Can I use frozen shrimp for this recipe?

Absolutely! Just thaw them completely in the refrigerator overnight or under cold running water if you're in a hurry. Pat them very dry before cooking to ensure they sear properly rather than steam in the pan.

What's the best way to tell when shrimp are perfectly cooked?

Perfectly cooked shrimp have an opaque, pearly white flesh with pink and red accents. They'll form a loose "C" shape when done. If they curl up tightly into an "O" shape, they've gone too far. For extra certainty, their internal temperature should reach 120°F.

Can I make this recipe with olive oil instead of butter?

While you can substitute olive oil, you'll miss out on the rich, creamy quality that makes the butter sauce so special. If you do use olive oil, consider finishing with just a tablespoon of butter at the end for flavor.

Is there a way to make this dish less spicy but still flavorful?

Certainly! Reduce or omit the red pepper flakes entirely, and substitute the chili paste with an equal amount of tomato paste plus a tiny pinch of paprika. You'll still get wonderful depth of flavor without the heat.

Garlic Butter Shrimp Recipe

Name: Garlic Butter Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, divided (½ stick); 1 pound raw shrimp, cleaned, peeled, and deveined; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 teaspoon garlic paste; 1 tablespoon chili pepper paste or red pepper paste; 1 tablespoon fresh lemon juice; 1 teaspoon dried parsley; ½ teaspoon crushed red pepper flakes (adjust to taste)

Description

Garlic Butter Shrimp is the ultimate quick and delicious seafood dish that’s flavorful, buttery, and perfectly spicy. This recipe is cooked in under 20 minutes, making it the perfect choice for a quick weeknight dinner or an impressive appetizer for a party. Packed with garlic, chili paste, and refreshing lemon, these buttery shrimp are a flavor explosion that’s sure to impress.

Ingredients

Units Scale

For the Garlic Butter Shrimp:

4 tablespoons unsalted butter, divided (1/2 stick)
1 pound raw shrimp, cleaned, peeled, and deveined
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoon garlic paste
1 tablespoon chili pepper paste or red pepper paste
1 tablespoon fresh lemon juice
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes (adjust to taste)

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Instructions

Prepare the Cooking Base
Heat 2 tablespoons of butter in a skillet set over medium-high heat until it melts and begins to bubble slightly. This will create a rich, flavorful base for the shrimp.
Season and Cook the Shrimp
Season the shrimp generously with kosher salt and freshly ground black pepper. Add the shrimp to the skillet and toss in the garlic paste and chili pepper paste. Stir everything together, ensuring the shrimp is evenly coated with seasonings and pastes. Cook for 4-5 minutes, or until the shrimp turns pink and becomes opaque.
Finish with Butter and Lemon
Stir in the fresh lemon juice and the remaining 2 tablespoons of butter. Mix well to allow the butter to melt completely, creating a luscious garlic butter sauce.
Garnish and Serve
Sprinkle the shrimp with dried parsley and crushed red pepper flakes to taste. Serve immediately for the best flavor, alongside your favorite side dish or as a standalone dish.

Notes

Doneness Check: Cooked shrimp are opaque white with a mix of pink and bright red accents. The internal temperature will measure approximately 120°F when fully cooked. Be careful not to overcook, as shrimp can become rubbery.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Serving Suggestions: Pair this shrimp dish with crusty bread, rice, or pasta to soak up the flavorful garlic butter sauce.

Nutrition

Serving Size: ~¼ of the recipe
Calories: 220
Sugar: 0g
Sodium: 470mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 17g
Cholesterol: 170mg