Garlic Butter Shrimp is a dish that effortlessly combines rich, savory flavors with a succulent, tender texture in just 25 minutes. Plump shrimp are bathed in a luscious garlic butter sauce, creating a harmony of creamy, aromatic, and slightly sweet notes that dance on your palate. Perfect for busy weeknights or elegant dinners, this recipe delivers restaurant-quality results with minimal effort.
Each bite offers a burst of umami from the garlic, balanced by the velvety richness of butter, while the shrimp remain juicy and perfectly cooked. With only 10 minutes of prep, this dish is as quick as it is delicious, making it a go-to for satisfying cravings without the fuss. Serve it over rice or with crusty bread to soak up every last drop of that irresistible sauce.
Ingredients for Garlic Butter Shrimp
- 1 lb (455 g) extra large shrimp (peeled, deveined, and thawed)
- ½ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
- 3 Tablespoons (42 g) unsalted butter
- ½ cup (70 g) finely chopped yellow onion (about half a medium-sized onion)
- 1 ½ Tablespoons freshly minced garlic
- ½ cup (118 ml) chicken stock or white wine (substitute with vegetable stock if preferred)
- 2 Tablespoons lemon juice (freshly squeezed preferred)
- ⅛ teaspoon crushed red pepper (optional, for a hint of spice)
- 2 Tablespoons finely chopped parsley
- Additional salt and freshly ground black pepper (to taste)
Step-by-Step Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels and season all over with salt and pepper. Set aside.
- Brown the butter: Melt the butter in a large skillet over medium-high heat. Stir occasionally until the butter begins to turn golden brown (you’ll see golden brown specks forming on the bottom of the pan).
- Cook the onion: Add the chopped onion to the skillet and cook until softened and translucent, about 3-5 minutes.
- Add the garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Cook the shrimp: Add the shrimp in an even layer and let cook for 1-2 minutes. Flip the shrimp and drizzle in the chicken stock or wine. Scrape the bottom of the pan to incorporate any browned bits (this adds flavor!).
- Reduce and season: Cook until the liquid has reduced by half, then add the lemon juice, crushed red pepper (if using), parsley, and additional salt and pepper to taste. Stir well and remove from heat.
- Serve: Serve immediately. This dish pairs wonderfully with a side salad, pasta, rice, or cauliflower rice.
Perfect Pairings: Serving Suggestions
Garlic Butter Shrimp is incredibly versatile! Serve it over a bed of steamed rice or pasta for a hearty meal. For a lighter option, pair it with cauliflower rice or a fresh side salad. A slice of crusty bread is perfect for soaking up the delicious garlic butter sauce!
Quick Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm the shrimp in a skillet over medium heat with a splash of chicken stock or water to keep it moist. Avoid microwaving, as it can make the shrimp rubbery.
Flavor Twists: Recipe Variations
Switch things up by adding cherry tomatoes or spinach for extra color and nutrients. For a creamier sauce, stir in 2 tablespoons of heavy cream at the end. If you love spice, double the crushed red pepper or add a dash of hot sauce!
Time-Saving Hacks
Use pre-peeled and deveined shrimp to cut down on prep time. If you’re short on ingredients, skip the onion and double the garlic for a simpler, equally flavorful dish. Pre-minced garlic can also save a few minutes without sacrificing taste!
Essential Equipment
A large skillet is key for even cooking and creating that golden butter sauce. A wooden spoon or spatula is perfect for scraping up the flavorful browned bits from the pan. Don’t forget a sharp knife for chopping onions and parsley!
Garlic Butter Shrimp
Ingredients
- 1 lb extra large shrimp peeled, deveined, and thawed
- ½ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
- 3 Tablespoons unsalted butter
- ½ cup finely chopped yellow onion about half a medium-sized onion
- 1 ½ Tablespoons freshly minced garlic
- ½ cup chicken stock or white wine
- 2 Tablespoons lemon juice freshly squeezed preferred
- ⅛ teaspoon crushed red pepper optional
- 2 Tablespoons finely chopped parsley
- Additional salt and freshly ground black pepper to taste
Instructions
- Pat shrimp dry and season all over with salt and pepper. Set aside.
- Melt 3 Tablespoons of butter in a large skillet over medium-high heat, stirring occasionally until the butter is just beginning to turn golden brown (you’ll see golden brown specks forming on the bottom of the pan).
- Add onion and cook until softened and translucent (about 3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add shrimp in an even layer and allow to cook for 1-2 minutes.
- Flip shrimp and drizzle chicken stock or wine into pan. Scrape the bottom of the pan as needed to scrape up any browned bits that may be on the pan (lots of flavor in these!).
- Cook until the stock/wine has reduced by half then add lemon juice, crushed red pepper, parsley, and additional salt and pepper to taste. Stir and remove from heat.
- Serve immediately. This dish is excellent served on its own with a side salad or over pasta, rice, or cauliflower rice.