This classic dish is simple enough for a weeknight dinner, yet an elegant entrée to serve to guests.
I can’t remember the exact moment when I realized that shrimp did not have to be reserved for special occasions. No doubt, my many years of saving this prized shellfish for birthdays, anniversaries, or elegant dinner parties were a vestige from my childhood. My mother never cooked shrimp, and we were only allowed to have it—in the form of shrimp cocktail—when we went out to a fancy restaurant for dinner.
But at some point, I grew up and discovered that not only was shrimp readily available and incredibly fast and easy to cook, but that you could prepare it in all sorts of ways. Like me, I’m sure, you have your favorites, but this classic garlic butter shrimp is at the top of my list. For me, nothing can beat plump, succulent shrimp bathed in a rich, garlicky butter sauce and finished with a touch of lemon and some fresh parsley.
This dish is the perfect example of how minimal ingredients can produce maximum flavor. In this recipe, the shrimp’s natural sweetness is balanced by the heat of cayenne pepper and enhanced by salt and some black pepper. Then the perfectly seasoned shrimp are cooked in the garlic butter—two to three minutes per side—and that’s it (except for that final squeeze of lemon juice). One bite, and you will marvel at how easy it is to create such a luxuriously delicious dish.
How to peel and devein shrimp
It’s a messy job, but someone’s got to do it. If that someone is you, here are some tips. Peeling shrimp is pretty easy. Usually, you can just start at the head end and pull the shell off. If this proves tricky, use your kitchen shears to cut along the outer edge of the shrimp’s back and then slip off the shell. To devein, grab a paring knife, and with the shrimp on its side, make a shallow cut from the tail to the head. You’ll see the vein and can remove it with the tip of your knife. One more tip. Buy your shrimp already peeled and deveined!
How do I store leftovers?
Cooled garlic butter shrimp can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
Serving suggestions
Garlic butter shrimp is inspired by a Spanish tapas dish called gambas al ajillo, which is shrimp cooked in olive oil, garlic, and red pepper flakes. I am inspired by many Spanish tapas dishes, so when I make garlic butter shrimp, I pretend I own a tapas bar and serve them with Spanish Meatballs, a riff I do on patatas bravas with Diced Potatoes and Romesco Sauce, and Salmon Croquettes. I also whip up a sangria with red wine, club soda, and cooled-down Roasted Summer Berries.
As an entrée, garlic butter shrimp are perfect on a bed of Baked Rice or Pea And Lemon Risotto and served with some crispy vegetables, such as Asparagus Fries, to give the meal an additional layer of texture. You can also serve these delicious shrimp on top of your favorite pasta salads, like Lemon Orzo Salad or Pesto Pasta Salad.
Garlic Butter Shrimp
Ingredients
- 1 pound large shrimp peeled, deveined, and patted dry
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pinches cayenne pepper
- 1/4 cup unsalted butter
- 4 cloves garlic minced
- 1-3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Season the shrimp with salt, pepper, and cayenne; set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque.
- Add lemon juice to taste and cook for an additional minute. Remove from heat and sprinkle with chopped parsley before serving.
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