Quick and Easy Garlic Butter Shrimp Recipe

Ingredients

• 1 pound Large Shrimp, peeled and deveined, tails on (Rinse and pat dry)
• 2 tablespoons Unsalted Butter (Cut into cubes for quick melting)
• 1 tablespoon Olive Oil (Extra‑virgin preferred; prevents butter from burning)
• 3 cloves Garlic (Finely minced; use fresh garlic, not pre‑minced)
• 2 tablespoons Fresh Parsley (Chopped; reserve a pinch for garnish)
• 1 teaspoon Lemon Pepper Seasoning (Provides citrusy heat)
• 1 teaspoon Paprika (Smoked or sweet, per preference)
• 1/2 teaspoon Creole Seasoning (Adds classic Southern flavor)
• 1/4 teaspoon Ground Black Pepper (Freshly ground)
• 1/2 teaspoon Obey Seasoning ((If unavailable, use Old Bay or a pinch of celery salt))
• 1 tablespoon Cornstarch (Lightly coats shrimp for crispness)
• 1/2 lemon Half Lemon (Juice only; zest optional for extra brightness)

Instructions

1. Combine Dry Seasonings

   In a mixing bowl, whisk together lemon pepper, paprika, Creole seasoning, ground black pepper, and Obey seasoning until evenly blended.

   Time: PT2M

2. Season the Shrimp

   Add the raw shrimp to the bowl, toss to coat evenly with the dry seasoning mixture.

   Time: PT2M

3. Add Cornstarch for Crunch

   Sprinkle the tablespoon of cornstarch over the seasoned shrimp and gently mix with your hands until each piece is lightly coated.

   Time: PT1M

4. Preheat Skillet

   Place the skillet over medium‑high heat, drizzle olive oil, and let it heat for about 30 seconds.

   Time: PT1M

   Temperature: Medium‑high

5. Melt Butter

   Add the cubed unsalted butter to the hot oil; swirl until fully melted and slightly foamy.

   Time: PT1M

   Temperature: Medium‑high

6. Cook Shrimp – First Side

   Lay the shrimp in a single layer, skin side down, and cook for 2 minutes without moving them.

   Time: PT2M

   Temperature: Medium‑high

7. Flip and Cook Second Side

   Turn the shrimp over and cook another 2 minutes, or until the shrimp turn pink and opaque.

   Time: PT2M

   Temperature: Medium‑high

8. Remove Shrimp

   Transfer the cooked shrimp to a plate and set aside while you finish the sauce.

   Time: PT1M

9. Make Garlic‑Butter Sauce

   Reduce heat to medium, add a little more butter if the pan looks dry, then add minced fresh garlic. Sauté 30 seconds until fragrant and lightly golden.

   Time: PT1M

   Temperature: Medium

10. Add Parsley and Lemon Juice

    Stir in chopped parsley and squeeze the juice of half a lemon; cook 15 seconds to combine flavors.

    Time: PT30S

    Temperature: Medium

11. Combine Shrimp with Sauce

    Return the cooked shrimp to the pan, toss quickly to coat with the garlic‑butter mixture. Cook an additional 30 seconds to re‑heat.

    Time: PT30S

    Temperature: Medium

12. Garnish and Serve

    Transfer shrimp to a serving plate, sprinkle with a final pinch of fresh parsley. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

210

Protein

22 g

Carbohydrates

5 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Large Shrimp, peeled and deveined, tails on: Medium shrimp, Peeled shrimp without tails
• Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
• Instead of Olive Oil: Canola oil, Grapeseed oil
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Fresh Parsley: Cilantro, Dried parsley (1 tsp)
• Instead of Lemon Pepper Seasoning: Lemon zest + black pepper
• Instead of Paprika: Smoked paprika
• Instead of Creole Seasoning: Cajun seasoning
• Instead of Ground Black Pepper: White pepper
• Instead of Obey Seasoning: Old Bay seasoning, Celery salt
• Instead of Cornstarch: All‑purpose flour (1 tbsp)
• Instead of Half Lemon: Lime juice (1 tbsp)

Equipment Needed

• Large Skillet or Frying Pan
• Mixing Bowl
• Tongs or Spatula
• Measuring Spoons
• Chef’s Knife
• Cutting Board
• Small Spoon or Whisk (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Coating shrimp with cornstarch before cooking for crisp texture
• Do not overcook shrimp; 2 min per side is ideal
• Use fresh minced garlic, not pre‑minced, to avoid bitterness
• Add olive oil before butter to prevent butter from burning

Chef Tips from the Video

• Pat shrimp completely dry before seasoning – moisture prevents crisping.
• Use a squeeze bottle for lemon juice to control amount and avoid seeds.
• For extra flavor, finish with a drizzle of melted butter right before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; re‑heat gently in a skillet.

Freezer: Not recommended – texture of shrimp changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and coat shrimp with cornstarch up to 30 minutes ahead; keep refrigerated.
• Prepare garlic‑butter sauce and store in a small jar; reheat briefly before tossing with shrimp.

Frequently Asked Questions