Jumbo Shrimp in Butter Garlic Sauce Recipe

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Golden, pan-seared jumbo shrimp bathed in a glossy, buttery garlic sauce make for an irresistible main dish that dazzles in under 20 minutes. This dish is restaurant-quality but made right at home, perfect for weeknight dinners or special occasions. The combination of plump shrimp, aromatic garlic, and fresh herbs, all wrapped in velvety butter, ensures every bite bursts with flavor.

Whether served over pasta, alongside crusty bread, or spooned on fluffy rice, this recipe’s versatility shines. It captures the essence of coastal cuisine with its light yet deeply savory sauce, accentuated by a touch of lemon. Once you try it, it might just become your go-to seafood favorite.

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What Kind of Shrimp Should I Use?

Jumbo shrimp are ideal for this recipe. They offer a meaty texture that holds up beautifully against the bold, buttery sauce. Look for shrimp labeled 16/20 or 21/25 per pound—they cook evenly and are easy to clean. While fresh shrimp are fantastic, high-quality frozen shrimp (thawed) work just as well.

Leaving the tails on enhances the presentation and adds extra flavor during cooking. If you’re short on time, opt for peeled and deveined shrimp with tails removed—just make sure they’re raw, not pre-cooked.

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Ingredients for the Jumbo Shrimp in Butter Garlic Sauce

Jumbo Shrimp – The star of the dish. Their firm, juicy bite pairs perfectly with the buttery garlic sauce.

Garlic – Fresh minced garlic brings robust, aromatic depth and is essential for building the sauce.

Unsalted Butter – Adds richness and creates the silky base of the sauce. Unsalted is best to control seasoning.

Olive Oil – Helps sear the shrimp without burning the butter.

Lemon Juice – Brightens the dish and balances the richness.

Fresh Parsley – Offers a burst of color and freshness to contrast the buttery sauce.

Salt & Black Pepper – Simple seasonings that let the core flavors shine.

Crushed Red Pepper Flakes (optional) – For a little heat, if you enjoy spice.

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How To Make the Jumbo Shrimp in Butter Garlic Sauce

Step 1: Prep the Shrimp

Start by patting the jumbo shrimp dry with paper towels. This helps them sear properly. If needed, peel and devein them, leaving the tails on for presentation. Season lightly with salt and pepper.

Step 2: Sear the Shrimp

In a large skillet over medium-high heat, warm olive oil. Once hot, add the shrimp in a single layer. Cook for 1-2 minutes on each side until they turn pink and start to curl. Remove from the skillet and set aside.

Step 3: Build the Garlic Butter Sauce

Lower the heat to medium. Add the butter to the skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant (not browned). Add a splash of lemon juice and a pinch of red pepper flakes if using.

Step 4: Return and Glaze the Shrimp

Return the cooked shrimp to the skillet. Toss them gently in the garlic butter sauce for about 1 minute to coat them well and warm through. Sprinkle chopped parsley over the top.

Step 5: Final Touches

Taste and adjust seasoning with salt or more lemon juice if needed. Serve hot, spooning extra sauce over the shrimp.

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Serving and Storing This Recipe

Serve your Jumbo Shrimp in Butter Garlic Sauce straight from the skillet for maximum flavor. This dish pairs beautifully with pasta, steamed rice, mashed potatoes, or a crusty baguette to soak up every drop of the buttery sauce. Add a side salad or roasted vegetables for a well-rounded meal.

To store leftovers, place shrimp and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat to avoid overcooking the shrimp. Freezing is not recommended, as it can alter the texture of the shrimp and the emulsion of the butter sauce.

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Frequently Asked Questions

Can I use pre-cooked shrimp?

It’s not recommended. Pre-cooked shrimp tend to become rubbery when reheated. Raw shrimp allow the flavors to infuse during the cooking process.

What type of butter is best?

Unsalted butter gives you full control over the seasoning. Look for high-quality butter with a rich, creamy flavor.

Can I substitute the parsley?

Yes! Fresh basil or chives can offer a different but equally fresh finish. Avoid dried herbs for this recipe.

Is this dish spicy?

The recipe is mild as written. Adding crushed red pepper flakes introduces a gentle heat, which is completely optional.

How do I prevent overcooked shrimp?

Watch the color and shape. Shrimp are done when they turn pink and curl into a loose C-shape. Overcooked shrimp will curl tightly into an O and become rubbery.

Can I add wine to the sauce?

Yes, a splash of white wine can add depth. Let it simmer for a minute before adding the shrimp back in to cook off the alcohol.

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