Ingredients & Substitutions
Here I explain the best ingredients for my garlic butter shrimp recipe, what each one does, and substitution options. For measurements, see the recipe card.
Shrimp – My cook times below assume you have large shrimp, which is typically labeled 31/40 at the store. You can make this recipe using other sizes, but the cook time will vary very slightly, just by a minute or two. Make sure your shrimp are raw, not pre-cooked; otherwise they’ll end up over-cooked. Peel and devein them (or buy already peeled and deveined ones like I do), but leave the tails on. Butter – Use unsalted butter, so you can control the salt in this dish. Ghee or butter alternatives work okay if you’re sensitive to lactose. Lemon Juice – I almost always make my garlic butter shrimp with fresh lemon juice, as it’s such a big component, but you can also use bottled for convenience. Garlic – Use fresh for best flavor or 2 teaspoons of jarred for convenience. In a pinch, you could substitute the fresh minced garlic with 1/2 teaspoon of garlic powder, but the intensity isn’t really the same. Fresh Parsley – I usually use curly parsley, but you can use curly or flat leaf parsley. Other light herbs, such as dill or chives, would also work well. Spices – Red pepper flakes, sea salt, and black pepper. Feel free to add other spices if you like, such as paprika or even Italian seasoning. Olive Oil – Because butter is not great for high-heat cooking, I prefer not to saute the shrimp in garlic butter the entire time, but instead saute in olive oil first and add the butter only toward the end. Avocado oil is also great for sauteing.
How To Make Garlic Butter Shrimp
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep garlic butter shrimp in an airtight container in the refrigerator for up to 2-3 days. I like to use leftovers to make creamy shrimp salad or my lighter shrimp avocado salad, so that I don’t have to reheat. Reheat: Shrimp overcooks easily when reheating, but if you need to, do it in a hot skillet for just a couple of minutes, with some additional garlic butter if possible. I don’t recommend using the microwave, as it becomes rubbery. Freeze: Let the shrimp cool to room temperature first. I always arrange it in a single layer on a parchment lined baking sheet and flash freeze for at least 20 minutes first, to prevent sticking together. Then you can transfer to a zip lock bag and place back into the freezer for up to 2-3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
There are so many sides you can pair with my butter garlic shrimp! Here are some easy options for you:
Get shrimp with tails on if you can. Cooking them with the tails gives them more flavor! You can always remove them for serving, if you plan to toss the shrimp with pasta or just want to eat them with a fork. Don’t worry if the lemon juice does not fully incorporate into the butter. Sometimes it does and sometimes it doesn’t, but I’ve never noticed any difference in the final dish. The butter will melt later on, anyway. Make variations by using different compound butter combos. The first step in my garlic butter shrimp recipe is similar to how I make compound butter, except with fresh lemon juice added. You could totally use other compound butter flavors by changing up the herbs or adding spices. But don’t leave out the lemon! Don’t move the shrimp around while cooking. I think this dish tastes best when the shrimp gets a little browning, and moving it around prevents this. Add the garlic butter in small pieces. I like to dot them evenly over the shrimp, because the flavor distributes more evenly compared to just letting it melt from one piece. Be careful not to overcook. Shrimp cooks very fast, and becomes rubbery fast, too. Just a couple of minutes per side is all you need. By the time I arrange all the shrimp in the pan, it’s usually already time to flip the first ones!
Veggies – Since this recipe takes just 10 minutes, I choose quick veggie sides like sauteed kale or sauteed broccoli most often. If you’re in the mood for roasted asparagus or roasted zucchini, or want to get fancy with my smashed brussels sprouts, start your side before the shrimp so it’s all done at the same time. Noodles – My favorite way to serve this juicy garlic butter shrimp is over some zucchini noodles (which is my favorite for shrimp scampi) or baked spaghetti squash (though I’ve done microwave spaghetti squash when I’m in a hurry). You could serve it over your favorite pasta, too. And let me just say, if you’re serving the shrimp over noodles, you won’t ever regret doubling the amount of garlic butter to have some extra sauce. 😉 Rice – A simple side of white or brown rice makes a classic choice. If you prefer a lighter side like me, try cauliflower rice. Salad – Although you could add this shrimp over a salad for a quick and easy lunch, I like to serve a side salad, such as my asparagus salad or my daughter’s favorite kale salad.
More Easy Shrimp Recipes
If you like this garlic butter shrimp recipe, you might like some of these other ways I make it:
My Favorite Skillet For This Recipe
I use this cast iron skillet, because it heats up so well and creates that perfect sear! Any medium to large skillet will work, but you may want to use medium-high heat if your pan doesn’t conduct heat as well as my cast iron does. Please enter your first name for your account. Your saved recipe will also be sent to your email.
