Tender, juicy shrimp gently cooked in melted butter create a simple yet luxurious dish that feels restaurant-worthy while being incredibly easy to make at home. This butter poached shrimp recipe highlights the natural sweetness of shrimp and delivers rich flavor with minimal effort.
Why You’ll Love This Recipe
This recipe is nearly foolproof thanks to the gentle poaching method, which prevents overcooking. The shrimp turn out soft, succulent, and perfectly infused with buttery richness. It requires just a handful of ingredients, comes together quickly, and works beautifully as an elegant appetizer or a satisfying main dish when you’re really hungry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
14 ounces salted butter (equivalent to 2 sticks)
1 pound large shrimp (16/20 count), peeled, deveined, tail-on, at room temperature
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh parsley, finely chopped
Directions
Place a medium saucepan over low heat and add the butter. Allow it to melt slowly, making sure it does not boil or brown.
Once the butter is fully melted, gently add the shrimp, ensuring they are fully submerged. If necessary, cook the shrimp in batches so they are completely covered by butter.
Poach the shrimp gently for 3 to 5 minutes, turning once, until they are opaque, tender, and just cooked through.
Remove the shrimp from the butter using a slotted spoon and transfer them to a serving bowl.
Season with kosher salt and freshly ground black pepper.
Garnish with chopped parsley and serve immediately.
Servings and timing
Servings: 4 as an appetizer
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
You can add subtle aromatics such as crushed garlic cloves or a pinch of chili flakes to the butter for extra depth of flavor. A squeeze of fresh lemon juice just before serving adds brightness. For a herb-forward version, try adding fresh thyme or dill to the butter while it melts.
Storage/Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a saucepan over low heat with a little of the reserved butter. Avoid microwaving, as it can quickly overcook the shrimp and make them rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Yes, but make sure they are fully thawed and patted dry before cooking.
What size shrimp works best?
Large shrimp (16/20 count) are ideal because they stay juicy and are less likely to overcook.
Can I use unsalted butter instead?
Yes, just adjust the salt seasoning to taste before serving.
How do I know when the shrimp are done?
They should be opaque, pink, and slightly firm, but still tender.
Can I make this recipe ahead of time?
It’s best served fresh, but you can poach the shrimp shortly before serving and keep them warm in butter over very low heat.
Is this recipe suitable as a main dish?
Yes, simply increase the portion size and serve with rice, vegetables, or bread.
Can I add spices to the butter?
Absolutely. Mild spices like paprika or white pepper work well.
Why should the butter not boil?
Boiling butter can cause the shrimp to cook too quickly and become tough.
Can I reuse the leftover butter?
Yes, strain it and store it in the refrigerator to use for vegetables or seafood.
What garnish works besides parsley?
Chives or finely sliced green onions are great alternatives.
Conclusion
Butter poached shrimp is a simple yet indulgent dish that showcases how gentle cooking and quality ingredients can create incredible results. Whether served as an appetizer or a main course, this recipe delivers rich flavor, perfect texture, and impressive presentation with very little effort.
Butter poached shrimp is a quick and luxurious dish where tender shrimp are gently cooked in melted butter, resulting in succulent texture and rich flavor. It’s perfect as an elegant appetizer or simple main course.
Ingredients
14 ounces salted butter (2 sticks)
1 pound large shrimp (16/20 count), peeled, deveined, tail-on, at room temperature
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh parsley, finely chopped
Instructions
Place a medium saucepan over low heat and add the butter. Let it melt slowly without boiling or browning.
Once melted, gently add the shrimp, ensuring they are fully submerged. Cook in batches if needed.
Poach the shrimp for 3 to 5 minutes, turning once, until opaque and just cooked through.
Remove shrimp with a slotted spoon and transfer to a serving bowl.
Season with kosher salt and black pepper.
Garnish with chopped parsley and serve immediately.
Notes
Add crushed garlic, chili flakes, or lemon juice for extra flavor.
Fresh herbs like thyme or dill can be infused into the butter while melting.
Serve with rice, pasta, vegetables, or warm crusty bread for a complete meal.
Use unsalted butter if preferred, adjusting salt to taste.
Do not let the butter boil to avoid overcooking the shrimp.
