American
Garlic Butter Shrimp
Shrimp sear quickly in butter and olive oil with garlic, lemon, and parsley. They are done when they turn opaque and the thickest piece reads 145°F.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Patting the shrimp dry helps them sear instead of steaming in their own liquid.
- Garlic goes in after the shrimp start to color so it does not burn in the time the shrimp need.
- A thermometer in the thickest shrimp, or a check that they are opaque at 145°F, stops the cook before they turn rubbery.
- Lemon and parsley are stirred in off the hottest heat so they stay bright.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the shrimp dry. Season them with the kosher salt, black pepper, and red pepper flakes.
- 2
Heat the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat.
- 3
Add the shrimp in a single layer. Cook until the undersides turn pink, about 2 minutes.
- 4
Flip the shrimp. Add the remaining butter and the garlic. Cook, stirring, until the shrimp are opaque and the thickest piece reaches 145°F, about 1 to 2 minutes more.
- 5
Take the skillet off the heat. Squeeze in the juice of the lemon and add the lemon zest if you want it brighter. Stir in the parsley.
- 6
Taste the butter sauce and add a pinch more salt only if it needs it.
- 7
Serve right away with the pan juices.
Pro tips
- Pull the shrimp as soon as they curl and turn opaque. Another minute makes them tough.
- If the garlic smells sharp and brown, the pan is too hot. Lower the heat before the next batch.
- Cook in two batches if the skillet is crowded. Overlap makes the shrimp steam.
Easy substitutions
- Shrimp
- Sea scallops, still cooked to 145°F
- Butter
- Olive oil, for a dairy-free skillet
- Parsley
- Chives
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm gently in a skillet over low heat just until hot. Do not simmer or the shrimp will toughen.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 293
- Protein
- 32 g
- Carbs
- 3 g
- Fat
- 17 g
- Fiber
- 0 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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