This easy garlic butter shrimp is succulent shrimp tossed in an easy garlic and lemon sauce. The perfect quick dinner or appetizer!
If you love garlic, you’ll love these lemony, garlicky shrimp which are on the table in less than 10 minutes.
In my opinion, sometimes the most simple preparations of food can be the most delicious. You don’t need to add a whole lot to shrimp to turn them into a culinary delight. These garlic butter shrimp have just a few ingredients and can be on the table in minutes. They’re packed with flavor and perfect served as-is or over pasta.
How to make garlic butter shrimp
To make garlic butter shrimp, I recommend buying the biggest shrimp you can afford. Shrimp size is measured by the number of shrimp per pound. For this recipe I typically use extra jumbo shrimp, which are 16-20 shrimp per pound.
The shrimp get tossed in a pan with plenty of butter, minced garlic and salt and pepper. Be sure to use fresh minced garlic here, not the stuff that comes in a jar. It just doesn’t taste the same! I also add a sprinkling of Italian seasoning for good measure.
These garlic butter shrimp cook very quickly – all you need is about 2-3 minutes per side, depending on the size of your shrimp. As soon as the shrimp turn pink and opaque, they’re done. Be sure to watch carefully so that the shrimp don’t get overcooked!
The finishing touch as a sprinkling of fresh parsley, and you’re ready to eat! These garlic butter shrimp are great served over pasta or rice, and they even make a great appetizer.
Is it healthy to eat shrimp?
Shrimp contains a fair amount of cholesterol, but they’re very low in calories and full of nutrients. Shrimp are a great source of vitamin D and B, selenium and omega-3 fatty acids. In this particular case, the shrimp are coated in butter, which is not the most healthful way to prepare shrimp, but everything in moderation, right?
I give a range of garlic amounts in this recipe. If you’re a garlic lover, go for the larger amount of garlic! My husband is sensitive to garlic, so I tend to go a little easier on it, but I know some people can’t get enough!
I always keep a bag of shrimp in the freezer so that I can whip up these garlic butter shrimp for an easy dinner.
Whenever I post photos of shrimp with the tails on, I always get a lot of questions and commentary about it. I tend to think that shrimp look nicer with the tails on, but if you’re just looking for a quick dinner and aren’t out to impress anyone, by all means remove the tails before cooking! It’s really a personal choice depending on the presentation that you’re going for.
More great shrimp recipes
Garlic Butter Shrimp Video
Garlic Butter Shrimp
Ingredients
- 4 tablespoons butter
- 1 lb large shrimp I use 16-20 count size, peeled, deveined and tails removed if desired
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2-3 teaspoons minced garlic use more if you love garlic!
- the juice of one lemon
- 1 tablespoon chopped parsley
Instructions
- Place the butter in a large pan and melt over medium high heat. Add the shrimp and season with salt, pepper and Italian seasoning.
- Cook for 3-5 minutes, stirring occasionally, until shrimp are pink and opaque.
- Add the garlic and cook for one more minute.
- Stir in the lemon juice and parsley, then serve.
This was so simple to make and so delicious to eat. I served the shrimp with steamed rice and broccoli. Husband loved it.
I don’t keep “fresh” garlic on hand so I did use the jar garlic and it was fine. Tasty recipe.
Excellent recipe to follow precisely or to adjust slightly as desired. The result is just about the best shrimp you could eat. One addition I have made that I enjoy is to throw in some minced shallot alongside the garlic.
This is a quick and easy meal starter! I added halved cherry tomatoes and mixed it in egg noodles. The flavor was amazing! I’m going to be making our shrimp this way much more often. So glad I stumbled upon this recipe. Thanks!
Was a perfect fit for the end of a long day. Added a pinch of corn starch to the liquid left in the pan for a creamier texture and drizzled over shrimp before serving. It was a hit! Thank you for this recipe – its a keeper!
Sticking to the one pot concept, I added a half-bundle of fresh asparagus cut into 1″ segments with the shrimp and about 8-10 grape tomatoes (halved) in the last few minutes then tossed with angel hair & sprinkled with fresh grated parmesan. Yummy!
I love this idea and going to try ! Was the asparagus tender enough considering the short cook time for the shrimp?
Quick, delicious, and versatile. Only had half of a bag of shrimp, so I sliced and quartered some fresh zucchini and sauted it with the shrimp. I served it mixed with some cheese tortellini. Thanks for the recipe!
So quick and easy and delicious . Not often I make a recipe the second time as written, but no need to mess with this one! Great w sautéed greens.
Easy peasy. Delicious served over pasta. Added a salad and dinner was done! Will make this over and over.
This recipe deserves 5 stars!!!!! I just finished eating it and I felt like I was eating my favorite Shrimp Scampi and Dockside Chicken meal at Red Lobster!
Excellent!!!!!
How would I convert this to cook in a disposable pan on the grill?
Thank you for your recipes!
Eating it now. Sooo goood!
I liked the basic nature and simplicity. I can see adding this or that (a little wine or anchovy paste). Thank you.
Used light margarine instead of butter and didn’t have any fresh garlic so I used minced but still very tasty!! I can’t wait to make this again!
Loved how quick and easy yet tasty it was. The whole family gave it 5 stars!
Delicious! Quick and easy.
Love this recipe! And I like that it doesn’t call for wine. It was so yummy I’m saving this recipe. Definitely a do over!!
This is my favorite shrimp “scampi” recipe to use when I don’t want to include white wine. The Italian seasoning is key for adding flavor!
Thank You Thank You for this easy but amazing recipe! I’ve tried to get just the right amount of seasoning and this is perfect. Served it over linguini and it was Awesome!
Best tasting garlic shrimp. Tried other garlic shrimp but this the best. I served it over buttered bow tie pasta. Thanks for the great recipe.