My daughter walked into the kitchen last Tuesday and asked what smelled so good. I hadn’t even plated the shrimp yet – they were still in the skillet, bubbling away in garlic butter. That’s the magic of this dish. It fills your home with the kind of aroma that makes everyone come running.
This skillet butter garlic shrimp recipe has saved me on countless busy evenings. When I’m too tired to think but still want something that feels special, this is what I make. The whole thing comes together in about 10 minutes, maybe less if you’re quick with peeling shrimp. And honestly? It tastes like something you’d order at a nice restaurant.
The beauty here is simplicity. Just shrimp, butter, garlic, and a few basic seasonings. No complicated techniques or hard-to-find ingredients. The high heat creates these slightly caramelized edges on the shrimp while keeping the inside tender. Meanwhile, the butter and garlic meld into a sauce that’s good enough to soak up with bread.
Why This Recipe Works
I’ve tried many versions of butter garlic shrimp over the years. Some were too oily, others had burnt garlic (we’ve all been there), and a few just lacked flavor. This version gets it right because of a few small details that make a big difference.
First, we use both butter and a touch of olive oil. The oil raises the smoke point so your butter doesn’t burn before the shrimp cook through. Second, the garlic goes in at just the right moment – not too early where it burns, not too late where it stays raw.
The cooking time matters too. Shrimp take maybe 2-3 minutes per side, depending on size. Overcook them and they turn rubbery. But nail the timing and you get that perfect snap when you bite in.
This dish works for so many occasions. I’ve served it over pasta for a quick weeknight dinner, alongside rice for meal prep, or just with crusty bread as an appetizer when friends drop by. Sometimes I’ll add it to a salad for extra protein.
What You’ll Need
For the Shrimp
- 450g (1 lb) large shrimp, peeled and deveined (tails on or off – your choice)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (adds color and subtle warmth)
- 1/4 tsp red pepper flakes (optional, for heat)
For the Garlic Butter Sauce
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 5-6 garlic cloves, minced (about 2 tbsp)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- Extra salt to taste
Substitutions: If you don’t have fresh parsley, dried works in a pinch (use 1 tsp). No paprika? Skip it or use a pinch of cayenne instead. Frozen shrimp work perfectly – just thaw them completely and pat very dry.
How To Make Skillet Butter Garlic Shrimp
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 3-4
Difficulty Level: Easy
Equipment Needed: Large skillet (cast iron works great), spatula, knife, cutting board
Step 1: Prepare the Shrimp
Pat the shrimp completely dry with paper towels. This is important – wet shrimp will steam instead of getting that nice sear.
Season the shrimp evenly with salt, black pepper, paprika, and red pepper flakes if using. Toss them in a bowl to coat.
Step 2: Heat the Skillet
Place your skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
Let the butter melt and start to foam slightly. This takes about 1 minute. The pan should be hot but not smoking.
Step 3: Cook the Shrimp
Add the shrimp in a single layer. Don’t crowd them – work in batches if needed.
Cook for 2 minutes without moving them. You want that golden-pink color on the bottom.
Flip each shrimp and cook for another 1-2 minutes. They should be pink and opaque throughout. Remove to a plate.
Visual cue: The shrimp will curl into a C shape when done. If they curl into an O, they’re overcooked.
Step 4: Make the Garlic Butter
Lower the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet.
Once melted, add the minced garlic. Stir constantly for 30-45 seconds until fragrant. Be careful not to let it brown.
Step 5: Finish the Dish
Return the shrimp to the skillet. Toss them in the garlic butter for 30 seconds to coat.
Remove from heat. Squeeze the fresh lemon juice over everything and toss.
Sprinkle with chopped parsley. Taste and add more salt if needed.
Serve immediately while hot. The butter sauce will pool at the bottom – that’s the best part.
Serving Suggestions
I usually serve this easy garlic butter shrimp over pasta. Just toss it with some cooked linguine or spaghetti and you’ve got a complete meal. The butter sauce coats the noodles perfectly. If you want something similar, try my 20-minute pesto pasta with chicken for another quick option.
Rice works beautifully too. I’ll make a batch of jasmine rice and spoon the shrimp and all that garlicky butter right on top. Sometimes I add steamed broccoli or asparagus on the side. My teriyaki chicken rice bowls use a similar concept if you’re looking for more bowl ideas.
For a low-carb option, serve it over zucchini noodles or cauliflower rice. The shrimp have enough flavor that they don’t need much else. A simple side salad rounds things out nicely.
Or go the tapas route and serve it straight from the skillet with crusty bread for dipping. That’s honestly my favorite way when I’m not super hungry but want something satisfying.
Storage and Meal Prep Tips
These shrimp keep in the fridge for up to 2 days in an airtight container. The texture changes slightly when reheated – they firm up a bit – but they’re still tasty.
To reheat, use a skillet over medium heat with a splash of water or extra butter. Microwave works too but can make them rubbery if you’re not careful. Heat in 30-second intervals, stirring between.
I don’t recommend freezing cooked shrimp. They get mushy. But you can prep everything ahead. Season the raw shrimp and store them in the fridge. Mince your garlic and chop the parsley. Then it’s just a matter of cooking when you’re ready to eat.
If you’re doing meal prep for quick and easy meals throughout the week, cook the shrimp fresh each time rather than making a big batch. They only take 6 minutes anyway.
Common Mistakes To Avoid
Mistake #1: Not drying the shrimp properly. I learned this the hard way. Wet shrimp release moisture into the pan, which lowers the temperature and causes steaming instead of searing. Always pat them dry.
Mistake #2: Adding garlic too early. Garlic burns quickly and turns bitter. Add it after the shrimp are cooked, when the pan is slightly cooler.
Mistake #3: Overcooking. Shrimp cook fast – 2-3 minutes per side max. They’ll continue cooking slightly after you remove them from heat. When in doubt, pull them early. You can always put them back for 30 seconds.
Mistake #4: Overcrowding the pan. If shrimp touch each other, they won’t get that nice sear. Cook in batches if needed.
Mistake #5: Using pre-minced garlic from a jar. Fresh garlic makes such a difference in this recipe. The flavor is sharper and more aromatic. Take the extra minute to mince it yourself.
Variations To Try
Spicy Version: Double the red pepper flakes or add a diced jalapeño with the garlic. A splash of hot sauce at the end works too.
Creamy Garlic Butter Shrimp: Stir in 3-4 tablespoons of heavy cream after adding the garlic. Let it simmer for a minute until slightly thickened. This turns it into more of a sauce that’s incredible over pasta.
White Wine Addition: Add 1/4 cup of white wine to the garlic butter and let it reduce for 1-2 minutes before returning the shrimp. The acidity balances the richness.
Herb Variations: Swap parsley for fresh basil, cilantro, or dill. Each gives a completely different flavor profile. Basil works especially well if you’re serving over pasta.
Cajun Butter Shrimp: Replace the paprika with 1 tsp of Cajun seasoning. This gives it a Louisiana-style kick. My skillet creamy cajun chicken uses similar spices if you like that flavor profile.
Why This Is Perfect For Weeknights
I keep frozen shrimp in my freezer specifically for nights when I haven’t planned dinner. They thaw in cold water in about 15 minutes, which means I can go from “what’s for dinner?” to food on the table in under 30 minutes total.
The ingredient list is short. Most of what you need – butter, garlic, olive oil, lemon – are pantry staples. I usually have everything except the shrimp itself.
Clean-up is minimal. One skillet, one cutting board, one knife. On nights when I’m exhausted, that matters more than you’d think.
And it feels fancy. There’s something about shrimp cooked in butter and garlic that seems special, even though it’s ridiculously simple. My family always thinks I put in more effort than I actually did.
If you’re looking for more quick seafood options, my 15-minute lemon pepper salmon is another go-to. Or try the baked honey garlic salmon when you want something you can just pop in the oven.
Nutrition Information
One serving (about 115g of shrimp) contains approximately:
- Calories: 245
- Protein: 23g
- Fat: 16g
- Carbohydrates: 3g
- Fiber: 0g
Shrimp are naturally high in protein and low in carbs, which makes this dish work well for various eating styles. The fat comes primarily from the butter, which also provides vitamins A and D.
If you’re watching calories, you can reduce the butter to 2 tablespoons total. The dish will still taste good, just slightly less rich.
What Makes This Different From Restaurant Versions
Restaurants often use way more butter than necessary. Their version might have twice as much, which sounds great but can actually be too heavy. This recipe balances the richness so you can enjoy a full portion without feeling weighed down.
They also tend to drown the shrimp in sauce. Here, we use just enough garlic butter to coat everything without pooling excessively. You taste the shrimp, not just butter.
The lemon juice at the end is key. Many places skip this or add it too early. Adding it at the very end keeps the bright, fresh citrus flavor intact. It cuts through the richness and makes you want another bite.
Pairing Ideas
This butter garlic shrimp works as both a main dish and a component of larger meals. For a complete dinner, I’ll often pair it with:
Pasta: Any long pasta works. Linguine, spaghetti, or fettuccine. Cook the pasta while the shrimp are cooking, reserve some pasta water, and toss everything together. The starchy water helps the butter sauce cling to the noodles.
Rice: White rice, brown rice, or even cauliflower rice for a lighter option. The shrimp butter soaks into the rice and flavors every bite.
Vegetables: Roasted asparagus, sautéed spinach, or steamed green beans. Something green and simple that won’t compete with the garlic butter.
Bread: A crusty baguette or garlic bread for soaking up the sauce. This might be my favorite option when I’m really hungry.
Salad: A light Caesar or simple mixed greens with lemon vinaigrette. The freshness balances the richness of the shrimp.
For more inspiration, check out my healthy meal section for lighter sides that would pair well.
Tips For Best Results
Buy the right shrimp: Large or extra-large shrimp work best here. The size labeled 21/25 or 26/30 (which means that many per pound) is ideal. Smaller shrimp cook too fast and are easy to overcook.
Tails on or off? I usually leave them on because they look nicer and give you something to hold while eating. But tails off are more practical if you’re serving over pasta. Your call.
Fresh vs frozen: Either works. Frozen shrimp are often fresher than “fresh” shrimp at the grocery store, since they’re frozen right on the boat. Just thaw them properly in the fridge overnight or in cold water for 15 minutes.
Don’t skip patting dry: I mentioned this earlier but it’s worth repeating. Dry shrimp = good sear. Wet shrimp = steamed and rubbery.
Use real butter: Not margarine or butter substitutes. Real butter has milk solids that brown slightly and add incredible flavor. It’s worth it here.
Finish with fresh lemon: The juice should go on at the very end, off the heat. This keeps it bright and fresh-tasting rather than cooked and dull.
Frequently Asked Questions
Can I use pre-cooked shrimp? Not really. Pre-cooked shrimp are already firm and will turn rubbery if you cook them again. This recipe needs raw shrimp.
What if I only have small shrimp? Reduce the cooking time to about 1 minute per side. Watch them closely – they cook even faster than large ones.
Can I make this dairy-free? Yes, substitute the butter with vegan butter or extra olive oil. It won’t be quite as rich but still tastes good. Add a little nutritional yeast for a savory depth.
How do I know when shrimp are done? They turn pink and opaque throughout. The shape curls into a loose C. If they’re tightly curled into an O shape, they’re overcooked.
Can I double this recipe? Absolutely. Just make sure not to crowd your pan. You might need to cook the shrimp in two batches to get a proper sear on each piece.
This skillet butter garlic shrimp has become one of those recipes I make without thinking. The kind where I don’t need to look at measurements anymore because my hands just know. Start to finish, you’re talking 10-12 minutes. Maybe less if you’re efficient.
The thing I love most is how it bridges the gap between everyday cooking and something that feels special. It’s fancy enough for date night at home but easy enough for a random Tuesday. And that garlic butter? Save it. Drizzle it on vegetables the next day or mix it into rice. Nothing goes to waste.
If you try this recipe, let me know how it turns out. I’m always curious what people serve it with or what variations they try. Sometimes the best ideas come from someone tweaking a recipe to make it their own.
