Name: Skillet Garlic Butter Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb raw large shrimp, peeled and deveined; 2 tbsp extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 1 tbsp garlic, minced (about 3 cloves); 4 tbsp unsalted butter; 1 tsp Italian seasoning; Juice of 1 lemon; 1 tbsp fresh parsley, chopped

I created a quick skillet dish featuring succulent shrimp cooked in a rich garlic-butter sauce with a bright hint of lemon, perfect for a simple and satisfying meal.

Why You’ll Love This Recipe

I love how fast and flavorful this comes together—start to finish in about 15 minutes. The buttery garlic sauce is satisfying without being heavy, and I can easily pair it with pasta, rice, salad, or just crusty bread.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb raw large shrimp, peeled and deveined
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 tbsp garlic, minced (about 3 cloves)
4 tbsp unsalted butter
1 tsp Italian seasoning
Juice of 1 lemon
1 tbsp fresh parsley, chopped

directions

Heat olive oil in a large skillet over medium-high.
Add shrimp, season with salt and pepper, and cook until pink—about 2–3 minutes per side. Then remove from the pan and set aside.
Lower heat to medium, add garlic, and cook for about 1 minute until fragrant.
Stir in butter, Italian seasoning, and lemon juice until the butter melts and sauce comes together.
Return shrimp to the skillet, toss to coat in sauce, and cook for another minute to reheat.
Sprinkle with chopped parsley, give it a final toss, then serve right away.

Servings and timing

Serves: 4
Prep time: ~5 minutes
Cook time: ~5–10 minutes
Total time: ~10–15 minutes

Variations

For a spicy kick, I add a pinch of red pepper flakes.
I sometimes substitute lime juice for lemon for a tangier flavor.
To elevate it, I swirl in a splash of dry white wine into the garlic butter sauce.
For a Greek twist, fresh dill and a spoonful of Dijon mustard can brighten the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I thaw if needed, then warm gently in a skillet over low heat—this helps preserve sauce texture. I avoid microwaving to prevent rubbery shrimp.

FAQs

What shrimp size should I use?

I prefer large shrimp (about 16–20 per pound). They cook quickly, stay juicy, and bring nice texture. Jumbo works well too.

Can I use frozen shrimp?

Absolutely. I thaw them in cold water first, pat them dry before cooking to prevent steaming.

Can I skip butter and use only oil?

You can, but I don’t recommend it—I find the buttery richness essential to the sauce’s flavor.

What sides pair best with this shrimp?

I like serving it over pasta, rice, or with roasted asparagus. Garlic bread or a crisp salad also complements it nicely.

How do I prevent overcooking shrimp?

I watch for them turning fully opaque and curling. That usually happens after about 2 minutes per side. As soon as they’re opaque with some curl, I remove them from heat.

Conclusion

This Skillet Garlic Butter Shrimp recipe is one of my favorites for a fast, flexible, and tasty dinner or appetizer. It comes together quickly with simple ingredients, and the buttery garlic sauce hits all the right notes—rich, savory, and bright. Whether I’m pairing it with pasta, rice, or bread, it's always a crowd-pleaser.

Skillet Garlic Butter Shrimp

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Main Dish
Method: Skillet
Cuisine: American

Print Recipe

Description

A quick and delicious skillet dish featuring succulent shrimp in a rich garlic-butter sauce with a hint of lemon. Ready in just 15 minutes, it's perfect for busy weeknights or elegant appetizers.

Ingredients

1 lb raw large shrimp, peeled and deveined
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 tbsp garlic, minced (about 3 cloves)
4 tbsp unsalted butter
1 tsp Italian seasoning
Juice of 1 lemon
1 tbsp fresh parsley, chopped

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add shrimp, season with salt and pepper, and cook until pink—about 2–3 minutes per side. Remove from the pan and set aside.
Lower heat to medium, add garlic, and cook for about 1 minute until fragrant.
Stir in butter, Italian seasoning, and lemon juice until the butter melts and the sauce comes together.
Return shrimp to the skillet, toss to coat in the sauce, and cook for another minute to reheat.
Sprinkle with chopped parsley, toss again, and serve immediately.