This garlic butter shrimp is one of my favorite shrimp recipes. Buttered shrimp with garlic, chili, and just a little bit of crushed red pepper has the perfect balance of flavors. It makes a great appetizer before dinner or to serve at a party, but can also be the perfect main dish! I probably make this garlicky shrimp at least once a month!
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What’s in this Garlic Butter Shrimp Recipe?
This buttered shrimp recipe is so delicious! It’s got garlic, it’s got lemon juice, it’s got a chili pepper paste to give it some spice…it’s got it all! And it’s such an easy thing to make since the shrimp cooks so fast.
- Butter: Unsalted butter adds richness and a slight creaminess to the dish.
- Shrimp: Any size of shrimp will work. Your cooking time will vary depending on how large your shrimp are, so keep a close eye on them.
- Garlic Paste: Adds a pungent and earthy flavor to the shrimp.
- Chili Pepper Paste: Any kind works. I used Italian chili pepper paste, but Harissa or gochujang will also work.
- Lemon Juice: Adds a pop of freshness and acidity.
- Spices: Dried parsley adds a pop of color and an herbal flavor, while crushed red pepper flakes add just a touch of spice!
Variations To Try
If you absolutely love that buttery flavor, you can definitely add more butter as you see fit toward the end of cooking. You can also adjust the spice level by using more or less chili pepper paste and red pepper flakes. If you’re not in the mood for spicy, you can omit the chili pepper paste and just use garlic.
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How to Store and Reheat
Store leftover garlic butter shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a little bit of butter set over medium-low heat until warmed through.
How to Freeze
Freeze buttered shrimp in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
There are so many things you can do with this spicy shrimp. I like to use it in this shrimp and grits appetizer cup or these shrimp tacos for a spicy kick. You can also serve it simply with white rice, homemade pasta, or a salad.
Notes from the Test Kitchen
If you prefer to use frozen, cooked shrimp, you’ll want to cook just long enough to heat through, about 1 minute.
5-Star Review
“Awesome recipe! Isn’t shrimp just the best? So quick to cook up and amazingly versatile, sweet, spicy, savory, rich and buttery or lean with an easy low cal sauce, grilled, sauteed, salads, the possibilities are endless. Thank you!” -Catherine Lee
Garlic Butter Shrimp Recipe
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Ingredients
- 4 tablespoons unsalted butter divided (½ stick)
- 1 pound raw shrimp cleaned, peeled, and deveined
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon garlic paste
- 1 tablespoon chili pepper paste or red pepper paste
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried parsley
- ½ teaspoon crushed red pepper flakes adjust to taste
Instructions
- Heat 2 tablespoons of butter in a skillet set over medium-high heat.4 tablespoons unsalted butter
- Season shrimp with salt and pepper to taste.1 pound raw shrimp, Kosher salt and freshly ground black pepper
- Toss the shrimp into the skillet and add in the garlic paste and chili pepper paste. Stir to combine. Cook for 4-5 minutes, or until the shrimp turn pink and opaque.1 teaspoon garlic paste, 1 tablespoon chili pepper paste
- Stir in the lemon juice and remaining 2 tablespoons of butter, stirring to fully combine.1 tablespoon fresh lemon juice
- Sprinkle with dried herbs and serve.1 teaspoon dried parsley, ½ teaspoon crushed red pepper flakes
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally.
Nutrition Information
How to Make Garlic Butter Shrimp Step by Step
Melt the Butter: Heat 2 tablespoons of unsalted butter in a skillet set over medium-high heat.
Season the Shrimp: Season 1 pound of raw shrimp with salt and pepper to taste.
Cook the Shrimp: Toss the shrimp into the skillet and add in 1 teaspoon of garlic paste and 1 tablespoon of chili pepper paste. Stir to combine. Cook for 4-5 minutes, or until the shrimp turn pink and opaque.
Toss and Serve: Stir in 2 tablespoons of fresh lemon juice and the remaining 2 tablespoons of butter, stirring to fully combine. Sprinkle with 1 teaspoon of dried parsley dried and ½ teaspoon of crushed red pepper flakes and serve.
Can you make this and then put it in a slow cooker to keep it warm without overcooking them? Thank you
We haven’t tried that, but it could work for a short time. Too long, and the shrimp will probably turn rubbery!