𝗡𝗘𝗘𝗗 𝟭𝟬𝟬 𝗣𝗘𝗢𝗣𝗟𝗘 𝗧𝗢 𝗦𝗔𝗬 [𝗬𝗨𝗠𝗠𝗬🤩😋] 𝗣𝗟𝗘𝗔𝗦𝗘 𝗧𝗛𝗔𝗡𝗞𝗦❤ Lemon Garlic Butter Shrimp Ingredients: 1/3 cup butter, (divided)

 

ntroduction

Shrimp is one of the fastest, most flavourful proteins you can cook — and when paired with garlic (plus a few other simple ingredients) it becomes something special. Whether you’re looking for a quick weeknight dinner or a dish to impress, this garlic shrimp recipe offers bold flavour, minimal fuss, and major versatility. For example, one of the recipes from Rasa Malaysia uses just 5 mins prep, 5 mins cook and simple ingredients like garlic butter, lemon juice and cayenne pepper. Rasa Malaysia
Another from Food Network uses olive oil, dried chiles, lemon, and sherry for a slightly different take. foodnetwork.com

In this guide, I’ll walk you step-by-step through how to make garlic shrimp, why each step matters, how to vary it (heat, herbs, style), and how to serve it beautifully. Let’s dive in.

---

Ingredients (Base Recipe)

Here’s a solid base to aim for ~4 servings, which you can scale up or down:

• Shrimp: ~1 lb (≈450 g) large shrimp, peeled and deveined (tails optional). Many recipes use this amount. The Cookie Rookie®+1

• Garlic: ~4–6 cloves, minced (or more if you love garlic). Rasa Malaysia uses 4 cloves for ~12 oz shrimp. Rasa Malaysia

• Olive oil and/or butter: For richness and flavour. Example: 1 TB olive oil + 2 TB butter. Rasa Malaysia+1

• Lemon juice: ~1 TB fresh lemon juice (or juice of half a lemon) for brightness. Downshiftology+1

• Seasoning: Salt and freshly ground black pepper to taste. Optional: paprika, cayenne pepper, Italian seasoning, parsley. For example: EatWell101 suggests paprika + Italian seasoning + onion powder. Eatwell101

• Fresh herbs: ~2 TB chopped parsley (or cilantro) for finishing. Example: “toss with garlic butter sauce then finish with parsley.” Cup of Yum

Optional add-ons (feel free to use any):

• Crushed red pepper flakes (for heat) The Cookie Rookie®

• Dry sherry or white wine (for depth) foodnetwork.com

• Smoked paprika or cajun seasoning (for a spiced version) Immaculate Bites

• Sun-dried tomatoes / spinach (for a richer, “Tuscan” style) Cafe Delites

---

Equipment & Prep

• A large skillet or frying pan (preferably non-stick or well seasoned).

• Measuring tools.

• A bowl for the shrimp (for seasoning).

• Tongs or spatula.

• Plate for resting cooked shrimp.

• Optional: A burner with medium/high heat.

Preparation Notes:

• If using frozen shrimp, thaw thoroughly in cold water and pat dry. Excess moisture will steam rather than sear.

• Pat the shrimp dry with paper towels (this helps achieve good sear).

• Season the shrimp ahead of time if you like (just salt/pepper).

• Have your garlic chopped/minced before you start cooking — things move quickly.

• Pre-measure lemon juice and herbs so once you finish cooking you can finish immediately.

---

Method – Step-by-Step

Step 1: Heat your pan & fat

Place your skillet over medium-high heat. Add olive oil and/or butter and let it heat until shimmering (oil) or melted and slightly bubbling (butter). If using a mix of oil + butter, you get flavour from the butter and higher heat tolerance from the oil. Example: Rasa Malaysia uses 1 TB olive oil + 2 TB butter. Rasa Malaysia

Step 2: Add the garlic

Add the minced garlic and sauté for ~30 seconds to 1 minute, until fragrant — but don’t let it burn (garlic goes bitter when over-cooked). Some recipes recommend sautéing garlic just before adding the shrimp, while others start shrimp first then add garlic. For example, Cooking Classy separates garlic into two batches for better texture. Cooking Classy

Step 3: Add the shrimp

Add the seasoned shrimp to the hot pan in a single layer (don’t overcrowd). Let them cook for ~2–3 minutes on one side without moving, so they develop a slight sear, then flip and cook an additional ~2 minutes or until they are opaque and pink throughout. From EatWell101: “This is an easy dinner recipe… Cook shrimp for 2 to 3 minutes per side until the shrimp turn pink and opaque.” Eatwell101

Step 4: Add finishing touches

Once shrimp are mostly cooked, reduce heat slightly and add your finishing ingredients: lemon juice, chopped parsley, maybe some wine/sherry or chili flakes. For instance, Food Network’s version adds sherry + lemon juice for the last 30 seconds. foodnetwork.com Stir to coat shrimp in the sauce, turn off the heat immediately to prevent over-cooking.

Step 5: Serve immediately

Remove shrimp from pan to a warm plate or bowl, drizzle remaining sauce, garnish with parsley and lemon wedges. Shrimp tastes best served right away — they continue cooking a little even off the heat, so it’s wise not to leave them in the hot pan too long.

---

Why Each Step Matters

• High heat at start: Gives caramelisation / sear, which adds flavour and texture.

• Garlic timing: Garlic becomes aromatic quickly; if added too early or burnt, it turns bitter.

• Patting dry shrimp: Reduces moisture so you get a proper sear rather than steaming.

• Don’t overcook: Shrimp turn tough and rubbery when over-done. The quick cook time protects texture.

• Finishing with acid + herbs: Lemon juice brightens the dish, herbs refresh it, and optional wine adds depth.

• Serving immediately: Because shrimp cool fast and texture changes, immediate service ensures best result.

---

Variations & Creative Twists

Here are ways to tweak the base for different flavour profiles or dietary needs.

1. Spicy Garlic Shrimp

Add crushed red pepper flakes or cayenne (¼-½ tsp) when sautéing garlic. Use paprika and a pinch of chili powder too. For example, The Cookie Rookie uses chili pepper paste and red pepper flakes. The Cookie Rookie®

2. Mediterranean / Tuscan Style

Add sun-dried tomatoes + spinach + Parmesan cheese + cream to the pan after shrimp are cooked (see Café Delites recipe). Cafe Delites Serve over pasta or rice for a heartier meal.

3. Spanish “Gambas al Ajillo” Style

Use olive oil + thinly sliced garlic + dried chile or red pepper + sherry + parsley. Serve in a small sizzling pan as tapas. University-of-Maryland Extension version: garlic + olive oil + paprika + sherry. extension.umd.edu

4. Herb & Lemon Garden Fresh

Skip spicy heat; instead use fresh herbs like thyme, oregano, basil, or dill. After cooking, finish the dish with generous chopped fresh herbs + lemon zest.

5. Low-Carb / Keto Friendly

Stick to butter/olive oil + garlic + lemon + herbs. Skip any flour coatings or sugary sauces. Portioned shrimp + garlic butter is very keto-friendly.

6. Grilled Garlic Shrimp

Instead of a skillet, thread the shrimp onto skewers. Marinate briefly in garlic/olive oil/lemon, then grill 2-3 min per side. Finish with garlic butter brush. (See Modern Proper grilled shrimp version.) The Modern Proper

---

Serving Suggestions

• Serve over pasta, especially linguine or spaghetti, tossing the shrimp and garlic-lemon-butter sauce with the noodles.

• Serve with rice or cauliflower rice (for low-carb) — the sauce soaks into the grains beautifully.

• Serve as appetizer: smaller shrimp sizes, served with crusty bread to mop up the garlic butter.

• Pair with a fresh salad and crusty bread for a lighter dinner.

• Add steamed or roasted vegetables at the side (asparagus, broccoli, zucchini) to make a full meal.

• For wine pairing: a crisp white like Sauvignon Blanc or Pinot Grigio works well; or for grilled version, a chilled rosé.

---

Storage & Make-Ahead Tips

• The dish is best served fresh. However: cooked shrimp can be stored in an airtight container in the fridge for up to 2-3 days (per Downshiftology). Downshiftology

• To reheat: Gently warm in a skillet for 1-2 minutes; avoid microwave which may overcook and toughen shrimp.

• Make-ahead planning: You can marinade shrimp ahead of time (garlic + oil + lemon) for 30 minutes, but don’t cook until ready to serve for best texture.

• If you anticipate leftovers, consider cooking fewer shrimp and storing sauce separately so sauce doesn’t degrade shrimp texture overnight.

---

Trouble-Shooting & Common Mistakes

Shrimp came out rubbery / tough: likely over-cooked. Shrimp cook very quickly — as soon as they turn pink and opaque, remove from heat.

Garlic burned / bitter: Garlic should be added when pan is hot but not so hot that garlic scorches before shrimp are added. Remove garlic if it browns too quickly.

Sauce too thin or watery: If you used stock or wine and sauce is thin, shorten cooking time or remove shrimp once cooked and reduce sauce on its own until thicker.

Shrimp didn’t sear / no colour: The pan wasn’t hot enough, or shrimp were too wet. Pat shrimp dry and ensure high heat.

Dish lacked flavour: Don’t skip finishing touches: lemon juice, fresh herbs, perhaps a seasoning boost (paprika, chili). These elevate the dish from “just shrimp” to gourmet.

---

Full Recipe Summary (Printable Style)

Garlic Shrimp – Base Recipe
Serves: ~4
Prep Time: ~10 minutes
Cook Time: ~5–6 minutes
Total Time: ~15 minutes

Ingredients

• 1 lb large shrimp, peeled & deveined

• 4–6 garlic cloves, minced

• 2 TB butter (or 1 TB butter + 1 TB olive oil)

• Juice of ½ lemon (≈1 TB)

• Salt & freshly ground black pepper, to taste

• 2 TB chopped fresh parsley (or fresh herb of choice)

• Optional: ¼ tsp paprika, ⅛–¼ tsp cayenne or red pepper flakes

Instructions

1. Pat shrimp dry. Season lightly with salt & pepper.

2. Heat skillet over medium-high heat; add oil and/or butter.

3. Once hot, add garlic and sauté ~30 seconds until fragrant (don’t burn).

4. Add shrimp in one layer. Cook ~2–3 min on first side until pink on edges, then flip and cook ~2 more minutes until opaque and cooked through.

5. Off the heat, add lemon juice and chopped parsley (and any optional seasoning). Toss shrimp to coat in sauce.

6. Transfer to plate; serve immediately. Garnish with extra parsley and lemon wedges.

Variations

• Spicy version: add red pepper flakes or cayenne.

• Mediterranean: add sun-dried tomatoes + spinach + Parmesan.

• Spanish tapas style: olive oil + thin garlic + sherry + parsley.

• Grilled version: marinate briefly and grill 2–3 min each side.

Serving ideas

• Over pasta, rice or cauliflower rice

• With steamed/roasted veggies + crusty bread

• As appetizer with bread for dipping in garlic butter

Storage & leftovers

• Store cooked shrimp in airtight container in fridge 2-3 days.

• Reheat gently in skillet. Avoid microwave if possible.

---

Final Thoughts

Garlic shrimp is one of those recipes that's deceptively simple yet deeply satisfying. Because the cooking time is so short, the flavours vibrant (garlic + butter or olive oil + lemon + herbs) and the result elegant, it’s a dish you’ll want to keep in your repertoire. With the variations I’ve shared, you can adapt it for casual weeknights, elegant dinners, or cocktail-hour hors d’oeuvres.

If you like, I can compile a downloadable PDF of this recipe (including the variations and serving suggestions) plus a meal-planning calendar for how to use garlic shrimp 3 different ways this week. Would you like me to prepare that?