Introduction

Garlic Butter Shrimp is the dish I pull out when I want to make people happy fast. It cooks in minutes, smells amazing, and tastes like a celebration even on a Tuesday. If you love Filipino flavors that are bright and comforting, this one will feel like home. The butter melts into the shrimp juices and turns into a silky sauce that begs for rice. I make it for birthdays, game nights, and random afternoons when I just want something easy and wow.

Ingredients

What you will need

1 1/2 pounds large shrimp, shell on or off, deveined
6 to 8 cloves garlic, finely chopped
6 tablespoons unsalted butter, divided
1 tablespoon olive oil, for a little heat control
1 to 2 tablespoons fresh lemon juice, plus wedges for serving
2 teaspoons fish sauce or salt, to taste
1/2 teaspoon ground black pepper
1 teaspoon sugar, optional but helps round the flavor
1 small bunch scallions, chopped
Fresh parsley or cilantro, optional garnish
Cooked rice or crusty bread, for serving

Choosing shrimp and simple prep

I like big shrimp for a party vibe. If I can find head-on shrimp, I keep them that way because the flavor is richer. Shell-on gives a deeper taste from the shrimp juices, but peeled is less mess for guests. Totally your call. Pat the shrimp dry with paper towels so they sear instead of steaming.

For a Filipino touch that guests always notice, I keep the garlic generous and slightly chunky. It gives little golden bits that crunch softly in the butter. If you want a fun partner dish for your spread, check out baked cheese shrimp. It plays nicely with this recipe on a buffet table.

Sauté garlic and shrimp

Grab a big skillet and set it over medium heat. Add olive oil and 2 tablespoons of butter. When the butter melts and starts to foam, toss in the garlic and stir for about 20 to 30 seconds until fragrant. Do not brown it yet. Slide in the shrimp in a single layer. Let the first side get pink with a light sear, about 1 to 2 minutes. Flip and cook another minute. You want them just cooked through and juicy.

Heat and timing tips

Keep the heat medium so you avoid burning the garlic. If the pan looks dry, add a tiny bit more oil. If your shrimp release too much liquid, it is okay; just let it bubble away until the pan looks glossy again. The shrimp should be plump and slightly springy, not tough. When the shrimp are almost cooked, push them to one side of the pan to make a little space for the butter sauce in the next step.

Season lightly with salt or fish sauce now and taste. It is easier to add more seasoning later than to fix a salty pan. A pinch of sugar might sound unusual, but it balances the lemon and garlic nicely. I also like a crack of pepper right at this stage for a warm finish.

Add butter sauce

Time for the melt-in-your-mouth magic. Drop the remaining 4 tablespoons of butter into the empty space in the skillet. Let it melt gently, then stir in lemon juice. Once it comes together, toss the shrimp and garlic through the buttery sauce so everything is coated and glossy. Add the chopped scallions and take the pan off the heat. Taste and adjust with more fish sauce, lemon, or pepper until it hits that sweet spot.

If you like a light kick, stir in a small pinch of chili flakes or a sliced bird’s eye chili at the end. It gives a little wink without stealing the show from the butter and garlic. This recipe is flexible, which is why I make it often. Sometimes I serve it next to creamy dishes like ginataang hipon so guests get a rich coconut vibe alongside the lemony butter sauce. Other times, I pair it with crisp salads for balance.

I brought this to a beach potluck and it was the first tray to disappear. People kept asking for the recipe, and I laughed because it was done in under 15 minutes. The garlic butter smelled amazing even before I took the lid off.

For me, the joy of Garlic Butter Shrimp is that it feels restaurant-level without fuss. It is also a dish you can stretch. Throw in a handful of cherry tomatoes or quick-steamed broccoli, and you have a colorful plate without another pan.

Serve hot

Best ways to serve and enjoy

Over hot white rice so the buttery juices soak in.
With crunchy bread to mop up the pan sauce.
Alongside noodles for a party platter.
With a simple side of cucumber and tomato to freshen the palate.
Sprinkle with parsley or cilantro for color and aroma.

At Filipino gatherings, I love this with a mound of garlic fried rice. It feels nostalgic and homey. If you want another shrimp star on the table, a bowl of light soup like sinigang na hipon balances the buttery flavor so well. On super busy days, I even toss the shrimp and sauce over warm noodles and call it dinner. No one complains.

Food safety tip I stick to: shrimp overcooks quickly. I plate them as soon as they turn pink and firm, then pour the sauce on top. Leftovers keep in an airtight container in the fridge for up to two days. Reheat gently on low with a splash of water or lemon so the sauce loosens without drying the shrimp. If you want something saucy and sweet-savory for another meal later in the week, try this flavorful option too: Filipino shrimp in oyster sauce.

Common Questions

Q: Shell on or off for Garlic Butter Shrimp?
A: Both work. Shell-on gives deeper flavor and a juicier bite. If you want easy eating for guests, go shell-off but keep the tails for looks.

Q: Can I use frozen shrimp?
A: Yes. Thaw in the fridge overnight or under cold running water. Pat very dry before cooking so they sear nicely.

Q: How do I prevent the garlic from burning?
A: Keep the heat medium, stir often, and add a little oil with the butter. If it starts to brown too fast, pull the pan off the heat for a few seconds.

Q: What if my sauce tastes flat?
A: Add a squeeze of fresh lemon and a pinch of salt or fish sauce. A tiny bit of sugar can also round out the flavor.

Q: Can I make it spicy?
A: Add chili flakes or chopped bird’s eye chili to the butter sauce at the end so it blooms without overpowering the garlic.

This is the kind of dish that turns a regular meal into a small party. With a few pantry staples and fresh shrimp, you get big flavor and very little stress. If you want more ideas to compare techniques or swap flavors, I like the approach in Garlic Butter Shrimp – Dinner at the Zoo since it complements the Filipino spin I use here. Now it is your turn. Set the table, warm the pan, and let that buttery garlic aroma tell everyone dinner is ready.

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