This easy garlic butter shrimp recipe is flavor-packed, irresistible, and comes together in just 15 mins. It’s perfect for sea-food lovers or anyone looking to make a simple, yet satisfying dinner or appetizer.
GARLIC BUTTER SHRIMP
My favorite meals are usually the ones that require very little prep work and come together quickly. This recipe is perfect for a busy weekday dinner. Everyone in my family loves seafood, especially perfectly seasoned garlicky, buttery shrimp that are seared to a perfect pink color. Usually my kids are snatching them straight off the pan.
WHY YOU WILL LOVE THIS GARLIC BUTTER SHRIMP
- Quick and Easy: Ready in just 15 mins, it’s perfect for a busy weeknights.
- Versatile: Serve it as a main dish over rice or pasta or as an appetizer for your next gathering.
- Flavor-Packed: Buttery, garlicky shrimp with fresh lemon flavor, and hints of paprika, will keep you coming back for more.
INGREDIENTS
- Shrimp: Use Jumbo shrimp (16-20 shrimp per lb). Make sure the shrimp are raw, not precooked. Peel and devein the shrimp (or buy peeled and deveined shrimp), but leave the tails on for a prettier presentation.
- Butter: Unsalted butter so you can control the amount of salt.
- Garlic: Use fresh for the best flavor and aroma.
- Lemon juice: Freshly squeezed to brighten the dish.
- Parsley: Adds a burst of color and flavor. I always have parsley growing in my garden, but dill and chives are great alternatives.
- Spices: Salt, pepper, and paprika for seasoning.
HOW TO MAKE GARLIC BUTTER SHRIMP
- Prep the Shrimp: Peel and devein the shrimp, then pat dry with paper towels.
- Season the Shrimp: Toss the shrimp with salt and pepper until evenly coated.
- Cook the Shrimp: Heat a cast iron pan over medium-heat and melt 2 tablespoons of butter. Once the butter starts to sizzle, add the shrimp in a single layer. Cook for 2 mins undisturbed.
- Flip and Add Flavor: Flip the shrimp to the other side and cook for an additional 2 mins. Then add the remaining butter, stir in paprika and garlic and cook for an additional minute. The shrimp should turn pink and opaque.
- Finish and Serve: Turn off the stove, stir in the freshly squeezed lemon juice and sprinkle fresh parley on top. Serve and enjoy!
ALTERNATIVE ADD-INS AND VARIATIONS
- Herbs: Swap in your favorite herbs or whatever you have on hand. Dill and chives are great alternatives to parley and pair well with the shrimp.
- Spices: For an extra kick, add a dash of smoked red jalapeño powder or red pepper flakes. For a smoky twist, swap regular paprika with smoked paprika.
STORAGE AND REHEATING TIPS
- Storage: Store leftover garlic butter shrimp in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat by placing the shrimp in a pan over medium heat with a tablespoon of butter. Cook just until heated through, being careful not to overcook, to avoid rubbery shrimp.
GARLIC BUTTER SHRIMP: FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Yes! Just thaw them in the refrigerator before cooking for best texture and flavor.
Can I use smaller shrimp for this recipe?
Yes! But you may need to adjust the cooking time. Reduce the cooking time by about a minute, and check for doneness when shrimp is pink and opaque.
How do you devein the shrimp?
Use a toothpick to gently poke under the vein at the second joint from the shrimp tail. Then pull the toothpick up, the vein should come out easily.
What other seasonings can be used in this recipe?
If you prefer a milder flavor, you can omit the paprika. For a bolder kick, you can add smoked paprika, smoked red jalapeño powder, or red pepper flakes.
MORE RECIPES TO ENJOY:
If you make this classic egg salad recipe, I’d love to hear how it turned out! Please share your thoughts in the comment section below.
Garlic Butter Shrimp (15 mins)
Ingredients
- 2 lbs Large shrimp, peeled and deveined
- 5 cloves Garlic, minced
- 4 tbsp Unsalted butter (divided)
- 2 tbsp Freshly squeezed lemon juice
- ¼ cup Parsley, chopped
- 1 tsp Paprika
- 1½ tsp Sea Salt
- Freshly ground black pepper to taste
Instructions
- Peel and devein the shrimp, then pat them dry with a paper towel. Season the shrimp with salt and pepper.
- Heat 2 tbsps of butter on a large cast iron pan at medium-high heat until butter is shimmering. Add the shrimp to the hot pan in 1 single layer and cook undisturbed for about 2 minutes.
- Flip the shrimp and cook for another 1-2 minutes, or until they are pink and opaque.
- Add in the remaining 2 tbsps of butter, 1 tsp of paprika, and 5 minced garlic cloves. Stir until fragrant, about 1 minute. Then take the pan off the stove.
- Stir in 2 tbsp on lemon juice and chopped parsley.
- Serve and enjoy!
Leave a Reply