Garlic Butter Shrimp is an easy weeknight dinner of plump shrimp sauteed in seasoned garlic butter and finished with fresh lemon juice, ready in minutes. So it works as a quick summer appetizer or low carb dinner for busy evenings, since the recipe uses one pan and just seven ingredients.
Adding the garlic after the shrimp are nearly done matters most, because raw garlic burns in hot butter and turns bitter within seconds. Cooking the shrimp for only three to five minutes total keeps them plump, since even a minute too long makes them rubbery and tough.
This version finishes the shrimp with lemon juice and parsley stirred into the pan butter, which gives every piece a bright citrus coating. The Italian seasoning adds an herby layer that sets it apart from plain garlic butter shrimp recipes you find everywhere online.
Garlic Butter Shrimp
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings5
minutes5
minutes215
kcalPlump shrimp cooked in a skillet with butter, garlic and Italian seasoning, then tossed with fresh lemon juice and chopped parsley. A one pan meal that goes from stovetop to table in ten minutes.
Ingredients
4 tablespoons butter
1 lb large shrimp (16 to 20 count), peeled, deveined and tails removed if desired
Salt and pepper to taste
1 teaspoon Italian seasoning
2 to 3 teaspoons minced garlic
Juice of one lemon
1 tablespoon chopped parsley
Directions
- Melt the butter:Place the butter in a large pan and melt over medium high heat.
- Cook the shrimp:Add the shrimp and season with salt, pepper and Italian seasoning. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp are pink and opaque.
- Add the garlic:Add the minced garlic and cook for one more minute.
- Finish and serve: Stir in the lemon juice and parsley, then serve immediately.
FAQs
What type of butter works best for this recipe?
Unsalted butter gives you full control over the salt level, since the recipe already calls for salt and pepper to taste. Salted butter works in a pinch, but cut back on the added salt so the dish does not end up too salty. European style butter with higher fat content browns faster, which adds a nutty flavor to the sauce.
Can you use frozen shrimp for garlic butter shrimp?
Thaw frozen shrimp under cold running water for five minutes before cooking, since ice crystals release water that dilutes the butter sauce. Pat them completely dry with paper towels before adding them to the hot pan, because wet shrimp steam instead of searing. Never thaw shrimp at room temperature, since bacteria grow quickly on seafood left out too long.
How should you store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to two days, since the shrimp lose their texture after that. Reheat them gently in a skillet over medium low heat with a splash of lemon juice to refresh the sauce. Microwaving works but tends to make the shrimp rubbery, so the stovetop method is worth the extra minute.
What sides go well with garlic butter shrimp besides pasta?
Steamed rice soaks up the garlic butter sauce nicely, but crusty bread works just as well for mopping up every drop from the pan. A simple green salad with a light vinaigrette balances the richness, which keeps the meal from feeling too heavy. Roasted asparagus or sauteed zucchini round out the plate, since both cook in about the same time.
Can you add vegetables to the pan?
Sliced bell peppers, cherry tomatoes or baby spinach all cook quickly and pair well with the garlic butter sauce. Add the vegetables to the pan before the shrimp so they get a head start, since shrimp cook faster than most vegetables. Mushrooms work especially well because they soak up the butter and garlic as they soften.
