshly chopped parsley and season with the remaining salt and pepper to taste. Serve immediately, making sure to spoon plenty of that glorious garlic butter sauce over the top.
Tips From My Kitchen
- Temperature Control: The key to a beautiful sauce is managing the heat. Keep the pan on a steady medium heat. If the butter or garlic starts to look like it’s browning too quickly, turn the heat down immediately. Burnt garlic is the enemy of this dish.
- The Secret Step: Don’t skip drying the shrimp. I learned that excess moisture prevents the Maillard reaction, which is the chemical process responsible for the delicious browning and flavour development. A dry shrimp will sear beautifully, giving it a much better texture. For more on this, Serious Eats has a great explanation of why pan-crowding is a problem.
- Make-Ahead: While the dish itself is best served fresh, you can get ahead by prepping your ingredients. Mince the garlic, chop the parsley, and juice the lemon up to a day in advance. Store them in separate airtight containers in the fridge.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave in short bursts to avoid making the shrimp rubbery.
Common Mistakes to Avoid
- Overcrowding the pan: Tipping all the shrimp into the pan at once lowers the temperature, causing them to steam in their own juices instead of searing. This can result in a rubbery texture. Cook in batches if your pan isn’t large enough to hold them in a single layer with space around each one.
- Overcooking the shrimp: Shrimp cook incredibly fast. We’re talking 3-4 minutes total. As soon as they turn pink and opaque, they are done. An overcooked shrimp becomes tough and chewy. Watch them closely!
- Using low-quality butter: Since butter is a primary flavour here, using a good quality, creamy butter makes a noticeable difference to the final sauce. Avoid margarine or butter substitutes.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to play around with it. Here are a few variations that my family loves:
- Creamy Garlic Butter Shrimp: After the wine reduces, stir in 80ml of double cream and let it simmer for a minute until the sauce thickens slightly. It creates an even more indulgent dish.
- Herby Lemon Version: Add a teaspoon of dried oregano with the garlic and a handful of fresh, chopped dill along with the parsley at the end for a more complex, Mediterranean flavour. This works so well, much like in my Grilled Salmon With Lemon Butter Sauce Recipe.
- Add Some Veg: Sauté some cherry tomato halves or chopped asparagus in the pan for a few minutes before you add the shrimp to make it a one-pan meal.
What to Serve With Garlic Butter Shrimp
The beauty of this dish is its versatility. The sauce is the star, so you’ll want something to soak it up.
- Crusty Bread: A fresh baguette or sourdough is essential for mopping up every last bit of the garlic butter sauce.
- Pasta: Toss the shrimp and sauce with freshly cooked linguine or spaghetti for a simple and elegant pasta dinner.
- Rice or Grains: Serve over a bed of fluffy white rice, quinoa, or even creamy polenta to absorb the sauce.
- Potatoes: For a heartier meal, serve alongside some delicious Crispy Oven Roasted Potatoes Side.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay complements the richness of the butter and the zest of the lemon beautifully.
Frequently Asked Questions
Garlic Butter Shrimp Recipe
Ingredients
Method
- Prepare the Shrimp: First, ensure your prawns are properly prepped. If they're frozen, thaw them completely. Pat them thoroughly dry with a paper towel. This is a crucial step to ensure they sear rather than steam in the pan. Season them lightly with a pinch of salt and pepper.
- Heat the Pan: Place a large frying pan or skillet over medium heat. Add the tablespoon of olive oil and two tablespoons of the butter. Let the butter melt and foam slightly.
- Sauté the Aromatics: Add the minced garlic and red pepper flakes to the pan. Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let it brown, as it can turn bitter.
- Cook the Shrimp: Add the prepared shrimp to the pan in a single layer. Try not to overcrowd it; cook in two batches if necessary. Cook for 1-2 minutes on one side, until they start to turn pink.
- Flip and Finish: Flip the shrimp over and cook for another 1-2 minutes on the other side. They cook very fast! You'll know they're done when they are opaque and have curled into a 'C' shape. What works best for me is watching the colour change right up the side of the shrimp.
- Create the Sauce: If you're using wine, pour it in now to deglaze the pan, scraping up any tasty bits from the bottom. Let it bubble and reduce for about a minute.
- Add Richness and Zest: Add the remaining butter and the fresh lemon juice to the pan. Swirl the pan gently until the butter is fully melted and has created a luscious, emulsified sauce that coats the shrimp.
- Garnish and Serve: Remove the pan from the heat. Stir in the freshly chopped parsley and season with the remaining salt and pepper to taste. Serve immediately, making sure to spoon plenty of that glorious garlic butter sauce over the top.
Notes
I really hope you give this garlic butter shrimp recipe a try. It’s a dish that relies on simplicity and good ingredients, proving that you don’t need a long list of ingredients to create something truly special. Let me know how you get on in the comments below – I love hearing about your kitchen adventures!
Happy cooking,
Kira Thompson
