One-Pan Garlic Butter Shrimp

Let me tell you, the first time I whipped up this One-Pan Garlic Butter Shrimp, it was one of those chaotic Tuesday evenings. The kids were demanding, work had been a whirlwind, and the last thing I wanted was a complicated meal with a mountain of dishes. I stumbled upon the idea, grabbed a few staples I almost always have on hand, and decided to give it a whirl. The aroma alone, as the garlic and butter began to sizzle, was enough to calm the household. Within minutes, we were all gathered around the table, devouring these succulent, flavour-packed shrimp. My eldest, usually a picky eater, asked for seconds! The sheer simplicity combined with the explosion of flavour made it an instant family favourite. It’s now my go-to for a quick, impressive, and utterly delicious meal that feels like a treat but is surprisingly easy to manage, even on the busiest of nights. The best part? Minimal cleanup! This recipe isn’t just food; it’s a little slice of weeknight magic.

Ingredients for One-Pan Garlic Butter Shrimp

Here’s what you’ll need to create this mouthwatering dish:

• 1.5 lbs Large Shrimp (21-25 count): Peeled and deveined, tail on or off as preferred. Fresh or thawed frozen shrimp work beautifully. The size ensures they remain juicy.
• 6 Tablespoons Unsalted Butter: The heart of our luscious sauce. Using unsalted allows you to control the sodium.
• 6-8 Cloves Garlic: Freshly minced for the best flavour. This is a garlic lover’s dream, so adjust to your preference!
• 1/4 Cup Dry White Wine (optional, or Chicken Broth): Adds a layer of acidity and depth to the sauce, deglazing the pan beautifully.
• 2 Tablespoons Fresh Lemon Juice: Brightens up the dish and cuts through the richness of the butter. Always use fresh!
• 1/4 Teaspoon Red Pepper Flakes (or to taste): For a gentle kick of heat. Adjust according to your spice preference.
• 1/2 Teaspoon Kosher Salt (or to taste): Enhances all the other flavours.
• 1/4 Teaspoon Freshly Ground Black Pepper (or to taste): Adds a subtle warmth.
• 1/4 Cup Fresh Parsley: Chopped, for garnish and a touch of freshness at the end. Italian flat-leaf parsley is a great choice.
• 1 Tablespoon Olive Oil (Optional): Can be added with the butter to help prevent the butter from browning too quickly, especially if your pan runs hot.

Step-by-Step Instructions for Perfect Garlic Butter Shrimp

Follow these simple steps for an unforgettable shrimp dish:

1. Prepare the Shrimp: If your shrimp are frozen, ensure they are fully thawed. Pat them thoroughly dry with paper towels. This is crucial for getting a nice sear rather than steaming the shrimp. Season the shrimp lightly with a pinch of salt and black pepper.
2. Melt Butter & Sauté Aromatics: Place a large skillet (cast iron works wonderfully for even heat, but any large skillet will do) over medium heat. Add the olive oil (if using) and butter. Once the butter is melted and foamy, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic, as it will turn bitter. Lower the heat if necessary.
3. Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Overcooking shrimp makes them tough, so watch them closely! They cook very quickly.
4. Deglaze (Optional) & Create Sauce: If using white wine or chicken broth, pour it into the pan once the shrimp are almost cooked. Let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan – this is where so much flavour lives!
5. Add Lemon & Parsley: Remove the skillet from the heat. Stir in the fresh lemon juice and most of the chopped fresh parsley (reserving some for garnish). Toss the shrimp to coat them thoroughly in the glorious garlic butter sauce.
6. Taste and Adjust: Give the sauce a quick taste. Add more salt, pepper, lemon juice, or red pepper flakes if needed to suit your preference.
7. Serve Immediately: Garnish with the remaining fresh parsley and serve hot right from the pan.

Nutrition Facts: A Healthier Indulgence

This recipe is not only delicious but also offers some nutritional benefits.

• Servings: This recipe generously serves 3-4 people as a main course, or 6-8 as an appetizer.
• Calories per serving (approximate, based on 4 servings): Around 350-450 calories. (This can vary based on exact shrimp size and amount of butter used).

Here are a few key nutritional highlights:

1. High in Protein: Shrimp is an excellent source of lean protein, essential for muscle repair, immune function, and satiety. A single serving provides a significant portion of your daily protein needs.
2. Rich in Selenium: This essential trace mineral acts as a powerful antioxidant, protecting cells from damage and supporting thyroid health. Shrimp is one of the best dietary sources of selenium.
3. Good Source of Vitamin B12: Crucial for nerve function, the formation of red blood cells, and DNA synthesis. Getting enough B12 helps maintain energy levels and brain health.
4. Contains Omega-3 Fatty Acids: While not as high as fatty fish like salmon, shrimp does provide some beneficial omega-3 fatty acids (EPA and DHA), which are known for their anti-inflammatory properties and heart health benefits.
5. Low in Saturated Fat (when portioned): While butter contributes some saturated fat, the overall dish, when enjoyed in moderation as part of a balanced diet, can fit into a healthy eating pattern. The primary fat source in shrimp itself is unsaturated.

Preparation Time: Quick and Efficient

One of the best things about this One-Pan Garlic Butter Shrimp recipe is how quickly it comes together, making it perfect for busy weeknights or when you need an impressive dish without spending hours in the kitchen.

• Preparation Time: Approximately 10-15 minutes. This includes thawing shrimp (if frozen and not already thawed), peeling and deveining (if not purchased pre-prepped), mincing garlic, and chopping parsley. If you buy pre-prepped shrimp, this time can be even shorter, around 5-7 minutes.
• Cooking Time: Approximately 8-10 minutes. Shrimp cook very fast, and the sauce comes together in no time.
• Total Time: Roughly 20-25 minutes from start to finish, making it an incredibly efficient meal.

This speedy timeline means you can have a gourmet-quality meal on the table faster than it takes to order takeout!

How to Serve Your Delicious One-Pan Garlic Butter Shrimp

The versatility of this One-Pan Garlic Butter Shrimp allows for numerous serving options, catering to different tastes and occasions. Here are some fantastic ways to enjoy it:

• Classic Pasta Pairing:
  • Toss with freshly cooked linguine, spaghetti, or angel hair pasta for a classic shrimp scampi-style dish. The pasta will soak up that incredible garlic butter sauce.
  • A sprinkle of Parmesan cheese on top would be a delightful addition.
• With Crusty Bread:
  • Serve with slices of warm, crusty bread (like a baguette or sourdough) perfect for sopping up every last bit of the addictive garlic butter sauce. This is simple yet incredibly satisfying.
• Over Rice or Grains:
  • Spoon the shrimp and sauce over a bed of fluffy white rice, brown rice, or even quinoa for a more substantial meal.
  • Cilantro-lime rice would also be a fantastic pairing, adding another layer of freshness.
• Low-Carb Options:
  • Serve over zucchini noodles (zoodles), cauliflower rice, or steamed spaghetti squash for a delicious low-carb and keto-friendly meal.
  • A side of roasted asparagus or broccoli complements the shrimp beautifully.
• As an Appetizer:
  • Serve the shrimp in a shallow bowl with toothpicks on the side for an elegant and easy appetizer that’s sure to impress guests.
• In Tacos or Lettuce Wraps:
  • For a fun twist, use the garlic butter shrimp as a filling for soft tortillas or crisp lettuce wraps. Add your favourite taco toppings like avocado, pico de gallo, or a creamy slaw.
• With Roasted or Steamed Vegetables:
  • Pair with a side of simple roasted vegetables like broccoli, bell peppers, cherry tomatoes, or green beans. The sauce from the shrimp will add flavour to the veggies too.
• On Top of a Salad:
  • Allow the shrimp to cool slightly and then add them to a fresh green salad for a protein-packed and flavourful light lunch or dinner. A lemon vinaigrette would tie everything together nicely.
• Polenta or Grits:
  • For a comforting and Southern-inspired twist, serve the garlic butter shrimp over creamy polenta or stone-ground grits.

No matter how you choose to serve it, ensure you have something to capture all that delicious sauce!

Additional Tips for a Flawless Garlic Butter Shrimp Experience

Elevate your One-Pan Garlic Butter Shrimp from great to absolutely spectacular with these expert tips:

1. Don’t Overcrowd the Pan: This is paramount for perfectly seared shrimp. If you add too many shrimp at once, the pan’s temperature will drop, and the shrimp will steam instead of sear, resulting in a rubbery texture. Cook in two batches if necessary; it’s worth the extra minute or two.
2. Pat Shrimp Dry Thoroughly: Before seasoning and adding to the pan, use paper towels to pat the shrimp as dry as possible. Excess moisture will also lead to steaming rather than searing and will dilute the sauce.
3. Use High-Quality Butter: Since butter is a star ingredient, using good quality, preferably European-style butter (which has a higher fat content), can make a noticeable difference in the richness and flavour of the sauce. Unsalted butter is best as it gives you control over the sodium level.
4. Fresh Garlic and Lemon are Key: While pre-minced garlic and bottled lemon juice are convenient, using fresh garlic cloves (minced just before cooking) and freshly squeezed lemon juice will provide a much brighter, more vibrant flavour. The difference is truly significant.
5. Control the Heat for Garlic: Garlic burns easily, and burnt garlic tastes bitter, which can ruin the dish. Sauté the garlic over medium-low to medium heat until fragrant (about 1-2 minutes) before adding the shrimp. If your pan gets too hot, remove it from the heat briefly.
6. Don’t Overcook the Shrimp: Shrimp cook incredibly quickly, usually 2-3 minutes per side depending on their size. They are done when they turn pink and opaque and curl into a “C” shape. An overcooked shrimp (“O” shape) will be tough and rubbery. It’s better to err on the side of slightly undercooking them, as they will continue to cook a bit from the residual heat of the pan and sauce.
7. Deglaze for Maximum Flavour: If you’re using white wine or chicken broth, don’t skip the deglazing step. Those little browned bits (fond) stuck to the bottom of the pan after searing the shrimp are packed with concentrated flavour. The liquid helps to release them into the sauce.
8. Fresh Herbs Make a Difference: While dried parsley can be used in a pinch, fresh parsley added at the end provides a burst of freshness and colour that elevates the dish. Consider other fresh herbs too, like chives or a touch of dill, for different flavour profiles.

By keeping these tips in mind, you’ll ensure your One-Pan Garlic Butter Shrimp is juicy, flavourful, and perfectly cooked every single time.

Frequently Asked Questions (FAQ) About One-Pan Garlic Butter Shrimp

Here are answers to some common questions about making this delicious dish:

1. Q: Can I use frozen shrimp?
   A: Absolutely! Frozen shrimp are a fantastic option and often more readily available. Just ensure they are thoroughly thawed before cooking. You can thaw them overnight in the refrigerator or, for a quicker method, place them in a colander under cold running water for about 5-10 minutes. Pat them very dry with paper towels before cooking.
2. Q: Do I need to peel and devein the shrimp?
   A: For the best eating experience, yes, it’s highly recommended to use shrimp that are peeled and deveined. The “vein” is the shrimp’s digestive tract, and while not harmful, it can be gritty. You can buy them already peeled and deveined to save time, or do it yourself. Leaving the tails on is a matter of preference; some find it adds flavour and makes for a nicer presentation, while others prefer tail-off for easier eating.
3. Q: What if I don’t want to use white wine?
   A: No problem! You can substitute the white wine with an equal amount of chicken broth, vegetable broth, or even just a squeeze of extra lemon juice mixed with a tablespoon of water. The wine adds a specific acidity and depth, but broth will still help deglaze the pan and create a lovely sauce.
4. Q: How do I know when the shrimp are perfectly cooked?
   A: Shrimp cook very quickly. They will turn from translucent grey to opaque pink. A perfectly cooked shrimp will curl into a “C” shape. If they curl tightly into an “O” shape, they are likely overcooked and will be rubbery. Watch them closely; it usually only takes 2-3 minutes per side for large shrimp.
5. Q: Can I make this recipe spicier?
   A: Yes! The recipe calls for red pepper flakes, which you can easily adjust to your preference. For more heat, add more red pepper flakes, a pinch of cayenne pepper, or even a finely minced fresh chili pepper (like a jalapeño or serrano) along with the garlic.
6. Q: How do I store and reheat leftovers?
   A: Store leftover garlic butter shrimp in an airtight container in the refrigerator for up to 2-3 days. To reheat, it’s best to do so gently to avoid overcooking the shrimp. You can reheat them in a skillet over low heat with a splash of water or broth until just warmed through, or in the microwave in short 20-30 second intervals.
7. Q: Can I use salted butter instead of unsalted?
   A: You can, but be cautious with adding extra salt. Salted butter brands vary in their sodium content. If using salted butter, taste the sauce before adding any extra salt called for in the recipe. It’s always easier to add more salt than to take it away.
8. Q: What’s the best type of pan to use?
   A: A large skillet that distributes heat evenly is ideal. A 12-inch cast-iron skillet is excellent for searing and heat retention. A good quality stainless steel skillet also works very well. Avoid non-stick pans if you want to get a really good sear and develop those flavourful browned bits (fond) for deglazing, though they will still work in a pinch. Ensure the pan is large enough to hold the shrimp in a single layer to prevent overcrowding.

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