Spicy Garlic Butter Shrimp
Make weeknights amazing with this Spicy Garlic Butter Shrimp recipe. Juicy shrimp, garlicky butter, and a touch of heat come together in under 15 minutes!
Servings: 2 servings
Equipment
- large skillet
Ingredients
- 1 pound shrimp peeled, deveined, tails on or off, your choice
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 2 teaspoons red pepper flakes adkust to taste
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons fresh parsley chopped for garnish
Instructions
Prep the Shrimp
- Pat the shrimp dry with paper towels. Moisture = steam, not sear.
- Season lightly with salt, pepper, and smoked paprika. Tip: Let shrimp sit for 5 minutes after seasoning to absorb flavors.
Heat the Pan
- Use a large skillet over medium-high heat. Add olive oil and 1 tbsp butter.
- Let butter melt completely before adding shrimp—hot pan = quick sear.
Cook the Shrimp
- Add shrimp in a single layer. Don’t overcrowd the pan; cook in batches if needed.
- Sear for 1–2 minutes per side until pink and opaque. Tip: Flip only once for even cooking and nice caramelization.
Add the Garlic & Spice
- Push shrimp to the edges of the pan. Add the remaining butter and garlic to the center.
- Cook 30–45 seconds until fragrant (don’t burn). Sprinkle red pepper flakes.
Combine & Finish
- Toss shrimp in the garlic butter until evenly coated.
- Remove from heat and drizzle with fresh lemon juice. Tip: Lemon brightens flavors and balances the heat.
Serve
- Garnish with chopped parsley for color.
- Perfect over rice, pasta, or with a crusty slice of bread to mop up the buttery sauce.
Notes
Tips
- Shrimp timing: Shrimp cook extremely fast—overcooked = rubbery. Watch closely!
- Heat level: Red pepper flakes can be toasted slightly in butter before adding shrimp for a deeper spice flavor.
- Make-ahead: Garlic butter sauce can be made ahead and tossed with cooked shrimp at the last minute.
- Presentation: Arrange shrimp in a circle around the plate, drizzle with extra butter, and sprinkle parsley. It looks restaurant-ready!