Garlic butter shrimp are quick enough for a weeknight but feel special served straight from the skillet. Lemon juice balances the butter, and a handful of fresh herbs keeps the sauce bright. Have everything ready before cooking: shrimp need only a few minutes in the pan, and garlic can scorch if left unattended.
Photo by Farhad Ibrahimzade / Unsplash. Photo license. Serving suggestion; presentation may vary.
TOPSIMPLERECIPES RECIPE CARD
Garlic Butter Shrimp with Lemon and Herbs
Ingredients
- 600 g raw large shrimp, peeled and deveined, thawed if frozen
- 40 g unsalted butter, divided
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 15 g flat-leaf parsley, finely chopped
- 5 g fresh basil leaves, torn, plus a few leaves to garnish
- 1 lemon, cut into wedges, to serve
Preparation
- Pat the thawed shrimp very dry with kitchen paper. Check that the intestinal vein has been removed. Toss with the salt and pepper. Measure the remaining ingredients before heating the skillet.
- Heat the olive oil and 20 g butter in a large skillet over medium-high heat. Add shrimp in a single layer, cooking in two batches if necessary.
- Cook for 2 minutes on the first side, then turn and cook for another 1–2 minutes, until the flesh is opaque and pearly throughout and the thickest shrimp reach 63°C / 145°F. Transfer to a clean plate; do not leave cooked shrimp in the pan while cooking another batch.
- Reduce heat to medium-low. Add the remaining 20 g butter, chopped garlic and optional pepper flakes. Stir for 30–60 seconds, just until fragrant, without letting the garlic brown.
- Stir in lemon juice and zest, scraping up any flavorful bits. Return the shrimp and any resting juices to the skillet. Toss for 30–60 seconds to coat and heat through, then remove from the heat.
- Fold in parsley and basil. Serve immediately with lemon wedges and spoon the garlic butter over each portion.
Thawing and preparation
Thaw frozen shrimp overnight in the refrigerator in a covered container. For a quicker method, keep them in a sealed bag under cold water and cook promptly once thawed. Avoid warm water. Dry shrimp thoroughly before cooking so they sear instead of releasing a puddle into the pan.
Avoiding rubbery shrimp
Size, pan temperature and moisture all affect the cooking time. Start checking early and use color and internal temperature together. Move cooked shrimp to a clean plate while finishing the sauce. Precooked shrimp are not a direct substitute here because another full cooking cycle can make them tough.
Serving suggestions
Spoon the buttery pan juices over plain rice or serve with lemon and rosemary focaccia to catch the sauce. A crisp green salad makes a useful counterpoint. The optional pepper flakes add gentle warmth; leave them out for a milder dish.
Storage
Refrigerate cooked shrimp in a shallow, covered container within 2 hours and eat within 2 days. Reheat gently until steaming hot throughout, adding a splash of water to loosen the butter sauce. Reheat only once. For the best texture, prepare the amount needed rather than freezing the finished dish.