Garlic Butter Shrimp

Garlic, butter, and shrimp – kind of luxurious, even on a weeknight. I made this recipe the first time, shortly after receiving a new shipment of fresh shrimp, and was in the mood for something indulgent but fast to make.

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With these few ingredients, I threw together this garlicky, buttery good thing and have been making it ever since.

Whether it will be a great appetizer to present or just a great dinner for two that tastes comforting, this Garlic Butter Shrimp has the proper flavors: tender shrimp with the richness of butter infused by chili, topped off by the fresh squeeze of a lime to tie it together.

Why You’ll Love This Recipe

It’s perfect for a crowd! And yet not too much for a quick weeknight dinner, which still tastes extra special.

It is almost as if each shrimp takes on that creamy, savory sauce with every bite of this Garlic Butter Shrimp, but at the right level of lime and chili to bring everything out.

Serve it with pasta, rice, or crusty bread to mop it all up.

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Ingredients

• 500 g large shrimp, unpeeled and butterflied (keeping the shells adds flavor)
• 8 cloves garlic, minced (garlic lovers, feel free to go all in here!)
• 4 tbsp butter (the heart of this dish)
• 1 bird’s eye chili, finely chopped (adjust to your spice level)
• Fresh rosemary, a sprig or two for a bit of earthiness
• 1 fresh lime, juiced
• Salt to taste
• Sugar to taste

Instructions

1. Prepare the Shrimp: Make a shallow cut along each shrimp’s back to help the garlic butter soak in. Leaving the shells on adds richness to the sauce and keeps the shrimp juicy.
2. Prepare the Garlic Butter Sauce: Melt butter in a large skillet over medium heat. Add garlic, bird’s eye chili, and rosemary, and sauté until golden and fragrant, about 1-2 minutes. Watch closely to avoid burning.
3. Cook the Shrimp: Place the shrimp in a single layer in the skillet. Add a pinch of salt and sugar for depth. Sauté 2-3 minutes per side until the shrimp turn pink and opaque.
4. Add the Lime: When the shrimp are cooked, drizzle with fresh lime juice and toss to coat in the sauce.
5. Serve and Enjoy: Garnish with extra rosemary if desired and serve immediately. These shrimps are delicious on their own or over rice, pasta, or with crusty bread to soak up the sauce.

Tips & Tricks

1. Don’t overcook: Shrimp cooks super fast! Keep a close eye on them. When they start turning pink, they are done!.
2. Adjust the Spice: If you like less heat, start with half of the chili and taste before adding more.
3. Try with herbs: Replace the rosemary for a nice taste with fresh parsley or thyme to have a subtle variation.

Instruction Serving

This Garlic Butter Shrimp is just so versatile. It can be eaten as a main course, served over pasta or rice, or even with some roasted vegetables on the side.

For a super duper easy and delicious meal, grab some warm crusty bread and enjoy the dish as a satisfyingly packed appetizer.

FAQ

Q: Alternatively, can frozen shrimps be used?

Yes! Just thaw them fully and pat dry before cooking so they sear up nicely in butter.

Q: Must I leave the shells on?

You can leave the shells on to give a bit of flavor to the sauce, or you can peel them to eat.

Try out the Garlic Butter Shrimp recipe and you are all set for a feast that tastes like an indulgence, but barely uses up much of your time. Hope you enjoy it at home.