How to Master Restaurant-Quality Garlic Butter Shrimp

Proper Shrimp Preparation

Ensuring optimal texture through thorough drying and precise cooking time management.

Flavor Base Development

Creating aromatic foundation through careful garlic blooming without burning.

Sauce Emulsification

Achieving silky, cohesive sauce through proper temperature control and butter incorporation.

Balanced Finishing

Adding bright elements at precisely the right moment to maintain their fresh impact.

Baking Tips

For best results, use fresh rather than frozen shrimp. If using frozen, thaw completely and pat very dry before cooking.

The key to perfectly cooked shrimp is watching for visual cues: they should form a 'C' shape when done. If they curl into a tight 'O' shape, they're overcooked.

Removing shrimp midway through cooking and finishing them in the sauce ensures they remain tender while absorbing maximum flavor.

If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the sauce before returning the shrimp.

For a dairy-free option, substitute butter with additional olive oil or a plant-based butter alternative.

Leftovers can be refrigerated for up to 2 days but are best enjoyed freshly made, as reheating can toughen the shrimp.

Garlic Butter Shrimp

Name: Garlic Butter Shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired
Ingredients: 1.5 pounds (680g) large shrimp (16-20 count), peeled and deveined, tails on optional; 6 tablespoons (85g) unsalted butter, divided; 6 cloves garlic, minced (about 2 tablespoons); 1/4 teaspoon red pepper flakes (adjust to taste); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh lemon juice, plus more to taste; 2 tablespoons olive oil; 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc); 2 tablespoons fresh parsley, finely chopped; 1 tablespoon fresh chives, thinly sliced (optional); Lemon wedges for serving; Crusty bread for serving (optional)

This Garlic Butter Shrimp delivers restaurant-quality results in just minutes, featuring plump, succulent shrimp bathed in an aromatic garlic butter sauce with bright notes of lemon and herbs. The recipe requires careful attention to cooking time to prevent overcooking the delicate shrimp, but the simple technique and quick preparation make it accessible for home cooks with basic skills. Perfect for a quick weeknight dinner or an impressive appetizer that balances rich indulgence with fresh flavors.

Prep Time

10 Minutes

Cook Time

8 Minutes

Total Time

18 Minutes

Chef

JUE

Ingredients

Custard Cream

1.5 pounds (680g) large shrimp (16-20 count), peeled and deveined, tails on optional

6 tablespoons (85g) unsalted butter, divided

6 cloves garlic, minced (about 2 tablespoons)

1/4 teaspoon red pepper flakes (adjust to taste)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice, plus more to taste

2 tablespoons olive oil

1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh chives, thinly sliced (optional)

Lemon wedges for serving

Crusty bread for serving (optional)

Instructions

Pat shrimp completely dry with paper towels. This ensures proper searing rather than steaming.

Season shrimp evenly with kosher salt and black pepper.

In a large skillet, heat olive oil over medium-high heat until shimmering hot.

Working in batches if necessary to prevent overcrowding, arrange shrimp in a single layer in the hot skillet.

Cook shrimp for 1-2 minutes per side until just turning pink and starting to curl, but not fully cooked through. Remove to a plate and set aside.

Reduce heat to medium and add 4 tablespoons of butter to the same skillet.

Once butter is melted, add minced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant, stirring constantly to prevent the garlic from burning.

Add white wine to the skillet, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Simmer for 1-2 minutes until slightly reduced.

Return heat to medium-low and add the remaining 2 tablespoons of butter, swirling the pan as it melts to create an emulsified sauce.

Return the partially cooked shrimp to the skillet, along with any accumulated juices.

Toss gently to coat shrimp in the garlic butter sauce and continue cooking for 1-2 minutes until shrimp are just cooked through. Be careful not to overcook, as shrimp can quickly become tough and rubbery.

Remove skillet from heat and immediately stir in fresh lemon juice.

Sprinkle with chopped parsley and chives (if using).

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Serve immediately, garnished with lemon wedges and accompanied by crusty bread for soaking up the delicious sauce, if desired.

Garlic Butter Shrimp

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Restaurant-Quality Garlic Butter Shrimp

Garlic Butter Shrimp

Ingredients

Instructions