Garlic Butter Shrimp
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
251 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Garlic Butter Shrimp
Description
This recipe begins by thawing and preparing large shrimp, seasoned lightly with paprika for subtle warmth. The shrimp are sautéed briefly in olive oil at medium-high heat to create a firm but tender texture and lightly browned exterior. The pan is then deglazed with dry white wine, extracting savory browned bits from the skillet.
A flavorful sauce is built by simmering chicken broth with garlic, Italian seasoning, and mustard powder, which reduces until concentrated and aromatic. Cold salted butter is whisked in to create a silky, rich finish, with fresh lemon juice adding brightness and acidity to balance richness. Chopped parsley provides a fresh herbal note when added at the end. The shrimp are returned briefly to the sauce, coating them in this flavorful glaze.
This dish pairs well with simple sides like bread, noodles, or salads to complement the rich sauce. The recipe includes careful timing advice to avoid overcooking shrimp, which can become rubbery. Use fresh garlic and freshly squeezed lemon juice when possible to preserve vivid flavors. The recipe notes recommend quality butter and suggest variations such as adding diced tomatoes or steamed spinach to increase volume and texture.
Store leftovers in an airtight container refrigerated up to three days, reheating gently to maintain shrimp tenderness.
Ingredients
- 1 lb. Shrimp see notes, large, uncooked
- 1/3 teaspoon paprika
- 1-2 tablespoons olive oil
Sauce
- ¾ cup white wine like chardonnay or pinot grigio, dry
- 1 ½ cups chicken broth
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 2 tablespoons lemon juice freshly squeezed
- 3 tablespoons butter cold, salted
- 2 tablespoons parsley roughly chopped
- lemon for serving, fresh, wedges
Instructions
Prep Work
- Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins. Lightly sprinkle with paprika and toss to coat. I use a little more than ¼ teaspoon.
- Measure out all ingredients before beginning, as this recipe goes fast!
Cook the Shrimp
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
Make the Sauce
- Turn the heat off and add the white wine to the skillet. It should sizzle. Use a silicone spatula to clean the bottom and sides of the skillet.
- Set the heat to medium and add the chicken broth, garlic, Italian seasoning, and mustard powder. Bring it to a gentle bubble and let it reduce by half, until just over a cup remains and you can no longer smell alcohol. This takes about 10 minutes. The wider the skillet, the more quickly it will reduce.
- Reduce heat to low. Add the lemon juice and cook for 1 minute.
- Add the shrimp back and spoon the sauce on top. Let it heat through for 1 minute.
- Top with cold butter and tilt the pan to swirl it around and let it melt. (This technique is called “monter au beurre” which adds a smooth, velvety finish.)
- Sprinkle with chopped parsley and garnish with fresh lemon wedges. Serve with crusty bread for dipping!
Notes
- Use extra large shrimp (16-20 per pound), fresh or frozen, and thaw completely before cooking.
- Set a timer when cooking shrimp to prevent overcooking and maintain a tender texture.
- Choose dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc; alcohol-free wines can be used as substitutes.
- Freshly minced garlic and freshly squeezed lemon juice enhance the flavor compared to bottled versions.
- Serve this shrimp with simple sides such as no-knead bread, buttered noodles, roasted potatoes, or salads.
- Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 207mg | 69% |
| Sodium | 532mg | 22% |
| Potassium | 373mg | 8% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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