This garlic butter shrimp combines tender sauteed shrimp with rich and flavorful butter and garlic for a quick and delicious meal! The succulent shrimp are drenched in this flavorful sauce to make the best simple shrimp dish you’ll ever make! Serve it over pasta or rice for a complete dinner!
Easy Garlic Butter Shrimp Recipe
I love shrimp dishes! Especially when they’re served in a delicious garlic butter sauce, like this recipe! It’s so quick, too!
This amazing garlic butter shrimp has just 3 steps and is ready in just 10 minutes! It’s the fastest weeknight dinner ever.
🥘 Garlic Butter Shrimp Ingredients, Notes, & Substitutions
My easy, incredible garlic butter shrimp uses just a few ingredients! You can use fresh, frozen, wild-caught, or farm-raised shrimp.
- Butter – 4 tablespoons of butter is what makes this recipe so delicious! I recommend using a good quality European butter like Plugra or Kerrygold if you can.
- Shrimp – 1 pound of shrimp. You want to make sure the shrimp are large or extra-large, peeled and deveined, and the tails removed (if desired).
- Italian Seasoning – 1 teaspoon of Italian seasoning adds that delicious herby flavor to the dish (or try an Italian seasoning substitute)! Try my homemade Italian seasoning blend!
- Salt – ½ teaspoon of salt, to taste. You may want to use less if you’re using salted butter.
- Pepper – ¼ teaspoon of pepper, to taste. I love a good, freshly ground pepper for maximum flavor.
- Garlic – 2 teaspoons of garlic (or 2 cloves), minced. I recommend fresh minced, but you can use store-bought minced garlic if you prefer.
- Lemon Juice – 3 tablespoons of lemon juice. Fresh is best here! Lemon juice gives the shrimp that amazing tangy bite that takes the sauce over the top. Zest your lemon before juicing for a delightful addition!
- Parsley (optional) – This is an optional garnish, but fresh chopped parsley makes this dish so beautiful!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Garlic Butter Shrimp
This recipe is seriously so easy! Serve with a couple of quick sides, and you’ll have dinner on the table in no time at all!
All you will need is your measuring spoons, a large skillet, and a wooden spoon.
This recipe is for 4 servings of shrimp, but it can easily be stretched further depending on what sides you serve with it!
Step 1: Sauté shrimp. In a large skillet or non-stick frying pan, melt 4 tablespoons (56 grams) of butter over medium-high heat. You’ll want to keep a close eye on the butter so it doesn’t burn.
Step 2: Add shrimp. Add 1 pound (454 grams) of peeled, deveined shrimp in an even layer. Next, add 1 teaspoon (2 grams) of Italian seasoning, ½ teaspoon (3 grams) of salt, and ¼ teaspoon (0.5 grams) of ground black pepper. Sauté for 3 minutes, stirring occasionally.
Step 3: Add garlic. Turn the shrimp and add 2 teaspoons (6 grams) of minced garlic (about 2 cloves) and continue to sauté for 1 to 2 minutes until the shrimp are pink and no longer translucent. They should all have the tails curled in, be firm, and opaque (remove any shrimp whose tails do not curl in).
Step 4: Finish the sauce. Add 3 tablespoons (44 milliliters) of fresh lemon juice and stir to coat the shrimp and make a light sauce. Garnish with fresh chopped parsley if desired, and serve immediately.
🍽️ What To Serve With Garlic Butter Shrimp
My super fast and super flavorful garlic butter shrimp is the perfect quick dinner, especially when served with a side of vermicelli rice or over pasta! I also recommend accompanying the shrimp with a green vegetable like my air fryer asparagus or sauteed broccolini!
For more ideas, take a look at my post on what to serve with shrimp! Enjoy!
💭 Tips & Notes
- Did you know that frozen shrimp are typically fresher than the shrimp at the seafood counter? Unless you can verify that the fresh shrimp is fresh off the boat, frozen shrimp are typically fresher as they are frozen directly after being harvested.
- Wild-caught shrimp typically have a better, sweeter flavor than farm-raised but can be more expensive, so use whatever you can get your hands on!
- You can also use a teaspoon of olive oil with the butter for sautéing the shrimp. This will raise the smoke point of the fat, making it harder for the butter to turn brown and burn quickly!
Preparing Your Shrimp
If you can only find shrimp that isn’t peeled or deveined, you can easily do it yourself!
- I recommend doing this process in your kitchen sink for easy cleanup. Start by defrosting the shrimp – in a bowl of cold water for about 15 minutes is best!
- If the heads are attached, pull them off the body of the shrimp. Next, using kitchen scissors or a paring knife, carefully cut down the length of the top of the shrimp’s shell. Use your fingers to remove the shell and legs. You can leave the tail on or pull it off!
- Next, using your paring knife or scissors, score down the back of the shrimp, making sure not to cut too deeply. You’ll see a black strip – that is the “vein” or the shrimp’s digestive tract. Rinse it off and place the now peeled and deveined shrimp in a clean bowl. Repeat with all the shrimp, and you’re ready to cook!
🥡 Storing & Reheating
If you happen to have extras of this shrimp or want to make it in advance, it’ll keep in your fridge for up to 4 days! Make sure the shrimp are in an airtight container and toss after 3-4 days. They won’t be great to eat after that!
Freezing Garlic Butter Shrimp
You should never re-freeze your shrimp that was previously frozen if thawed at room temperature. If the shrimp were thawed overnight in the fridge (under 42°F/6°C), you can freeze and store them as directed below.
Make sure the shrimp are cooled completely (you can even put them in the fridge to cool, uncovered).
Then, place the shrimp on a baking tray in a single layer and freeze for 15-20 minutes or until hardened. Put the shrimp into freezer bags, label, and date, and they’ll last for 10 to 12 months!
When ready to defrost, simply allow the garlic butter shrimp to thaw in your fridge overnight and reheat within 24 hours.
Reheating Cooked Shrimp
Reheating shrimp is super easy! Simply put a pan over medium heat, add a drizzle of olive oil, and add the shrimp! Cook for 2 or 3 minutes until heated through.
You can also reheat in the microwave for 30 seconds to 1 minute, but that can sometimes change the texture of the shrimp.
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You don’t! Even though the “vein” is the shrimp’s digestive tract, it will not harm you to eat. Larger shrimp, however, tend to have a thicker vein, which can have a gritty texture (and unappealing appearance).
For this recipe, I like to use large shrimp (16-20 count) or jumbo/colossal shrimp (13-15 count) packages of shrimp. The count is how many shrimp will come in that package, and you can adjust according to how many people you’re serving or your preference!
If you don’t want to toss your leftover shrimp shells into the trash or compost, you can make a super flavorful stock with them! Use my easy lobster stock recipe, and simply exchange the lobster shells for shrimp shells for a seafood stock that’s perfect for soups, chowders, and risottos!
🍤 More Great Seafood Recipes
- Garlic Shrimp Alfredo Bake - Simple pasta dinner that combines shrimp, penne, and a cheesy cream sauce.
- Lemon Butter Baked Cod - Seasoned cod fillets are smothered in a lemon butter sauce and then baked in the oven.
- Pan-Seared Salmon in Wine Sauce - Pan-seared salmon is coated in a decadent cream sauce.
- Boiled Lobster - Classic boiled lobster can easily elevate any dish.
- Crab Risotto - Creamy and flavorful risotto is loaded with tender chunks of crab meat.
- Fish and Chips - A fan-favorite dish that combines fried pieces of fish and French fries.
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📖 Recipe Card
Garlic Butter Shrimp
- In a large skillet or non-stick frying pan melt the butter over medium-high heat. Add the shrimp and seasoning (salt, pepper, and Italian seasoning) and saute for 3 minutes, stirring occasionally.4 tablespoon butter, 1 lb shrimp, 1 teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon pepper
- Turn the shrimp and add minced garlic, then continue to saute for 1-2 minutes until the shrimp are pink and no longer translucent.2 teaspoon garlic
- Add the lemon juice and stir to coat the shrimp. Serve immediately garnished with fresh chopped parsley if desired.3 tablespoon lemon juice, parsley
- If your pan cooks hot, keep a close eye on the butter to make sure it doesn't burn. Or use a teaspoon of olive oil with the butter for sauteing the shrimp.
- I like to use large shrimp (16-20 count size) or the jumbo/colossal shrimp (13-15 count size) packages of shrimp.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!