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One-Pan Garlic Butter Shrimp

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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Skill Level / Intensity Easy / Beginner-Friendly
Searing Intensity Medium-High Heat ($375^\circ\text{F}$ / $190^\circ\text{C}$)
Yield 4 servings

Ingredients You’ll Need

For the Garlic Butter Shrimp

  • Raw Shrimp: 1.5 lbs (680g), large (21/25 count), peeled, deveined, and tails on or off based on preference.

  • Unsalted Butter: 4 tablespoons (1/2 stick), divided into 2 tablespoons for searing and 2 tablespoons for sauce mounting.

  • Extra Virgin Olive Oil: 1 tablespoon. Prevents the butter from burning during the initial hot sear.

  • Fresh Garlic: 5 cloves, finely minced (or grated for maximum flavor release).

  • Red Pepper Flakes: 1/4 teaspoon (adjust to taste for subtle heat).

  • Dry White Wine or Chicken Broth: 1/4 cup. Use Sauvignon Blanc or Pinot Grigio to deglaze the skillet.

  • Fresh Lemon Juice: 2 tablespoons (about half a medium fresh lemon).

  • Lemon Zest: 1 teaspoon.

  • Kosher Salt: 1/2 teaspoon (plus more to taste).

  • Freshly Cracked Black Pepper: 1/4 teaspoon.

  • Fresh Flat-Leaf Parsley: 3 tablespoons, finely chopped for garnish.

Step-by-Step Cooking Guide

1.Prep and Dry the Shrimp:Duration: 3 mins | Heat Intensity: None.

Pat the peeled and deveined shrimp thoroughly dry with paper towels. Removing surface moisture is essential to getting a sweet, golden sear rather than steaming the seafood. Season the shrimp evenly on both sides with kosher salt, cracked black pepper, and lemon zest.

2.Initial Hot Sear:Duration: 3 mins | Heat Intensity: Medium-High.

Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet (stainless steel or heavy cast iron) over medium-high heat. Once the butter is melted and shimmering, lay the shrimp in a single layer. Sear undisturbed for 1.5 to 2 minutes until the bottoms turn pink and opaque. Flip the shrimp and cook for another 1 minute. Transfer the shrimp to a warm plate (they will be slightly undercooked in the center).

3.Sauté Aromatics & Deglaze:Duration: 2 mins | Heat Intensity: Medium.

Reduce the skillet heat to medium. Add the minced garlic and red pepper flakes to the remaining pan drippings. Sauté for 30 to 45 seconds until fragrant, taking care not to brown or burn the garlic. Pour in the white wine (or chicken broth) to deglaze, scraping up any browned bits stuck to the bottom of the pan. Let the liquid simmer and reduce by half (about 1 minute).

4.Emulsify Sauce & Finish:Duration: 2 mins | Heat Intensity: Low.

Lower the heat to low. Stir in the remaining 3 tablespoons of cold unsalted butter and fresh lemon juice, swirling continuously as the butter melts to form a silky, glossy emulsified sauce. Return the shrimp and any accumulated juices back to the skillet. Toss gently for 1 minute until warmed through and fully coated in garlic butter.

5.Garnish and Serve:Duration: 1 min | Heat Intensity: None.

Remove the skillet from the heat immediately. Sprinkle with chopped fresh parsley and serve piping hot straight from the skillet alongside crusty bread or warm pasta.

Pro Tips for the Best Results

  • Don’t Overcook: Shrimp cook extremely fast. As soon as they curl into a loose “C” shape and turn opaque, they are done. If they curl into a tight “O” shape, they are overcooked and will turn rubbery.

  • Use Cold Butter for the Sauce: When finishing the sauce in Step 4, use cold butter instead of room-temperature butter. Swirling cold butter into the warm wine reduction creates a smooth, glossy emulsion that won’t break into greasy oil.

  • Fresh Garlic is Essential: Avoid pre-minced jarred garlic for this recipe. Freshly chopped or microplaned garlic yields a far sweeter, cleaner aromatic profile.

Storage, Reheating & Shelf Life

  • Refrigeration: Store cooled leftover shrimp in an airtight container in the refrigerator for up to 2 days.

  • Reheating: Reheat gently in a small skillet over low heat with a splash of water or extra butter just until warmed through (about 2–3 minutes). Avoid the microwave, as high heat will make the shrimp tough and rubbery.

  • Freezing: Cooked garlic butter shrimp does not freeze well due to texture degradation in the butter emulsion and seafood. Enjoy fresh for the best culinary experience!

Detailed Nutritional Breakdown

Calculated per serving (based on 1/4 of the total recipe).

Nutrient Amount Per Serving % Daily Value*
Calories 260 kcal —
Total Fat 15 g 19%
Saturated Fat 8 g 40%
Trans Fat 0.3 g —
Cholesterol 215 mg 72%
Sodium 490 mg 21%
Total Carbohydrate 3 g 1%
Dietary Fiber 0.3 g 1%
Total Sugars 0.5 g —
Protein 26 g 52%
Vitamin D 0.2 mcg 1%
Calcium 90 mg 7%
Iron 0.8 mg 4%
Potassium 220 mg 5%

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