20-Minute Garlic Shrimp

Succulent garlic shrimp is my secret go-to for nights when I want something restaurant-worthy but barely have time to cook. This skillet recipe proves you do not need hours or fancy equipment for a meal bursting with buttery flavor and fresh aromatics. Whether for a weeknight dinner or last-minute guests these shrimp never disappoint.

Last summer I whipped this up for unexpected friends everyone fought over the last shrimp and now it is my faithful party trick. Even my picky eater requests it on repeat.

Ingredients

• Large raw shrimp: brings sweet brininess and cooks up tender. Look for fresh or frozen with firm flesh and no scent of ammonia
• Garlic: freshly minced gives unbeatable aroma and sharp flavor. Choose firm unsprouted cloves for best taste
• Shallot: adds subtle sweetness and depth. If using select one with tight skin and no soft spots
• Unsalted butter: creates a rich sauce without overpowering the shrimp. High-quality European-style butter lends creamy flavor
• Olive oil: helps prevent burning and blends perfectly with butter. Go for extra virgin for richness
• Lemon juice: brings bright acidity to balance the richness. Freshly squeezed gives the freshest zing
• Dry white wine or chicken broth: deepens the sauce and infuses the shrimp with savory notes. Use wine you would drink or homemade broth if possible
• Crushed red pepper flakes: offer a gentle kick. I reach for fresh flakes for vibrant heat
• Sea salt and freshly ground black pepper: boost all the flavors. Use good quality salt for the cleanest finish
• Fresh parsley: wakes up the dish with color and herbal notes. Look for crisp green leaves
• Lemon wedges: make every bite pop. Juicy firm lemons work best

Instructions

Prepare the Shrimp:

Pat shrimp dry with paper towels so they cook up perfectly seared rather than steamed. Season generously with salt and pepper for a flavor foundation

Sear the Shrimp:

Heat one tablespoon olive oil and one tablespoon butter in a large skillet over medium-high. When the butter foams and just starts to brown add the shrimp in a single layer. Cook each side for one to two minutes until pink and opaque. This quick sear locks in juiciness

Set Shrimp Aside:

Transfer cooked shrimp to a plate so they stay tender. Do not leave them in the pan or risk overcooking

Sauté the Aromatics:

Lower heat to medium. Add the remaining butter and oil. Stir in garlic and shallot if using. Let them sizzle for one to two minutes until fragrant. Watch closely and avoid browning so they stay sweet and aromatic

Deglaze the Pan:

Pour in white wine or chicken broth followed by lemon juice. Scrape up any browned bits from the pan this builds intense flavor in the sauce. Simmer for two to three minutes until slightly thickened

Spice and Return Shrimp:

Sprinkle in red pepper flakes then add shrimp back into the pan. Toss well so every piece is coated in the buttery sauce. Warm through for one to two minutes so the flavors marry

Garnish and Serve:

Take the pan off the heat. Scatter fresh parsley over everything and squeeze lemon wedges for brightness. Serve right away for best flavor

Bookmark

Most nights I crave the fresh zing of lemon in this sauce so that ingredient always stands out. Once my grandma joined us and declared it tasted just like her favorite seaside restaurant honestly the best compliment I have ever received for a weeknight meal.

Storage Tips

Keep leftovers in a sealed container for up to two days in the fridge for best taste. Shrimp tends to dry out if reheated aggressively so gentle warming in a pan with a splash of broth works best

Ingredient Substitutions

No shallots on hand onions work in a pinch. Parsley can be swapped with chives or fresh basil depending on what is in your garden. Dairy-free option is easy just use all olive oil

Serving Suggestions

Serve with pasta to mop up the buttery sauce or pile over steamed rice. I love laying slices of crusty bread alongside so you never lose a drop of flavor

Cultural and Historical Context

Garlic shrimp in buttery sauces is found in dozens of coastal cuisines. In American kitchens we tweak and adapt to our tastes. What holds true everywhere is how shrimps mild sweetness makes it the ideal canvas for bold flavors

Seasonal Adaptations

Add fresh tomatoes in summer for a light touch Swap parsley for cilantro in spring Use all olive oil for a lighter version in warmer weather

Success Stories

A reader shared they wowed their new neighbors with this shrimp and now it's the requested dish for every get together. No leftovers in sight

Freezer Meal Conversion

Freeze cooked shrimp and sauce in a freezer bag. Thaw overnight and gently warm in a skillet for a fast dinner that tastes freshly made

Bookmark

The simple touch of parsley at the end brings color and freshness. No matter who you share this dish with expect every last bite to disappear fast

Recipe FAQs

→ How do I prevent shrimp from overcooking?

Cook shrimp just until they turn pink and opaque, about 1–2 minutes per side. Overcooked shrimp become tough.

→ Can I make this dish dairy-free?

Yes. Substitute all butter with olive oil. The flavor remains vibrant and suitable for dairy-free diets.

→ What sides pair well with garlic shrimp?

Pasta, rice, or crusty bread work perfectly to soak up the sauce. Roasted vegetables are also a great option.

→ Is it necessary to use white wine?

No. You can use chicken broth instead for a similar depth of flavor and keep the dish alcohol-free.

→ What type of shrimp is best?

Large raw shrimp, peeled and deveined, yield juicy results. Tails on or off is a personal preference.

→ How can I add extra flavor?

Try a pinch of smoked paprika, splash of cream, or swap parsley for chives or scallions.