Garlic Butter Shrimp
Garlic butter shrimp is the 15-minute USA skillet classic—plump shrimp in lemony garlic butter ready for pasta, rice, or crusty bread. Cook shrimp until opaque and 145°F; do not overcook or they turn rubbery.
🛒Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined (tails on optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup dry white wine or chicken broth
- Juice of 1/2 lemon
- 2 tablespoons chopped parsley
- Lemon wedges for serving
🔧Kitchen Tools Needed
- Large skillet
- Instant-read thermometer
- Tongs
- Cutting board
📝Instructions
- 1
Pat shrimp dry. Toss with salt, pepper, and paprika.
- 2
Heat oil and 1 tablespoon butter in a large skillet over medium-high. Add shrimp in a single layer; cook 1–2 minutes per side until just opaque and 145°F. Transfer to a plate.
- 3
Lower heat to medium. Add remaining butter, garlic, and red pepper flakes; cook 30–45 seconds until fragrant (do not burn garlic).
- 4
Deglaze with wine or broth; simmer 1 minute. Stir in lemon juice and parsley. Return shrimp and toss 30 seconds to coat and rewarm.
- 5
Serve immediately with lemon. Refrigerate within 2 hours up to 2 days; reheat gently until steaming (165°F).
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
❓Frequently Asked Questions
Frozen shrimp?
Thaw in the fridge or under cold running water; pat very dry before cooking.
How do I know shrimp are done?
They turn pink/opaque and reach 145°F; C-shape is done, tight O-shape is overcooked.
Serve over what?
Angel hair, rice, zucchini noodles, or garlic bread.
Make it spicy?
Add more red pepper flakes or a pinch of cayenne.
Food safety?
Shrimp to 145°F; leftovers to 165°F; fridge within 2 hours.
