20-Minute Garlic Butter Shrimp

Plump shrimp swimming in a garlicky, lemony butter sauce – this is the twenty-minute dinner that tastes like you tried much harder than you did.

Serve it over pasta, rice, or with crusty bread to mop up every last drop of the sauce.

Why you’ll love it

• 20 minutes from fridge to plate.
• Restaurant flavor from a simple butter sauce.
• One pan and very little prep.
• Flexible over pasta, rice or bread.

Ingredient notes

• Shrimp – peeled and deveined saves time; thaw fully if frozen.
• Butter and garlic are the heart of the sauce.
• Lemon brightens the richness.
• Parsley and chili flakes finish it.

How to make it

Sear the shrimp quickly, build a garlic butter sauce in the same pan, and toss the shrimp back through with lemon and parsley. Full quantities are in the recipe card below.

Tips

• Do not overcook – shrimp are done the moment they curl and turn opaque.
• Pat them dry first for a better sear.
• Take the pan off the heat before adding the lemon so it stays fresh.

Storage & reheating

Best fresh; leftovers keep 2 days. Reheat very gently so the shrimp do not toughen.

You might also like

• 15-Minute Garlic Butter Noodles
• One-Pan Teriyaki Salmon and Broccoli
• Cheesy Garlic Bread

20-Minute Garlic Butter Shrimp

Juicy shrimp in a quick garlic-lemon butter sauce, ready in 20 minutes.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 225

Ingredients Method Notes

Ingredients

  

• 1 lb 450 g large shrimp peeled and deveined
• 3 tbsp butter
• 4 cloves garlic minced
• 1/4 tsp chili flakes optional
• Juice of 1/2 lemon
• 2 tbsp chopped parsley
• Salt and pepper
• 1 tbsp olive oil

Method

 

1. Pat the shrimp dry and season with salt and pepper.
2. Heat the oil in a large skillet over medium-high. Sear the shrimp 1-2 minutes per side until just opaque, then remove.
3. Lower the heat to medium, melt the butter, and cook the garlic and chili flakes 30-60 seconds until fragrant.
4. Return the shrimp, add the lemon juice and parsley, and toss for 1 minute to coat. Serve right away.

Notes

Turn it into a full meal by tossing the finished shrimp and sauce through cooked pasta or spooning over rice.

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.