Easy 15-Minute Garlic Butter Shrimp
Juicy shrimp tossed in a lemony garlic butter sauce, on the table in 15 minutes with one pan.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
This is the dinner I make when I have fifteen minutes and zero patience. Everything happens in one pan, and the garlic butter sauce is good enough to drink.
The one trick: dry the shrimp well. Wet shrimp steam instead of searing, and you lose that golden edge.
Easy 15-Minute Garlic Butter Shrimp
Ingredients
Tap to tick off as you go.
Method
- Pat the shrimp dry and season with salt and pepper.
- Melt 2 tbsp butter in a large skillet over medium-high heat. Add the shrimp in one layer and cook 1–2 minutes per side until pink. Move to a plate.
- Lower the heat to medium. Add the remaining butter, garlic and chili flakes and stir for 30 seconds until fragrant.
- Return the shrimp to the pan, squeeze in the lemon juice and toss to coat. Sprinkle with parsley and serve right away.
Notes
Serve over rice, pasta or with crusty bread to soak up the sauce.
Questions people ask
Can I use frozen shrimp?
Yes. Thaw them overnight in the fridge or under cold running water for about 10 minutes, then pat them very dry so they sear instead of steam.
How do I know when shrimp are cooked?
They turn pink and opaque and curl into a loose C shape. A tight O shape means they are overcooked.
What can I serve with garlic butter shrimp?
Rice, pasta, mashed potatoes, a green salad or toasted bread all work well.
Can I make this dairy-free?
Swap the butter for olive oil or a plant-based butter. The flavor is lighter but still delicious.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan so the shrimp don't turn rubbery.
