the simplest way to cook shrimp
the simplest way to cook shrimp is a easy American recipe that serves 4. 200 calories per serving. Recipe by Sweet & Savory by Shinee on YouTube.
Prep: 10 min | Cook: 7 min | Total: 22 min
Cost: $13.35 total, $3.34 per serving
Ingredients
- 1 pound Raw Shrimp, peeled and deveined (tails removed, medium‑large size)
- 4 tablespoons Unsalted Butter (cut into pieces for quick melting)
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh Parsley (chopped)
- 1/2 teaspoon Kosher Salt (lightly season shrimp)
Instructions
Prepare the Shrimp
Peel, devein, and remove the tails from the raw shrimp. Rinse quickly and pat dry with paper towels.
Time: PT5M
Mince Garlic and Chop Parsley
Mince the garlic cloves and finely chop the fresh parsley. Set aside separately.
Time: PT3M
Melt Butter Over Low Heat
Place the skillet on the stove over low (medium‑low) heat and add the butter pieces. Stir until fully melted.
Time: PT2M
Temperature: low
Sauté Garlic
Add the minced garlic to the melted butter. Cook, stirring constantly, for 1–2 minutes until fragrant but not browned.
Time: PT2M
Temperature: low
Cook Shrimp – First Side
Add the shrimp to the skillet in a single layer. Sprinkle with salt. Cook undisturbed for 1–2 minutes until the edges turn opaque and pink.
Time: PT2M
Temperature: low
Flip and Cook Shrimp – Second Side
Using tongs, flip the shrimp and cook another 1–2 minutes until fully opaque and just cooked through.
Time: PT2M
Temperature: low
Finish with Parsley
Remove the pan from heat. Sprinkle the chopped parsley over the shrimp and give a quick toss to combine.
Time: PT1M
Serve
Transfer the garlic butter shrimp to a serving plate. Serve immediately over cooked noodles, rice, or with crusty bread.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 20g
- Carbohydrates
- 2g
- Fat
- 12g
- Fiber
- 0g
Dietary info: Pescatarian, Gluten‑Free
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Raw Shrimp, peeled and deveined: Raw Scallops, Firm White Fish
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Kosher Salt: Sea salt
Equipment Needed
- Large Skillet or Frying Pan
- Tongs or Spatula
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Serving Plate
Critical Steps — Do Not Skip
- Peel and devein shrimp, removing tails
- Do not burn the garlic while sautéing
- Cook shrimp only until opaque to avoid rubbery texture
Chef Tips from the Video
- Use clarified butter or a mix of butter and olive oil for a higher smoke point.
- Add a splash of fresh lemon juice or a pinch of red‑pepper flakes just before serving for extra brightness.
Troubleshooting
Garlic turned brown or bitter
Lower the heat immediately and add a little extra butter; discard burnt bits and start with fresh garlic if needed.
Shrimp are rubbery
Reduce cooking time; shrimp should be just opaque. Remove from heat as soon as they turn pink.
Shrimp not fully pink after cooking time
Increase heat slightly and cook an extra 30 seconds per side, but watch to avoid overcooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked shrimp in a sealed bag for up to 1 month; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Mince garlic and chop parsley up to 2 hours ahead; keep refrigerated.
- You can melt the butter and keep it warm, then add garlic and shrimp when ready.
Frequently Asked Questions
What is the cultural significance and history of garlic butter shrimp in American cuisine?
Garlic butter shrimp is a classic American surf‑and‑turf style dish that became popular in the mid‑20th century when butter and garlic were staple pantry items. It reflects the American love for quick, flavorful seafood that can be prepared in minutes for busy weeknight meals.
How did garlic butter shrimp become a staple in home cooking across the United States?
The dish spread through cookbooks and television cooking shows in the 1970s and 80s, showcasing how a few pantry ingredients—shrimp, butter, and garlic—could create a restaurant‑quality plate at home. Its simplicity and short cooking time made it a go‑to recipe for families.
What regional variations of garlic butter shrimp exist within American cuisine?
In the South, cooks often add Cajun seasoning or a splash of hot sauce for a spicy kick. In the Pacific Northwest, fresh lemon zest and local herbs like dill are common. Some West Coast versions incorporate soy sauce for an Asian‑inspired twist.
What occasions or celebrations is garlic butter shrimp traditionally associated with in American culture?
Garlic butter shrimp is popular for casual gatherings, game‑day parties, and quick dinner dates. It’s also served at holiday buffets as a finger food because it’s easy to eat without utensils when the tails are removed.
How does garlic butter shrimp fit into the broader American seafood tradition?
It exemplifies the American preference for buttery, mildly spiced seafood that highlights the natural sweetness of shrimp while keeping preparation simple. It sits alongside other butter‑based dishes like lobster tail and crab cakes in the U.S. seafood repertoire.
What are the authentic traditional ingredients for garlic butter shrimp versus acceptable substitutes?
Traditionally the dish uses raw shrimp, unsalted butter, fresh garlic, salt, and parsley. Acceptable substitutes include olive oil or clarified butter for a higher smoke point, garlic powder if fresh garlic isn’t available, and dried parsley or cilantro for garnish.
What other American side dishes pair well with garlic butter shrimp?
Serve it with buttery noodles, creamy risotto, steamed asparagus, or a simple mixed green salad dressed with lemon vinaigrette. A side of crusty garlic bread also complements the buttery sauce.
What makes garlic butter shrimp special or unique in American cuisine?
Its combination of sweet shrimp, aromatic garlic, and rich butter creates a luxurious mouthfeel with minimal effort. The quick cooking method preserves the shrimp’s tenderness, making it a standout quick‑cook seafood dish.
What are the most common mistakes to avoid when making garlic butter shrimp?
The biggest errors are overcooking the shrimp, which makes them rubbery, and burning the garlic, which adds bitterness. Also, overcrowding the pan prevents even browning and can cause steaming instead of sautéing.
Why does this garlic butter shrimp recipe use low heat for the garlic instead of medium heat?
Low heat allows the garlic to release its flavor gently without scorching. Burning garlic creates a bitter taste that overpowers the delicate butter and shrimp flavors, so the recipe emphasizes a low, controlled temperature.
Can I make garlic butter shrimp ahead of time and how should I store it?
Yes, you can cook the shrimp ahead and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of butter to restore moisture, or serve cold over a salad.
What does the YouTube channel Sweet & Savory by Shinee specialize in?
The YouTube channel Sweet & Savory by Shinee specializes in quick, approachable home‑cooked meals that blend sweet and savory flavors, focusing on easy‑to‑follow tutorials for everyday cooks.
How does the YouTube channel Sweet & Savory by Shinee's approach to American seafood cooking differ from other cooking channels?
Sweet & Savory by Shinee emphasizes minimal ingredient lists and practical kitchen hacks—like removing shrimp tails for easier eating—while many other channels may stick to more traditional presentations. The channel also highlights low‑heat techniques to prevent bitterness in garlic‑based dishes.
Last updated: September 6, 2026
