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A cast iron skillet filled with plump golden garlic butter shrimp glistening with sauce, thin sliced golden garlic chips scattered throughout, bright green chopped parsley on top, lemon halves rest...
Sarah Mitchell

15-Minute Garlic Butter Shrimp

This garlic butter shrimp is one of those recipes that feels fancy but is secretly ridiculously easy. Plump shrimp seared in a pool of sizzling garlic butter with a squeeze of lemon and a sprinkle of fresh parsley — it's restaurant-quality food in fifteen minutes flat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp (21-25 count), peeled and deveined
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • Juice of 1 lemon (about 3 tablespoons)
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Crusty bread, for serving

Equipment

  • Large skillet (12-inch, stainless steel or cast iron preferred)
  • Spatula or tongs
  • Paper towels
  • Sharp knife and cutting board

Method
 

  1. Pat the shrimp very dry with paper towels and season both sides with salt and pepper. Set aside on a plate.
  2. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Once the butter is melted and foamy, add the sliced garlic.
  3. Cook the garlic, stirring frequently, for 1-2 minutes until it turns light golden and fragrant. Add the red pepper flakes and stir for 10 seconds.
  4. Increase the heat to medium-high. Add the shrimp in a single layer — don't overcrowd the pan. Cook without moving for 1.5-2 minutes until the bottoms are pink and golden.
  5. Flip each shrimp and cook for another 1-1.5 minutes until just opaque and curled. Shrimp cook fast — remove them the moment they're done to avoid rubber.
  6. Reduce heat to low. Add the remaining 2 tablespoons of butter and the lemon juice. Swirl the pan until the butter melts and creates a glossy sauce.
  7. Return the shrimp to the pan, add the chopped parsley, and toss everything together for 30 seconds to coat the shrimp in the garlic butter sauce.
  8. Serve immediately with crusty bread for soaking up the sauce, or over pasta or rice.

Notes

The two biggest mistakes with garlic butter shrimp: burning the garlic and overcooking the shrimp. Slice the garlic thin and watch it like a hawk — it goes from golden to burnt in seconds. For the shrimp, they're done the instant they curl into a C-shape and turn opaque. If they curl into a tight O, they're overcooked. Better to pull them slightly early; residual heat finishes the job.