This Lemon Garlic Butter Shrimp is the easiest, most flavor packed shrimp all done in one skillet and in under 15 minutes.
Today’s recipe is one of my favorites, garlic butter shrimp. This is probably the easiest shrimp recipe you can make and it takes less than 15 minutes. It’s quick to put together, very minimal prep time and the shrimp is packed with flavor.
Everyone loves it. I would even go as far as saying you need to double the recipe, because while I said there are 4 servings in this recipe, hubs and I can tackle it in one sitting in under 5 minutes.
We love to eat it just like this with some crostini or just a fresh baguette. Just go in there and dip your bread in that sauce then place a shrimp on the bread and you’ve got a heavenly bite.
Tips for making the best garlic butter shrimp:
- Mise en place – prepare all your ingredients before starting to cook because the shrimp cooks quickly so you want to make sure everything is ready to add to the skillet when needed. But no worries, all you really have to do is chop your parsley and mince your garlic.
- Use fresh uncooked large/jumbo shrimp for this recipe. I prefer to remove the tails, but for a better presentation, leave the tails on. You can buy shrimp that are already deveined and shelled.
- Use freshly squeezed lemon juice, not the fake stuff.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #cravinghomecooked on Instagram so we can see it. I always love to see what you guys come up with!
Garlic Butter Shrimp
- 6 tbsp butter, unsalted
- 4 cloves garlic, minced
- 1 lb large shrimp, shelled and deveined
- 1/4 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- 1/4 tsp red pepper flakes, or to taste
- 2 tbsp lemon juice, freshly squeezed, from 1 lemon
- 2 tbsp parsley, fresh, chopped
- Melt the butter in a large skillet, over medium high heat. Add the garlic and cook for about 30 seconds or until it becomes aromatic.
- Add the shrimp and arrange in the skillet. Season with salt, pepper and red pepper flakes. Cook for 2 to 3 minutes until the shrimp turns pink then flip over and cook for another 2 minutes. Turn off the heat.
- Drizzle lemon juice over the shrimp and toss. Garnish with fresh parsley and serve while warm.