USAThe key to perfect garlic butter shrimp is a very hot pan and dry shrimp. Any moisture will steam them instead of searing — and you'll lose that golden crust.
Don't crowd the pan. Cook in two batches if needed — shrimp touching each other will steam, not fry.
Garlic Butter Shrimp
By Sergei Martynov
Juicy shrimp seared in a rich garlic butter sauce with a splash of lemon. Ready in 15 minutes and perfect over pasta, rice, or with crusty bread.
Key Ingredients
What you'll need
Ingredients
- 600 g
See recipes with large shrimplarge shrimp, peeled and deveined
i - 80 g
See recipes with unsalted butterunsalted butter
i - 6
See recipes with garlic clovesgarlic cloves, minced
i - 2 tbsp
See recipes with olive oilolive oil
i - 3 tbsp
See recipes with lemon juicelemon juice
i - 1 tsp
See recipes with chili flakeschili flakes
i - 4 tbsp
See recipes with fresh parsleyfresh parsley, chopped
i - 1 tsp
- 0.5 tsp
See recipes with black pepperblack pepper
i
How to make it
Instructions
- 1
Pat shrimp completely dry with paper towels and season with salt and pepper.
- 2
Heat olive oil in a large skillet over high heat until shimmering.
- 3
Add shrimp in a single layer and cook 1.5 minutes per side until pink and curled into a 'C' shape. Remove to a plate.
- 4
Reduce heat to medium. Add butter and garlic to the same skillet and cook for 1 minute, stirring constantly, until fragrant but not browned.
- 5
Add chili flakes and lemon juice. Stir and cook 30 seconds.
- 6
Return shrimp to the skillet, toss to coat in the sauce and cook 30 seconds more.
- 7
Remove from heat, sprinkle with parsley and serve immediately.
Frequently Asked Questions
Why did my garlic butter shrimp turn out rubbery and tough?
Overcooking is almost always the cause. Shrimp cook in just 1.5–2 minutes per side over high heat. Once they curl into a 'C' shape and turn pink, remove them immediately. A shrimp curled into an 'O' is already overcooked. Also make sure to pat them completely dry — excess moisture causes steaming instead of searing.
Can I cook garlic butter shrimp from frozen without thawing first?
It's not recommended. Frozen shrimp release a lot of water in the hot pan, causing them to steam rather than sear. The garlic won't caramelize and the butter sauce won't thicken properly. Thaw in cold water for 15–20 minutes, then dry thoroughly with paper towels before cooking.
What can I substitute for butter in garlic butter shrimp?
Ghee (clarified butter) is the best substitute — it has a higher smoke point so it won't burn at high heat, and adds a rich, nutty flavor. For dairy-free versions, coconut oil with a squeeze of lemon juice works well. Olive oil alone will also work but gives a lighter, different flavor profile.
How do I make the garlic butter shrimp sauce thicker so it coats the shrimp?
Add 1–2 teaspoons of flour or cornstarch to the butter before adding garlic and stir well. Alternatively, pour in 3 tablespoons of chicken broth after the garlic and let it reduce for 1 minute — this concentrates the sauce naturally. A pinch of grated parmesan stirred in at the end also helps bind everything together.
Can I make garlic butter shrimp ahead of time and reheat it without ruining the texture?
Shrimp are best eaten immediately, but if needed they keep for up to 1 day in the fridge. Reheat gently in a skillet over medium heat for 1–2 minutes with a small knob of butter — the microwave will make them rubbery. The sauce will come back together as it warms. Avoid reheating more than once.
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