Garlic Butter Shrimp

This recipe for Garlic Butter Shrimp is so darn easy and delicious, it makes me want to eat this every day.

Melted butter, lots of garlic some reduced simmered chicken broth makes this the most delicious shrimp that any fan will flip over and so easy.

Serve this with a side of your favorite coconut style rice (which is our favorite recipe with this dish), and butter pasta, and it's a seafood lovers' dream dish.

I make this dish very often because it's cooked in less than 20 minutes and on the table quickly during a busy weeknight yet elegant enough to serve for guests.

We love all kinds of seafood you may also like our Christmas Eveas part of the 7 Fishes which are family traditional foods during the holiday!

Super simple ingredients you can find in any local market and of course, this dish is even great with other seafood you prefer even lobster!

We really love this dish over our  Almondine Rice Marsala the perfect nutty flavored rice for this garlicky buttery shrimp.

Scroll down to get this easily printable recipe with step-by-step instructions.

Basic Garlic Sauce Steps

1. melt the butter
2. saute the garlic till fragrant
3. add the shrimp with salt and pepper
4. simmer with  butter and broth until reduced
5. serve with sides you prefer

Other Substitutions 

• smoked salmon
• Mahi-mahi
• haddock
• crab meat or lobster
• cod
• halibut
• scallops

Tips

• use any kind of stock chicken broth and for alcohol, style add 1/4 white wine
• shrimp is cooked when it turns pink, ( most seafood cooks very quickly)
• do not overcook seafood remove until the sauce is completed cooking after sauteed
• don't brown garlic, it should be light in color
• cook any kind of pasta you like or rice for a side dish
• outdoor grilling: oil spray a cast-iron skillet until the shrimp is pink, ad the garlic simmer on low for around 2  minutes until broth evaporates a little add the rest of the butter until it melts and serve
• air fryer:  place in an ovenproof casserole dish at 425 degrees oil spray a baking dish and cook everything together for 4 to 5 minutes or until the shrimp turns pink
• baked:  make the sauce first then bake the seafood in a greased casserole set in a  preheated oven of 400 degrees for 7 to 8 minutes or until the shrimp is pink

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Best Fried Fish Recipe Coatings


Stuffed Flounder with Shrimp and Crab

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Easy Meals

This light seafood dish is perfect for topping your garden salad or even for a shrimp-style taco in a wrap.


It's super easy and takes less than 20 minutes for the whole meal and don't forget to try our Two Ingredient Coconut Rice as a side dish some time!


Let us know how you like our version of this recipe I have been making it for over 35 years and my mom made delicious food simple and sometimes simple is the best way!

Garlic Butter Shrimp

Yield: 4

Author: Claudia Lamascolo

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

These garlicky, buttery shrimp are so easy and made in 20 minutes or less!

Ingredients

• 8 tablespoons (1/2 cup) butter, divided
• 1 1/2 pounds extra large shrimp, peeled and deveined
• salt and freshly ground black pepper, to taste
• 5 cloves garlic, finely minced
• 1/4 cup chicken broth or stock
• 1 lemon juiced and wedges or slices for garnishing
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. In a large fry pan (wok or stir fry style) add 2 tablespoons of butter on low heat until it melts, then put it up to medium heat.
2. Place the shrimp with salt and pepper into the pan.
3. Cook the shrimp for at least 3 to 4 minutes or until it all turns pink in color.
4. Take the shrimp out of the pan and place them in a bowl to keep warm.
5. Add the garlic to the frying pan and saute for around 3 minutes, watching carefully not to brown it.
6. Stir in the broth with lemon juice and heat to a boil until it reduces to half the liquid.
7. Add the remaining butter and keep stirring until all melted and evenly mixed.
8. Add the shrimp into the pan and stir until well-coated.
9. Serve with a bed of white or fried rice, coconut rice, Asian noodles, or pasta.
10. Garnish with lemon wedges and parsley.

Notes

Tips

• use any kind of stock chicken broth and for alcohol, style add 1/4 white wine
• shrimp is cooked when it turns pink, ( most seafood cooks very quickly)
• do not overcook seafood remove until the sauce is completed cooking after sauteed
• don't brown garlic, it should be light in color
• cook any kind of pasta you like or rice for a side dish
• outdoor grilling: oil spray a cast-iron skillet until the shrimp is pink, ad the garlic simmer on low for around 2 minutes until broth evaporates a little add the rest of the butter until it melts and serve
• air fryer: place in an ovenproof casserole dish at 425 degrees oil spray a baking dish and cook everything together for 4 to 5 minutes or until the shrimp turns pink
• baked: make the sauce first then bake the seafood in a greased casserole set in a preheated oven of 400 degrees for 7 to 8 minutes or until the shrimp is pink

Nutrition Facts

Calories

351.8

Fat (grams)

23.62

Sat. Fat (grams)

14.56

Carbs (grams)

1.43

Fiber (grams)

0.17

Net carbs

1.27

Sugar (grams)

0.09

Protein (grams)

34.73

Sodium (milligrams)

384.31

Cholesterol (grams)

334.06

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https://www.whatscookinitalianstylecuisine.com/2012/03/shrimp-with-coconut-rice-recipe.html

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Italian, American, Asian

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Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2022.