Succulent, savory, and packed with bold flavor, Garlic Butter Shrimp is the kind of dish that feels indulgent yet refreshingly light. It’s the perfect combination of juicy shrimp bathed in golden, garlicky butter sauce—brightened with lemon juice and kissed with a hint of heat if you like. Whether you’re pairing it with pasta, piling it onto garlic naan, or spooning it over a fluffy bed of rice, this dish guarantees a burst of satisfaction.
The beauty lies in its simplicity. Just a handful of ingredients, minimal prep, and a lightning-fast cook time transform humble shrimp into a restaurant-worthy dish. Shrimp are naturally sweet and delicate, so overcooking is the only real crime here. You want them just pink and curled—tender, never rubbery.
As someone who values balance and flavor layering, Hassan, you’ll appreciate the chance to bring in fresh parsley for color, chili flakes for edge, or even a drizzle of cream for variation. And if you’re dreaming up a Pakistani twist, imagine adding a hint of crushed coriander seeds or a splash of kasuri methi to deepen the flavor. Let’s get into it.
🍽 INGREDIENTS:
- 1 pound (about 450g) raw shrimp, peeled and deveined, tails on
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- ¼ teaspoon red chili flakes (optional for heat)
- ¼ cup chicken broth or dry white wine
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, finely chopped
- Lemon wedges for serving
- Optional: pinch of cumin, chopped green chili, or coriander for a fusion twist
🔥 INSTRUCTIONS:
- Prep the Shrimp: Rinse shrimp under cold water and pat dry with paper towels. This helps them sear properly without steaming. If shrimp are frozen, thaw them completely first.
- Sauté the Garlic: In a large skillet or sauté pan, melt butter over medium heat. Once bubbling, add minced garlic and chili flakes. Stir gently until the garlic is golden and aromatic—about 1–2 minutes. Do not burn the garlic!
- Cook the Shrimp: Increase the heat to medium-high and add the shrimp in a single layer. Cook for about 2 minutes per side, until the shrimp turn pink and opaque with curled tails. Don’t crowd the pan—cook in batches if needed.
- Deglaze & Flavor Boost: Once shrimp are cooked, remove them to a plate. Add chicken broth or white wine to the pan and scrape up any browned bits. Let it simmer and reduce for 2–3 minutes, then stir in lemon juice. This creates a tangy butter sauce base.
- Return the Shrimp: Toss the shrimp back into the skillet. Spoon the garlic butter sauce over them and stir gently to coat. Season with salt and pepper. Add optional fusion touches here if desired (e.g. cumin, coriander, green chili).
- Garnish & Serve: Remove from heat. Sprinkle chopped parsley across the top. Serve immediately with lemon wedges for extra brightness.
🍴 Serving Ideas:
- Over linguine with grated parmesan
- With warm naan or crusty bread to soak up the sauce
- On a salad or in lettuce wraps for a light lunch
- Alongside vegetable stir-fry or steamed rice