0 from 15 votes
Garlic Butter Shrimp Recipe
Garlic Butter Shrimp is deceptively easy to make and ready in under 15 minutes. Big, juicy shrimp are quickly sautéed in a pan, then finished off with the best garlic butter sauce.
Prep Time
3 mins
Cook Time
3 mins
Total Time
12 mins
Servings: 4 servings
Calories: 236 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb. Shrimp 16-20 count, peeled and deveined
- 5 Tbsp. butter divided
- 4 cloves garlic finely minced
- 2 tsp. lemon juice freshly squeezed
- 1 tsp. lemon zest
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
- ¼-½ tsp. red pepper flakes optional
- parsley finely chopped, optional
Instructions
- Prep the Shrimp: Peel and devein the shrimp if they haven’t been already. Remove the tails or keep them on, depending on your personal preference. Pat the shrimp dry with a paper towel to remove any excess moisture.
- Cook the Shrimp: Add 2 tablespoons of butter to a large non-stick or stainless steel skillet over medium heat. Once melted, place the shrimp in a single layer and cook for 2-3 minutes, flip the shrimp over and continue cooking for an additional 2 minutes, or until almost all of the way cooked through. The shrimp are done when they turn opaque and their tails begin to curl. (This timing will largely depend on how big or small your shrimp are.)
- Add the Butter: Make a well in the center of the shrimp and add the remaining butter. Once it melts, add the minced garlic and saute for 30 seconds, or until browned and fragrant.
- Season and Serve: Remove the skillet from the heat and add in the lemon juice, zest, salt, black pepper, and red pepper flakes, if desired. Serve the shrimp immediately with a sprinkle of fresh parsley.
Cup of Yum
Notes
- Prep-Ahead Instructions:
- Shrimp is best enjoyed fresh. There isn't much you can do early for this one.
- Storage Directions:
- Keep leftover garlic butter shrimp in an airtight container in the fridge for up to 2-3 days. For the best flavor, you need to freeze shrimp soon after cooking. Line the leftovers on a tray in a single layer and place that in the freezer for a couple of hours. Then, transfer the shrimp to a freezer-safe bag and store it for 12 months. You can warm the shrimp back up in a skillet over medium heat. You can try the microwave, but the texture won’t be as good.
- Recipe Tips:
- Save time. Buy shrimp with the veins and skin already removed.
- Dealer’s choice. You can choose to leave the tails on or off for this dish.
- Dry it off. Be sure to pat the shrimp dry with a paper towel before seasoning it.
- Make a well. Combine the butter and seasonings in the middle of the pan for maximum flavor.
- When life gives you lemons. Serve with a slice on top to cut the heat.
Nutrition Information
Calories
236kcal
(12%)
Carbohydrates
2g
(1%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
222mg
(74%)
Sodium
498mg
(21%)
Potassium
330mg
(9%)
Fiber
0.4g
(2%)
Sugar
0.2g
(0%)
Vitamin A
556IU
(11%)
Vitamin C
3mg
(3%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 236
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 222mg | 74% |
| Sodium | 498mg | 21% |
| Potassium | 330mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.