Quick and easy weeknight GARLIC BUTTER SHRIMP dish loaded with flavors from fresh herbs, paprika, garlic, lemon, and Creole Seasoning. Serve this over pasta, rice, or crusty bread. Juicy, buttery, garlicky, and lemony main dish all ready in just 15 minutes from start to finish!
Happy Monday, y’all! Ok, let me kickstart this week with one of our go-to main dishes year-round. This Garlic Butter Shrimp recipe can be made any day of the week, especially on a busy and crazy day.
All you need is just 15 minutes of your time, frozen or fresh shrimp, and just a handful of pantry staple ingredients to make an impression at the dinner table. They’re packed with tons of flavors and perfect as is or over pasta or rice.
Let’s dig in!
Cooking Shrimp
I don’t know what I would do without shrimp. They make those “What’s for dinner?” question a little less annoying. They are, in fact, a lifesaver for busy moms like me who also needs to deal with picky eaters.
Cooking shrimp is actually easy, yet a little bit tricky coz there is just a less of a margin of error when cooking them. Once you overcook them, they become rubbery and unpleasant to eat. But I’ll be sharing with you today some key notes to remember when dealing with this popular seafood.
- I usually have some bags of frozen shrimp in my freezer for quick meals. Make sure that they’re already peeled and deveined. (Although I prefer leaving those tails on for aesthetic purposes.)
- Most fresh shrimp you see at seafood counters are frozen and thawed. There’s nothing wrong with buying them, but you need to cook them within the day and not to re-freeze them.
- Make sure all of your shrimp are of the same sizes – no mix jumbo or medium shrimp.
- Searing or saut̩ing shrimp on medium heat gives the best result Рjuicy, tender, without being chewy.
- Shrimps do cook faster, even the larger ones. You’ll know when they’re done when they turn opaque with a pearly pink and orangey on the outside with bright red tails.
- Make sure that the shrimp are evenly spread out in the pan in one layer, so all of them are exposed to the same heat.
- Remove them from the heat immediately.
Garlic Butter Shrimp Ingredients
This is we love this lemon garlic butter shrimp – it uses just a handful of pantry staple ingredients. All you need…
- shrimp
- Creole seasoning (see my Homemade HERE) or go with this Italian Seasoning or any of your preferred seasonings.
- unsalted butter
- minced garlic
- paprika
- fresh thyme, oregano, and parsley
- lemon juice
- chicken stock
How to Make Garlic Butter Sauce for Shrimp
The sauce in this sauteed shrimp recipe takes this dish up a notch. It starts off with sauteed garlic, then fortified with paprika, thyme, oregano, lemon juice, and chicken stock. It looks and sounds simple, but its medley of flavors is comparable to those you order at restaurants.Â
Want more sauce to coat every bit of your pasta? Just double the ingredients above.
Storing and Reheating Instructions
The best way to store any leftover garlic butter shrimp is to keep it in an airtight container in the fridge for up to two days. And when you’re ready to serve them again, just reheat them in the microwave for 1-2 minutes!
What to Serve with Garlic Butter Shrimp?
This easy garlic shrimp recipe can be served as a main dish with angel hair pasta (zoodles for those health-conscious) or with warm rice. It even goes well with bread like this Homemade Garlic Bread or these Homemade Breadsticks to sop up every last bit of the sauce!
Can’t get enough of tacos? You can top these shrimp on tacos or with your favorite salads, too.
Easy Shrimp Recipes
Love recipes like this? You can also check these out.
How To Make Garlic Butter Shrimp
Lightly season shrimp with salt and Creole seasoning. Heat butter over medium heat in a medium skillet. Add the shrimp and sauté for about 3 -5 minutes each shrimp per side. Throw in minced garlic, stir for about a minute or until fragrant. Then add paprika, thyme, oregano, lemon juice, and chicken stock. Bring it to a boil then simmer for about 2-3 minutes. Add parsley and adjust for salt and pepper. Serve over pasta, rice, or vegetables.
Watch How To Make It
This blog post was first published in September 2016 and has been updated with new photos, additional write up and a video.
Garlic Butter Shrimp
Ingredients
- 1 pound (453.59g) large shrimp , peeled and deveined
- 1 teaspoon (4g) Creole seasoning
- 4 tablespoons (56g) unsalted butter
- 1 tablespoon (8g) minced garlic
- ½ teaspoon (1g) paprika
- 1 teaspoon (0.80g) fresh thyme
- 1 teaspoon (0.80g) fresh oregano
- Juice of ½ lemon or more to taste
- ½ cup (120ml) chicken stock
- 2 tablespoons (8g) chopped parsley
- Salt and pepper to taste.
Instructions
- Lightly season shrimp with salt and Creole seasoning.
- Heat butter over medium heat in a medium skillet. Add the shrimp and sauté for about 3 -5 minutes each shrimp per side.
- Throw in minced garlic, stir for about a minute or until fragrant.
- Then add paprika, thyme, oregano, lemon juice, and chicken stock.
- Bring it to a boil then simmer for about 2-3 minutes.
- Add parsley and adjust for salt and pepper. Serve over pasta, rice, or vegetables.
Tips & Notes:
- If you don't have Creole seasoning, you can use Italian seasoning (you can check my homemade version HERE) or any of your preferred seasoning. Or simply go with salt.
- If using cooked shrimp for this recipe, try adding it at the last minute or two of cooking.
- I used frozen and deveined shrimps for this recipe. But if you can get those fresh-off-the-seas ones, then you're pretty lucky.
- Defrost first when using frozen shrimps.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Stacia says
Pretty good
Norma says
We both really loved this recipe. I went a little shy on the creole seasoning (I always keep yours on hand now) as we tend to like our shrimp not too spicy and it was perfect. Served over some great noodles which paired perfectly with that yummy butter. Great recipe!
Elvira James says
Great recipe.
imma africanbites says
Thank you, Elvira.
Elvira James says
My granddaughter love this recipe, we all love it, it was very easy to make
imma africanbites says
I’m so happy that you all love this. Thanks for the rating! 🙂
Kim Goodman says
Im whipping this up tonight.
ImmaculateBites says
Great! Do let me know how it works out for you.
Rex Hutcheson says
The sauce looked like it wasn’t going to be enough to flavor the rice I made with the shrimp, but it was more than flavorful enough to do it well.
Courtney Coleman-Gallashaw says
I made this tonight for my family! Everyone love it! Will be a new go to busy nights.
Imma Adamu says
Wow! I’m so glad to hear that.
Try more recipes that you can share with your loved ones! 😉
Angel says
Mmmm. That is good. I didn’t have chicken stock but its good with water and white white vinegar turned out so delicious. Thankyou !Oh and the family liked it too.
Kayla says
I have a back already cooked shrimp that I need to use. Do you think I could use cooked shrimp instead?
ImmaculateBites says
It might be over cook . Try adding it the last minute or two of cooking .
Mike says
Delicious- perfect balance of ingredients in the right proportion – five stars
ImmaculateBites says
Aww, thank you so much!!!! Glad to hear it worked out well for you.
Liz T says
What kind of shrimp do you buy? I love shrimp but it seems like the most economical is Asian farmed frozen pre-deveined and peeled. Is that the kind you use?
ImmaculateBites says
Yes, that’s it ! I stock up when they are on sale.
Dami says
I’m In school right now but I’ll try this as soon as I get home
ImmaculateBites says
Thanks for giving it a try! Do let me know how it works out for you.
Urban says
I love me some shrimp, so definitely like this dish. A quick one to make so surely will make it.
Yaba says
Made this last night and it was really tasty- I paired it with rice and eveyone enjoyed it . Thanks for sharing
ImmaculateBites says
Yaba, glad it was a hit with everyone. Thanks for the feedback.
Penney says
Oh Yummy. So glad I came upon your site and can’t wait to give this a try. Love my shrimp. Nothing like Golf Shrimp. Big and fresh..
ImmaculateBites says
Penny, I am glad you are here. Let me know how it works for you.
paula says
I didn’t notice until I posted it on my recipe page lol
Jesse says
Yummy. I’m going to have to try this, but I think that I’ll use seafood or vegetable stock. I’m vegetarian. 😉
Lisa says
How do you know if someone is a vegetarian? Don’t worry, they’ll tell you.