Garlic Butter Shrimp

pink shrimp piled in a white skillet along with lemon slices.

This Garlic Butter Shrimp is so simple yet outrageously delicious and ready in under 15 minutes. Perfect for a quick weeknight dinner, these succulent shrimp are coated in a rich, zesty lemon garlic butter sauce that elevates every bite. Make it with or without wine!

Course Air Fryer

Cuisine American

Keyword garlic butter shrimp, garlic shrimp, shrimp in garlic sauce, shrimp with garlic butter sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 273kcal

Author Maria Doss

Ingredients

1 pound shrimp peeled, deveined and patted dry
¾ teaspoon salt divided, or taste
½ teaspoon garlic powder
¼ teaspoon black pepper
1 pinch sugar
2 tablespoons olive oil
5 tablespoons butter divided
4 large garlic cloves finely chopped
¼ cup stock or wine
2 tablespoons lemon juice
2 teaspoons dried parsley
½ teaspoon red pepper flakes

Instructions

Add shrimp to a bowl and toss it with ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper and one pinch sugar.
Add the olive oil in a large pan and let it heat up over medium heat.
Add the shrimp, spread into an even layer, and cook for 3-5 minutes, stirring occasionally, until shrimp are pink and opaque. Transfer the shrimp to a plate.
Add 4 tablespoons butter to the pan and let it melt. Add the garlic and pale golden in color, for 1 to 2 minutes.
Stir in the stock or wine, lemon juice, parsley, red pepper flakes and remaing ¼ teaspoon salt. Let it come to a simmer and cook for 3 to 5 minutes or thickened slightly.
Stir in the shrimp along with the remaining juices and the remaining 1 tablespoon of butter. Serve with toasted bread, pasta or rice.

Notes

Salt depends on the use of stock or wine used. Adjust based on your taste.

I used 33% reduced sodium stock. If you use regular or no sodium stock, adjust salt accordingly.

Make sure to pat dry the shrimp before cooking.

Don't overcook your shrimp. Remove when they are almost done.

Nutrition