These Quick and Easy Garlic Butter Shrimp are a culinary triumph of simplicity and flavor, delivering succulent, perfectly cooked shrimp bathed in a rich, aromatic garlic-infused butter sauce. This dish exemplifies how minimal ingredients, prepared with a swift hand, can yield a truly impressive and satisfying meal. The shrimp, quickly pan-seared to a beautiful pink hue, remain tender and juicy, absorbing the vibrant flavors of fresh garlic, rich butter, and often a touch of herbs and lemon. It’s a remarkably versatile dish that can stand alone as a light meal, serve as a delectable appetizer, or become a stellar component of a larger meal when paired with pasta, rice, or crusty bread for soaking up every last drop of that glorious sauce. The speed at which it comes together makes it an absolute lifesaver for busy weeknights, yet its elegant presentation and robust flavor profile make it equally suitable for entertaining guests.
What makes this Garlic Butter Shrimp so universally beloved is its irresistible combination of fresh seafood and classic savory elements. The natural sweetness of the shrimp is perfectly complemented by the pungent, caramelized notes of sautéed garlic, while the butter provides a luxurious richness that coats every piece. A squeeze of fresh lemon juice at the end brightens the entire dish, cutting through the richness and adding a zesty finish. The key to success lies in not overcooking the shrimp, as they transform from tender to rubbery in a matter of seconds. With careful timing, the result is plump, juicy shrimp with a golden-brown sear, bursting with garlicky, buttery goodness. The tantalizing aroma that fills your kitchen as the garlic sizzles and the shrimp turn pink is an immediate promise of the deliciousness to come, making this a go-to recipe for seafood lovers seeking both speed and exceptional taste.
Ingredients:
- 1.5 lbs large raw shrimp, peeled and deveined, tails on or off (preferably tails on for presentation, but off for ease of eating)
- 4 tablespoons unsalted butter
- 4-6 cloves garlic, minced (or more, to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
- 2 tablespoons fresh lemon juice (from about 1/2 a lemon)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon olive oil (if preferred for initial searing over butter alone)
Instructions:
- Prepare the Shrimp:
- If using frozen shrimp, ensure they are fully thawed. The best way to thaw is overnight in the refrigerator, or in a colander under cold running water for about 10-15 minutes until pliable.
- Pat the shrimp very, very dry with paper towels. This is a crucial step for achieving a good sear and preventing the shrimp from steaming instead of sautéing. Excess moisture will lower the pan temperature and result in less browning.
- Season the patted dry shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Toss to coat evenly.
- Heat the Pan:
- Place a large skillet (preferably stainless steel or cast iron, which holds heat well) over medium-high heat. Allow the pan to heat up for 2-3 minutes until it’s quite hot.
- Add 1 tablespoon of olive oil (if using) and swirl to coat the pan.
- Sauté the Shrimp:
- Add half of the seasoned shrimp to the hot skillet in a single layer. Do not overcrowd the pan, as this will lower the temperature and lead to steaming rather than searing. Work in two batches if necessary.
- Cook the shrimp for 1-2 minutes per side, until they turn pink and opaque and just start to curl. They should have a nice orange-pink color with a slight char or browning.
- Remove the first batch of cooked shrimp from the skillet and set aside on a plate. If cooking in batches, repeat with the remaining shrimp, adding a little more oil if needed.
- Make the Garlic Butter Sauce:
- Reduce the heat to medium-low. Add the 4 tablespoons of unsalted butter to the same skillet. Let it melt completely.
- Add the minced garlic to the melted butter. Sauté the garlic for about 30 seconds to 1 minute, stirring constantly, until it is fragrant. Be very careful not to burn the garlic, as burnt garlic will taste bitter.
- Pour in the 2 tablespoons of fresh lemon juice. Stir well, scraping up any browned bits from the bottom of the pan. This deglazes the pan and adds extra flavor to the sauce.
- Combine and Finish:
- Return all of the cooked shrimp to the skillet with the garlic butter sauce.
- Toss the shrimp gently to coat them thoroughly with the sauce. Cook for just an additional 30 seconds to 1 minute, stirring, to ensure the shrimp are heated through and fully coated.
- Remove the skillet from the heat.
- Stir in the 2 tablespoons of fresh chopped parsley.
- Serve:
- Transfer the Quick and Easy Garlic Butter Shrimp immediately to a serving platter or individual plates.
- Serve hot as an appetizer, over pasta, with rice, or alongside crusty bread for dipping in the delicious garlic butter sauce.
Tips for Success:
- Don’t Overcook: Shrimp cooks very quickly. As soon as they turn pink and opaque, and curl into a ‘C’ shape, they are done. Overcooked shrimp become tough and rubbery.
- Dry Shrimp: Patting the shrimp dry is absolutely essential for a good sear and preventing a watery sauce.
- Fresh Garlic: Use fresh garlic for the best flavor. Jarred minced garlic can work in a pinch, but fresh is superior.
- Adjust Seasoning: Always taste and adjust salt and pepper at the end. The saltiness of shrimp can vary.
- Batch Cooking: If you have a large amount of shrimp, always cook them in batches to maintain high pan temperature.
- Serving Suggestions:
- Pasta: Toss the shrimp and sauce with cooked linguine or spaghetti.
- Rice: Serve over a bed of white rice or brown rice.
- Crusty Bread: Essential for soaking up that amazing garlic butter!
- Vegetables: Pairs well with steamed asparagus or broccoli.
Enjoy your Quick and Easy Garlic Butter Shrimp!