Garlic butter shrimp is one of those meals that feels a little fancy, but it’s surprisingly easy to make at home. This one-skillet recipe is ready in about 15 minutes, with juicy shrimp tossed in a light garlic butter sauce finished with fresh lemon. Spoon it over rice, orzo, or pasta for an easy dinner any night of the week.
More easy shrimp dinners:
Keys to Nailing This Recipe
Shrimp are incredibly fast to cook, which makes this recipe easy—as long as you don’t leave them in the pan too long. Keep these three tips in mind and you’ll get juicy, flavorful shrimp every time.
✦ Don’t overcook the shrimp
Shrimp are done the moment they turn pink and opaque, usually about 2 minutes per side. Cooking them first and setting them aside keeps them perfectly tender while you make the sauce.
✦ Pat the shrimp dry
Dry shrimp sear much better than wet shrimp. A quick pat with paper towels helps them brown instead of steam.
✦ Keep the garlic gentle
Garlic only needs about a minute over medium heat. If it gets too dark, it becomes bitter and can overpower the whole sauce.
How to Make Garlic Butter Shrimp
This recipe comes together quickly, so it’s best to have everything ready before you start. The shrimp cook first, then the sauce comes together in the same skillet before everything is tossed back together at the end.
1. Sear the shrimp
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, until they’re pink and opaque. Transfer to a plate.
Removing the shrimp now is what keeps them tender. They’ll go back into the sauce at the end just long enough to warm through.
Pro tip:
Pull the shrimp off the heat as soon as they’re pink and opaque. They’ll continue cooking slightly from the residual heat.
2. Build the garlic butter
Reduce the heat to medium and melt the butter. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant.
Lowering the heat before adding the garlic helps keep it from burning.
Pro Tip:
Garlic cooks fast. As soon as it smells fragrant (about 1 minute), it’s ready for the next step. (If using pre-minced jarred garlic, it’s a little more forgiving but still only needs about 1 minute.)
3. Simmer the sauce
Pour in the chicken broth, lemon juice, and lemon zest, if using. Bring everything to a gentle simmer and let it cook for 3 to 5 minutes until the sauce reduces slightly.
The lemon brightens the butter without making the sauce taste overly lemony.
Worth trying:
Replace half of the chicken broth with a dry white wine for a little extra depth of flavor.
That squeeze of lemon at the end is the same idea I use in my Grilled Salmon with Lemon Butter Sauce—it keeps a buttery sauce tasting fresh instead of heavy.
4. Finish and coat
Return the shrimp to the skillet and gently toss to coat them in the sauce. Stir in the parsley, then season with salt and pepper to taste.
The shrimp only need a minute or so to warm back up.
Tip: Don’t let the shrimp simmer once they’re back in the pan. Just toss them in the sauce and serve.
5. Serve
Serve immediately over rice, orzo, buttered noodles, or your favorite pasta. Spoon plenty of the garlic butter sauce over everything and finish with a little extra parsley if you’d like.
What to Serve with Garlic Butter Shrimp
The garlic butter sauce is too good to waste, so pair this recipe with something that can soak it all up.
For a starch, try:
Then add a simple vegetable:
- Stovetop Sautéed Green Beans
- Garlic Parmesan Roasted Asparagus
- Oven Roasted Garlic Parmesan Broccoli
I’ve made this over both rice and orzo many times, and both are excellent for catching every last bit of that garlic butter sauce. But my favorite… spaghetti or vermicelli. I just LOVE a good pasta dish and this shimp and sauce is absolutely perfect!
Storage, Freezing, Make-Ahead
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm the shrimp gently in a skillet over low heat with a splash of chicken broth if needed. This keeps the shrimp tender and helps loosen the sauce. The microwave works, but it’s easier to overcook the shrimp.
Freezing: I don’t recommend freezing this recipe. Cooked shrimp tend to become rubbery after thawing.
Make Ahead: Since the recipe comes together in about 15 minutes, it’s best made fresh. To get a head start, peel and dry the shrimp and mince the garlic ahead of time.
FAQs
Can I use frozen shrimp?
Yes. Thaw them completely and pat them very dry first so the sauce doesn’t turn watery.
Can I use pre-cooked shrimp?
You can. Skip the searing step and add them at the very end, just long enough to warm through in the sauce. Cooking them again makes them rubbery.
What size shrimp works best?
Jumbo or large shrimp (16 to 20 count) hold up best and stay juicy. If you use smaller shrimp, cut the cook time down so they don’t overcook.
Do I have to use the lemon zest?
No. It adds a little brightness, but the recipe is great without it. Leave it out if you want to keep things simple.
Related Recipes
If you enjoyed this recipe, here are a few more seafood favorites:
Recipe
Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook 2 minutes per side, until pink and opaque. Remove the shrimp and set aside.
- Reduce the heat to medium. Melt the butter, then add the garlic and sauté about 1 minute, until fragrant.
- Stir in the chicken broth, lemon juice, and lemon zest (if using). Bring to a gentle simmer and cook 3 to 5 minutes, until slightly reduced.
- Return the shrimp to the skillet and toss to coat. Stir in the parsley, then season with salt and pepper to taste.
Nutrition
Notes
- Don’t overcook: Shrimp are done at pink and opaque, about 2 minutes per side. Cooking them first and setting them aside keeps them tender.
- Pat dry: Dry the shrimp before searing for better color.
- Lemon zest is optional: It adds brightness but the dish is great without it.
- White wine option: Swap half the chicken broth for dry white wine for more depth.
- Storage: Keep in the fridge up to 3 days. Reheat gently in a skillet so the shrimp don’t toughen.
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