Pin It This buttered shrimp comes together in just 20 minutes, making it an ideal choice for busy weeknights or last-minute entertaining. Large shrimp are seared in a sizzling skillet with melted butter and fragrant garlic, then finished with a bright squeeze of lemon juice and fresh parsley.
The key to perfectly cooked shrimp is avoiding overcooking—once they turn pink and opaque, they're done. Serve with crusty bread to soak up every last drop of that irresistible garlic butter sauce, or pair with steamed rice for a more substantial meal.
The sizzle of butter hitting a hot pan is one of those sounds that makes everyone wander into the kitchen asking what is for dinner.
My neighbor walked over one Tuesday evening carrying a bottle of Sauvignon Blanc and I had nothing planned, so I grabbed a bag of shrimp from the freezer and this dish saved the night.
Ingredients
- 1 pound large shrimp, peeled and deveined: Buy the biggest you can find because they stay juicier and make the dish feel luxurious.
- 4 tablespoons unsalted butter: Unsalted lets you control the seasoning and the butter becomes the entire sauce so do not skimp here.
- 4 cloves garlic, minced: Fresh garlic only because the jarred version lacks the punch that makes this sauce sing.
- 2 tablespoons fresh parsley, chopped: Adds a bright finish and a pop of color that makes the dish look restaurant worthy.
- 1 tablespoon lemon juice: Just enough acidity to cut through the richness and wake up every flavor on the plate.
- Salt and pepper: Season the shrimp before cooking so every bite is evenly flavored.
- Lemon wedges and crusty bread (optional): The bread is not really optional because you will want something to soak up every drop of that garlic butter.
Instructions
- Dry and season the shrimp:
- Pat the shrimp thoroughly with paper towels because moisture is the enemy of a good sear, then toss with salt and pepper.
- Build the garlic butter:
- Melt the butter in a large skillet over medium heat and add the garlic, stirring constantly for about 30 seconds until your kitchen smells incredible.
- Sear the shrimp:
- Lay the shrimp in a single layer without crowding the pan and let them cook undisturbed for 2 to 3 minutes until the edges turn pink and start to curl.
- Flip and finish:
- Turn each shrimp and cook just 1 to 2 minutes more until they are opaque throughout but still have a slight bounce when pressed.
- Add the bright finish:
- Pull the pan off the heat immediately, toss in the lemon juice and parsley, and stir gently so every shrimp gets coated in that gorgeous sauce.
Pin It That night with my neighbor turned into a standing Tuesday tradition where we cook something simple and share whatever wine one of us brought over.
Picking the Right Shrimp
Frozen shrimp is often fresher than what sits on ice at the seafood counter because it was flash frozen right on the boat.
Tools That Make a Difference
A wide heavy skillet, preferably cast iron or stainless steel, gives the shrimp the golden edges that make this dish special.
Serving Suggestions
This dish begs for something starchy to catch every drop of sauce so pick your favorite and do not be shy about it.
- Spoon the shrimp and sauce directly over steamed white rice for a simple satisfying bowl.
- Tear into a warm crusty baguette and use it to mop the skillet clean.
- Serve alongside a crisp green salad with vinaigrette to balance the richness.
Pin It Keep this recipe in your back pocket for any night that needs a little something special without any fuss.
Common Questions
- → What size shrimp works best for this dish?
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Large or jumbo shrimp (16 to 30 per pound) are ideal. They cook quickly without overcooking and have a meaty, satisfying bite. If using smaller shrimp, reduce the cooking time by about 30 seconds per side to prevent them from becoming rubbery.
- → Should I leave the tails on or off?
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Either works fine. Remove tails for easier eating, especially if serving over rice or pasta. Leave them on for a more elegant presentation at dinner parties. Just be sure to peel and devein the shrimp regardless of your choice.
- → Can I use frozen shrimp instead of fresh?
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Absolutely. Thaw frozen shrimp overnight in the refrigerator or under cold running water for about 10 minutes. Pat them thoroughly dry with paper towels before cooking, as excess moisture prevents a good sear and can cause the butter to splatter.
- → How do I prevent the garlic from burning?
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Keep the heat at medium and sauté the garlic for no more than 30 seconds before adding the shrimp. Garlic goes from golden to burnt very quickly, so stay attentive. If it starts browning too fast, lower the heat slightly before adding the shrimp.
- → What sides pair well with buttered shrimp?
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Crusty bread is the classic choice for soaking up the garlic butter sauce. Steamed rice, pasta, or roasted vegetables also work beautifully. A simple green salad with a light vinaigrette balances the richness of the butter perfectly.
- → How should I store and reheat leftovers?
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Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat just until warmed through. Avoid microwaving at high power, as it toughens the shrimp. A brief 30-second burst at reduced power works if using a microwave.
