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Quick & Easy Garlic Butter Shrimp - A Weeknight Favorite

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tail on or off)
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes (optional, adjust to taste)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon chives)
  • Optional add-ins: 1/4 cup dry white wine or chicken broth, zest of 1/2 lemon, pinch of smoked paprika

Method
 

  1. Pat the shrimp dry. Use paper towels to remove excess moisture. Dry shrimp sear better and won’t steam in the pan.
  2. Season simply. Toss shrimp with salt, black pepper, and a pinch of red pepper flakes if using. Keep it light—you’ll build more flavor in the sauce.
  3. Heat the pan. Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon of the butter. When the butter foams and sizzles, you’re ready to cook.
  4. Sear the shrimp in batches. Spread shrimp in a single layer. Cook 1–2 minutes per side until they turn pink and opaque with light golden edges. Do not crowd the pan. Transfer to a plate.
  5. Lower heat and build the sauce. Reduce to medium. Add remaining 2 tablespoons butter to the same skillet. Stir in minced garlic and cook 30–45 seconds until fragrant—don’t let it brown.
  6. Deglaze (optional but great). Pour in white wine or broth if using. Scrape up browned bits and simmer 30–60 seconds to reduce slightly.
  7. Add lemon and herbs. Stir in lemon juice and half the parsley. Taste and adjust salt, pepper, and heat level with more red pepper flakes if you like.
  8. Return shrimp to the pan. Toss to coat and warm through for 30–60 seconds. Add lemon zest now for extra brightness if you’re using it.
  9. Finish and serve. Turn off heat. Sprinkle remaining parsley on top. Serve immediately with lemon wedges and your favorite side.