5-Minute Garlic Butter Shrimp
When dinner needs a sprint, shrimp is your fastest runner. This garlic-butter version is a minimal-ingredient win: sizzling aromatics, juicy shrimp, lemon to brighten, and a touch of chili for lift. The only way to mess it up is to overcook—so we’ll focus on heat, timing, and the visual cues that guarantee perfect results.
What shrimp to buy
- Size: 21/25 or 26/30 count per pound give a meaty, forgiving size for pan-cooking.
- Raw, peeled, deveined: Tail on looks nice; tail off is weeknight practical.
- Frozen is fine: Thaw in the fridge overnight or under cold running water for 10 minutes. Pat very dry.
Ingredients (serves 2 generously)
- 450 g shrimp, peeled and deveined
- 25 g butter (about 2 tbsp)
- 1 tbsp olive oil
- 3 garlic cloves, finely sliced
- 1/4 tsp chili flakes (or to taste)
- Half a lemon (zest + 1 tbsp juice), plus wedges
- Salt and black pepper
- 2 tbsp chopped parsley (or chives)
Setup and heat management
Use a large skillet so the shrimp lay mostly in one layer; crowding steams them. Preheat the pan over medium-high until a drop of water skitters. Oil first (raises the smoke point), then butter for flavor. The butter foams—this is your cue to add shrimp.
Step-by-step (5 real minutes)
- Season: Pat shrimp dry and season lightly with salt and pepper. Zest the lemon and reserve.
- Sear side one: Add oil and butter to the hot pan. When foamy, add shrimp in a single layer. Don’t move them for 60–75 seconds; color is flavor.
- Aromatics: Flip shrimp; add garlic and chili flakes. Cook 45–60 seconds, stirring garlic around shrimp so it perfumes but doesn’t burn.
- Finish: Kill the heat. Add lemon zest and juice; toss to coat. The carryover heat finishes cooking.
- Herbs: Shower with parsley and taste. Adjust salt, acidity, and heat.
Doneness cues
- Color: from gray to pink with opaque white centers.
- Shape: C-shape is perfect; O-shape means overcooked.
- Time: Total 2–3 minutes depending on size and pan heat.
Serve it with
- Buttered noodles or lemony couscous
- Toasted sourdough to drag through garlicky butter
- Quick greens: arugula salad or sautéed spinach
Variations
- Scampi-ish: Add 60 ml dry white wine after flipping; reduce 30 seconds before lemon.
- Spicy: Swap chili flakes for a spoon of Calabrian chili paste.
- Herb swap: Dill + lemon for a breezy coastal vibe; cilantro + lime for taco night.
- Garlic crunch: Start with sliced garlic in oil on medium; remove chips once golden, then cook shrimp in the flavored fat. Crumble chips on top.
Common mistakes
- Wet shrimp: Water cools the pan and prevents browning. Dry thoroughly.
- Low heat: You want quick sear + short time, not slow poaching.
- Burnt garlic: Add garlic after flipping and keep it moving. If it darkens too fast, splash in a teaspoon of water to cool the pan.
Storing and reheating
Shrimp are best hot from the pan. Leftovers keep 1 day; reheat briefly in a warm pan with a dot of butter or enjoy cold over salads. Overheating turns them rubbery, so be gentle.