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3.41 from 321 votes

Garlic Butter Shrimp Recipe

I've been making this Garlic Butter Shrimp recipe for years, and it's still one of the fastest dinners I reach for on a busy weeknight. From start to finish, it takes about 10 minutes, and the sauce (rich, garlicky, with a bright pop of lemon) is so good. If you've been nervous about cooking shrimp at home, this recipe will change that completely. It's one of those dishes that looks and tastes like something from a restaurant but couldn't be simpler to pull together.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: butter shrimp, garlic butter, garlic butter shrimp, garlic shrimp, shrimp recipe
Servings: 4 people
Author: Olivia Ribas

Equipment

Ingredients

  • 2 tbsp. olive oil extra virgin
  • 1 lb shrimp raw, peeled and deveined
  • kosher salt and freshly ground black pepper
  • 1 tablespoon garlic minced
  • 4 tbsp butter melted
  • 1 teaspoon Italian seasoning
  • Juice of 1 lemon or more, to taste
  • 1 tablespoon fresh parsley chopped
US Customary - Metric

Instructions

  • In a large skillet heat olive oil over medium high heat. Add shrimp, salt and pepper. Cook until pink for about 3 minutes. Don’t forget to stir occasionally. Set aside.
    raw shrimp in a cast iron skillet
  • Add garlic to the skillet, and cook and stir few times for about 1 minute. Add butter, Italian seasoning and lemon juice.
    A black cast iron skillet containing browned and sautéed minced garlic for a Garlic Butter Shrimp Recipe sits on a light-colored surface.
  • Stir in shrimp and gently toss everything to combine. Cook for another minute. Serve immediately, garnished with fresh parsley.
    A cast iron skillet filled with cooked shrimp garnished with chopped herbs, showcasing a delicious Garlic Butter Shrimp Recipe, set on a light-colored surface.

Video

Notes

How to store: 
To store: Let the Garlic Butter Shrimp cool, then transfer to an airtight container. It keeps in the refrigerator for up to 3 days.
To reheat: I always reheat in a pan over low heat with a small extra knob of butter to revive the sauce. Don't use the microwave if you can avoid it — it overheats shrimp unevenly and turns them rubbery. Warm slowly and gently, just until heated through.
To freeze: Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1/4 | Calories: 234kcal | Carbohydrates: 2g | Protein: 28g | Fat: 18g | Cholesterol: 203mg | Sodium: 554mg | Potassium: 12mg | Sugar: 1g