Garlic Butter Shrimp with Parsley
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This Garlic Butter Shrimp is tender and flavorful shrimp sautéed in an aromatic garlic butter sauce, totally mouthwatering and succulent. It’s super easy to make and comes together in only 15 minutes.
Garlic and butter are one of my favorite combinations. To me, nothing is more heavenly than the fragrant aroma of garlic and butter. If you also like garlic and butter flavor, you can try Honey Garlic Butter Shrimp and Garlic Butter Shrimp Pasta.
How to Make Garlic Butter Shrimp with Parsley
- Melt butter in a skillet.
- Add minced garlic and chopped parsley and cook until fragrant.
- Stir in shrimp and season with salt and pepper.
- Sauté until the shrimp starts to turn pink. Remove from heat.
- Add in the remaining butter and lemon juice. Stir until butter is melted.
- Add back shrimp and coat shrimp with the sauce.
Top Tips for Making Garlic Shrimp
- The most important tip for making this dish successfully is to get the perfect shrimp texture. And the key to these succulent and flavorful shrimp is NOT to overcook them. Watch the shrimp constantly to avoid them becoming rubbery and tough.
- Thaw shrimp properly, and then make sure to pad them dry with a paper towel before cooking them.
- Try to use fresh lemon juice and fresh garlic instead of store-bought lemon juice and garlic powder to get that fragrant flavor on these sautéed shrimp.
How to Serve Garlic Butter Shrimp?
- You can serve it with rice or pasta to make an easy weeknight meal.
- It also goes well on top of toasted bread or baguette crostini if you’re making party appetizers.
Is it Healthy to Eat Shrimp?
Shrimp has a fair amount of cholesterol in it, but it’s low carb and full of nutrients. If you prefer a healthier version, here is what you can do:
- Replace butter with the same amount of olive oil.
- Serve with brown rice and vegetables such as broccoli.
Garlic Butter Shrimp Ingredients
- Jumbo raw shrimp: I bought frozen jumbo-sized shrimp, deveined and shells removed. They are from my local supermarket.
- Unsalted butter: it’s better to use unsalted butter for this recipe.
- Garlic cloves
- Parsley: I used curly parsley instead of flat-leaf parsley as I find the curly parsley gives me a nice and bright green color. There is no significant difference in terms of taste for this recipe.
- Salt and pepper
- Lemon: I used fresh lemon instead of bottled lemon juice. Tips for getting more lemon juice from the fresh the lemon is to roll them on the countertop with gentle pressure.
Garlic Butter Shrimp with Parsley
Ingredients
- 2 lbs raw jumbo shrimp, peeled and deveined
- 6 tbsp unsalted butter
- 4 large garlic cloves, minced
- 1/2 cup parsley, minced
- salt and pepper to taste
- 1 lemon
Instructions
- If your shrimp are fresh, pat them dry with paper towel before cooking. If still frozen, thaw quickly by placing them in a colander and let the cold tap water run through. It might take about 15 minutes.
- In a large skillet, melt 3 tablespoons butter over medium-high heat.
- Add minced garlic and cook 1-2 minutes until fragrant, stirring with a wooden spoon.
- Add defrosted shrimp, and season with salt and pepper to your taste. Cook until shrimp starts to turn pink, about 2 minutes on each side. Remove from heat
- Add in the remaining butter, lemon juice and parsley. Stir until butter is melted.
- Add back shrimp and coat it with the sauce thoroughly. Check the flavor and add more salt or pepper if needed. Garnish with lemon wedges and more chopped parsley. Serve with rice or paste, and enjoy!
Notes
- The most important step for making this dish successfully is to get the perfect shrimp texture. And the key to these succulent and flavorful shrimp is NOT to overcook them. Watch the shrimp constantly to avoid them becoming rubbery and tough.
- Try to use fresh lemon juice and fresh garlic instead of store-bought lemon juice and garlic powder to get that fragrant flavor on these sautéed shrimp.
- Make it Low-carb: replace the butter with olive oil.
Please read our nutrition disclaimer.
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