Americangluten-free

Garlic Butter Shrimp

Name: Garlic Butter Shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 3 servings
Cuisine: United States
Ingredients: Large shrimp; Butter; Garlic; Red pepper flakes; Lemon juice; Parsley; Salt and black pepper

Frozen shrimp, garlic, butter, lemon, 10 minutes in a skillet. The garlic butter shrimp search that shows up when you want something that feels like a restaurant but uses the freezer bag.

18 minsEasy3 servings290 kcal

This is the dinner for the bag of frozen shrimp in the freezer and about 18 minutes. A pound of large shrimp, garlic, butter, and lemon — seared fast in one skillet and finished in its own garlic butter. It's built for nights when you want something good but not a project.

It works because the shrimp are seared, not simmered. Patted very dry and cooked in a single layer over medium-high heat, they brown instead of steaming, and 1 to 2 minutes per side is all it takes — shrimp go from perfectly cooked to rubbery in under a minute past done. The garlic goes in after the sear, at lower heat, so it turns fragrant instead of bitter.

Expect plump, pink shrimp with lightly browned edges, coated in garlic butter with a squeeze of lemon and fresh parsley. The pan sauce is the best part — serve it with rice, pasta, or bread to swipe it all up.

shopping_basketIngredients

Large shrimp1 pound, peeled and deveined, thawed if frozen
Butter3 tablespoons
Garlic4 cloves, minced
Red pepper flakespinch, optional
Lemon juice2 tablespoons
Parsley2 tablespoons, chopped
Salt and black pepperto taste

Nutrition Per Serving

Calories

290

Protein

28g

Fat

18g

Carbs

restaurantInstructions

Dry the shrimp

Pat shrimp very dry and season with salt and pepper. Wet shrimp spit and will not brown.

Sear

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just curled. Do not crowd — work in two batches if needed. Transfer to a plate.

Garlic butter

Drop the heat to medium-low. Add remaining butter, garlic, and pepper flakes. Stir 30–45 seconds until fragrant, not brown.

Finish

Return shrimp and any juices. Add lemon juice and toss 30 seconds. Off heat, add parsley.

Serve

Eat with leftover rice, pasta, or bread to swipe the pan. Overcooked shrimp turn rubbery — if they already look tight and C-shaped, stop.

timer

Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

Pat the shrimp very dry before they hit the pan. Wet shrimp steam instead of searing, and they'll never brown — press them between paper towels until the towels come away mostly dry.
Don't crowd the skillet. Shrimp in a single layer with space between them sear properly; piled together they steam in their own juices. Work in two batches if the pan is small — the first batch only waits a minute.
Keep the garlic at medium-low and pull it at 30 to 45 seconds. Garlic burns fast after the shrimp come out, and burnt garlic turns the whole butter bitter. Fragrant is done; brown is too far.
Judge doneness by shape and color, not the clock. Shrimp are done when they're pink, opaque, and curled into a loose C — if they tighten into a tight O, they're overcooked. One to two minutes per side is usually the window.

swap_horizSubstitutions

No fresh shrimp? Thawed frozen shrimp are exactly what this recipe expects — thaw in cold water for 10 minutes and pat very dry. Don't cook them from frozen; they release too much water.
No butter? Use olive oil in the same amount, or half butter and half oil. For dairy-free, use all olive oil or a dairy-free butter.
No parsley? Use chopped cilantro, basil, or green onions — or skip the herbs entirely and finish with extra lemon.
No lemon? A splash of white wine vinegar or dry white wine in the same step adds the same brightness.

restaurantWhat to serve with it

Serve over leftover rice or tossed with linguine, with crusty bread on the side to swipe up the garlic butter. A simple green salad or roasted broccoli rounds it out.

kitchenStorage & reheating

Keeps 3 to 4 days in an airtight container in the fridge; refrigerate within 2 hours. Previously frozen shrimp should not be refrozen. The garlic butter firms up when cold — that's normal.

To reheat: Warm gently in a skillet over medium-low heat with a splash of water for 1 to 2 minutes, just until heated through to 165°F (74°C). The microwave turns shrimp rubbery — use it only in 20-second bursts if you must.

Recipe FAQ

Can I cook the shrimp from frozen?expand_more

It's not worth it. Frozen shrimp release a lot of water as they thaw in the pan, so they steam instead of sear and never brown. Thaw them in cold water for 10 minutes, then pat very dry — it makes the whole dish.

How do I know when shrimp is done?expand_more

Look for pink, opaque flesh curled into a loose C shape, about 1 to 2 minutes per side over medium-high heat. If it curls into a tight O, it's overcooked. An instant-read thermometer reads 145°F in the thickest part when it's done.

Why does my garlic butter taste bitter?expand_more

The garlic burned. After the shrimp come out, drop the heat to medium-low and cook the garlic just 30 to 45 seconds until fragrant — it goes from fragrant to burnt fast in hot butter, and burnt garlic can't be fixed.

Can I make it ahead?expand_more

Shrimp are best eaten right away — they go rubbery on reheating. If you must prep ahead, thaw and dry the shrimp and mince the garlic in advance, then cook the dish fresh; it only takes 18 minutes.