Garlic Butter Shrimp
An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!
Garlic and butter. The two greatest pleasures in life. The two ingredients I could probably live off of for the rest of my life. And when you combine these two in a glorious shrimp skillet, well, it’s nothing short of perfection.
Now for those of you on a diet or for those getting ready for bikini season – which is something I should really be doing – this is just one of those dishes to make on your “cheat day” because every last, succulent, juicy bite of this is completely worth it. And it comes together in less then 20 min.
So diet or not, this needs to be made. And devoured. And if you’re anything like me, you’ll make this 3 times in one week.
Garlic Butter Shrimp
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 1/2 pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 5 cloves garlic, minced
- 1/4 cup chicken stock
- Juice of 1 lemon, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
- Stir in shrimp and gently toss to combine.
- Serve immediately, garnished with parsley leaves, if desired.
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Any shrimp lover would love these! Gorgeous pics as always!
Yum! This is my kind of dish!
This looks like the perfect tapas-style dish, so delicious – damn delicious and nothing short of it 😉 I hope you’re having a lovely weekend 🙂 x
I could probably eat that entire pan of shrimp! I love this recipe!
So pretty and there is absolutely nothing better than the combination of shrimp, butter and garlic!
Oh goodness, this recipe is just pure yum! I have such a weakness for shrimp. I just cooked 2 lbs last night into a ceviche and my husband and I pounded on it like a pack of wolves…or sharks…not sure what predators eat shrimp. Sea horses?
Garlic and butter were made for shrimp. Seriously! 😉
Great recipe, Chung-Ah. I just want to reach through the screen and grab a few of those shrimp. Or maybe all of them.
Whenever I see recipes with shrimp, they look super delicious. Until I remember that I don’t like shrimp. Its unfortunate.
What a shame. Maybe you had bad/old shrimp or badly cooked/seasoned. Or you might be allergic??
You can never go wrong with garlic shrimp, love these!
This looks amazkng! I am soooo making it today! On the ingredient list you said 2 tbs fresh cilantro but in the instructions you said to garnish with fresh parsley. Could you specify which one we should use?
Jazmin, you can use parsley as a garnish.
You’re so right! Butter and garlic are incredible together… they equal perfection. Add garlic and it’s even more perfection! Looks super tasty!
I can’t believe how easy and elegant this recipe looks. I adore shrimp. Definitely going to make this over the weekend!
Looks delicious! I am going to make this for dinner this evening. After following the recipe directions, there should still be some sauce left in the pan. I may try it over some sort of pasta, place the shrimp on top, and pour the balance of the sauce over the pasta. I’ll let you know how it turns out. Thanks for the recipe and the gorgeous photo! Larry
How did the shrimp turn out with the pasta?
I would like mine with grits please!!
It looks delicious. What would you serve with this?
You can serve this over a bed of pasta for an entree or even stick some fancy toothpicks to serve as an appetizer.
I think it has a great taste and so deliscious and very healthy food too! Thanks for this recipe
Holy cow! I love shrimp but I’ve never been lucky when it comes to cooking them….that was until this recipe. So easy and delicious! Served over some pasta and my husband was in food heaven.
Was looking for a shrimp dish for dinner last night, and came across this recipe so decided to make it. Words from m husband “this one is a keeper” thanks for sharing
Very delicious! It would be good if you let the chicken broth with butter sauce chunkier. My husband loved it. Thanks for posting.
Thank you for this recipe. I made this for my In-laws and they had seconds and thirds!! It was quick, easy, and delicious. And best of all, it made me look like a rock star chef! Thank you!!
not sure if you know this site has your pics & recipe?
Thank you for letting me know.
Just made this and it was so beyond delicius!/
This was fabulous. I’ve been doing the low carb thing so this is OK carb wise and what a treat. I have been making garlic shrimp for years and this is the best.
Great find, I’ll be making this tonight! Might even get crazy and add a little red pepper!
I made this tonight only substituting Italian seasoning for the parsley cause I had none. It was absolutely amazing! Saving! My go to recipe! Thank you for this!
I was skeptical while I was making this because it didn’t seen too fragrant, but it was sooo good!! I’ll never feel like I need to go out to a restaurant for shrimp again. Who knew it was so easy to make such yummy shrimp?? Thank you! 🙂
very good. I just made this for dinner and my family is inlove…
I want to make the recipe called garlic butter shrimpmmmbut would like to know if this can be made in advance and kept warm in oven for 2 hours on very low,, or kept warm in the crock pot. instead of serving immediately.
thank for ur answer
Unfortunately, without further recipe testing, I cannot advise if this is appropriate or not. Please use your best judgement to convert this recipe to utilize a slow cooker.
I made this tonight with cheesy grits!! It was fantastic!!
So i will be making this for dinner tomorrow night in the instructions you said to add the shrimp in but in the end of the instructions you said stir in shrimp so I’m not sure if the shrimp should be put in at the beginning with the first 2 tablespoons of butter or at the end when all of the ingredients are mixed and warm together could you please clarify that for me? Id greately appreciate it
Yes, that’s completely right. If you read the first step, it also states, “set aside”. That way, you can create the garlic butter mixture without overcooking the shrimp! Hope that helps.
this recipe was absolutely fabulous! I think this will be my permanent recipe! I will recommend this to everyone!
Thanks for the recipe! Do you recommend serving with cocktail sauce?
It’s really up to you, although honestly, a dipping sauce is not really needed here!
Thank you! It was delicious! I added bread crumbs and cheese! It can be made with any size shrimp! Thank you the easy steps! Happy New Year!
I made this for dinner last night and served with spaghetti squash. A side of steamed broccoli for some greens. Delish! Poured some of the extra butter garlic sauce over the “spaghetti”, and it was amazing..
How did you cook the spaghetti squash ?
Renae:. THANKS for the spaghetti squash heads-up. We’re low-carb here and for some reason I’d forgotten spaghetti squash. Big THANK YOU to Chungah for both the shrimp and squash recipes. I can imagine a couple of future experiments with the shrimp, subbing white wine for chicken broth, Italian seasoning, a little parmesan for a different twist. Blessings to you both.
Thanks for the recipe, Chungah, turned out great! Next time I think I will add less lemon and butter and more garlic to suit my taste. Love these simple, easily customizable recipes!
I’m going to make this next week. But what would you pair it with?
You can really pair this with anything – potatoes, vegetables, etc. It’s up to you!
I added a half cup cooked Smart Taste rotini pasta to each (4) serving and it was delicious and filling! 🙂
Great recipe! I serve it on a bed of very fluffy mashed potato & it gets rave reviews every time! Thanks!
I REALLY want to make this today but I have no chicken stock, broth, bullion or anything 🙁
Is there a substitute?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
I think this is relatively healthy. Butter is good for you. Butter is not fattening. Unless you gobble this whole dish down yourself. That’s a different story.
I think I could hahah
Thank you so much for posting this recipe. I made this for dinner tonight and it was absolutely delicious! I followed the recipe exactly but added pasta to the finished dish and WOW, just wow. Had to resist licking the bowl.
I just made this for dinner…. Aaaahhhhhmazing. We’ll be adding this more regularly to our dinner rotation!
This looks amazing and I’m going to make it for my daughter’s upcoming birthday – she wants some kind of shrimp! For those of us doing low-carb, this isn’t even cheating!
I made this tonight but I substituted olive oil for the butter since we have a dairy allergy in our family, the flavor was great but I am guessing that velvety mouth feel comes from the butter.. Still good but probably not as good.. Put it over spaghetti squash and added red pepper flakes..
This was a hit! Thank you for the recipe. I seasoned the shrimp a couple hours ahead of time with a little salt, black pepper and garlic because I find shrimp can be bland otherwise. So I didn’t add any salt or black pepper when sautéing. I also used a little less butter. This is now my go to recipe .
It truly is damn delicious. Its easy to follow directions, makes it so simple, a six -year old could do it. Thank you soooooo much
Making this for dinner tonight. Can hardly wait for dinner time.
OMG this was the best ready in 10 minutes. in my belly in 2. PERFECT
Just tried this recipe & absolutely loved it! Was so simple and quick to make. Took some into work the next day & had people begging for more. Thank you.
My husband and I love shrimp. This garlic shirmp and my homemade fettuccine alfredo is definitely was winning combination!
made this for supper last night and it was really good! i had leftover rice from another supper so I used that. I used much more rice than what the recipe called for. (I have two big eaters with a teenage son and my husband, so I have to make things stretch.) I also used coconut oil instead of butter. I actually like using coconut oil with shrimp recipes, it gives the shrimp a different, coconutty taste. Very good recipe and I’ll be making this often! Thank you!
Read more at http://diethood.com/garlic-butter-shrimp-and-rice/#ZTD5leP3l2gYIFQc.99
The family loved these. Really great.
I attempted to make this all was coming out well untill i put the lemon juice i put to much and it ruined the dish do u have any pointers how i could have dimmed the taste of lemon juice ?
You can try reducing it for next time?
It looks so delicious I really want to try it out but what if I have only access to frozen ones? How does the recipe change? Do I defrost them first? Thanks.
Yes, it is best to defrost.
I want to give this recipe a try but what can I substitute for chicken stock?
Here is a great resource discussing possible substitutes – hope that helps!
Thank you . Simple and looks delish
I’ve used thie recipe a few times now – heavier on the lemon as is suggested as an option. All I can say is that it gets a “wow!” reaction every time! Thanks for the recipe muchly.
Do you use raw or already cooked shrimp?
Yummy!! The kids love it.
This is a fabulous recipe….served over lemon pepper fettuccine. Easy enough to cut in half and serve for two!
I made this last night and my husband & I loved it. It was so easy and flavorful. Only thing I did different was to add a small amount of pepper flakes. It is definitely a keeper. Thank you.
Actually this is perfect for bikini season…fat doesn’t make you fat…sugar and grains do!
My family and I love it.
This was delicious. So easy and quick. Had shrimp in freezer which i thawed in 5 min in water,had dinner on the table in less than half hour. I only used 2 T of butter for the sauce, that was plenty. I served it with tri color quinoa and broccoli. Very good. Can’t wait to make it again.
I used fresh basil instead of parsley, it came out fantástico! Thanks
I’ve never told my boy friend that I didn’t know how to cook (My little secret). He came home last night from the market with raw shrimps and placed it on the kitchen counter and said “babe let’s have shrimps tonight”. OK Hun, I said almost immediately. I quickly searched on the Internet for a recipe and did as instructed. Luckily he kept inside of the room watching television so he didn’t see my readings. I was nervous at 1st, but once I completed the meal the shrimps looked yummy and the kitchen smelled like heaven. I paired the shrimps with cheesy grits. I watched in joy as my boyfriend devoured the food on his plate and once he was finished I received 3 compliments of “That ish was really good!” Followed with “can you make more in the morning?”. Thank you for this simple and quick recipe. It’s most definitely a great life saver. : D
Thanks for this awesome recipe! We loved it with shrimp; I’m going to try it with white fish. Thanks again!
Hi.looks great.thanks for sharing.I’m going to try it tonite.plz let me know if anyone tried it with fish.thanks
I made this last night for a girl’s night dinner with my daughter. It was simple and sooo good. Thanks!
Made this tonight. It was delicious. Thanks!
I made this tonight and it was delicious! It’s very similar to a shrimp scampi that I make, but I don’t have any white wine, so I was happy to see that this only needed lemon juice and chicken stock. The only thing I changed was that I added diced onions and sautéed them in the beginning. I served it over linguine with Italian parsley and Parmesan. Yum!!
I’m really lost. The picture on the Pinterest says “Garlic Chicken and Brown Sugar” . Something is wrong or it’s me?
Anyway this Shrimp looks good. Thanks
I’m not too sure! I am not able to replicate the issue on my end. Are you still seeing the same pin?
I’m so mad and sad. I tried it for dinner last night and it came out really salty because of the chicken broth :/ had to just reinvent but it does not look anything like the picture. So dissapointed in myself.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time. Did you follow the recipe exactly as written without any substitutions?
I don’t have unsalted butter in the house, do you think I can use salted? Thanks.
This was so delicious. Made it for dinner tonight. Thank you so much for this post. I will certainly be making it again.
I like the fact that you give the nutrition information, but as far as the calories go, you say how many calories per serving, but not the serving size. Any way that can be added to your damn delicious recipe’s?
I’m salivating as I print this recipe. It’s morning but I want this dish now. Can’t wait to make it. I know how good it will be because most of your recipes are at the top of my menu rotation. Thank you!
The only thing I would add to this yummy recipe is to use grass fed butter. It is so good can’t wait to make this again.
pictures are great again–they say eat—eat now–only thing is I don’t have the makings in the house. so I will just have to droooool at the pictures until the stores open—thanks for another great looking recipe…..
That just looks insanely delicious. I love a good shrimp dish!
You can substitute white wine for chicken stock
Made this tonight and OMG so yummy. Added 2 ladels of pasta water and served with roasted asparagus.
Can you use lemon juice from a bottle? Or will it affect the taste?
Yes, you can use lemon juice from a bottle, but as always, I recommend using fresh!
Absolutely FAN-TA-STIC. I came back from work, I didn’t want to cook something too complicated, and believe me… for the effort put into this, the outcome is amazing.
Really nice smooth flavor, I added some left over garlic white rice to the skillet after removing the shrimps. They soaked up all the flavors and it came out amazing.
A must try if you are a shrimp lover. 10/10 !
Very good recipe thank you. Only add in where shallot in with the garlic and 1/2 cup white wine with the stock. Excellent.
Hey! I’d love to make this but I only have a bag of frozen shrimp. Do you think that would work??
Is it uncooked frozen shrimp?
Can I subsitutte chiken stock with anything else?
I will also be using frozen cooked shrimp…is it ok?
I recommend using thawed uncooked shrimp to avoid overcooking the shrimp.
(: got it.. thank you. Will let you know how it comes out. the receip looks delicious otherwise.
Can I use beef stock instead of chicken stock? Do you think it will still come out good?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can I use olive oil instead of butter ?
could I replace the chicken stock with something
Looks amazing! I used to be grossed out by shrimp but now I could eat it all day. Gotta try this recipe tonight.
Does this heat up well? I want to use it as a meal prep.
Oh my I just made them. I used everything but parsley. Bomb.com
We loved this recipee, however, my goal is to stock up on freezer meals. Is this a meal that can be frozen? Would I make it first and then put it in a bag in the freezer. Let it thaw and then just warm it up the night we are eating it? We have NO time for any cooking during the week so I make all my meals ahead of time. Thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Do you ever have any trouble with the sauce being too thin? I notice you don’t use any flour or thickeners, but it looks like the reduced sauce still clings to your shrimp just fine, looks great!
I actually don’t mind the sauce being a bit on the thin side but you can certainly use flour or thickeners to suit your tastes!
Hey! Love LOVE this recipe. I make it all the time! I actually make quite a few of your recipes all the time. I figured it was time to comment and let you know that I use your recipes in my meal plans that I create for clients. However I NEVER pass them off as my own. I always include the link from your site on the printed out recipe. Just wanted you to know! Love your recipes! YOU ROCK!
I made this for dinner . I added heavy cream and served over yellow rice with bread from Panera……DELICIOUS.
Hey! I’ve gone pescetarian recently and this looks like a perfect dish! Was wondering if veg. broth would be a good substitute for the chicken broth?
That is too much fat for someone with diabetes and high blood pressure:-(
You are so very WRONG! Check your facts. Ask your doctor. Google it. Something! Butter is good for you.
Delicious recipe. I subbed the parsley for cilantro (because it’s what I had on hand). I mixed the shrimp mixture with penne pasta. Amazing!!
What can I serve this with? Angel hair pasta under and what sides? I need an idea for a complete meal. Thank you!
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Serves 4? Hahahahaha!
We will be eating this tomorrow for dinner. Thanks!
This reminds me of two of my all time favorite ways to eat shrimp — in a chardonnay buerre blanc or Shrimp De Jonghe.
When I was a little girl, 60+ years ago, my family made frequent trips into Chicago for my dad’s business and to visit family and friends. We often ate at a restaurant that served Shrimp De Jonghe. I ordered the Shrimp De Jonghe often. (There’s a good recipe at Food52 and I like the serving suggestion.) Years later my husband and I ate at The Chestnut Street Grill, also in Chicago, and I had an appetizer of Grilled Shrimp in Chardonnay Buerre Blanc. Had I known how good it was, I would have ordered two of them and called it my main dish. If chardonnay was substituted for the chicken broth in this recipe, it would be similar. Just saying…
I always have a pound or two of shrimp in my freezer. They thaw and cook quickly and there are so many things I can make with them (truly the “chicken of the sea”).
This sounds delicious and I can’t wait to make it. It might even show up yet this holiday season. I think it would be good with pasta or even just a simple salad and plenty of bread.
Just made that delicious dish and OMG that was off the hook…. I will make it again next week
The sauce was so nice but the shrimp was way to overcooked using this times. Thanks for the recipe though.
Hi, can I make this creamy by adding heavy cream to the mixture.. Or would the citrus from the lemon cause it to separate ?
Yes, it should be fine!
Yum! Damn delicious for sure. I added just a sprinkle of fish sauce to the broth/lemon juice step. This is going into my regular rotation.
should i use one whole lemon?
Jass, you can use as little or as much as you’d like. It’s up to you!
Oh my my! Amazing!! I cooked this with grilled pork chops and baked potatoe and it was a smash! Everyone had seconds…would highly recommend this recipe
Can I substitute garlic powder for fresh garlic?