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Garlic Butter Shrimp

A quick and delicious Filipino-inspired dish that combines succulent shrimp with a garlic butter sauce, perfect for any gathering.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dinner, Main Course
Cuisine: Filipino
Keyword: Easy Recipe, garlic butter, Quick Meals, Seafood, shrimp
Servings: 4 servings
Calories: 300kcal

Ingredients

Shrimp and sauce ingredients

  • 1.5 pounds large shrimp, shell on or off, deveined Choose head-on for richer flavor.
  • 6 to 8 cloves garlic, finely chopped Keep garlic chunky for texture.
  • 6 tablespoons unsalted butter, divided 4 tablespoons for sauce, 2 tablespoons for cooking.
  • 1 tablespoon olive oil For heat control while cooking.
  • 1 to 2 tablespoons fresh lemon juice, plus wedges for serving Adjust to taste.
  • 2 teaspoons fish sauce or salt To taste.
  • 0.5 teaspoon ground black pepper
  • 1 teaspoon sugar Optional but adds flavor balance.
  • 1 small bunch scallions, chopped
  • 1 bunch fresh parsley or cilantro, optional garnish
  • As needed servings cooked rice or crusty bread For serving.

Instructions

Preparation

  • Pat the shrimp dry with paper towels to ensure they sear instead of steaming.
  • In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.

Cooking

  • Add the chopped garlic to the skillet and stir for 20 to 30 seconds until fragrant, but do not let it brown.
  • Add the shrimp in a single layer and cook until the first side is pink and lightly seared, about 1 to 2 minutes.
  • Flip the shrimp and cook for another minute until just cooked through.
  • Season lightly with salt or fish sauce, and add a pinch of sugar and ground black pepper.
  • Push the shrimp to one side and drop the remaining 4 tablespoons of butter into the empty space to melt.
  • Stir in the lemon juice and then toss the shrimp and garlic through the buttery sauce until well coated.
  • Add the chopped scallions and taste, adjusting seasoning as necessary.
  • For a spicy kick, stir in chili flakes or sliced bird’s eye chili at the end.

Serving

  • Serve immediately hot over rice or with crusty bread.
  • Garnish with parsley or cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently on low heat with a splash of water to loosen the sauce without drying out the shrimp.