Garlic Butter Shrimp Recipe (Chef-Tested, 7 Ingredients)

Q: Can I make Garlic Butter Shrimp Recipe (Chef-Tested, 7 Ingredients) ahead?

Yes. Prep sturdy components ahead and keep delicate or crunchy parts separate until serving.

Q: How do I store Garlic Butter Shrimp Recipe (Chef-Tested, 7 Ingredients)?

Store leftovers in an airtight container and reheat gently to protect texture.

Q: How do I know it is done?

Use the texture and doneness cues in the article, not only the timer.

Q: Can I double the recipe?

Yes. Use a larger pan or cook in batches so texture stays consistent.

Sadka

Description

Then, a garlic butter shrimp recipe is a one-skillet dish where raw shrimp are seared in butter, then finished in.

Ingredients

Scale

2 tablespoons unsalted butter, divided

1 pound medium shrimp (41–50 count), peeled and deveined

5 cloves garlic, minced

1/2 teaspoon red pepper flakes

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Instructions

Dry and season the shrimp. Pat 1 pound of shrimp completely dry with paper towels — front, back, and between a few if they’ve clumped. Season with 1/4 teaspoon kosher salt and 4 grinds of black pepper. Wet shrimp steam instead of sear. I learned this on my first attempt, which produced pale grayish shrimp sitting in a small puddle of liquid rather than a proper browning. Pat a second time right before they go in the pan — salt draws surface moisture out within about 30–60 seconds of contact.
Sear the shrimp. Preheat the empty 12-inch skillet over medium-high for 90 seconds before adding anything. Then melt 1 tablespoon unsalted butter. When the foam subsides — roughly 45–60 seconds after adding butter — add shrimp in a single layer with space between each one. Cook without touching for 1–1.5 minutes, then flip individually with tongs. Another 1–1.5 minutes on the second side. Pull them to a plate the moment they’re opaque and C-shaped. Do not let them sit in the hot pan.
Build the garlic sauce. Reduce heat to medium. Add the remaining 1 tablespoon butter to the same pan. Once melted, add 5 minced garlic cloves and 1/2 teaspoon red pepper flakes. Stir constantly for 30–60 seconds. You want fragrant and pale gold — the moment you see any browning on the garlic edges, pull the pan off the heat for a few seconds. Brown garlic turns bitter fast and there’s no recovering it. (I had to start over twice in early attempts before I stopped multitasking during this step.)

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Cook
Cuisine: International

Nutrition

Calories: 210
Fat: 3
Carbohydrates: 4
Protein: 25