Quick Garlic Butter Shrimp Recipe
There are some aromas that instantly signal comfort and the promise of a delicious meal. For me, the scent of garlic and butter melting together in a warm pan is right at the top of that list. It’s the foundation of so many wonderful dishes, but none more so than this Garlic Butter Shrimp recipe. This isn’t just about mixing a few ingredients; it’s about creating a rich, savoury sauce that clings to every succulent piece of shrimp, making each bite an absolute delight. It’s a dish that feels special enough for a weekend treat but comes together so efficiently that it’s become a firm favourite for our midweek dinners.
I’ve been making this for over 4 years, and it never disappoints. What we love most is the sheer versatility. It can be the star of the show served with crusty bread for dipping, or it can be tossed with pasta for a more substantial meal. The key is in the technique – getting the butter to gently brown without burning the garlic, and cooking the shrimp just until they turn pink and tender. It’s a simple dance of timing and temperature that, once you master it, will give you consistently brilliant results every time.
This is the kind of recipe that makes everyone at the table happy. It’s ideal for those evenings when you want something satisfying without spending hours in the kitchen. Whether you’re cooking for yourself, your partner, or the whole family, this dish delivers a truly rewarding experience with its layers of flavour. It has a touch of elegance, but at its heart, it’s just honest, good food.
Recipe Overview
This Garlic Butter Shrimp recipe focuses on creating a luscious, flavour-packed sauce that perfectly complements the sweetness of the shrimp. The process is straightforward, beginning with gently cooking fresh garlic in butter to infuse it with flavour, then searing the shrimp until just cooked through. A splash of white wine and a squeeze of lemon juice cuts through the richness, creating a beautifully balanced dish. I’ve found that patting the shrimp completely dry before cooking is essential for getting a good sear.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Garlic Butter Shrimp Recipe
- Genuine Flavour: The taste is built on quality ingredients: rich, nutty browned butter, pungent fresh garlic, and a bright, acidic finish from the dry white wine and fresh lemon juice. It’s a classic combination for a reason.
- Ready in 20 Minutes: From start to finish, this entire meal comes together in about 20 minutes, making it an excellent choice for busy weeknights when you still want something special.
- Flexible Recipe: This recipe is a fantastic base for customisation. You can stir through a handful of fresh spinach at the end until it wilts, add some sun-dried tomatoes for a sweet tang, or toss it with your favourite pasta to turn it into a full meal.
- Great for Sharing: It works beautifully as a sophisticated starter for a dinner party or as a main course for a family meal. Just place the pan in the middle of the table with lots of bread and let everyone dig in.
- Family Tested: My family adores this dish. The kids especially love mopping up every last bit of the garlic butter sauce with a chunk of baguette. It always gets compliments.
Ingredients You’ll Need
For the best results, I always recommend using the freshest ingredients you can find, especially for the shrimp and garlic. I prefer to use a good quality salted butter, like Kerrygold, as it adds an extra layer of flavour right from the start. If you use unsalted, just be sure to adjust the seasoning at the end.
- 500g raw king prawns (shrimp), peeled and deveined
- 100g salted butter
- 6-8 large cloves of garlic, finely minced
- 60ml dry white wine (like a Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1/4 teaspoon red chilli flakes (optional, adjust to your preference)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Elena’s Tip: Take the time to properly pat your shrimp dry with a paper towel before cooking. This step is crucial! Removing the excess moisture helps the shrimp sear rather than steam, resulting in a much better texture and colour.
How to Make Garlic Butter Shrimp
The process for this recipe is swift, so it’s important to have all your ingredients prepped and ready to go before you even turn on the hob. This is a method I use for all my quick-cooking dishes, like this Savory Beef And Broccoli Stir Fry Recipe, as it prevents anything from overcooking while you’re busy chopping.
- Prepare the Shrimp: If your shrimp aren’t already peeled and deveined, you can learn the best way to do so with this guide on how to prepare prawns. Once clean, pat them thoroughly dry with paper towels. Season them all over with the salt and pepper.
- Melt the Butter: Place a large frying pan or skillet over a medium heat. Add the butter and let it melt completely. Swirl the pan occasionally until it starts to foam.
- Infuse the Garlic: Add the minced garlic and red chilli flakes (if using) to the melted butter. Cook for about 1-2 minutes, stirring constantly with a wooden spoon. You’re looking for the garlic to become wonderfully fragrant, but it’s vital not to let it brown or burn, as it will turn bitter.
- Cook the Shrimp: Turn the heat up to medium-high. Add the seasoned shrimp to the pan in a single layer. Let them cook for 1-2 minutes per side, undisturbed. They are ready to flip when the edges turn pink and opaque. I find that giving them this time to sear develops a fantastic flavour.
- Deglaze the Pan: Once the shrimp are almost cooked through, pour in the dry white wine. Let it bubble and simmer for about 30-60 seconds, using your spoon to scrape up any tasty browned bits stuck to the bottom of the pan. The alcohol will cook off, leaving behind a lovely depth of flavour.
- Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon juice and the chopped parsley. Give everything a final toss to ensure the shrimp are coated in the glorious garlic butter sauce.
- Serve Immediately: Transfer the garlic butter shrimp and all the sauce to a serving dish. Serve straight away with your favourite sides.
Tips From My Kitchen
- Temperature Control: The key to this dish is managing the heat. Start on medium to melt the butter and cook the garlic gently, then increase it to medium-high to get a quick, hard sear on the shrimp. This prevents them from becoming rubbery.
- The Secret Step: Don’t skip deglazing the pan with wine (or stock). This small step lifts so much flavour from the bottom of the pan and creates the base of your sauce. I learned that this is what separates a good sauce from a great one.
- Make-Ahead: While the shrimp are best cooked fresh, you can save time by prepping your ingredients. Mince the garlic, chop the parsley, and squeeze the lemon juice up to a day in advance. Store them in separate airtight containers in the fridge.
- Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over a low heat to avoid overcooking the shrimp.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just a few kitchen staples.
- Large frying pan or skillet (a 30cm one works well)
- Sharp knife and cutting board
- Small bowls for your prepped ingredients
- Wooden spoon or spatula
Delicious Variations to Try
One of the best things about this garlic butter shrimp recipe is how adaptable it is. Here are a few variations we enjoy at home:
- Spicy Garlic Butter Shrimp: For those who like more heat, add a finely chopped red chilli along with the garlic, or increase the amount of chilli flakes to a full teaspoon.
- Creamy Version: After deglazing with wine, stir in 60ml of double cream and let it simmer for a minute until the sauce thickens slightly. This creates a wonderfully rich and indulgent dish.
- Alternative Protein: This sauce works beautifully with other proteins. Try it with scallops (searing for 1-2 minutes per side) or with bite-sized pieces of chicken breast. If you’re a fan of chicken, my Smoky Grilled Chicken Skewers Recipe might also be right up your alley.
What to Serve With Garlic Butter Shrimp
This dish is fantastic on its own, but it truly shines when paired with something that can soak up every last drop of that amazing sauce.
- Crusty Bread: A fresh baguette or a slice of sourdough is non-negotiable in our house. It’s the perfect vehicle for the garlic butter sauce.
- Pasta: Toss the shrimp and sauce with freshly cooked linguine or spaghetti for a complete meal. It’s very similar to my Classic Shrimp Scampi Recipe In Minutes.
- Rice: Simple steamed rice or even a flavourful pilaf works wonderfully to absorb the sauce.
- Wine Pairing: A glass of the same crisp, dry white wine you used in the recipe, like a Sauvignon Blanc, is the ideal partner. Its acidity complements the richness of the butter.
Frequently Asked Questions
Garlic Butter Shrimp Recipe
Ingredients
Method
- Prepare the Shrimp: If your shrimp aren't already peeled and deveined, you can learn the best way to do so with this guide on how to prepare prawns. Once clean, pat them thoroughly dry with paper towels. Season them all over with the salt and pepper.
- Melt the Butter: Place a large frying pan or skillet over a medium heat. Add the butter and let it melt completely. Swirl the pan occasionally until it starts to foam.
- Infuse the Garlic: Add the minced garlic and red chilli flakes (if using) to the melted butter. Cook for about 1-2 minutes, stirring constantly with a wooden spoon. You're looking for the garlic to become wonderfully fragrant, but it's vital not to let it brown or burn, as it will turn bitter.
- Cook the Shrimp: Turn the heat up to medium-high. Add the seasoned shrimp to the pan in a single layer. Let them cook for 1-2 minutes per side, undisturbed. They are ready to flip when the edges turn pink and opaque. I find that giving them this time to sear develops a fantastic flavour.
- Deglaze the Pan: Once the shrimp are almost cooked through, pour in the dry white wine. Let it bubble and simmer for about 30-60 seconds, using your spoon to scrape up any tasty browned bits stuck to the bottom of the pan. The alcohol will cook off, leaving behind a lovely depth of flavour.
- Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon juice and the chopped parsley. Give everything a final toss to ensure the shrimp are coated in the glorious garlic butter sauce.
- Serve Immediately: Transfer the garlic butter shrimp and all the sauce to a serving dish. Serve straight away with your favourite sides.
Notes
I hope you enjoy making this Garlic Butter Shrimp as much as we do. It’s a truly rewarding dish that proves wonderful food doesn’t need to be complicated. If you try this recipe, I would love to hear how it turned out for you. Please leave a comment below and let me know your thoughts!
Happy cooking,
Elena
