Garlic Butter Sauteed Shrimp is the kind of dish that proves elegance doesn’t have to be complicated. With juicy shrimp bathed in a rich garlic-infused butter sauce and a hit of fresh citrus, this recipe is quick to prepare yet delivers restaurant-quality flavor. Whether you’re hosting friends, feeding the family, or treating yourself to a flavorful dinner, this recipe offers a dependable go-to that works for almost any occasion.
Ingredient Breakdown
Start with large raw shrimp—either fresh or frozen. If using frozen, make sure they’re fully thawed before cooking. Peel and devein the shrimp thoroughly for the best texture, and consider removing the tails for easier eating. Their mild sweetness makes them ideal for bold flavor pairings.
The garlic and butter base is essential. Unsalted butter allows full control over the seasoning, and fresh garlic lends a sharp, aromatic edge. Together, they create the foundation of the sauce that clings to each shrimp.
Italian seasoning, salt, ground black pepper, and paprika create a flavorful, earthy profile with subtle warmth. The paprika not only boosts color but also brings a soft smokiness that complements the shrimp.
A final touch of lemon juice brightens the dish, cutting through the richness of the butter and adding a fresh finish. The acid lifts the overall flavor and balances every bite.
Step-by-Step Cooking Guide
Start by thawing the shrimp fully, then pat them completely dry. This step is crucial—moisture on the surface will steam the shrimp instead of searing them. Dry shrimp also allow the seasoning to stick more effectively.
In a small bowl, combine the Italian seasoning, salt, black pepper, and paprika. Mix thoroughly to create a dry rub that’s simple but layered with flavor.
Place the shrimp in a bowl and toss them with the spice blend, ensuring each piece is evenly coated.
In a skillet over medium heat, melt the butter with the minced garlic. Stir constantly to prevent the garlic from burning. You’re looking for gentle bubbling and a fragrant aroma—the garlic should soften slightly without turning brown.
Add the seasoned shrimp to the skillet in a single layer, and let them cook for 2 to 3 minutes per side. The shrimp will curl and turn pink and slightly golden around the edges when done. Avoid overcooking, as shrimp can become rubbery quickly.
Once off the heat, squeeze fresh lemon juice directly over the shrimp. Stir gently to coat them in the citrusy garlic butter sauce.
Serve immediately while hot, with lemon wedges on the side or a sprinkling of fresh parsley for a pop of color.
Recipe Tips
Always dry shrimp thoroughly for a better sear
Patting shrimp dry with paper towels prevents excess moisture and helps achieve a slight crisp on the outside.
Don’t overcrowd the pan—work in batches if needed
Too many shrimp at once can lower the pan’s temperature and cause uneven cooking.
Use real butter for maximum flavor and richness
Margarine won’t give the same velvety texture or depth of flavor.
Add lemon juice after cooking to avoid bitterness
Heat can dull citrus brightness or make it bitter—adding it at the end preserves its fresh flavor.
Shrimp cook fast—remove promptly to avoid rubbery texture
The moment they’re opaque and pink with curled edges, they’re ready.
What to Serve With This Recipe
Serve these shrimp over a bed of steamed jasmine rice or creamy mashed potatoes for a comforting, full meal. If you’re keeping it light, a side of sautéed spinach or a crisp garden salad with a lemon vinaigrette balances the richness perfectly.
For dipping, try garlic bread or a crusty baguette—ideal for soaking up every last drop of the buttery sauce. As for drinks, a chilled glass of Pinot Grigio or Sauvignon Blanc makes a clean, citrusy pairing that echoes the lemon finish.
Creative Variations
Add a pinch of red pepper flakes or cayenne pepper to the garlic butter for heat that sneaks up without overpowering the dish.
For a tropical spin, swap lemon with lime and toss in fresh chopped cilantro. This pairs beautifully with coconut rice or grilled pineapple.
You can also finish the dish with a sprinkle of Parmesan and fresh parsley for a shrimp scampi twist. Or, toss the shrimp with cooked linguine and an extra spoonful of butter for a quick pasta dinner.
Want something hand-held? Tuck the shrimp into warm tortillas with shredded cabbage and a creamy sauce for instant shrimp tacos.
Frequently Asked Questions
Can I use pre-cooked shrimp?
Yes, but only to warm them briefly in the garlic butter—overcooking will make them tough.
What’s the best skillet for sautéing shrimp evenly?
A large stainless steel or cast iron skillet retains heat well and ensures an even sear.
How do I know when shrimp are perfectly cooked?
They’ll be pink, opaque, and slightly curled. Overcooked shrimp become stiff and rubbery.
Can I make this dish ahead of time?
It’s best served fresh, but you can season the shrimp and refrigerate them up to 4 hours ahead.
Is it okay to freeze leftovers?
Yes, though texture may change slightly upon reheating. Store in an airtight container and reheat gently.
Garlic Butter Sauteed Shrimp is the kind of dish that never disappoints. It’s fast, flavorful, and versatile—ideal for weeknights or when guests show up with short notice. With rich butter, bold garlic, and a fresh citrus finish, it’s a reliable recipe that packs serious flavor with minimal effort.
Ingredients
1 lb large raw shrimp, peeled and deveined
8 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground paprika
1 lemon, for fresh juice to taste
Instructions
Begin by thawing the shrimp completely if frozen, then pat them dry thoroughly with paper towels. Ensure the shrimp are deveined, and remove the tails if desired for easier eating.
In a small bowl, mix together the seasoning blend: Italian seasoning, salt, black pepper, and paprika. This mixture will infuse the shrimp with layered, aromatic flavor.
Place the shrimp in a large mixing bowl and toss them with the seasoning blend, making sure each shrimp is evenly coated.
In a skillet set over medium heat, melt the butter along with the minced garlic. Stir frequently as the butter melts to avoid browning the garlic—you’re aiming for gentle infusion, not caramelization.
Once the garlic becomes fragrant, add the seasoned shrimp to the skillet in a single layer. Cook for 2 to 3 minutes on each side, or until the shrimp turn opaque and slightly golden at the edges.
Remove the skillet from heat and immediately squeeze fresh lemon juice over the shrimp. Give everything a gentle stir to coat the shrimp in the lemony garlic butter sauce.
Serve warm, garnished with lemon wedges or fresh herbs if desired.
Garlic Butter Sauteed Shrimp Recipe
Ingredients
- 1 lb large raw shrimp peeled and deveined
- 8 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground paprika
- 1 lemon for fresh juice to taste
Instructions
- Begin by thawing the shrimp completely if frozen, then pat them dry thoroughly with paper towels. Ensure the shrimp are deveined, and remove the tails if desired for easier eating.
- In a small bowl, mix together the seasoning blend: Italian seasoning, salt, black pepper, and paprika. This mixture will infuse the shrimp with layered, aromatic flavor.
- Place the shrimp in a large mixing bowl and toss them with the seasoning blend, making sure each shrimp is evenly coated.
- In a skillet set over medium heat, melt the butter along with the minced garlic. Stir frequently as the butter melts to avoid browning the garlic—you’re aiming for gentle infusion, not caramelization.
- Once the garlic becomes fragrant, add the seasoned shrimp to the skillet in a single layer. Cook for 2 to 3 minutes on each side, or until the shrimp turn opaque and slightly golden at the edges.
- Remove the skillet from heat and immediately squeeze fresh lemon juice over the shrimp. Give everything a gentle stir to coat the shrimp in the lemony garlic butter sauce.
- Serve warm, garnished with lemon wedges or fresh herbs if desired.
