Easy Garlic Butter Shrimp Recipe
EASY Garlic Butter Shrimp Recipe is a easy American recipe that serves 4. 410 calories per serving. Recipe by Whip It Up With Jay on YouTube.
Prep: 10 min | Cook: 9 min | Total: 29 min
Cost: $24.65 total, $6.16 per serving
Ingredients
- 1.5 pounds Jumbo Shrimp (peeled, deveined, tails removed, patted dry; red Argentine shrimp optional for lobster-like flavor)
- 2 tablespoons Olive Oil (neutral oil for searing; can use canola or vegetable oil)
- 2 tablespoons Seafood Seasoning Blend (store‑bought or homemade (1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes))
- 0.25 cup Chicken Broth (low‑sodium; can use vegetable broth or omit for a richer butter sauce)
- 2 tablespoons Garlic (freshly minced; about 4–5 cloves)
- 1 stick Unsalted Butter (cut into pieces for quick melting; ½ cup (113 g))
- 2 tablespoons Louisiana Hot Sauce (adjust to taste; adds gentle heat)
- 0.5 fruit Lemon (juice of half a lemon (≈1 tbsp))
- 2 tablespoons Fresh Parsley (chopped, for garnish)
Instructions
Prepare and Season Shrimp
Pat the peeled, deveined shrimp dry, then drizzle with a little oil and toss with the seasoning blend until evenly coated.
Time: PT5M
Sear Shrimp
Heat the skillet over medium‑high heat, add a drizzle of oil, and place the shrimp in a single layer. Cook 2½ minutes on the first side, then flip and cook another 2 minutes until pink and lightly browned.
Time: PT5M
Temperature: medium-high
Set Shrimp Aside
Transfer the cooked shrimp to a plate and keep warm while you make the sauce.
Time: PT1M
Make Garlic Butter Sauce
Reduce heat to medium, add chicken broth and minced garlic to the pan, stir, then add the butter pieces, hot sauce, and lemon juice. Stir until the butter melts and the sauce emulsifies.
Time: PT3M
Temperature: medium
Combine Shrimp and Sauce
Return the shrimp to the skillet, toss to coat in the sauce, and sprinkle chopped parsley over the top.
Time: PT2M
Serve
Serve immediately over pasta, rice, or mashed potatoes, or enjoy on its own.
Time: PT1M
Nutrition Facts
- Calories
- 410
- Protein
- 34 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Pescatarian, Keto‑Friendly
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Jumbo Shrimp: Large shrimp, Tiger shrimp
- Instead of Olive Oil: Melted butter, Avocado oil
- Instead of Seafood Seasoning Blend: Old Bay seasoning, Cajun seasoning
- Instead of Chicken Broth: Vegetable broth, Water
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Louisiana Hot Sauce: Sriracha, Cayenne pepper (¼ tsp)
- Instead of Lemon: Lime juice
- Instead of Fresh Parsley: Cilantro, Basil
Equipment Needed
- Mixing Bowl
- Skillet
- Tongs (optional)
- Measuring Spoons
- Measuring Cup
- Knife
- Cutting Board
- Spatula
Critical Steps — Do Not Skip
- Pat shrimp dry before seasoning
- Sear shrimp without overcrowding
- Emulsify butter sauce without letting it separate
Chef Tips from the Video
- Red Argentine shrimp provide a natural lobster‑like sweetness; substitute with regular jumbo shrimp if unavailable.
- Deglaze the pan with chicken broth to capture all the caramelized bits for maximum flavor.
- Add the lemon juice at the end to keep its fresh, bright acidity.
Troubleshooting
Shrimp become rubbery.
Do not overcook; sear for only 2½ min per side and remove as soon as pink and opaque.
Butter sauce separates.
Keep heat at medium or lower and whisk continuously; add a little extra broth if it gets too thick.
Pan is too crowded, shrimp steam instead of sear.
Cook shrimp in batches or use a larger skillet to ensure each piece contacts the hot surface.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat.
Freezer: Not recommended; shrimp texture degrades. If needed, freeze without sauce for up to 1 month and add fresh sauce when reheating.
Room temperature: Do not leave out more than 2 hours; serve immediately for best quality.
Make-Ahead Tips
- Season and dry the shrimp up to 30 minutes ahead; keep refrigerated.
- Prepare the sauce ingredients (broth, garlic, lemon juice) in advance and store separately.
- Reheat shrimp gently on low heat with a splash of broth to keep them moist.
Frequently Asked Questions
What is the cultural significance and history of Garlic Butter Shrimp in American cuisine?
Garlic butter shrimp is a staple of American comfort food, especially in Southern and coastal regions where quick skillet dishes featuring seafood and butter are popular. It reflects the influence of Cajun and Creole cooking through the use of hot sauce and bold seasoning.
What are the traditional regional variations of Garlic Butter Shrimp in the United States?
In the Gulf Coast, the dish often includes Cajun seasoning and a splash of white wine. In the Pacific Northwest, it may be paired with local herbs like dill. Some Southern versions add a touch of smoked paprika for extra depth.
How is Garlic Butter Shrimp traditionally served in Southern American cuisine?
It is commonly served over a bed of buttery rice, creamy grits, or tossed with linguine. Fresh lemon wedges and a sprinkle of parsley complete the plate, providing brightness to the rich butter sauce.
What occasions or celebrations is Garlic Butter Shrimp traditionally associated with in American culture?
Garlic butter shrimp is popular for quick weeknight meals, casual gatherings, and seafood boils. It also appears at holiday brunches and backyard barbecues as a crowd‑pleasing appetizer or main.
What makes Garlic Butter Shrimp special or unique in American cuisine?
The dish combines the simplicity of a skillet‑cooked protein with a luxurious butter‑garlic sauce, delivering restaurant‑quality flavor in minutes. The optional hot sauce adds a subtle heat that sets it apart from plain butter shrimp.
What are the most common mistakes to avoid when making Garlic Butter Shrimp?
Common errors include overcooking the shrimp, which makes them rubbery, and cooking the butter sauce on too high a heat, causing it to separate. Also, overcrowding the pan prevents a proper sear.
Why does this Garlic Butter Shrimp recipe use chicken broth in the sauce instead of just butter?
The broth adds a savory depth and helps deglaze the pan, incorporating the caramelized bits left from searing. It also creates a slightly thinner, saucier consistency that coats the shrimp evenly.
Can I make Garlic Butter Shrimp ahead of time and how should I store it?
Yes, you can season and dry the shrimp up to 30 minutes ahead and keep them refrigerated. The cooked shrimp and sauce can be stored separately in airtight containers in the fridge for up to 2 days; reheat gently and combine before serving.
What texture and appearance should I look for when making Garlic Butter Shrimp?
The shrimp should be pink and opaque with a lightly browned, slightly crisp exterior. The sauce should be glossy, smooth, and coat the shrimp without looking oily or curdled.
How do I know when Garlic Butter Shrimp is done cooking?
The shrimp are done when they turn pink, the flesh is opaque, and they have a firm but tender bite. The sauce will have thickened slightly and should cling to the shrimp.
What does the YouTube channel Whip It Up With Jay specialize in?
The YouTube channel Whip It Up With Jay focuses on quick, approachable home‑cooking recipes that emphasize bold flavors and simple techniques, often featuring seafood, comfort foods, and everyday meals.
How does the YouTube channel Whip It Up With Jay's approach to American seafood cooking differ from other cooking channels?
Whip It Up With Jay emphasizes minimal prep, high‑impact seasoning blends, and versatile serving ideas, delivering restaurant‑style seafood dishes in under 30 minutes, whereas many channels use longer cooking times or more complex techniques.
Last updated: September 1, 2026
