Easy Garlic Butter Shrimp Recipe (20 Minutes!)

I’ve always believed that a truly exceptional meal doesn’t need to take hours in the kitchen. After years of experimenting, I’ve perfected this Garlic Butter Shrimp recipe that proves it. This dish combines succulent shrimp with a velvety, flavor-packed sauce that tastes like it came from a high-end restaurant—but it takes just 20 minutes to prepare.

The magic of this recipe lies in the harmonious blend of ingredients. The rich chicken broth provides depth, while dry white wine adds complexity and acidity. But the real stars are the aromatic garlic and the finishing touch of cold butter, which creates that silky texture that coats each shrimp perfectly.

When I first developed this recipe, I was looking for something quick that didn’t sacrifice flavor. What I discovered was that with the right technique—particularly how you finish the sauce—you can create something truly spectacular in minimal time.

The preparation is straightforward but requires attention to detail. I always recommend measuring everything before you start cooking, as this dish comes together quickly. Properly thawed and dried shrimp will give you that perfect sear without releasing excess moisture that would dilute your sauce.

Perfecting the Technique: My Step-by-Step Guide to Juicy Shrimp

The secret to perfect garlic butter shrimp lies not just in the ingredients but in the technique. I’ve learned through countless attempts that overcooking is the enemy of tender, juicy shrimp. That’s why I’ve developed a foolproof method that ensures perfectly cooked shrimp every single time.

Start by heating your olive oil in a large skillet over medium-high heat. Once hot, add your seasoned shrimp in a single layer—overcrowding will cause them to steam rather than sear. The most crucial step is timing: I cook them for exactly 1 minute and 20 seconds per side. This precision might seem excessive, but it’s the difference between rubbery and tender shrimp.

After removing the shrimp, the magic happens in the sauce. Turn off the heat before adding the wine—this prevents dangerous flare-ups while still allowing the alcohol to sizzle and deglaze the pan. Use a silicone spatula to scrape up those flavorful browned bits from the bottom of the pan—they’re packed with umami goodness.

The reduction process is where patience pays off. Allow the sauce to gently bubble, reducing by half to concentrate the flavors. Once the alcohol smell has dissipated, you know you’ve cooked off the harshness, leaving only complex flavor. The final touch—swirling in cold butter off the heat—creates that restaurant-quality velvety finish chefs call “monter au beurre.”

I discovered early on that the garnishes aren’t merely decorative—they’re transformative. A sprinkle of fresh parsley adds color and brightness, while a squeeze of lemon just before serving wakes up all the flavors. These final touches elevate the dish from good to extraordinary.

For the ultimate experience, serve immediately with warm crusty bread to soak up every last drop of that luxurious sauce. The contrast between the crisp bread and the silky sauce creates a textural symphony that will have everyone at the table reaching for more.

From Kitchen to Table: Serving Suggestions and Creative Variations

The beauty of this garlic butter shrimp recipe lies in its versatility. I’ve served it countless ways over the years, discovering that it shines as both an elegant appetizer and a satisfying main course. When hosting dinner parties, I often present it in small ramekins with bread for dipping—guests always ask for the recipe.

For a complete meal, I pair this dish with one of several options. Serving it over angel hair pasta allows the thin strands to capture the sauce perfectly. Alternatively, spooning it over fluffy jasmine rice creates a comforting dish where the rice soaks up all that wonderful flavor. For a lighter option, I sometimes serve it alongside roasted asparagus or a crisp green salad with a simple vinaigrette.

The recipe is also incredibly adaptable. When I’m in the mood for heat, I add a pinch of red pepper flakes to the sauce. For a Mediterranean twist, I incorporate halved cherry tomatoes and kalamata olives during the final minute of cooking. You can also play with the herbs—basil creates an Italian profile, while cilantro and a squeeze of lime take it in a more tropical direction.

Don’t feel limited to shrimp either. This sauce works beautifully with scallops, lobster tails, or even white fish. Just adjust the cooking time accordingly—scallops need about 2 minutes per side, while fish fillets might need 3-4 minutes depending on thickness.

For those who prefer to skip the alcohol, simply replace the wine with additional chicken broth and a splash of white wine vinegar or extra lemon juice to maintain that bright acidity. The dish remains equally delicious.

What makes this recipe truly special is how it transforms simple ingredients into something extraordinary. The technique of finishing with cold butter creates a sauce so silky it feels indulgent, yet the entire dish comes together in less time than it takes to order takeout. It’s perfect for those nights when you want something impressive without spending hours in the kitchen—proving that great cooking isn’t about complexity, but about understanding how flavors work together.

Garlic Butter Shrimp

A quick and easy garlic butter shrimp recipe that combines succulent shrimp with a velvety, flavorful sauce. Ready in 20 minutes, this dish has a restaurant-quality finish with simple ingredients.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

  

• 1 lb large uncooked shrimp thawed, shell and vein removed
• ⅓ teaspoon paprika
• 1-2 tablespoons olive oil for cooking the shrimp
• ¾ cup dry white wine Chardonnay or Pinot Grigio
• 1½ cups chicken broth
• 4 cloves garlic minced
• ½ teaspoon Italian seasoning
• ½ teaspoon mustard powder
• 2 tablespoons fresh lemon juice
• 3 tablespoons cold salted butter
• 2 tablespoons fresh parsley chopped (for garnish)

Instructions

 

• Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 1 minute and 20 seconds per side. Remove from the skillet and set aside.
• Turn off the heat and add dry white wine to the pan. Let the alcohol cook off, scraping up any browned bits from the bottom of the pan with a silicone spatula.
• Add chicken broth, garlic, Italian seasoning, mustard powder, and lemon juice. Let the sauce bubble and reduce by half, concentrating the flavors.
• Remove the skillet from heat. Stir in the cold butter to create a velvety sauce.
• Return shrimp to the pan and toss to coat in the sauce.
• Garnish with fresh parsley and serve immediately with crusty bread or over pasta, rice, or vegetables.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce.

You can replace the wine with additional chicken broth and a splash of white wine vinegar or extra lemon juice if preferred.

The sauce works well with other seafood like scallops, lobster, or white fish. Adjust cooking times accordingly.

For a Mediterranean variation, add halved cherry tomatoes and kalamata olives towards the end of cooking.

Keyword easy shrimp recipe, garlic butter shrimp