Garlic Butter Shrimp Recipe
I’m convinced that garlic butter shrimp might be the universe’s way of apologizing for Monday mornings and traffic jams. Think about it – you’ve got plump, juicy shrimp swimming in a pool of golden, garlicky butter that’s so aromatic it practically hypnotizes your neighbors through the kitchen window. The best part? This isn’t some complicated culinary masterpiece that requires a degree from fancy cooking school, but there’s definitely a trick to getting it absolutely perfect.
Why You’ll Love this Garlic Butter Shrimp
Everyone deserves a dinner that makes them feel like they’re dining at a fancy steakhouse, but without the fancy steakhouse prices or the need to put on real pants.
I’m talking about garlic butter shrimp that’s ridiculously simple yet impressively elegant.
You’ll love how this recipe transforms basic ingredients into something spectacular in under twenty minutes. The buttery, garlicky sauce clings to each shrimp perfectly, creating bites that practically melt in your mouth.
Plus, there’s minimal cleanup involved. One baking dish does all the work while you pretend you’re a culinary genius.
What Ingredients are in Garlic Butter Shrimp?
The beauty of garlic butter shrimp lies in its stunning simplicity. We’re talking about six basic ingredients that somehow transform into restaurant-quality magic when they come together in your oven.
No exotic spices or hard-to-pronounce ingredients here, just pantry staples and fresh shrimp that create something absolutely divine. You probably have most of these items sitting in your kitchen right now, which means you’re closer to shrimp paradise than you think.
Ingredients:
- 2 lbs uncooked deveined large shrimp
- 1/2 cup butter
- 1/2 teaspoon salt
- 3 crushed garlic cloves
- 1/4 cup chopped fresh parsley
- 2 teaspoons lemon juice
Ingredient Considerations
When it comes to shrimp, size absolutely matters for this recipe. Large shrimp hold up better to the baking process and give you those satisfying, meaty bites that make this dish feel special. If you can find them already deveined, you’ll save yourself some prep time, though removing that dark vein yourself isn’t exactly rocket science.
Fresh garlic beats the pre-minced stuff every single time. Those three cloves might seem modest, but they pack serious flavor punch when they melt into that butter. Don’t even think about garlic powder here, we’re going for the real deal.
The butter serves as both cooking medium and sauce base, so quality counts. Regular salted butter works perfectly fine, just remember you’re already adding salt to the mix. Fresh parsley brings a pop of color and brightness that cuts through all that rich, garlicky goodness, making each bite feel balanced rather than heavy.
How to Make this Garlic Butter Shrimp
Getting this garlic butter shrimp on the table is honestly easier than convincing yourself to exercise after the holidays.
We’re talking about three simple stages that transform basic ingredients into something that’ll make you wonder why you ever bothered with fancy restaurants.
Stage One: The Foundation
Start by cranking your oven to 400 degrees because we’re going hot and fast here. While that’s heating up, deal with your 2 lbs of shrimp if they’re still wearing their shells.
Strip those babies down and give them a good pat with paper towels. This step isn’t optional, trust me on this one. Wet shrimp equals runny sauce, and nobody wants their garlic butter masterpiece looking like sad soup.
Stage Two: Building the Flavor Base
Here’s where things get interesting. Grab a large glass baking dish and drop that 1/2 cup of butter right in there. Slide it into your preheated oven for exactly 5 minutes.
You’re basically creating a melted butter canvas for all the good stuff that’s coming next.
When that timer goes off, pull out your dish of liquid gold and immediately stir in 1/2 teaspoon of salt, those 3 crushed garlic cloves, and 1 tablespoon of your chopped fresh parsley.
The butter should be hot enough to wake up that garlic without actually cooking it, which is exactly what we want.
Stage Three: The Shrimp Show
Now comes the satisfying part. Lay your dried shrimp in a single layer over that fragrant butter mixture.
Don’t pile them up like you’re building a shrimp skyscraper, give each one some breathing room. Back into the oven they go for 5 minutes, uncovered and proud.
The Grand Finale
This is where patience pays off, even though your kitchen probably smells incredible by now.
Remove the dish and flip each shrimp individually. Yes, each one. I know it seems fussy, but even cooking means even deliciousness.
Sprinkle those beautiful pink curves with 2 teaspoons of lemon juice and the remaining parsley, then send them back for their final 8-minute curtain call.
The result should be perfectly tender shrimp swimming in garlicky butter that’s begging to be soaked up with crusty bread.
If you manage not to eat half of them straight from the baking dish, you’ve got more willpower than most of us.
Garlic Butter Shrimp Substitutions and Variations
While this recipe is pretty much perfect as written, I get that not everyone has a fully stocked kitchen or the exact ingredients on hand.
No fresh parsley? Dried works fine, just use one teaspoon instead. I’d swap in chives or green onions too.
Running low on butter? Olive oil does the trick, though you’ll miss that rich flavor.
Can’t find large shrimp? Medium works, just reduce cooking time by a couple minutes.
Want more heat? Toss in red pepper flakes with the garlic.
Feeling fancy? Add white wine or swap lemon juice for lime.
What to Serve with Garlic Butter Shrimp
Although garlic butter shrimp tastes incredible on its own, you’ll want something to soak up that gorgeous, garlicky sauce.
I always reach for crusty bread first – sourdough or baguette slices work beautifully.
Rice is another fantastic choice, whether you go with fluffy jasmine or nutty brown rice.
For something lighter, I love serving this over pasta. Angel hair or linguine won’t compete with the shrimp’s delicate flavor.
Want vegetables? Roasted asparagus or steamed broccoli add nice color and crunch.
A simple side salad works too, especially with that buttery richness.
Final Thoughts
This garlic butter shrimp recipe has become my go-to when I need something that looks fancy but won’t stress me out in the kitchen.
It’s honestly foolproof, which is saying something coming from someone who once burned water.
The whole thing takes less than twenty minutes, yet guests always think I’ve been slaving away. Smart, right?
I love how the buttery garlic mixture creates its own little sauce.
No complicated reductions or fancy techniques required.
Whether you’re cooking for date night or just treating yourself after a long day, this recipe delivers restaurant-quality results without the restaurant-level anxiety.
Garlic Butter Shrimp
Equipment
Ingredients
- 2 lbs uncooked deveined large shrimp
- 1/2 cup butter
- 1/2 teaspoon salt
- 3 crushed garlic cloves
- 1/4 cup chopped fresh parsley divided
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 400°F.
- Remove shells from shrimp if still attached and pat completely dry with paper towels.
- Place butter in a large glass baking dish and bake for 5 minutes until melted.
- Remove dish and stir in salt, crushed garlic, and 1 tablespoon of parsley.
- Arrange shrimp in a single layer over the butter mixture.
- Bake uncovered for 5 minutes.
- Remove from oven, flip each shrimp, and sprinkle with lemon juice and remaining parsley.
- Return to oven and bake for an additional 8 minutes until shrimp are pink and cooked through.
Notes
Nutrition
Frequently Asked Questions
Can I Use Frozen Shrimp Instead of Fresh Shrimp?
I’d recommend thawing frozen shrimp completely first and patting them thoroughly dry before cooking. Frozen shrimp contains extra moisture that’ll make your garlic butter sauce watery and less flavorful.
How Do I Know When the Shrimp Are Fully Cooked?
I’ll know your shrimp are fully cooked when they turn pink and opaque throughout, with no translucent or gray areas. They’ll also curl into a C-shape and feel firm to touch.
Can This Recipe Be Made on the Stovetop Instead?
I’d say yes, you can absolutely make this on the stovetop. I’d use a large skillet over medium heat, melt the butter, add garlic and seasonings, then cook the shrimp until pink.
How Long Can Leftover Garlic Butter Shrimp Be Stored?
I’d store your leftover garlic butter shrimp in the refrigerator for up to three days maximum. Make sure you place it in an airtight container to maintain freshness and prevent any fishy odors.
What Size Shrimp Works Best for This Recipe?
I’d recommend using large shrimp for this recipe since they’re specifically called for in the ingredients. Large shrimp won’t overcook as easily and they’ll hold up better during the baking process.