0 from 24 votes
Garlic Butter Shrimp
My easy, restaurant-quality garlic butter shrimp recipe takes just 25 minutes to make! A true one-pot meal, this dish is as impressive as it is simple, with notes of fresh lemon juice, parsley and white wine. Great as an appetizer too! Recipe includes a how-to video.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 196 kcal
Course:
Appetizer , Dinner
Cuisine:
American
Ingredients
- 1 1 lb extra large shrimp peeled, deveined, and thawed
- ½ ½ teaspoon table salt
- ¼ ¼ teaspoon freshly ground black pepper
- 3 3 Tablespoons unsalted butter
- ½ ½ cup finely chopped yellow onion about half a medium-sized onion
- 1 ½ 1 ½ Tablespoons freshly minced garlic
- ½ ½ cup chicken stock or white wine
- 2 2 Tablespoons lemon juice freshly squeezed preferred
- ⅛ ⅛ teaspoon crushed red pepper optional
- 2 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.
Cup of Yum
Notes
- You can use any size shrimp you’d like but I tend to prefer XL (26-30 count/lb). Shrimp can be made with tails on or off, for easier eating remove the tails. To thaw frozen shrimp, either leave overnight in the refrigerator (in a bag or airtight container) or run under cold/cool water until thawed.
- This meal is best served fresh, but leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Reheat slowly (in a saucepan over low heat, not in the microwave) as shrimp that is overcooked or heated on too high of a temperature or microwaved can become rubbery.
Nutrition Information
Serving
1serving
Calories
196kcal
(10%)
Carbohydrates
5g
(2%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.4g
Cholesterol
165mg
(55%)
Sodium
939mg
(39%)
Potassium
215mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
655IU
(13%)
Vitamin C
8mg
(9%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 196
% Daily Value*
| Serving | 1serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 165mg | 55% |
| Sodium | 939mg | 39% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.