Easy Garlic Butter Shrimp
Easy garlic butter shrimp recipe ready in 20 minutes. Restaurant-quality seafood dinner with lemon, wine, and fresh herbs at home.
Ingredients
- 1.25 pounds large shrimp, peeled and deveined
- 5 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, minced
- 1/3 cup dry white wine or dry vermouth
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves, optional
- Lemon wedges for serving
Instructions
- 1
Pat the shrimp thoroughly dry using paper towels, as moisture prevents proper browning and causes sticking in the pan.
- 2
Heat the olive oil in a large skillet over medium-high heat until it shimmers and moves easily across the pan, about 2 minutes.
- 3
Working in a single layer, add half the shrimp to the hot skillet and resist the urge to move them for 1-2 minutes until the undersides turn golden and opaque.
- 4
Flip each shrimp carefully and cook the second side for another minute until the entire body shifts from translucent gray to coral pink.
- 5
Transfer the cooked shrimp to a clean plate and repeat with the remaining shrimp, adding a tablespoon of butter to the pan if needed to prevent sticking.
- 6
Reduce the heat to medium and add the remaining 4 tablespoons of butter to the empty skillet, swirling to coat the entire surface.
- 7
Add the minced garlic and let it toast gently in the foaming butter for about 30 seconds until it becomes fragrant but not browned.
- 8
Pour in the white wine or vermouth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, releasing all those flavorful compounds.
- 9
Simmer the wine mixture for about 1 minute to slightly reduce and allow the alcohol to cook off.
- 10
Return all the cooked shrimp to the skillet along with any accumulated juices from the plate.
- 11
Squeeze in the fresh lemon juice and add the salt, black pepper, red pepper flakes, paprika, and Worcestershire sauce, stirring gently to coat the shrimp evenly.
- 12
Toss everything together over the heat for about 30 seconds to marry the flavors without overcooking the shrimp.
- 13
Remove from heat and stir in the fresh parsley and thyme if using, adjusting seasonings to your taste preference.
- 14
Serve immediately in shallow bowls with plenty of the buttery pan sauce spooned over top and lemon wedges on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 5 tablespoons unsalted butter | 3 tablespoons unsalted butter plus 2 tablespoons avocado oil | Reduces saturated fat while maintaining richness and cooking properties; avocado oil has a higher smoke point for cleaner cooking |
| 1/3 cup dry white wine | 1/3 cup low-sodium vegetable or seafood stock | Eliminates alcohol and creates a more delicate sauce; stock adds umami without the acidity of wine |
| 1.25 pounds large shrimp | 1 pound large shrimp plus 4 ounces chopped mushrooms sautéed separately | Extends the protein quantity while adding fiber, B vitamins, and umami depth; reduces overall cholesterol and saturated fat |
| Whole recipe prepared with standard salt amounts | Use 1/4 teaspoon kosher salt and increase fresh lemon juice to 4 tablespoons | Lemon juice provides bright acidity to enhance natural flavors without added sodium, supporting heart and kidney health |
| Extra-virgin olive oil for cooking | Light avocado oil with a touch of sesame oil for finishing | Avocado oil withstands high heat better, reducing oxidative stress on the oil; sesame oil added after cooking prevents flavor degradation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 180mg |
| Sodium | 310mg |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sugar | 0g |
| Protein | 28g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 245 | 285 | 385 | 245 |
| Protein | 28g | 32g | 34g | 28g |
| Carbs | 5g | 12g | 4g | 3g |
| Fat | 12g | 14g | 26g | 12g |
| Fiber | 1g | 2.5g | 0g | 0g |
| Sugar | 0g | - | - | - |
| Health Scores | ||||
| Gut Health | 6/10 | 9/10 | 6/10 | 8/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 5/10 | 8/10 |
| Blood Sugar | 8/10 | 9/10 | 8/10 | 9/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
