Name: Garlic Butter Shrimp Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5 pounds large shrimp (peeled and deveined); 4 tablespoons unsalted butter; 4 cloves garlic (minced); 0.5 cup chicken broth; 0.5 cup heavy cream; 0.25 cup fresh parsley (chopped); 0.5 teaspoon red pepper flakes ((optional)); 1 teaspoon lemon juice; 0.5 teaspoon salt (or to taste); 0.25 teaspoon black pepper (or to taste)

Oh, you guys, I’m so excited to share this one with you. It’s the kind of dish that makes you feel like a total kitchen rockstar, even on those nights when you’re tempted to just order takeout for the third time this week. I’m talking about my absolute go-to Garlic Butter Shrimp Skillet. Seriously, this recipe has saved me more times than I can count. It’s got that restaurant-quality taste that makes you say “Wow!” but it’s so ridiculously simple, you’ll wonder where it’s been all your life. Think of it as your new weeknight savior, your easy-peasy date night dinner, or the dish that impresses guests without you breaking a sweat. If you’re a fan of my Lemon Herb Roasted Chicken, you’re going to adore the bright, savory flavors here. This garlic butter shrimp skillet is truly a hug in a pan, and I can’t wait for you to try it!

What is Garlic Butter Shrimp Skillet?

So, what exactly is this magical Garlic Butter Shrimp Skillet I keep raving about? At its heart, it’s a celebration of simple, incredible flavors coming together in one pan. It’s exactly what it sounds like: succulent shrimp, bathed in a rich, garlicky butter sauce, usually with a little something extra to brighten it up, like lemon or herbs. It’s not fussy, it’s not complicated. It’s essentially a quick sauté of shrimp in a ridiculously delicious sauce that coats every single bite. We’re talking tender, juicy shrimp that cook up in mere minutes, swimming in a glossy, aromatic sauce that’s so good, you’ll want to lick the skillet clean (I won’t judge!). It’s the kind of dish that proves you don’t need a lot of fancy ingredients or complicated techniques to create something truly spectacular. It’s comfort food at its finest, with a touch of elegance.

Why you’ll love this recipe?

Let me count the ways! First off, the flavor. Oh. My. Goodness. The garlic, the butter, the hint of lemon zest (if you add it, which you totally should!) – it’s an explosion of pure deliciousness. It hits all the right notes: savory, a little rich, super aromatic, and just utterly satisfying. You get that perfect bite of tender shrimp, coated in that luscious sauce, and it just makes your taste buds sing. Then there’s the sheer simplicity of it all. This is a weeknight warrior, folks. We’re talking about a meal that goes from pantry to plate in under 30 minutes, sometimes even less if you’re quick! The ingredient list is pretty short and sweet, and most of it you probably already have on hand. It’s also surprisingly budget-friendly, especially compared to ordering shrimp dishes at a restaurant. And the versatility! This garlic butter shrimp skillet is a chameleon. It’s amazing on its own, piled high with rice or pasta, nestled into tacos, or even served over a bed of greens for a lighter option. What I love most about this is that it feels like a special occasion meal without any of the fuss. It’s the recipe I pull out when I need something impressive fast, or when I just need a little culinary pick-me-up. It never disappoints.

How do I make garlic butter shrimp skelette?

Quick Overview

This Garlic Butter Shrimp Skillet is designed for maximum flavor with minimum effort. The whole process involves quickly sautéing your shrimp in a sizzling garlic-butter concoction until they’re just perfectly pink and cooked through. We’ll toss in some fresh herbs and a squeeze of lemon at the end to make it sing. It’s so straightforward, you’ll be amazed at how quickly you can whip up such a delicious meal. It’s the ultimate in speedy, satisfying cooking.

Ingredients

For the Star of the Show (The Shrimp):
1.5 pounds large shrimp, peeled and deveined (I always look for frozen ones that are already prepped, it’s a huge time saver! Just thaw them under cold running water or in the fridge overnight.)
1 tablespoon Olive oil (or avocado oil, whatever you have on hand is fine!)
Salt and freshly ground black pepper, to taste

For that Irresistible Garlic Butter Sauce:
4 tablespoons unsalted butter (don’t skimp here, it’s crucial for flavor!)
6-8 cloves garlic, minced (I like a lot of garlic, but you can adjust to your preference. Freshly minced is key for the best aroma and flavor.)
1/4 cup dry white wine or chicken broth (this helps deglaze the pan and adds a lovely depth. If you don’t have wine, broth is a perfect substitute!)
2 tablespoons fresh lemon juice (from about half a lemon, this brightens everything up beautifully)
1/4 cup chopped fresh parsley (for that pop of green and fresh flavor at the end)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, grab your largest skillet. A good heavy-bottomed skillet works best here – cast iron or stainless steel are my favorites. Place it over medium-high heat. While it’s heating up, pat your thawed shrimp completely dry with paper towels. This is a super important step, trust me! If the shrimp are wet, they’ll steam instead of searing, and we want that lovely little crust. Season the dried shrimp generously with salt and pepper. Once the pan is nice and hot, add the olive oil.

Step 2: Mix Dry Ingredients

Wait, there are no dry ingredients to mix here! This recipe is that simple. We’re focusing on getting the shrimp prepped and the pan ready.

Step 3: Mix Wet Ingredients

Technically, we’ll be adding the wet ingredients to the hot pan as we go, but it’s good to have them ready. Make sure your garlic is minced, your parsley is chopped, and your lemon is halved and ready to be juiced. Have your butter, wine/broth, and lemon juice within easy reach of the stove.

Step 4: Combine

Add the seasoned shrimp to the hot skillet in a single layer. Don’t overcrowd the pan! If your skillet isn’t big enough, cook the shrimp in batches to ensure they sear properly. Cook for about 1-2 minutes per side, until they’re just starting to turn pink and opaque. You don’t want to overcook them at this stage; they’ll finish cooking in the sauce. Remove the shrimp from the skillet and set them aside on a plate.

Step 5: Prepare Filling

Lower the heat to medium. Add the butter to the same skillet. Once it’s melted and starts to foam, add your minced garlic. Sauté the garlic for about 30-60 seconds until it’s fragrant. Be careful not to burn it – burnt garlic tastes bitter and will ruin the sauce! You’ll know it’s ready when you can smell that wonderful garlicky aroma filling your kitchen.

Step 6: Layer & Swirl

Now, pour in the white wine or chicken broth. Let it bubble and scrape up any browned bits from the bottom of the pan – that’s where all the flavor is! Let it simmer for about a minute to reduce slightly. Stir in the fresh lemon juice. Then, return the cooked shrimp to the skillet. Toss the shrimp in the sauce to coat them evenly. Add the chopped fresh parsley and give everything a final gentle toss. The residual heat will finish cooking the shrimp perfectly and warm them through.

Step 7: Bake

There’s no baking involved in this recipe! This is a stovetop wonder. The magic happens right in the skillet.

Step 8: Cool & Glaze

Let the shrimp sit in the sauce for just about 30 seconds to a minute off the heat so they don’t overcook. The sauce will naturally thicken a bit as it cools slightly. We don’t need a separate glaze; the beautiful garlic butter sauce is the star!

Step 9: Slice & Serve

Serve this Garlic Butter Shrimp Skillet immediately! It’s best enjoyed hot, right out of the pan. Spoon the shrimp and plenty of that glorious sauce over your chosen accompaniment. You can also garnish with a little extra fresh parsley or a wedge of lemon.

What to Serve It With

This Garlic Butter Shrimp Skillet is so versatile, it’s almost unbelievable! For a simple, satisfying weeknight meal, I love serving it over a bed of fluffy white rice or jasmine rice. The rice soaks up all that incredible garlicky butter sauce, and it’s just pure comfort. If you’re feeling a bit more adventurous, linguine or spaghetti make an equally delicious base – think of it as a quick, elegant shrimp scampi! For a lighter option, it’s fantastic spooned over a big bowl of zoodles (zucchini noodles) or even steamed broccoli. On weekends, when we have a bit more time, I’ll pair it with crusty bread for dipping, because you absolutely *have* to get every last drop of that sauce. It’s also amazing tucked into warm tortillas for shrimp tacos, especially with a dollop of Pico de Gallo or a creamy avocado crema. And don’t underestimate its power as an appetizer! Serve it in small bowls with toothpicks for a truly impressive starter at parties. My kids, who can be a bit picky, absolutely devour it with plain pasta, so it’s a guaranteed crowd-pleaser in my house.

Top Tips for Perfecting Your Garlic Butter Shrimp Skillet

Okay, so I’ve made this Garlic Butter Shrimp Skillet more times than I can count, and through trial and error (and a few slightly overcooked shrimp!), I’ve picked up a few tricks to make sure it turns out perfectly every single time. First off, the shrimp prep is absolutely key. Patting them *super* dry is non-negotiable. I cannot stress this enough! It’s what guarantees a beautiful sear instead of a steamed, rubbery texture. And don’t overcrowd the pan. Seriously, this is the cardinal sin of sautéing. If you have a lot of shrimp, cook them in batches. It takes a few extra minutes, but the payoff is so worth it. When it comes to the garlic, fresh is always best. Pre-minced garlic from a jar just doesn’t have the same punch, and it can sometimes have a slightly metallic taste. Mince it yourself right before you use it for that incredible aroma. And watch that garlic closely while it’s sautéing; it goes from perfectly fragrant to burnt in about ten seconds flat! If it starts to brown too quickly, lower the heat immediately. For the sauce, I always opt for dry white wine like a Pinot Grigio or Sauvignon Blanc if I have it, but honestly, chicken broth works like a dream too. The acidity from the wine or lemon juice cuts through the richness of the butter beautifully, preventing the dish from feeling too heavy. My personal favorite variation is adding a pinch of red pepper flakes along with the garlic for a tiny hint of heat – it adds another layer of complexity that’s just divine. When it comes to cooking the shrimp, err on the side of undercooking them in the initial sear, as they will continue to cook when you add them back to the sauce. They should be just starting to turn pink. Remember, shrimp cook incredibly fast. Overcooked shrimp are sadly one of my biggest pet peeves, so just a minute or two per side is all you need for that first sear.

Storing and Reheating Tips

Now, about leftovers. This Garlic Butter Shrimp Skillet is honestly best enjoyed fresh because shrimp can get a little chewy if reheated too many times. But, life happens, and sometimes you have leftovers! If you do have some, let it cool completely before storing. For best results, store the shrimp and sauce in an airtight container in the refrigerator. It should keep well for about 2-3 days. When it comes to reheating, the stovetop is your friend. Gently warm the shrimp and sauce in a non-stick skillet over low heat. You can add a tiny splash of water or broth if it seems a bit dry. Avoid microwaving if possible, as it can sometimes make the shrimp tough and rubbery. If you must use the microwave, heat it in short bursts, stirring in between, until just warmed through. I usually avoid adding the fresh parsley until just before serving if I know I’ll have leftovers, as it can get a bit wilted during reheating. As for freezing, I generally don’t recommend freezing this dish. The texture of the shrimp can change significantly after freezing and thawing, and it just doesn’t have the same appeal. It’s so quick to make that it’s really best to just whip up a fresh batch when that craving hits!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This Garlic Butter Shrimp Skillet is naturally gluten-free as long as you use gluten-free wine or broth. Shrimp, garlic, butter, lemon juice, and parsley are all gluten-free. So, no need for any special substitutions there! Just double-check the labels on any pre-made broths or seasoning blends if you use them to be extra sure.

Do I need to peel the zucchini?

Wait, this recipe doesn’t use zucchini! It’s a Garlic Butter Shrimp Skillet. If you were thinking of a zucchini bread or muffin recipe, that’s a different story! For this shrimp dish, you absolutely don’t need zucchini. You *do* need to make sure the shrimp are peeled and deveined, though, unless you buy them that way.

Can I make this as muffins instead?

This is a Garlic Butter Shrimp Skillet, not a baked good like muffins! So, no, you can’t make this into muffins. If you’re looking for a muffin recipe, I’d be happy to share one of my favorites, perhaps a blueberry or chocolate chip muffin! This recipe is designed to be a quick stovetop savory dish.

How can I adjust the sweetness level?

This recipe isn’t really meant to be sweet! The flavors are savory, garlicky, buttery, and bright with lemon. There’s no added sugar. If you find the wine adds a touch too much complexity and you prefer it milder, you can omit it and just use chicken broth. The lemon juice adds brightness, not sweetness. If you find you really crave a hint of sweetness with your shrimp, you could add a tiny pinch of sugar or a teaspoon of honey to the sauce, but I personally love it just as it is.

What can I use instead of the glaze?

There isn’t a separate glaze in this Garlic Butter Shrimp Skillet recipe! The “glaze” is actually the delicious garlic butter sauce that coats the shrimp. So, whatever you use to make the sauce is what you’ll have. Just ensure you use good quality butter and fresh garlic for the best results. If you meant something like a finishing drizzle, a little extra swirl of melted butter or a drizzle of good olive oil right at the end can be nice, but it’s truly not necessary.

Final Thoughts

Honestly, this Garlic Butter Shrimp Skillet is one of those recipes that just makes my heart sing. It’s proof that you don’t need a million ingredients or hours in the kitchen to create something truly delicious and impressive. It’s my go-to when I’m short on time, when I need to whip up something special for guests, or when I just want a comforting, flavorful meal that feels a little bit fancy. The way the garlic and butter meld together with that hint of lemon and fresh parsley is just pure magic. It’s simple, it’s quick, and it tastes absolutely incredible. If you love this recipe, you might also want to check out my [Link to another relevant recipe, e.g., Creamy Lemon Garlic Pasta] for another easy weeknight wonder! Give this Garlic Butter Shrimp Skillet a try, and I promise, it’ll become a staple in your recipe rotation too. I can’t wait to hear what you think – let me know in the comments how yours turns out! Happy cooking!