This garlic shrimp comes together so fast you’ll wonder why you ever ordered takeout. ♡
The secret here is high heat and real butter. You sear the shrimp hard in garlic-infused butter so they get that golden crust on the outside while staying juicy and tender inside. A splash of white wine pulls it all together into a sauce you’ll want to drink.
Grab a skillet, your biggest cloves of garlic, and a pound of shrimp. Dinner is 10 minutes away. Let’s make it together.
Ingredients
10 Minute Garlic Shrimp
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/4 cup dry white wine
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Optional add-ins:
- Crusty bread for dipping
- Cooked linguine or angel hair pasta
- Cherry tomatoes, halved
- A pinch of smoked paprika
How to Make 10 Minute Garlic Shrimp
- Season. Pat the shrimp dry with paper towels and season both sides with salt, pepper, and red pepper flakes. Dry shrimp sear better, so don’t skip this step.
- Sear. Heat olive oil and 1 tablespoon of butter in a large skillet over high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink and slightly charred. Remove shrimp and set aside.
- Build. Lower the heat to medium. Add the remaining butter and garlic to the same skillet. Cook for 30 seconds until the garlic is fragrant (don’t let it brown).
- Deglaze. Pour in the white wine and lemon juice. Let it bubble for 1 minute, scraping up any bits from the bottom of the pan. The sauce will thicken slightly.
- Finish. Return the shrimp to the skillet and toss in the sauce for 30 seconds until coated. Remove from heat and scatter fresh parsley on top.
- Serve. Transfer to a plate or serve straight from the skillet with crusty bread or over pasta. Spoon extra sauce over everything.
Tips
- Buy shrimp that are already peeled and deveined to save time. Look for 21/25 count for the best size.
- Pat shrimp completely dry before seasoning. Wet shrimp will steam instead of sear, and you’ll lose that golden crust.
- Don’t crowd the pan. If your skillet is small, sear the shrimp in two batches so they cook evenly.
- Use real butter, not margarine. It browns better and gives the sauce that rich, nutty flavor you want.
- If you skip the wine, use chicken broth with an extra squeeze of lemon. You still need that liquid to build the sauce.
Variations
- Lemon herb garlic shrimp: Add fresh thyme and a strip of lemon zest to the butter while it melts.
- Spicy Cajun garlic shrimp: Toss the shrimp in Cajun seasoning before searing and skip the red pepper flakes.
- Creamy garlic shrimp: Stir in 1/4 cup heavy cream after the wine reduces for a rich, creamy sauce.
- Garlic shrimp tacos: Serve in warm tortillas with slaw, avocado, and a drizzle of the pan sauce.
- Honey garlic shrimp: Add 2 tablespoons honey and 1 tablespoon soy sauce to the butter sauce for a sweet and savory twist.
FAQ
Can I use frozen shrimp for this recipe?
Yes, but thaw them completely first. Run them under cold water for 5 minutes, then pat dry. Frozen shrimp release too much water and won’t sear properly.
What size shrimp works best for garlic butter shrimp?
Large shrimp (21/25 count) work best. They’re big enough to get a good sear without overcooking. Jumbo shrimp work too but may need an extra minute per side.
Can I make garlic shrimp without wine?
Absolutely. Swap the wine for chicken broth or even water with extra lemon juice. The wine adds depth, but the garlic butter does most of the heavy lifting here.
How do I know when shrimp are done cooking?
Shrimp are done when they turn pink and curl into a loose C shape. If they curl into a tight O, they’re overcooked. This happens fast, so watch them closely.
What should I serve with garlic butter shrimp?
Crusty bread is the classic move for soaking up the sauce. It’s also great over pasta, rice, or with a simple green salad on the side.
10 Minute Garlic Shrimp
Quick seared shrimp tossed in a garlicky lemon butter sauce that's ready in 10 minutes flat.
Ingredients
Method
- Season. Pat shrimp dry and season with salt, pepper, and red pepper flakes.
- Sear. Heat olive oil and 1 tablespoon butter over high heat. Cook shrimp 1 to 2 minutes per side until pink. Remove and set aside.
- Build. Lower heat to medium. Add remaining butter and garlic. Cook 30 seconds until fragrant.
- Deglaze. Add wine and lemon juice. Simmer 1 minute, scraping up pan bits.
- Finish. Return shrimp to skillet, toss in sauce for 30 seconds. Top with parsley.
- Serve. Plate and spoon extra sauce over top. Serve with bread or pasta.
Notes
Pat shrimp completely dry for the best sear.
Sub chicken broth for wine if needed.
Don't overcook. Shrimp curl into a C when done, an O when overdone.
Sub chicken broth for wine if needed.
Don't overcook. Shrimp curl into a C when done, an O when overdone.
