One clear indicator of a fantastic meal: it demands you use a hunk of bread to mop up every last lick of sauce from your plate…and the skillet…and any precious drips that found their way to the table because each morsel is too delicious to be wasted. This Garlic Butter Shrimp is one of those fabulous recipes.

A Skillet of Healthy Garlic Butter Shrimp with Lemon Slices and Rosemary

Juicy sautéed shrimp cooked in a flavorful lemon garlic butter sauce, this palate pleaser in a pan is ready in 20 minutes—fewer if you buy pre-peeled shrimp. A few sneaky ingredients make it much lighter than the garlic shrimp you’ll find in most restaurants too.

Even with the wholesome changes, the way Ben and I attacked our plates and tore hunks of baguette to make sure we didn’t miss a drop of the garlic butter sauce reminded me of some of our favorite meals in Paris.

Add the fact that this one-pan recipe leaves you just one dish to wash in the end, and you really will feel like you are in a restaurant—a restaurant that makes you bus your own tables, but is that really so hard? We can call it a café if you prefer.

A skillet with Garlic Butter Shrimp

Shrimp for the Busy Weeknight Recipe Win

Shrimp are one of my favorite proteins, especially for busy weeknights.

Now that I have you sold on cooking shrimp, let’s delve into the recipe a bit more.

A close-up of Garlic Butter Shrimp in a skillet

How to Cook the Best Garlic Butter Shrimp (That’s Better for You!)

This recipe has few ingredients, so make each one of them count. To give our Garlic Butter Shrimp big-time flavor, this recipe calls for:

  • Unsalted Butter. It’s not garlic butter shrimp without it!
  • Garlic. A BFF flavor with shrimp. Maybe save this recipe for your second date.
  • Lemon. The next flavor bestie, it adds freshness and pop.
  • White Wine. Choose a dry wine, such as Sauvignon Blanc, and make sure it tastes good enough to drink with dinner (which is exactly what you should do with the leftovers). If you prefer to make the garlic butter shrimp without wine, you can swap chicken stock instead.
  • Red Pepper. A pinch wakes up the shrimp but won’t overpower. If you prefer a more spicy Garlic Butter Shrimp, feel free to add additional cayenne (which is ground red pepper) or red pepper flakes to taste.
  • Fresh Herbs. Don’t be tempted by dry. They won’t have the same marvelous results. Even a handful of fresh parsley will do wonders for your cooking.

If you are new to cooking shrimp, fear not! I have some helpful information so that you can cook this Garlic Butter Shrimp (and just about any shrimp recipe!) with success.

Tips for Cooking Shrimp

My biggest tip for cooking shrimp is to ensure that you have all of the ingredients prepped before you start cooking.

  • Once this lemon garlic butter shrimp recipe starts rolling, it happens FAST. Make sure that you have the ingredients, along with any cooking utensils like a large spoon and a big plate for when you remove the shrimp from the skillet, in easy reach.
  • Why? The only way you can truly mess up shrimp is to overcook it. As soon as they turn opaque and curl up a bit, they’re good to go. It takes fewer than 5 minutes, so make sure you are ready (see point above).

Tips for Buying and Quickly Preparing Shrimp

  • Since I don’t live in an area with easy access to freshly caught shrimp, I prefer to buy shrimp frozen. Since it’s frozen shortly after being caught, it is often better quality (for a better price) than what is sitting behind our seafood case.
  • Look for raw shrimp (not precooked) that is deveined and either EZ-peel or already peeled (tails on or off is up to you). I can’t overstate what a time saver this option is!

Serving Garlic Butter Shrimp

This is one of the absolute best shrimp recipes to come out of our kitchen in a while! Here’s how to serve it:

  • Garlic Butter Shrimp and Rice. Make a side of brown rice (or this Lemon Rice!) and spoon the shrimp, along with plenty of the yummy lemon garlic butter sauce, over the top. Cauliflower rice is a nice low-carb option.
  • Garlic Butter Shrimp and Veggies. You can roast, steam, sauté, or grill veggies, then serve them along with the shrimp. Pro tip: Vegetables taste fabulous with the garlic butter sauce on top too!
  • A Nice, Crusty Baguette. A few slices to mop up the cooking liquid will instantly make any night feel special.
A Skillet of Healthy Garlic Butter Shrimp with Lemon Slices and Rosemary

Garlic Butter Shrimp

5 from 11 votes
This easy Garlic Butter Shrimp cooks in one pan, takes just 20 minutes, and tastes like a fancy restaurant! Serve with pasta, rice, or on its own.

Prep: 10 mins
Cook: 10 mins
Total: 20 mins

Servings: 3 servings


  • 1 pound peeled and deveined uncooked large shrimp
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons unsalted butter divided
  • 1 small shallot minced
  • 1/2 cup dry white wine or low-sodium chicken stock or broth
  • 4 cloves garlic minced
  • 1 small lemon
  • 1 tablespoon chopped fresh rosemary or thyme optional but definitely worthwhile!
  • 1/4 cup chopped fresh parsley


  • Pat the shrimp dry with paper towels and place in a large bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
  • Heat 2 tablespoons of butter in a large skillet over medium heat until it melts. Add the shallot and let cook 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp. Add the wine and garlic. Cook until the shrimp are no longer translucent and wine has reduced by half, about 2 to 3 minutes more.
  • Remove the skillet from the heat. Stir in the remaining 1 tablespoon butter. Zest the lemon directly over the skillet, then cut the lemon in half. Juice half of the lemon over the top and slice the other half into wedges for serving. Add the rosemary and parsley, then toss to combine. Serve immediately with lemon wedges.


Serving: 1of 3Calories: 254kcalCarbohydrates: 7gProtein: 32gFat: 7gSaturated Fat: 2gCholesterol: 381mgFiber: 1gSugar: 2g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This is very similar to the way I make shrimp scampi – only difference is that instead of adding the wine to the dish, we just drink it! And you are so right about using fresh herbs – there’s no comparison to dry. In my garden, the oregano is really coming along nicely along with Italian parsley. I planted sage last year and that’s also coming up – don’t use alot of it but it’s such a pretty plant.

  2. I’ve never tried the Land-O-Lakes butter with Canola… will be on the docket for tomorrow night! Want to see how much it changes the flavor over just Land-O-Lakes, which is always my goto butter! Of course, the Baguette is a must have!

  3. Looks great! Looking forward to trying it. Silly question, but do you have to thaw the frozen shrimp, and how do you recommend doing this?

    1. Emily, yes definitely thaw the shrimp. You can do this overnight in the fridge or place them in a strainer and rinse them with cool water. Be sure to pat the shrimp dry before using. I hope you love the recipe!

  4. This recipe is DELICIOUS. I served the shrimp over red lentil pasta and it was perfect! Didn’t need to stray away from the recipe whatsoever. Excited to make it again soon! 5 stars

  5. Love this recipe! So quick and simple. Served with broccoli and wild rice it was perfection on a plate. Thank you.5 stars

  6. Hello Erin. I made this for dinner today. My husband finished everything on his plate, including all the sauce. It is definitely a keeper. Thank you for clearly writing out your recipes. It helps a lot.5 stars

    1. Doll, I am so pleased to hear this, thank you for sharing!! Writing clear recipes is so important to me and something I put a lot of time into, so I also appreciate your kind words. I hope you enjoy more recipes if you try them!

  7. I made this for dinner last night using fresh thyme and parsley from my little herb garden. Hubby was looking for more.. Sorry!! All gone!! Easy & very tasty .5 stars

    1. Hi Billy! I haven’t tried it myself, but I think you could use precooked shrimp. You’ll only want to warm them up in the skillet for a minute or so to make sure they don’t overcook. I hope you enjoy the recipe if you try it!

  8. I made this tasty recipe with a twist, instead of shallots, i used a yellow onion. I cooked yellow rice with baby green peas.( served mixed together with shrimps) I used unsalted chicken stock with the juice from the shrimps added in. Delish.5 stars

  9. YOU are GOOD! I didn’t follow directions “explicitly”, but ( I’m 68 years old and don’t know how to season or cook shrimp) BUT your “recipe” gave me the taste I was looking for….KUDOS! and Thank GOD for you! ” You good, “gurl” 💯 😏 🙌5 stars

    1. Thank you so much Valerie! So happy that you enjoyed the shrimp! Thank you for this kind review!

  10. Either I’m going gaga, but I don’t see any mention of Granola oil in the list of ingredients!!! As nobody else mentioned it, perhaps I need a new pair of glasses! So how much Granola oil is needed? Thanks

    1. Hi Diana! Oops sorry I went back to review the recipe. The butter was originally listed as “Land O Lakes® Butter with Canola Oil” so there isn’t actually canola oil in the recipe. It was in the butter. Feel free to use any butter you’d prefer! Sorry for the confusion!