Quick Garlic Butter Shrimp

Name: Quick Garlic Butter Shrimp
Total time: 15 min
Yield: 1 serving
Ingredients: 8 oz shrimp, peeled and deveined; 2 tbsp butter; 3 cloves garlic, minced; 1/2 tsp red pepper flakes (optional); Salt and pepper to taste; 1 tbsp fresh parsley, chopped; Juice of 1/2 lemon; Cooked rice or pasta (for serving)

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15 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

8 oz shrimp, peeled and deveined
2 tbsp butter
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
1 tbsp fresh parsley, chopped
Juice of 1/2 lemon
Cooked rice or pasta (for serving)

Ingredient substitutions

Butter Use an equal amount of olive oil for a less buttery finish.
Fresh parsley Use an equal amount of chopped fresh cilantro for a different herb note.
Lemon juice Use an equal amount of fresh lime juice for similar acidity.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein25 g

Carbohydrates10 g

Fat23 g

Fiber 1 g · Sugar 2 g · Sodium 700 mg

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This quick and easy garlic butter shrimp dish is perfect for a speedy weeknight dinner, ready in just under 15 minutes! A burst of flavor with minimal effort.

Steps

In a skillet, melt the butter over medium heat.
Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque.
Squeeze lemon juice over the shrimp and toss with chopped parsley.
Serve immediately over cooked rice or pasta.

Tips for Quick Garlic Butter Shrimp

Shrimp are done when curled into loose C shapes and opaque throughout; tight curls can indicate they have cooked too long.
Pat shrimp dry before cooking to reduce excess moisture and help them sear rather than steam.
Have the rice or pasta ready before cooking; shrimp are best served promptly and the cooking window is short.

Drink pairing

A crisp, unoaked Sauvignon Blanc
Its bright acidity complements the lemon and cuts through the buttery sauce without overwhelming the shrimp.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftover shrimp within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the shrimp may become firmer.

Frequently asked questions

How can I tell when the shrimp are cooked?

They should be opaque throughout and curled into loose C shapes. Remove them from the heat as soon as they reach that point to avoid a rubbery texture.