Juicy shrimp, a silky garlic butter sauce, and a bright splash of lemon come together in this quick skillet recipe that feels restaurant-worthy but is easy enough for any weeknight. You can serve it over rice, pasta, or with plenty of bread to soak up every last drop of the rich, garlicky sauce.
This garlic butter shrimp is ready in about 20 minutes, uses one pan, and relies on simple, fresh ingredients you probably already have on hand. It’s elegant enough for guests yet fuss-free enough for busy evenings.
Why You’ll Love This Recipe
This garlic butter shrimp is:
Rich and flavorful: The combination of butter, garlic, and lemon makes a luxurious yet well-balanced sauce that coats every shrimp.
Fast and easy: From start to finish, you’re looking at roughly 20 minutes, including prep and cooking.
High in protein: Shrimp cook quickly and provide a lean source of protein that keeps this dish satisfying without feeling heavy.
Versatile: Serve it with rice, pasta, grits, or toasted bread—this recipe pairs well with many sides and can be dressed up or down.
Perfect for beginners: Shrimp cook quickly and the method is straightforward, making this a great seafood recipe even if you’re not very experienced in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound uncooked large shrimp, peeled and deveined, tails on or off as you prefer
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (use less or omit if you prefer very mild heat)
3 tablespoons unsalted butter, divided
1 small shallot, finely minced
1/2 cup low-sodium chicken broth (or low-sodium vegetable broth)
4 cloves garlic, minced
1 small lemon (you’ll use the zest, juice, and extra wedges for serving)
1 tablespoon chopped fresh rosemary or fresh thyme (optional, but highly recommended)
1/4 cup chopped fresh flat-leaf parsley
Cooked rice, pasta, grits, or toasted crusty bread, for serving
Directions
Prepare the shrimp
Pat the shrimp very dry with paper towels; this helps them sear nicely instead of steaming.
Place the shrimp in a large bowl. Sprinkle with the kosher salt, black pepper, and cayenne pepper. Toss gently until the shrimp are evenly coated in the seasonings.
Start the sauce base
In a large wide skillet, melt 2 tablespoons of the butter over medium heat.
When the butter is melted and just beginning to foam, add the minced shallot.
Cook, stirring often, for 1 to 2 minutes, until the shallot softens and smells fragrant but does not brown.
Sear the shrimp
Add the seasoned shrimp to the skillet in a single layer. If your pan is small, cook them in two batches so they sear properly.
Let the shrimp cook undisturbed for about 1 minute, allowing the bottoms to turn pink and lightly opaque.
Flip and add the broth and garlic
Use tongs or a wide spatula to turn each shrimp over.
Immediately pour in the chicken (or vegetable) broth and add the minced garlic.
Stir gently to distribute the garlic and broth around the shrimp.
Finish cooking the shrimp
Let the mixture simmer for about 2 to 3 minutes, stirring occasionally, until the shrimp are just cooked through (they should be pink, opaque, and slightly curled) and the liquid has reduced by roughly half into a light sauce.
Do not overcook the shrimp; as soon as all the shrimp are opaque, move to the next step.
Enrich the sauce and add freshness
Remove the skillet from the heat.
Add the remaining 1 tablespoon of butter and stir until it melts into the sauce, making it glossy and slightly thickened.
Zest the lemon directly into the skillet, letting the zest fall over the shrimp and sauce.
Cut the lemon in half. Juice one half into the pan, catching any seeds, and slice the remaining half into wedges for serving.
Add the chopped rosemary or thyme (if using) and the chopped parsley. Toss everything gently so the shrimp are coated in the herbed garlic butter sauce.
Serve
Taste the sauce and adjust with a bit more salt, pepper, or lemon juice if needed.
Serve the shrimp immediately over rice, pasta, grits, or with toasted bread, spooning plenty of sauce over the top.
Garnish with the reserved lemon wedges and extra parsley if you like.
This timing makes it excellent for busy weeknights, but the flavor is special enough for a cozy dinner with guests.
Variations
Creamy garlic butter shrimp: Stir in 2 to 3 tablespoons of heavy cream or a splash of half-and-half off the heat to make a lightly creamy sauce.
Extra lemony: Add more lemon zest and an additional squeeze of juice at the end for a brighter, more citrus-forward flavor.
Herb swap: Use fresh basil, dill, or coriander leaves instead of parsley for a different herb profile.
Spicier version: Increase the cayenne pepper or add a pinch of crushed red pepper flakes along with the garlic for more heat.
Vegetable boost: Add quick-cooking vegetables (like baby spinach or halved cherry tomatoes) during the last minute of cooking so they just wilt and warm through.
Garlic-lovers’ version: Increase the garlic to 6 cloves for an extra intense garlic flavor.
Dairy-free option: Replace the butter with a good-quality olive oil or plant-based butter, adjusting salt to taste.
Storage/Reheating
To store:
Let the shrimp cool to room temperature.
Transfer to an airtight container with any remaining sauce.
Refrigerate for up to 2 days.
To reheat:
Shrimp turn tough when overheated, so reheat very gently.
Stovetop: Place the shrimp and sauce in a small skillet over low heat. Cover with a lid and warm just until the shrimp are heated through, stirring once or twice.
Microwave: Place in a microwave-safe dish, cover loosely, and heat on low power in short intervals (about 20–30 seconds at a time), just until warmed.
If the sauce seems too thick when reheating, add a tablespoon or two of broth or water to loosen it.
For best flavor and texture, this dish is ideal on the day it’s made, but careful reheating can still yield tasty leftovers.
FAQs
Can I use frozen shrimp for this recipe?
Yes. Frozen shrimp work very well. Thaw them completely in the refrigerator overnight or place them in a bowl of cold water for 15 to 20 minutes, then drain and pat them very dry before seasoning. Removing as much moisture as possible helps them sear nicely and keeps the sauce from becoming watery.
Do I have to use shallots, or can I substitute onions?
If you don’t have shallots, you can use a small amount of finely minced yellow onion or red onion. Use about 2 to 3 tablespoons of minced onion. Shallots are a bit milder and sweeter, but onion will still give you a delicious result.
How do I know when the shrimp are done?
Shrimp cook very quickly. They are done when they turn pink and opaque and curl into a loose “C” shape. If they curl tightly into a tight “O,” they’re likely overcooked. The total cooking time in the pan is usually only 3 to 4 minutes, depending on the size of the shrimp.
Can I use pre-cooked shrimp?
Yes, but you need to be extra gentle to avoid overcooking. Prepare the sauce as directed, simmering the broth and garlic until slightly reduced. Then add the pre-cooked shrimp at the very end, tossing them in the hot sauce for just 1 to 2 minutes to warm through. Remove from the heat as soon as they are heated.
What can I serve with garlic butter shrimp?
This dish is very flexible. Serve it over rice, pasta, or creamy grits to soak up the sauce. It’s also wonderful with toasted crusty bread, along with a simple green salad or steamed vegetables such as broccoli, green beans, or asparagus.
Can I make this recipe ahead of time?
Because shrimp cook so quickly and can become rubbery when reheated, it’s best to cook this recipe right before serving. However, you can prep ingredients in advance—peel and devein the shrimp, mince the shallot and garlic, and chop the herbs—then store them separately in the refrigerator for up to a day. When you’re ready, the cooking itself takes just minutes.
Is this recipe spicy?
The recipe has just a hint of warmth from the 1/8 teaspoon of cayenne pepper; most people find it mild. If you’re very sensitive to spice, you can reduce the cayenne or leave it out. If you enjoy more heat, add extra cayenne or a pinch of red pepper flakes.
Can I use different herbs instead of rosemary or thyme?
Absolutely. Fresh herbs are quite flexible here. Parsley is essential, but you can swap the rosemary or thyme for fresh basil, dill, coriander leaves, or a mix of soft herbs you have on hand. Just avoid dried herbs in this recipe, as they won’t give the same fresh, vibrant flavor.
Can I double this recipe for a crowd?
Yes. To serve more people, you can double all the ingredients. The main thing to watch is overcrowding the pan: if you’re cooking 2 pounds of shrimp, sear them in batches so they brown nicely. Combine everything in the pan at the end with the sauce and herbs.
How can I keep the sauce from becoming too salty?
Use low-sodium broth and taste as you go. Since the sauce reduces, it concentrates in flavor. Start with the listed amount of salt on the shrimp, then taste the finished dish before adding any extra salt. If it does become too salty, you can add a splash of water or more broth and a bit more lemon juice to balance it out.
Conclusion
This garlic butter shrimp is a simple, elegant dish that proves you don’t need complicated techniques or long ingredient lists to create something special. In around 20 minutes, you get tender, juicy shrimp cloaked in a bright, garlicky, buttery sauce that pairs beautifully with many sides.
Whether you’re cooking a fast family dinner or putting together an impressive meal for guests, this recipe delivers big flavor with minimal effort—and invites everyone to grab a spoon (or bread) and enjoy every last bit of that delicious sauce.
Garlic Butter Shrimp is a fast, flavorful, and elegant dish featuring juicy shrimp simmered in a rich garlic butter and lemon sauce. It’s ready in 20 minutes and pairs well with pasta, rice, or crusty bread.
Ingredients
1 pound uncooked large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
3 tablespoons unsalted butter, divided
1 small shallot, finely minced
1/2 cup low-sodium chicken broth (or vegetable broth)
4 cloves garlic, minced
1 small lemon (zest, juice, and wedges for serving)
1 tablespoon chopped fresh rosemary or thyme (optional)
1/4 cup chopped fresh flat-leaf parsley
Cooked rice, pasta, grits, or toasted bread, for serving
Instructions
Pat shrimp dry and toss with salt, pepper, and cayenne.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced shallot and cook for 1–2 minutes until softened.
Add shrimp in a single layer. Sear for 1 minute undisturbed.
Flip shrimp, add broth and minced garlic. Stir gently.
Simmer for 2–3 minutes until shrimp are opaque and broth reduces by half.
Remove from heat. Stir in remaining 1 tablespoon butter, lemon zest and juice, herbs, and parsley.
Taste and adjust seasoning. Serve immediately over your choice of base with lemon wedges and optional extra parsley.
Notes
Use low-sodium broth to control saltiness.
Don’t overcook shrimp—they become rubbery.
Make ahead by prepping ingredients; cook shrimp fresh.
