Garlic butter shrimp is incredibly quick and simple to make. Tender shrimp are sautéed in a fragrant garlic-butter sauce with a squeeze of lemon, a touch of chilli and fresh parsley. Serve them tossed with pasta, spooned over a salad, or enjoy on their own with warm homemade naan. Ready in under 10 minutes, this is a perfect weeknight dish.
Shrimp are one of my favourite ingredients: they cook fast, deliver great nutrition and taste luxurious with minimal effort. Many home cooks shy away from seafood because they worry about overcooking it and ending up with rubbery prawns. With a few simple techniques you can turn out tender, juicy shrimp every time.
Chef tips for perfect garlic butter shrimp
- Fresh or frozen shrimp both work. If you use frozen, fully thaw and pat them dry before cooking. Excess moisture makes shrimp steam instead of sear, which prevents proper browning and texture.
- Always devein the shrimp. Removing the digestive tract improves both appearance and flavour — it’s a small step that makes a noticeable difference in the finished dish.
- Avoid acidic marinades before cooking. Shrimp flesh is delicate and acid will begin to “cook” it, which can produce a tough texture. Instead, finish the pan with a splash of lemon juice, white wine or white balsamic vinegar to stop the cooking and brighten the sauce.
These tips will help you create bowls of succulent shrimp even on busy weeknights. I often serve this dish simply in a bowl with two-ingredient naan and a chilled glass of wine, but it’s equally good over pasta or on top of a green salad.
Cheers…
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Garlic Butter Shrimp With Chilli
Ingredients
- 1 ½ pounds (≈680 g) shrimp, peeled and deveined
- 2 Tablespoons olive oil
- 2 cloves garlic, finely chopped
- 3 Tablespoons butter
- Pinch of chilli flakes
- Juice of 1/2 lemon or a splash of white wine
- 2 Tablespoons parsley, finely chopped
Instructions
- Place the olive oil in a large non-stick skillet over high heat. Heat until the oil just begins to smoke. Add the shrimp in a single layer and cook, shaking the pan occasionally to keep them separated.
- Cook until the shrimp turn pink and are just cooked through, then remove them to a bowl.
- Reduce the heat slightly, add the garlic and butter to the pan and cook until the butter foams and the garlic is fragrant. Return the shrimp to the pan, add the lemon juice (or wine) and chilli flakes, toss briefly, then scatter with parsley and transfer to a serving bowl.