Garlic butter shrimp is incredibly quick and easy to make. Succulent shrimp are sautéed in a fragrant garlic butter sauce with a squeeze of lemon, a touch of chilli and a sprinkle of parsley. Serve them tossed with pasta, spooned over a salad, or simply enjoy with warm homemade naan. Ready in under 10 minutes, this is a weeknight winner.
Shrimp are one of my favourite ingredients: they cook fast, offer great nutritional value, and taste luxurious with minimal effort. Yet many home cooks avoid seafood because they worry about overcooking it and ending up with tough, rubbery prawns.
During my years as a chef I’ve prepared countless shrimp, salmon, crab, cod and other seafood, so I’ve learned a few simple techniques that make a big difference. With a couple of easy tips you’ll be cooking tender, juicy shrimp at home in no time.
How to cook garlic butter shrimp like a chef
- Choose fresh shrimp when you can, but frozen is fine if fresh isn’t available. If using frozen shrimp, fully thaw them and pat them dry before cooking. Excess moisture prevents a good sear and makes the shrimp simmer instead of sauté.
- Always devein your shrimp. Removing the dark vein improves both appearance and eating experience. It’s a quick step that makes the dish feel more polished and appetizing.
- Avoid long acidic marinades. Shrimp flesh is delicate and acid (like lemon or vinegar) will begin to “cook” the shrimp and can make them tough if left too long. Instead, halt the cooking at the end with a splash of acid—lemon juice, white wine, or a bit of white balsamic—added to the pan to brighten the sauce and stop carryover cooking.
These straightforward tips will help you produce tender, flavourful shrimp even on the busiest evenings. Serve them over pasta, on a bed of greens, or simply in a bowl alongside warm flatbread and a crisp salad. I like to keep it simple in warmer months—shrimp with homemade naan and a chilled glass of wine is perfect.
Cheers…
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Garlic Butter Shrimp With Chilli
Ingredients
- 1 ½ pounds (680.39 g) shrimp, peeled and deveined
- 2 Tablespoons (2 Tablespoons) olive oil
- 2 cloves (2 cloves) garlic, finely chopped
- 3 Tablespoons (3 Tablespoons) butter
- pinch chilli flakes
- juice of 1/2 lemon or a splash of white wine
- 2 Tablespoons (2 Tablespoons) parsley, finely chopped
Instructions
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Heat the olive oil in a large non-stick skillet over high heat until it just begins to smoke. Add the shrimp in a single layer, shaking the pan so they spread evenly.
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Cook until the shrimp turn pink and are just cooked through, then remove them to a bowl to rest briefly.
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Lower the heat slightly, add the garlic and butter to the pan and cook until the butter foams and the garlic is fragrant. Return the shrimp to the pan, add the lemon juice (or wine) and a pinch of chilli flakes, toss to coat, then scatter with parsley and transfer to a serving bowl.