Juicy shrimp in sizzling garlic butter with a bright squeeze of lemon. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 20 minutes from prep to table.
- Easy to round out with crusty bread and a green salad.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 1½ lb peeled, deveined shrimp
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp chopped parsley (optional)
Let’s make it
Get ready
Pat shrimp dry and season with salt and pepper.
Build the flavor
Heat oil in a large skillet over medium-high heat. Add shrimp in one layer, working in batches if needed.
Bring it together
Cook for 2–3 minutes per side, until opaque and the thickest part reaches 145°F; transfer to a plate.
Finish cooking
Reduce heat to low, melt butter, and stir in garlic for 30 seconds.
Serve and enjoy
Take off the heat, return shrimp, and toss with lemon juice and parsley (if using).
Make It Even Better
Pull shrimp from the heat as soon as they turn opaque to keep them tender.
Read through the recipe and measure the ingredients before starting.
Make it your own
Add chili flakes or use lime instead of lemon.
What to serve with it
Crusty bread and a green salad
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
20-Minute Garlic Butter Shrimp
Juicy shrimp in sizzling garlic butter with a bright squeeze of lemon.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 1½ lb peeled, deveined shrimp
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp chopped parsley (optional)
Instructions
- Pat shrimp dry and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add shrimp in one layer, working in batches if needed.
- Cook for 2–3 minutes per side, until opaque and the thickest part reaches 145°F; transfer to a plate.
- Reduce heat to low, melt butter, and stir in garlic for 30 seconds.
- Take off the heat, return shrimp, and toss with lemon juice and parsley (if using).
Notes
- Pull shrimp from the heat as soon as they turn opaque to keep them tender.
Cooks Court · /recipes/20-minute-garlic-butter-shrimp
