This skillet garlic butter shrimp pairs tender, quickly cooked shrimp with browned butter, garlic, lemon, and parsley. It is ready in about 23 minutes and works as a weeknight main dish, whether you serve it over rice, pasta, or with bread for the sauce.
Ingredients
- 1 1/2 lb large raw shrimp, peeled and deveined, thawed if frozen (680 g)
- 1/2 tsp fine salt (3 g)
- 1/4 tsp freshly ground black pepper (0.5 g)
- 1/2 tsp sweet paprika (1 g)
- 1 tbsp olive oil (15 ml)
- 4 tbsp unsalted butter, cut into pieces (56 g)
- 4 garlic cloves, finely minced (about 12 g)
- 2 tbsp water or low-sodium chicken broth (30 ml)
- 2 tbsp fresh lemon juice (30 ml), plus lemon wedges for serving if desired
- 2 tbsp chopped fresh parsley (8 g)
- Pinch of red pepper flakes, optional (about 0.1 g)
Instructions
- Prepare the shrimp. Pat the thawed shrimp thoroughly dry with paper towels; excess moisture makes them steam instead of sear. If the shrimp are not already deveined, use a small paring knife to make a shallow cut along the back and lift out the dark vein. Toss the shrimp with the salt, black pepper, and paprika. Keep them in a single layer or loosely piled so the seasoning is distributed evenly.
- Heat the pan. Set a large 12-inch skillet over medium-high heat and add the olive oil. Let it heat until it shimmers, but do not wait until it smokes. A wide skillet gives the shrimp room to brown; if yours is smaller, plan to cook in three batches rather than crowding the pan.
- Sear the first batch. Add about half of the shrimp in one layer. Cook without moving them for about 1 1/2 minutes, until the undersides are pink and lightly golden at the edges. Turn each shrimp and cook for about 1 minute more. Transfer to a clean plate. The shrimp will finish cooking when briefly returned to the sauce, so avoid leaving them in the skillet longer than needed.
- Cook the remaining shrimp. Add the rest of the shrimp and cook in the same way, allowing about 2 1/2 minutes per batch. Transfer them to the plate. For food safety, insert an instant-read thermometer sideways into the thickest shrimp; USDA FSIS gives 145°F (63°C) as the safe minimum internal temperature for seafood. The flesh should also look opaque and pearly, not translucent.
- Make the garlic butter sauce. Turn the heat down to medium-low. Add the butter and, once it begins to melt, stir in the garlic and optional red pepper flakes. Cook for about 30 seconds, stirring constantly, just until fragrant. Garlic can turn bitter if it browns deeply, so lower the heat or briefly lift the skillet off the burner if it starts coloring too fast.
- Finish and serve. Pour in the water or broth and scrape up any browned bits from the pan. Stir in the lemon juice, then return the shrimp and any juices on the plate to the skillet. Toss for about 30 seconds, just until glossy and hot; do not simmer for several minutes or the shrimp can become tough. Take the skillet off the heat, sprinkle with parsley, taste the sauce, and adjust with a little more salt, pepper, or lemon if needed. Serve right away.
Tips
- Dry shrimp sear better. If they were thawed in water, drain them well and pat them dry on both sides. Wet shrimp release water in the pan, which can dilute the sauce and prevent light browning. If the shrimp are very small, reduce the searing time and check them early; size affects cooking time more than the exact count in the bag.
- Use a hot pan, but watch the butter. Olive oil handles the initial sear, while butter is added later for its flavor. Adding butter at the beginning can make it brown or burn before the shrimp cook. Keep the garlic moving in the pan and take it off the heat as soon as it smells fragrant.
- Choose a practical substitute. If fresh lemon is unavailable, use 1 1/2 tablespoons (22 ml) bottled lemon juice; the flavor may be a little less bright. Chicken broth can replace the water for a fuller savory note, while vegetable broth keeps the sauce meat-free. Salted butter also works, but start with less added salt and season to taste at the end.
- Season in stages. The shrimp are salted before cooking, and the sauce gets its final adjustment after the lemon and broth go in. Taste a small spoonful of sauce with a piece of shrimp together, since that gives a better idea of the finished seasoning than tasting the sauce alone.
Serving Suggestions
For a simple dinner, spoon the shrimp and garlic butter over steamed rice, or serve them with angel hair pasta, linguine, or orzo. A crusty loaf is especially useful for catching the lemony sauce. If using pasta, reserve about 1/2 cup (120 ml) of its cooking water and add a splash to the skillet if you want a looser sauce that coats the noodles more easily.
Round out the plate with a quick green salad, roasted asparagus, sautéed spinach, or steamed green beans. For a lighter meal, serve the shrimp over cooked zucchini ribbons or alongside sliced tomatoes and cucumber. Put lemon wedges on the table so diners can brighten their own portions, and add the shrimp to the hot rice or pasta just before serving rather than letting it sit in the pan.
Variations
Make it spicy: Increase the red pepper flakes to 1/4 teaspoon (about 0.5 g), or add a small pinch of cayenne with the paprika. Start modestly and taste the sauce before adding more; the heat becomes more noticeable when the shrimp are served over a mild base such as rice.
Add herbs: Replace some or all of the parsley with chopped chives, dill, or cilantro. Chives keep the flavor mild, dill makes the lemon taste more prominent, and cilantro gives the dish a fresh, distinct herbal note. Add delicate herbs off the heat so their flavor stays fresh.
Use a different citrus: Lime juice can replace the lemon juice in the same quantity for a sharper, slightly tropical flavor. Orange juice is sweeter and less tart, so if using it, start with 1 tablespoon (15 ml) and add a squeeze of lemon or lime if the sauce tastes too sweet.
Make it dairy-free: Use a plant-based butter alternative in place of the butter. Choose one intended for cooking, and check its salt level before seasoning. The sauce will taste somewhat different and may not become as silky, but the garlic, citrus, and parsley still provide plenty of flavor.
Storage and Reheating
Refrigerate leftover shrimp within 2 hours of cooking in a shallow, covered container. For best texture, use them within 1 to 2 days; cooked leftovers can generally be kept refrigerated for 3 to 4 days. Store the shrimp with the sauce so they do not dry out. If you are making rice or pasta ahead, store it separately and refrigerate it promptly as well.
To reheat, warm the shrimp gently in a covered skillet over low heat with a teaspoon or two of water. Stir just until hot, checking that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Avoid prolonged heating, which makes shrimp rubbery. A microwave also works: cover loosely, heat in short 20- to 30-second bursts, and stir between bursts. Freezing is possible for up to 2 to 3 months for best quality, though the shrimp may be softer after thawing; thaw overnight in the refrigerator and reheat gently.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them in the refrigerator overnight, or place the sealed shrimp in a bowl of cold water until thawed, changing the water if it becomes warm. Drain and pat them very dry before seasoning. Do not thaw shrimp on the counter or in warm water, since that can leave them at an unsafe temperature.
Should I rinse shrimp before cooking?
Rinsing is not necessary if the shrimp are clean and ready to cook. If you choose to rinse off loose ice or debris, do it gently in a colander and clean the sink and nearby surfaces afterward to avoid splashing raw seafood juices. The important step for this recipe is drying the shrimp well before they go into the skillet.
How can I tell when shrimp are done?
Look for opaque, pearly flesh and a loose C shape; shrimp that curl tightly into an O are often overcooked. For the food-safety check, use an instant-read thermometer in the thickest shrimp and cook to 145°F (63°C). Because shrimp cook quickly, begin checking near the end of the first batch rather than relying only on color or the clock.
Can I make garlic butter shrimp ahead?
This dish is best cooked just before serving because shrimp lose tenderness when reheated. You can mince the garlic, chop the parsley, measure the seasonings, and thaw the shrimp ahead of time; keep the shrimp refrigerated until cooking. If you need to cook it in advance, cool and refrigerate it promptly, then reheat gently to 165°F (74°C).
Can I double the recipe?
Yes, but cook the shrimp in batches so they have space to sear, and use a large skillet for the sauce. If the pan is crowded, the shrimp release liquid and cook unevenly. Prepare the sauce after all batches are cooked, then return the shrimp to the skillet briefly to coat and warm them through.
Related
- Salmon Recipes: One-Pan Lemon Dill Salmon
- Salmon Recipes Cookbook: Lemon-Dill Sheet-Pan Salmon
- Salmon Loaf Recipes Using Canned Salmon, Made Simple
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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