Garlic Butter Shrimp (15-Minute Skillet Recipe)

Most people ruin shrimp—they boil it to rubber or smother it in bland sauce. Not here. This Garlic Butter Shrimp recipe is fast, flavorful, and foolproof. Dinner guests will swear you’ve had professional training. Need a quick side to go with it? Pair with Italian pasta salad for a fresh balance.

What Makes This Garlic Butter Shrimp So Good

The sear: Patting shrimp dry and using a hot pan creates a crisp, golden crust while keeping the inside tender.
The sauce: A simple emulsion of butter, garlic, lemon, and white wine clings to every shrimp for bold flavor.
Quick & easy: On the table in just 15 minutes.
Versatile: Serve over pasta, rice, or mop up with crusty bread.

Ingredients for Garlic Butter Shrimp

Short list, big flavor. Use the freshest shrimp and garlic you can find for the best results.

1 lb large shrimp, peeled and deveined (tail-on optional)
3 tbsp unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine (or chicken broth)
2 tbsp fresh lemon juice
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Prep the shrimp: Pat shrimp dry with paper towels. Season generously with salt and pepper.
Sear: Heat a large skillet over medium-high heat. Add 1 tbsp butter. Once hot and shimmering, cook shrimp in a single layer, 1–2 minutes per side, until pink and lightly browned. Remove and set aside.
Make the sauce: Lower heat to medium. Add remaining butter and garlic; sauté 30 seconds until fragrant. Deglaze with wine or broth, scraping up browned bits. Let reduce by half (1–2 minutes).
Finish: Stir in lemon juice and red pepper flakes. Simmer 1 minute. Return shrimp to pan, tossing to coat in sauce. Garnish with parsley and serve immediately.

Overhead plate of garlic butter shrimp with bread and lemon wedges on matte stoneware, natural light and shallow bokeh. — Serve with bread, pasta, or rice for a fast dinner.

Tips & Variations

Dry shrimp well: Moisture prevents browning and causes steaming.
Don’t overcrowd: Cook in batches for the best sear.
Creamy option: Stir in 1/4 cup heavy cream or coconut milk at the end.
Flavor swap: Try lime and cilantro instead of lemon and parsley.
Add-ins: Cherry tomatoes or spinach can be sautéed with the garlic.
Pairing idea: Enjoy with crispy baked salmon for a seafood feast.

Storage & Reheating

Fridge: Store leftovers in an airtight container up to 2 days.
Reheat: Warm gently in a skillet over low heat. Avoid the microwave—it makes shrimp rubbery.

Common Mistakes to Avoid

Using frozen shrimp without thawing: This steams them instead of searing.
Overcrowding the pan: Leads to gray, boiled shrimp.
Overcooking: Perfect shrimp are opaque, pink, and shaped like a “C,” not a tight “O.”
Using bottled garlic or lemon juice: Always go fresh for the best flavor.

FAQ

Can I use pre-cooked shrimp?

No—this recipe relies on raw shrimp for the perfect sear and tenderness. Pre-cooked will become tough.

How do I know when shrimp are done?

They’re ready when pink, opaque, and curled into a loose “C.” If they tighten into an “O,” they’re overcooked.

What’s the best way to serve it?

Toss with pasta, spoon over rice or quinoa, or mop up the sauce with crusty bread. For soup night, pair with creamy roasted tomato basil soup.

Can I make it dairy-free?

Yes—substitute olive oil or a plant-based butter. The flavor will be slightly different but still delicious.

More to Try

Conclusion

This Garlic Butter Shrimp is the quick, impressive dinner you’ll keep making on repeat. In just 15 minutes, you get perfectly seared shrimp in a rich, garlicky sauce that begs for bread. Simple, satisfying, and guaranteed to wow.