When I need a dinner that feels indulgent yet takes almost no time to prepare, I always turn to my Jumbo Shrimp in Butter Garlic Sauce. This dish brings together the irresistible sweetness of plump shrimp with the bold richness of butter, garlic, and a hint of lemon. It’s the kind of recipe that tastes like you fussed for hours, even though it comes together in a single pan in under 20 minutes.

The first time I made this, I remember thinking it could become a restaurant staple. But better — because it’s tailored exactly to my taste. A sprinkle of fresh parsley, a pinch of chili flakes for a subtle kick, and the bright squeeze of lemon at the end make it feel complete. I now make it for everything from weeknight meals to impressive dinner parties.

Why You’ll Love This Jumbo Shrimp in Butter Garlic Sauce

Quick & easy: Ready in under 20 minutes, all in one pan.
Restaurant-worthy flavor: Bold garlic, rich butter, and juicy shrimp make every bite unforgettable.
Customizable: Add a splash of wine, a touch of cream, or extra chili if you’re feeling adventurous.
Crowd-pleaser: Whether served with pasta, rice, or crusty bread, it wins over every palate.

What Kind of Shrimp Should I Use?

For this recipe, jumbo or extra-large shrimp are ideal. Their size ensures they stay juicy and succulent, and they really soak up that rich garlic butter sauce. I usually opt for tail-on, peeled, and deveined shrimp — the tails make for a prettier presentation and are easy to hold if you’re serving them as an appetizer. Frozen shrimp work just fine too; just make sure to fully thaw and pat them dry before cooking for the best sear.

If you’re feeling fancy or making this for a special occasion, wild-caught shrimp will elevate the flavor even more. Just avoid pre-cooked shrimp — they won’t absorb the sauce the same way and tend to get rubbery when reheated.

Options for Substitutions

While this dish is stunning as-is, it also leaves plenty of room for flexibility:

Butter: Use ghee or olive oil if you need a dairy-free version.
Garlic: Fresh is best, but garlic paste or powder can be used in a pinch.
Lemon: White wine or lime juice makes a good substitute with a different kind of tang.
Parsley: Swap with cilantro, basil, or chives if you want to mix things up.
Shrimp: Scallops or chunks of firm white fish like cod or halibut work beautifully in the same sauce.
Spice: Add red pepper flakes or cayenne if you like it with a kick, or skip them for a milder flavor.

Ingredients for This Jumbo Shrimp in Butter Garlic Sauce

Each ingredient here has a purpose — together, they build a sauce that’s bold, buttery, and brimming with flavor.

Jumbo Shrimp: The star of the dish — meaty, juicy, and perfect for absorbing the garlic butter sauce.
Butter: Forms the rich, glossy base of the sauce. I use unsalted to control the salt level.
Fresh Garlic: The backbone of flavor. Minced or finely grated, it infuses the butter with a deep aromatic punch.
Olive Oil: Helps prevent the butter from burning and adds a fruity richness.
Lemon Juice: Brightens up the dish and balances the richness of the butter.
Salt & Black Pepper: Enhances all the other flavors.
Red Pepper Flakes (optional): Adds just the right touch of heat.
Fresh Parsley: Sprinkled on top for color and a burst of herbaceous freshness.

These few ingredients, when combined in the right way, deliver maximum flavor with minimal fuss.

Step 1: Prep the Shrimp

Start by cleaning your jumbo shrimp — peel and devein them if they aren’t already. Pat them dry with paper towels to help them sear nicely in the pan. Lightly season with salt and pepper on both sides.

Step 2: Heat the Pan

In a large skillet, heat a mix of olive oil and butter over medium-high heat. This combination gives you the richness of butter without the risk of burning. Swirl the pan until the butter is fully melted and slightly bubbling.

Step 3: Sauté the Garlic

Add minced garlic to the hot butter-oil mixture. Stir constantly for about 30 seconds, just until it becomes fragrant. Be careful not to let it brown — burnt garlic can turn bitter quickly.

Step 4: Cook the Shrimp

Place the shrimp in a single layer in the pan. Let them cook undisturbed for about 2 minutes on one side, then flip and cook for another 2–3 minutes. They should be pink, opaque, and slightly curled when done.

Step 5: Finish the Sauce

Squeeze in fresh lemon juice, sprinkle in red pepper flakes if using, and stir everything together to coat the shrimp. Let it simmer for another 30 seconds to allow the flavors to meld.

Step 6: Garnish and Serve

Turn off the heat. Sprinkle chopped fresh parsley over the shrimp, then plate immediately. Spoon extra sauce over the top for that mouthwatering finish.

How Long to Cook the Jumbo Shrimp in Butter Garlic Sauce

Shrimp cook very quickly, and that’s part of what makes this recipe so satisfying for busy nights. Here’s the breakdown:

Prep time: 10 minutes (cleaning and seasoning the shrimp)
Cook time: 5–6 minutes total for the shrimp
Sauce time: An additional 1–2 minutes to blend the lemon, garlic, and parsley

From skillet to plate, you’re looking at under 20 minutes. Overcooking is your biggest enemy here — once shrimp turn opaque and curl into a loose “C” shape, they’re ready.

Tips for Perfect Jumbo Shrimp in Butter Garlic Sauce

Use a hot pan: Preheat your skillet well before adding the shrimp so they get a light sear instead of steaming.
Don’t crowd the pan: Cook in batches if needed. Too many shrimp at once will cool the pan down and make them rubbery.
Dry your shrimp: Removing excess moisture helps them cook evenly and brown better.
Balance your butter: A mix of butter and olive oil prevents burning and creates a silky sauce.
Finish with lemon at the end: Adding it early can dull its brightness — always finish the dish with it for that fresh burst.
Garnish right before serving: Fresh parsley loses its color if it sits too long in the hot sauce.

Watch Out for These Mistakes While Cooking

Even though this recipe is beginner-friendly, a few common missteps can dull its brilliance. Keep these in mind:

Overcooking the shrimp: This is the number one mistake. Shrimp should be tender, not chewy. The moment they turn opaque and pink, pull them off the heat.
Burning the garlic: Garlic goes from golden to bitter in seconds. Always sauté it on medium heat and watch it like a hawk.
Not drying the shrimp: Water on the shrimp surface leads to steaming instead of searing — pat them dry before cooking.
Adding lemon too early: Heat breaks down the bright notes in citrus. Always finish with lemon right before serving.
Skipping the taste test: A pinch more salt or another squeeze of lemon can take the sauce from good to unforgettable. Taste before plating.

What to Serve With Jumbo Shrimp in Butter Garlic Sauce?

This dish plays well with many sides — it’s rich and savory, so pairing it with something fresh, starchy, or crisp balances the meal beautifully.

Crusty Bread

Perfect for soaking up every last drop of that garlicky butter sauce.

Angel Hair Pasta

Light and delicate enough not to overpower the shrimp, but it carries the sauce like a champ.

Garlic Rice

Simple white rice sautéed with a bit of garlic and olive oil makes for a hearty companion.

Arugula Salad

A peppery salad with a lemon vinaigrette keeps things bright and refreshing.

Steamed Broccoli

Mild, healthy, and perfect for catching some of the sauce drippings.

Roasted Potatoes

Crispy-edged potatoes bring a satisfying texture contrast to the silky shrimp.

White Wine

A glass of dry white (like Sauvignon Blanc or Pinot Grigio) pairs effortlessly with the garlic and seafood flavors.

Storage Instructions

If you happen to have leftovers — which is rare in my kitchen — storing them properly will help maintain the flavor and texture.

Refrigerator: Place the cooled shrimp and sauce in an airtight container. It will keep well for up to 3 days.
Freezing: While you can freeze it, I don’t recommend it. Shrimp can become rubbery when reheated from frozen, and the butter sauce may separate.
Reheating: Warm it gently in a skillet over low heat, just until the shrimp are heated through. Avoid the microwave — it tends to overcook the shrimp quickly.

Tip: If the sauce has thickened in the fridge, add a small splash of water or broth while reheating to loosen it.

Estimated Nutrition (Per Serving)

Note: Based on a recipe serving 4 people.

Calories: ~320 kcal
Protein: 25g
Fat: 22g
- Saturated Fat: 10g
Carbohydrates: 3g
- Sugar: <1g
- Fiber: 0g
Cholesterol: ~240mg
Sodium: ~500mg

This recipe is low in carbs, high in protein, and richly satisfying thanks to the butter base. It’s also naturally gluten-free.

Frequently Asked Questions

What size shrimp is best for this recipe?

Jumbo or extra-large shrimp work best. Their size helps them stay juicy, and they stand up well to the bold flavors of the butter garlic sauce.

Can I use frozen shrimp?

Yes! Just make sure to thaw completely and pat dry before cooking to avoid excess water in the pan. Frozen shrimp are a great option for convenience.

Is it okay to leave the tails on?

Absolutely. Tails add flavor and a nice presentation. If you prefer a fully peeled shrimp for easier eating, that works too — totally personal preference.

What type of butter should I use?

Unsalted butter gives you more control over the saltiness of the final dish. But if all you have is salted, just reduce any added salt elsewhere.

Can I make this dish spicy?

Yes! Red pepper flakes are your friend. Add a pinch (or more) when sautéing the garlic to infuse heat throughout the sauce.

Can I add vegetables?

Definitely. Toss in spinach, cherry tomatoes, or zucchini toward the end of cooking for extra color and nutrition.

How can I make the sauce creamier?

Add a splash of heavy cream after the shrimp cook. Let it simmer briefly to thicken into a rich, creamy sauce — perfect over pasta.

Can I double the recipe?

Yes! Just be sure to cook the shrimp in batches so they sear properly instead of steaming.

Conclusion

Jumbo Shrimp in Butter Garlic Sauce is one of those rare dishes that feels fancy without demanding a ton of time or effort. With just a few fresh ingredients and a single skillet, you get a meal that’s rich, flavorful, and endlessly versatile. Whether you’re cooking for guests or simply treating yourself, this dish is bound to become a regular in your rotation.

Jumbo Shrimp in Butter Garlic Sauce

Author: Sally Thompson
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 4 servings 1x

Print Recipe

Description

Jumbo Shrimp in Butter Garlic Sauce is a fast and luxurious seafood dish, combining tender shrimp with a rich, garlicky butter sauce and bright lemon accents. It’s perfect for weeknight dinners or elegant entertaining.

Ingredients

Scale

1 lb jumbo shrimp (peeled and deveined, tail-on optional)
3 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced
Juice of 1/2 lemon (about 1 tablespoon)
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped

Instructions

Pat shrimp dry with paper towels and season with salt and pepper.
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
Add garlic and sauté for about 30 seconds, until fragrant but not browned.
Add shrimp in a single layer. Cook for 2 minutes, then flip and cook another 2–3 minutes until pink and opaque.
Add lemon juice and red pepper flakes. Stir to coat shrimp in the sauce.
Add remaining tablespoon of butter and stir until melted and glossy.
Remove from heat, sprinkle with fresh parsley, and serve immediately.