Garlic Butter Shrimp

Plump shrimp paired with a lemon garlic butter sauce make a truly mouth-watering combination in this easy garlic butter shrimp recipe.

Why this recipe works

You only need 6 ingredients for these buttery, juicy, divine morsels. Lemon pepper, lemon juice, garlic, butter, garlic salt, and of course, shrimp all pay tribute to the final creation. Pan-sear your lemon garlic butter shrimp in a skillet until opaque with pops of pink and orange hues, and be prepared for the aroma to make you even hungrier in the process.

It’s no secret that we are huge shrimp fans over here. From blackened shrimp to air fryer shrimp and everything in between, we won’t stop until we share all of our favorite shrimp recipes with you!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – You can peel the tails from the shrimp if you like. Tails can also be left on for presentation purposes. The shrimp should be raw for this recipe, not pre-cooked. You can use fresh or frozen here, just be sure to allow frozen shrimp to thaw in the refrigerator overnight before beginning.

BUTTER – We are using unsalted butter. If you would prefer to use salted butter, you can eliminate the garlic salt called for in the ingredients list. 

How to Make Garlic Butter Shrimp

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Season shrimp on both sides with garlic salt and lemon pepper. You will not use it all, reserve the rest for a later step.
2. Melt half of the butter in a large skillet over medium-high heat. Add half of the garlic and sauté for 1-2 minutes, or until fragrant.
3. Add shrimp to the pan in a single layer.
4. Sprinkle with remaining garlic salt and lemon pepper (or to taste). Add lemon juice.
5. Turn shrimp over and add the remaining garlic and butter to the pan. Turn shrimp to coat and heat through (about 1-2 minutes).

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve garlic butter shrimp as an appetizer, main course, or tossed into pasta. These shrimp also go well with orzo or rice. Pair them with roasted vegetables as a main course or serve on a platter with the extra pan drippings or melted butter mixed with garlic for dunking.

More Shrimp Recipes

• Crispy Shrimp
• Shrimp Pasta
• Butterfly Shrimp
• Shrimp Scampi Pasta
• Air Fryer Coconut Shrimp
• Baked Shrimp

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Garlic Butter Shrimp

Pan-sear your lemon garlic butter shrimp in a skillet until opaque with pops of pink and orange hues, and be prepared for the aroma to make you even hungrier in the process.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Appetizer, Dinner

Cuisine: American

Servings: 4 servings

10 minutes mins

Calories: 166

Author: Amanda Davis

Ingredients

• ▢ 1 pound grilling shrimp peeled and deveined
• ▢ 1 Tablespoon garlic salt divided
• ▢ 2 teaspoons lemon pepper divided
• ▢ 3 Tablespoons unsalted butter divided
• ▢ 2 Tablespoons minced garlic divided
• ▢ 2 Tablespoons lemon juice fresh

Things You’ll Need

• ▢
  Large skillet
• ▢
  Vinyl gloves
• ▢
  Tongs

Before You Begin

• You can peel the tails from the shrimp if you like. Tails can also be left on for presentation purposes. The shrimp should be raw for this recipe, not pre-cooked. 
• Frozen shrimp will work just fine for this recipe, but you do want to allow them to thaw before beginning. Allowing the shrimp to thaw will help your seasonings stick and not slip right off. Thaw shrimp in the refrigerator overnight.
• Shrimp cooks quickly and only needs about 4-5 minutes tops. Working fairly quickly is key for this recipe.
• Store leftovers in an air-tight container kept in the refrigerator for up to 2 days. 
• Reheat in the oven set to 300F. Place the shrimp in a single layer inside a baking dish or spread out on a sheet pan. Cover with foil and heat until warmed through, about 6-10 minutes. Be careful not to leave them in the oven for too long as they dry out quickly.

Instructions

• Season shrimp on both sides with garlic salt and lemon pepper. You will not use it all, reserve the rest for a later step.
• Melt half of the butter in a large skillet over medium-high heat. Add half of the garlic and sauté for 1-2 minutes, or until fragrant.
• Add shrimp to the pan in a single layer. Sprinkle with remaining garlic salt and lemon pepper (or to taste). Add lemon juice.
• Turn shrimp over and add the remaining garlic and butter to the pan. Turn shrimp to coat and heat through (about 1-2 minutes).

Nutrition

Serving: 1serving (1/4 pound) | Calories: 166cal | Carbohydrates: 4g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 2388mg | Potassium: 168mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 0.4mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!