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International

Garlic Butter Shrimp

Non-vegetarian

Shrimp seared quickly in a hot pan, then tossed in a garlicky butter sauce with lemon, chilli flakes and parsley. Ready in ten minutes.

Garlic Butter Shrimp is an International main course, ready in about 11 minutes and made with prawns / shrimp, butter and garlic. It serves 3 and is rated easy to cook.

Start cooking
Garlic butter shrimp with rice and salad on a plate
Photo: Zheng Zhou / Wikimedia Commons · CC-BY-SA-4.0
Prep
5 min
Cook
6 min
Total
11 min
Serves
3
Level
Easy
Calories
276

Ingredients

3 servings

Equipment

Method

  1. Step 1

    Pat the shrimp (opens in a new tab) very dry and season with the salt and pepper (opens in a new tab).

    • 2 min

  2. Step 2

    Heat the oil and half the butter (opens in a new tab) in a large frying pan over medium-high heat. Add the shrimp (opens in a new tab) in one layer and cook 1–2 minutes per side until pink and just opaque. Transfer to a plate.

    Food safety: Shrimp are done when opaque and pink throughout, curled into a loose C.

  3. Step 3

    Lower the heat to medium, add the remaining butter (opens in a new tab), the garlic (opens in a new tab) and chilli flakes (opens in a new tab) and cook for 1 minute until fragrant but not brown.

    • 1 min
    • medium heat

  4. Step 4

    Return the shrimp (opens in a new tab) with the lemon juice (opens in a new tab) and parsley (opens in a new tab), toss to coat in the sauce and serve immediately.

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United States, Australia, United Kingdom, Philippines
Dish
Dinner · Lunch · Main courses
Cooking method
Pan-fried, Sautéed
Taste
garlicky, buttery, citrusy, savoury
Diet
Pescatarian · No gluten ingredients · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
With the listed swaps: Paleo-style, Dairy-freeWorked out from the ingredients. How labels work
Good for
One-pan · Everyday · Minimal cleanup
Cook more with
Prawns / shrimp · Butter · Garlic · Lemon juice · Parsley
Techniques
Pan-frying · Sautéing

Allergens

  • Contains, can be adapted: Milkfrom butter
  • Contains: Crustaceansfrom prawns / shrimp

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

276 kcal per serving

Calculated

1 serving ≈ 188 g · recipe makes 3

Where the energy comes from

  • Protein 44%
  • Carbohydrate 5%
  • Fat 52%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy276 kcal147 kcal
Protein30.8 g16.4 g
Carbohydrate3.2 g1.7 g
Net carbohydrate——
Sugars——
Added sugars0 g0 g
Fibre——
Fat16.1 g8.6 g
Saturated fat7.6 g4.1 g
Trans fat0.4 g0.2 g
Cholesterol270 mg143 mg
Sodium655 mg348 mg
Salt equivalent1.6 g0.9 g
Vitamins & minerals per serving
Potassium
453 mg
Calcium
116 mg
Iron
1.1 mg
Magnesium
57 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: red chilli flakes.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cooking the shrimp in a single layer, in batches if needed, gives a better sear.

Common mistakes

  • Overcooking — shrimp turn tight and rubbery in seconds once they curl into an O.

Serve with

  • Over rice, pasta or with crusty bread to mop up the sauce.

Food safety

  • Thaw frozen shrimp in the fridge or under cold running water, never at room temperature; cook until opaque throughout (63 °C).

Storage

  • Best eaten immediately; leftovers keep 1 day in the fridge.

Variations

  • Garlic shrimp pasta: Toss with 250 g cooked spaghetti and a splash of pasta water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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