I’ve been making this garlic butter shrimp for busy weeknights and small dinner parties for years — it’s fast, bright, and impossibly delicious. Sweet shrimp seared briefly in nutty butter with plenty of garlic, a splash of white wine and lemon juice makes a sauce that’s both comforting and elegant. It’s the kind of recipe that’s on the table in under 15 minutes and always gets compliments.
Why you’ll love this dish
This recipe is quick, low-fuss, and uses pantry ingredients that lift shrimp into something special. It’s perfect for busy weeknights, date nights when you don’t want to spend hours cooking, or for pairing with simple sides when feeding a crowd. Because the sauce is buttery but brightened with lemon and wine, it feels indulgent without being heavy.
“A five-star, five-minute dinner — garlicky, buttery, and perfectly bright. I always double the sauce.” — a satisfied home cook
Reasons to try it now:
- Ready in about 15 minutes from start to finish.
- Minimal ingredients, big flavor payoff.
- Flexible: serve over pasta, rice, or with crusty bread.
- Works with thawed frozen shrimp — a great way to use what’s in your freezer.
If you like buttery garlic flavors, you might also enjoy this savory twist on sides like crispy potato stacks with garlic-herb butter, which make a great vegetable-driven accompaniment.
Preparing Garlic Butter Shrimp
This is a quick sauté: melt butter, bloom garlic briefly, deglaze with white wine and lemon juice, then toss in shrimp until they’re just opaque. Expect about 1–2 minutes to prep, a few minutes to cook the garlic and sauce, and 3–5 minutes to cook the shrimp. The whole process is fast, so have everything measured and ready before you heat the skillet.
What you’ll need
- 1 pound shrimp, peeled and deveined (16–20 count works well)
- 4 tablespoons butter (unsalted or salted — adjust seasoning)
- 4 cloves garlic, minced (about 1–2 teaspoons)
- 1/2 cup white wine (use a dry wine like Sauvignon Blanc; see substitutions below)
- Juice of 1 lemon (about 2 tablespoons)
- Salt and pepper to taste
- Chopped parsley for garnish
Substitutions and notes:
- No wine? Use 1/2 cup low-sodium chicken broth or seafood stock plus 1 tablespoon white wine vinegar or lemon juice to mimic acidity.
- Want dairy-free? Swap butter for olive oil or a vegan butter.
- Using frozen shrimp: thaw in the refrigerator overnight or put sealed shrimp in cold water to thaw faster, then pat completely dry before cooking to get a good sear.
- For a richer finish, stir in 1 tablespoon of cold butter off heat to emulsify the sauce.
I often pair this with comforting carbs — for a garlic-forward bread option serve alongside garlic butter bread rolls.
How to prepare it
- Heat a large skillet over medium heat and add the butter. Let it melt and begin to foam but not brown.
- Add the minced garlic and sauté 1–2 minutes just until fragrant; don’t let it burn.
- Pour in the white wine and lemon juice, then season with salt and pepper. Let the liquid simmer for 1–2 minutes to meld flavors and reduce slightly.
- Add the shrimp in a single layer. Cook 1–2 minutes per side (about 3–5 minutes total) until the shrimp are pink, opaque, and just firm. Avoid overcooking — shrimp will become rubbery if left in the pan too long.
- Remove from heat, spoon the sauce over the shrimp, and garnish with chopped parsley. Serve immediately.
Best ways to enjoy it
This shrimp is versatile. Try these serving ideas:
- Spoon over linguine or angel hair with a little pasta cooking water to make a silky sauce.
- Serve atop steamed rice or cauliflower rice for an easy bowl.
- Make tacos: tuck shrimp into warm tortillas with slaw and extra lemon.
- For a low-carb plate, serve with roasted vegetables and a wedge of lemon.
- Pair with crisp roasted potatoes or an air-fried side like garlic parmesan potatoes.
Presentation tip: serve the skillet family-style or arrange shrimp in a single layer on a warmed platter and drizzle the sauce over the top, finishing with a scattering of parsley and lemon slices.
Keeping leftovers fresh
Storage:
- Refrigerate cooked shrimp in an airtight container within 2 hours of cooking. Consume within 2 days for best texture and safety.
- To freeze: place cooled shrimp and sauce in a single-use airtight container or freezer bag and freeze up to 1 month. Thaw overnight in the fridge before reheating.
Reheating:
- Gently reheat on the stovetop over low heat in a skillet with a splash of water or broth to loosen the sauce. Heat only until warmed through — do not simmer vigorously or for long to avoid overcooking the shrimp.
- Microwave on medium power in short bursts, stirring between intervals.
Safety note: shrimp should be cooked until opaque and firm. The USDA recommends seafood reach an internal temperature of 145°F; visually, shrimp is done when pink and slightly curled.
Pro chef tips
- Dry shrimp before cooking: pat them dry with paper towels so they brown instead of steaming.
- Use medium heat: too high and the butter will brown and garlic will burn; too low and shrimp release water and stew.
- Add garlic just before the wine so it flavors the fat but doesn’t scorch.
- Don’t crowd the pan: cook in batches if necessary to keep shrimp searing, not steaming.
- Finish with a squeeze of fresh lemon and fresh parsley to lift the butteriness.
- If your white wine is very acidic, balance with a pinch of sugar or a tiny knob of cold butter whisked in off the heat.
For a shortcut, you can use pre-minced garlic from a jar, but fresh garlic gives the best aromatic lift. If you like bolder flavors, add a pinch of chili flakes when you add the garlic.
Creative twists
- Spicy garlic butter shrimp: add 1/2 teaspoon red pepper flakes with the garlic.
- Creamy lemon garlic shrimp: stir in 1/4 cup heavy cream after the wine reduces for a richer sauce.
- Herb-forward: finish with basil or tarragon instead of parsley for a different herbal note.
- Mediterranean: add capers and chopped sun-dried tomatoes in step 3.
- Protein swap: use the same method for scallops, firm white fish, or even small chicken pieces (adjust cooking time).
- Slow-cooker garlic-butter beef bites: if you want a hearty alternative using similar flavors, try a slow-cooker approach like garlic butter beef bites.
FAQ
Q: How long does this take from start to finish?
A: About 12–15 minutes total: 1–2 minutes prep, 3–5 minutes to cook garlic and reduce the wine, and 3–5 minutes to cook the shrimp.
Q: Can I make this without wine?
A: Yes. Substitute 1/2 cup low-sodium chicken or vegetable broth and 1 tablespoon white wine vinegar or an extra squeeze of lemon to maintain acidity.
Q: How do I prevent shrimp from becoming rubbery?
A: Remove shrimp from heat as soon as they turn pink and opaque. Overcooking is the main cause of rubbery texture. Cook roughly 1–2 minutes per side depending on size.
Q: Can I use frozen shrimp?
A: Yes. Thaw overnight in the refrigerator or under cold running water in a sealed bag, then pat dry before cooking.
Q: Is this recipe gluten-free?
A: Yes, as written this recipe is naturally gluten-free. Just check your wine or any additional packaged ingredients for gluten-containing additives.
Conclusion
If you want a reliable, fast dinner that tastes like you spent more time in the kitchen than you did, this garlic butter shrimp is a winner. For more inspiration and similar quick shrimp recipes check out Garlic Butter Shrimp – Dinner at the Zoo and another quick take at Garlic Butter Shrimp Recipe (Ready in 5 Minutes!) | The Kitchn.
Garlic Butter Shrimp
Ingredients
Shrimp and Sauce Ingredients
- 1 pound shrimp, peeled and deveined (16–20 count works well) Thaw if using frozen shrimp.
- 4 tablespoons butter (unsalted or salted — adjust seasoning) For dairy-free, swap for olive oil or vegan butter.
- 4 cloves garlic, minced (about 1–2 teaspoons) Fresh garlic preferred for best flavor.
- 1/2 cup white wine Use a dry wine like Sauvignon Blanc. Substitute with chicken broth and vinegar if preferred.
- Juice of 1 lemon (about 2 tablespoons) Freshly squeezed recommended.
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Heat a large skillet over medium heat and add the butter. Let it melt and begin to foam but not brown.
- Add the minced garlic and sauté for 1–2 minutes just until fragrant; don’t let it burn.
- Pour in the white wine and lemon juice, then season with salt and pepper. Let the liquid simmer for 1–2 minutes to meld flavors and reduce slightly.
- Add the shrimp in a single layer. Cook for 1–2 minutes per side (about 3–5 minutes total) until the shrimp are pink, opaque, and just firm. Avoid overcooking as shrimp will become rubbery.
- Remove from heat, spoon the sauce over the shrimp, and garnish with chopped parsley. Serve immediately.
