Sizzling 15-Minute Garlic Butter Shrimp Recipe

I’m about to share something that’ll make you question why you ever bothered with fancy seafood restaurants. This garlic butter shrimp recipe takes just 15 minutes, uses ingredients you probably already have lurking in your kitchen, and delivers that perfect sizzle that makes everyone think you’re some kind of culinary genius. Spoiler alert: you don’t need to be, but let’s keep that between us.

Why You’ll Love these Sizzling Garlic Butter Shrimp

When you’re craving restaurant-quality seafood but don’t want to leave your kitchen, this garlic butter shrimp delivers all the sizzle and flavor you’re dreaming of.

I’m talking tender, juicy shrimp that practically melt in your mouth. The garlic becomes perfectly fragrant without burning, while that buttery sauce coats every bite.

What makes this recipe brilliant? It’s ridiculously fast. Fifteen minutes from start to finish, which means you can whip this up on even your most chaotic weeknights.

Plus, it’s nearly impossible to mess up. Even if you overcook the shrimp slightly, that luscious garlic butter forgives everything.

What Ingredients are in Sizzling Garlic Butter Shrimp?

This garlic butter shrimp recipe keeps things beautifully simple. You probably have most of these ingredients hanging out in your kitchen right now, which makes this one of those perfect “I need dinner in fifteen minutes” solutions.

The ingredient list is short but mighty. Each component plays its part in creating that restaurant-worthy flavor that’ll have you wondering why you ever bothered with takeout.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tablespoons butter
• 4-6 cloves garlic, minced
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped

Ingredient Notes and Considerations

Let’s talk shrimp size because it matters more than you might think. Large shrimp work best here since they won’t turn into tiny rubber pellets if you accidentally cook them thirty seconds too long. Look for shrimp labeled 16-20 count per pound, which gives you that perfect bite-sized piece that’s still substantial enough to feel satisfying.

The garlic situation is where things get interesting. Fresh garlic minced right before cooking will give you that sharp, aromatic punch that makes your kitchen smell like heaven. Pre-minced garlic from a jar works in a pinch, but it’s like comparing a live concert to listening through broken headphones.

Butter choice might seem trivial, but unsalted butter gives you complete control over the seasoning. Plus, it won’t brown as quickly as salted butter, which means less chance of that bitter, burnt flavor sneaking into your beautiful dish.

Fresh lemon juice beats bottled every single time. Those little plastic lemons are convenient, sure, but they taste like they’ve been sitting in a warehouse since the Clinton administration. A real lemon gives you that bright, zingy acidity that cuts through the richness and makes everything pop.

How to Make these Sizzling Garlic Butter Shrimp

The beauty of garlic butter shrimp lies in how ridiculously fast everything happens once you start cooking. We’re talking about a five-minute window where magic either happens or you end up with expensive fish bait, so having everything prepped and ready is your best friend here.

Start by melting 2 tablespoons of butter in a large skillet over medium-high heat. You want that butter sizzling but not turning brown and angry on you. The skillet needs to be hot enough that when the shrimp hit the pan, they start cooking immediately rather than just sitting there taking a sad butter bath.

Season your 1 lb of large shrimp with salt and pepper right before they go into the pan. Don’t do this hours ahead because salt will start pulling moisture out of the shrimp, and nobody wants watery, sad seafood. Add the seasoned shrimp to that beautiful sizzling butter and let them cook for 2-3 minutes on the first side.

Here’s where patience becomes your superpower. Don’t poke them, don’t flip them early, don’t even think about moving them around. Just let them do their thing until they turn that gorgeous pink color and develop a slightly golden edge. Then flip them over for another 2-3 minutes on the other side.

Once both sides are perfectly pink and cooked through, add your 4-6 cloves of minced garlic to the pan. This is the moment your kitchen transforms into something that smells like pure heaven. Cook that garlic for just 30 seconds until it becomes fragrant and starts to sizzle, but watch it like a hawk because garlic goes from perfect to bitter and burnt faster than you can say “oops.”

Stir in the remaining 2 tablespoons of butter along with the juice of 1 lemon, and cook everything together for about 1 minute. The butter will melt and combine with the lemon juice and pan drippings to create this glossy, incredible sauce that clings to every piece of shrimp.

Remove the pan from heat and sprinkle fresh chopped parsley all over everything. The residual heat will wilt the parsley just enough to release its fresh, grassy flavor without turning it into green mush.

Serve this immediately while everything is still hot and the butter is still glossy, because this dish waits for no one.

Sizzling Garlic Butter Shrimp Substitutions and Variations

Look, I get that not everyone has large shrimp sitting around in their fridge, or maybe you’re dealing with dietary restrictions that make butter your sworn enemy.

No worries, I’ve got your back. Swap those jumbo shrimp for whatever size you have, just adjust your cooking time. Medium shrimp need maybe 90 seconds per side.

Can’t do butter? Olive oil works beautifully, though you’ll miss that rich flavor. Vegan butter’s another solid choice.

Want to jazz things up? Toss in red pepper flakes for heat, or swap lemon for lime. Even dried herbs work when fresh parsley’s nowhere to be found.

What to Serve with Sizzling Garlic Butter Shrimp

Now that you’ve got your shrimp game locked down, let’s talk about what goes alongside these buttery little gems. I’m a firm believer that rice is your best friend here – it soaks up every drop of that garlicky goodness like a sponge.

Pasta works beautifully too, especially angel hair or linguine.

Want something lighter? Toss them over a crisp Caesar salad or serve with crusty bread for dipping.

I also love pairing them with roasted asparagus or steamed broccoli. The key is choosing sides that won’t compete with those bold flavors.

Final Thoughts

Something magical happens when you master this simple garlic butter shrimp recipe – you’ll find yourself making it on repeat.

It’s my go-to when I need dinner fast, and honestly, it never gets old.

The beauty lies in its simplicity. Four ingredients, one pan, fifteen minutes max.

Yet somehow it tastes like you’ve been slaving away for hours.

I love how forgiving this recipe is too. Slightly too much garlic? Perfect.

Extra butter? Even better. It’s practically foolproof.

Recipe Card

Introduction: This restaurant-quality garlic butter shrimp comes together in just 15 minutes with simple pantry ingredients. Succulent shrimp are seared to perfection and tossed in a fragrant garlic butter sauce with bright lemon juice and fresh parsley. Perfect for busy weeknights or elegant entertaining!

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Serves: 4

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tablespoons butter
• 4-6 cloves garlic, minced
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped

Instructions:

1. Melt 2 tablespoons butter in a skillet over medium-high heat.
2. Add shrimp, season with salt and pepper, cook 2-3 minutes per side until pink.
3. Add minced garlic and cook 30 seconds until fragrant.
4. Stir in remaining butter and lemon juice, cook 1 minute.
5. Garnish with parsley and serve immediately.

Notes:

• Use fresh garlic for best flavor instead of pre-minced garlic from a jar
• Avoid overcooking shrimp to keep them tender – they should be pink and opaque
• Pat shrimp completely dry before cooking for better searing
• Substitute olive oil for butter for a dairy-free version
• Add red pepper flakes for a spicy kick
• Serve over pasta, rice, or with crusty bread to soak up the sauce
• Can double the recipe easily for larger crowds

Nutritional Information:

Frequently Asked Questions

Can I Use Frozen Shrimp for This Recipe?

I’d recommend thawing frozen shrimp completely first. Pat them dry with paper towels before cooking to remove excess moisture. This’ll help you get that perfect sear and prevent the garlic butter from becoming watery.

How Do I Know When the Shrimp Are Properly Cooked?

I’ll know your shrimp are properly cooked when they turn pink and opaque throughout, curling into a C-shape. They’ll feel firm but not rubbery when touched with a fork.

What’s the Best Way to Store Leftover Garlic Butter Shrimp?

I’ll store your leftover garlic butter shrimp in the refrigerator for up to three days in an airtight container. I don’t recommend freezing since it’ll make the shrimp rubbery when reheated.

Can This Recipe Be Doubled for a Larger Crowd?

I’d double everything proportionally – use 2 pounds shrimp, 8 tablespoons butter, 8-12 garlic cloves, and two lemons’ juice. You’ll need a larger skillet or cook in batches for best results.

How Long Will the Garlic Butter Shrimp Stay Fresh in the Refrigerator?

I’d store your garlic butter shrimp in the refrigerator for up to three days maximum. Make sure you refrigerate it within two hours of cooking and reheat it gently to maintain the shrimp’s tender texture.