Juicy Buttery Garlic Shrimp

This juicy one-pan garlic shrimp has become my weeknight dinner hero when I need something impressive with minimal effort. The buttery garlic sauce creates a restaurant-worthy dish that's on the table in just 12 minutes, perfect for both casual family meals and unexpected dinner guests.

I first made this recipe when I needed something quick after a late night at work, and my family was so impressed they thought I'd ordered takeout. Now it's in our regular rotation whenever we want something that feels special without the fuss.

Ingredients

• Fresh large shrimp: The star of the show look for plump shrimp that smell fresh like the ocean not fishy
• Butter and olive oil: The combination gives you the best of both worlds flavor and proper cooking temperature
• Fresh garlic: Using freshly minced garlic makes a world of difference in flavor than the jarred kind
• Fresh lemon: Both the juice and zest brighten the entire dish and cut through the richness
• Fresh parsley: Adds color vibrance and a fresh herbaceous note to balance the dish
• Paprika: Optional but adds a subtle smoky depth that complements the sweetness of the shrimp
• Chili flakes: Optional for those who enjoy a gentle heat that enhances rather than overwhelms

Step-by-Step Instructions

Prepare the shrimp:

Pat the shrimp completely dry with paper towels this ensures proper browning rather than steaming. Season generously with salt pepper and paprika if using making sure each piece is evenly coated.

Create the flavor base:

Heat the olive oil and butter together in a large skillet over medium heat until the butter melts and starts to foam slightly but does not brown. Add the minced garlic and cook for exactly 30 seconds until it becomes fragrant but not brown as burnt garlic will ruin the dish.

Cook the shrimp to perfection:

Add the seasoned shrimp to the pan in a single layer giving each piece enough space. Cook undisturbed for 2 minutes until the bottom side turns pink and slightly golden. Flip each shrimp and cook for another 2 minutes until fully pink opaque and just curled into a C shape not a tight O which indicates overcooking.

Finish with brightness:

Add the lemon juice zest and chopped parsley directly to the hot pan stirring gently to coat each shrimp in the sauce. The heat will help release the oils in the lemon zest intensifying the flavor. If using chili flakes add them now.

Serve immediately:

Transfer the shrimp to serving plates along with a generous spoonful of the garlic butter sauce from the pan. The sauce is liquid gold perfect for sopping up with bread.

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The moment I knew this recipe was special was when my seafood skeptic brother asked for seconds and then requested the recipe. The key is using the freshest shrimp you can find and being mindful not to overcook them the difference between perfect and rubbery is only about 30 seconds.

Shrimp Selection Tips

Always opt for wild caught shrimp when possible for the best flavor and environmental impact. Look for shrimp that smell fresh and oceany not ammonia like or fishy which indicates they are past their prime. The size designation of 1620 or 2125 refers to approximately how many shrimp make up a pound the lower the number the larger the shrimp. For this recipe large or extra large shrimp 1620 or 2125 work best as they cook quickly but dont become tough as easily as smaller sizes.

Storage and Reheating

Leftover garlic shrimp will keep in an airtight container in the refrigerator for up to 2 days though this dish is truly best enjoyed immediately after cooking. To reheat gently warm in a skillet over low heat just until heated through about 2 minutes. Avoid microwaving as this will make the shrimp tough and rubbery. Add a small splash of water to the pan when reheating to create steam and prevent the shrimp from drying out. The garlic butter sauce may solidify in the refrigerator but will melt again when gently reheated.

Versatile Serving Ideas

This garlic shrimp transforms beautifully across different meal styles. For a light lunch serve over a crisp green salad with a squeeze of extra lemon. Turn it into a heartier dinner by pairing with angel hair pasta tossed in olive oil or serving alongside crusty bread to soak up the sauce. For a low carb option cauliflower rice or zucchini noodles make excellent companions. The shrimp also work beautifully as an appetizer served in small dishes with toothpicks for a cocktail party. My personal favorite is serving it over creamy polenta with some additional fresh herbs scattered on top.

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Recipe FAQs

→ How do I know when the shrimp are perfectly cooked?

Shrimp cook very quickly and are done when they turn pink and opaque and curl into a loose 'C' shape. This typically takes just 2-3 minutes per side. If they curl into a tight 'O' shape, they're overcooked. Watch them carefully as they can go from perfect to rubbery in seconds.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Thaw them completely first by placing in the refrigerator overnight or under cold running water for several minutes. Pat them thoroughly dry before seasoning and cooking to ensure proper browning.

→ What can I serve with garlic shrimp?

This versatile dish pairs wonderfully with crusty bread for soaking up the sauce, steamed rice, pasta, couscous, or zucchini noodles for a low-carb option. A simple green salad or steamed vegetables make excellent accompaniments.

→ How can I make this dairy-free?

For a dairy-free version, simply replace the butter with additional olive oil or use a plant-based butter alternative. The dish will still have plenty of flavor from the garlic, lemon, and herbs.

→ Can I add other ingredients to this dish?

Absolutely! This recipe is very adaptable. Try adding cherry tomatoes, spinach, or asparagus in the last few minutes of cooking. A splash of white wine or a sprinkle of Parmesan cheese are also delicious additions. For a heartier meal, you can include sliced mushrooms or bell peppers.