Garlic Butter Shrimp

Get ready for the most luxurious 20 minutes you’ll spend in the kitchen! This garlic butter shrimp recipe transforms simple ingredients into a restaurant-worthy dish that’ll make you feel like a culinary genius.

The magic happens when fragrant garlic meets sweet shrimp in a bubbling bath of butter and white wine. With just the right touch of lemon brightness and fresh herbs, this dish strikes that perfect balance between sophisticated and comforting.

Ingredients

For the Shrimp:

• 1 pound uncooked large shrimp, peeled and deveined
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper

For the Sauce:

• 3 tablespoons unsalted butter, divided
• 1 small shallot, minced
• ½ cup dry white wine (or low-sodium chicken stock)
• 4 cloves garlic, minced
• 1 small lemon
• 1 tablespoon chopped fresh rosemary or thyme
• ¼ cup chopped fresh parsley

For Serving:

• Cooked rice, pasta, grits, or toasted bread

Steps

1. Pat the shrimp completely dry with paper towels and place in a large bowl. This crucial step ensures proper browning – wet shrimp will steam instead of sear.
2. Season the shrimp with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne pepper. Toss until evenly coated. The cayenne adds warmth without overwhelming heat.
3. Heat 2 tablespoons butter in a large skillet over medium heat until melted and bubbling (about 1-2 minutes). Add minced shallot and cook for 1-2 minutes until softened but not browned. Add shrimp in a single layer (overcrowding will steam them) and cook undisturbed for 1 minute until pink on the bottom.
4. Using tongs, flip each shrimp over. Add wine and minced garlic immediately. Cook for 2-3 minutes more until shrimp are just opaque throughout and wine has reduced by half. The shrimp should be pink with no gray spots – overcooking will make them rubbery.
5. Remove from heat and stir in remaining 1 tablespoon butter until melted. Zest the entire lemon over the skillet (avoid the white pith). Cut lemon in half – juice one half over the shrimp and slice the other half into wedges for serving.
6. Finally, sprinkle with fresh herbs and toss to combine. Serve immediately while hot, with lemon wedges alongside. The residual heat will continue cooking the shrimp, so don’t delay serving.

Smart Swaps

• Use olive oil instead of butter for a heart-healthier option
• Replace wine with seafood stock for alcohol-free version
• Substitute dried herbs (use 1 teaspoon dried for every 1 tablespoon fresh)

Pro Tips

• Choose shrimp that are all similar in size for even cooking
• For perfect searing, make sure your pan isn’t overcrowded
• Save shrimp shells to make homemade seafood stock
• If using frozen shrimp, thaw completely and pat very dry before cooking