You know those nights when you’re starving but don’t want to spend hours in the kitchen? That’s when my garlic butter shrimp saves the day! I discovered this recipe during a chaotic week when my fridge was nearly empty – just some shrimp, a sad-looking broccoli crown, and garlic (always garlic). Twenty minutes later, we were eating like kings. The magic happens when plump shrimp meet sizzling garlic butter in one pan, with roasted broccoli soaking up all those delicious juices. It’s become my go-to “I can’t adult today” dinner that somehow makes me feel fancy. Best part? You’ll have more time to enjoy that glass of wine while everything cooks itself.
Why You’ll Love This Garlic Butter Shrimp
This recipe checks all the boxes for the perfect weeknight dinner:
- Quick magic: Done in 20 minutes flat – faster than takeout!
- One-pan wonder: Minimal cleanup means more Netflix time
- Flavor bomb: Garlic butter makes everything taste luxurious
- Healthy-ish: Packed with protein and veggies (balance!)
- Flexible: Works with just shrimp or fancy scallops too
I make this at least twice a month when life gets crazy. The smell alone will have everyone crowding into the kitchen!
Garlic Butter Shrimp Ingredients
Here’s what you’ll need for this flavor-packed dish (trust me, every ingredient plays a crucial role!):
- 1 lb large shrimp – peeled and deveined (tails on or off, your choice)
- 1/2 lb sea scallops – optional but amazing (pat them very dry!)
- 4 cups broccoli florets – fresh and crisp
- 2 tbsp olive oil – divided (1 for broccoli, 1 for seafood)
- 3 tbsp butter – the real deal, no substitutes!
- 4 cloves garlic – minced (fresh only – jarred garlic just won’t cut it)
- 1 tbsp lemon juice – plus wedges for serving if you’re feeling fancy
- Spices: 1 tsp paprika, 1/2 tsp Italian seasoning (or dried parsley), 1/2 tsp salt, 1/4 tsp black pepper, pinch of red pepper flakes if you like heat
Pro tip: Measure everything before you start cooking – this recipe moves fast once the pan gets hot!
Equipment You’ll Need
Grab these trusty tools from your kitchen – nothing fancy required:
- Large skillet – cast iron or stainless steel works best
- Baking sheet – for roasting that broccoli
- Tongs – your seafood-flipping superhero
That’s it! No special gadgets needed for this simple, delicious meal.
How to Make Garlic Butter Shrimp
Alright, let’s get cooking! This recipe comes together fast, so have all your ingredients prepped and ready to go. I’ve burned one too many garlic cloves by getting distracted – learn from my mistakes!
Step 1: Roast the Broccoli
First, crank your oven to 425°F – we want those broccoli florets to get nice and crispy. Toss them with 1 tbsp olive oil, a pinch of salt and pepper (don’t be shy!), and spread them out on a baking sheet. No overcrowding! Roast for 12-15 minutes until you see those beautiful browned edges. I like to give the pan a shake halfway through – helps everything cook evenly.
Step 2: Sear the Scallops
While the broccoli works its magic, pat those scallops bone dry with paper towels – this is crucial for getting that golden crust! Heat 1 tbsp olive oil in your skillet over medium-high until it shimmers. Add scallops in a single layer (no touching!) and resist the urge to move them. Let them sear for 1-2 minutes per side until they develop that gorgeous caramel color. Remove to a plate – they’ll finish cooking later.
Step 3: Cook the Shrimp
Same pan, lower the heat to medium. Add butter and let it melt until it starts bubbling. Toss in your seasoned shrimp (remember that paprika mix?) and cook for 1-2 minutes per side until they turn pink and curl slightly. Now the magic happens – stir in minced garlic and cook just 30 seconds until fragrant. Squeeze in lemon juice and watch the sauce come together beautifully!
Step 4: Combine and Serve
Return those gorgeous scallops to the pan and spoon all that garlicky butter sauce over everything. Plate with your roasted broccoli and don’t forget to drizzle any extra sauce over the top – that’s liquid gold! I always add lemon wedges for an extra bright pop.
Tips for Perfect Garlic Butter Shrimp
After making this recipe dozens of times (sometimes successfully!), I’ve learned a few tricks:
- Dry is key: Pat seafood thoroughly with paper towels – moisture is the enemy of that perfect sear
- Watch the clock: Shrimp cook in just 2-3 minutes total – overcooked shrimp turn rubbery fast
- Garlic timing: Add it at the very end to prevent burning (burnt garlic = bitter disaster)
- Heat control: Medium heat for shrimp prevents butter from smoking while still getting that golden color
My biggest lesson? Have everything prepped before turning on the stove – this dish waits for no one!
Ingredient Substitutions
Out of something? No worries – this recipe is super flexible:
- Shrimp: Frozen works great! Just thaw overnight in the fridge or under cold running water
- Scallops: Skip them if unavailable – the shrimp shine on their own
- Broccoli: Try asparagus or green beans for a different veggie twist
- Herbs: Swap Italian seasoning for thyme, oregano, or even a pinch of herbes de Provence
- Butter: Ghee works beautifully if you’re out of regular butter
The only non-negotiable? Fresh garlic – powdered just won’t give you that same punch of flavor!
Serving Suggestions for Garlic Butter Shrimp
This garlic butter shrimp deserves some delicious company! My favorite way to serve it is over a bed of fluffy white rice – the grains soak up all that amazing sauce. For low-carb nights, try cauliflower rice instead. Crusty bread is mandatory in our house – perfect for swiping up every last drop of garlic butter. A simple green salad with lemon vinaigrette makes the meal feel extra fancy without any extra work. Honestly though? Sometimes we just eat it straight from the pan with forks – no judgment here!
Storage and Reheating
Leftovers? (Rare in my house!) Store cooled shrimp and broccoli in an airtight container for 2-3 days. Reheat gently in a skillet over low heat – microwaving turns shrimp rubbery. Pro tip: The garlic butter sauce tastes even better the next day!
Garlic Butter Shrimp Nutrition
Here’s the beautiful thing about this dish – it’s packed with good stuff while still tasting indulgent! The shrimp and scallops bring serious protein power, and that broccoli adds fiber and vitamins. The garlic butter sauce? Well, that’s where the magic (and flavor) happens – but a little goes a long way!
Nutrition will vary based on your specific ingredients and brands (especially if you go wild with extra butter – no judgment!). But generally speaking, this meal keeps things balanced while satisfying those seafood cravings. It’s naturally low-carb if that’s your thing, and you can easily adjust the oil or butter amounts to fit your dietary needs.
The best nutrition advice I can give? Enjoy every garlicky, buttery bite – food should taste as good as it makes you feel!
FAQs About Garlic Butter Shrimp
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work great – just thaw them overnight in the fridge or under cold running water. Pat them extra dry before cooking to prevent steaming instead of searing. I always keep a bag in my freezer for last-minute seafood dinners!
How do I prevent rubbery scallops?
Two secrets: First, pat them bone dry before cooking – moisture is scallop’s worst enemy. Second, don’t overcook them! Just 1-2 minutes per side in a hot pan gives you that perfect golden crust while keeping the center tender.
Can I make this without broccoli?
Of course! This garlic butter shrimp pairs beautifully with asparagus, green beans, or even roasted zucchini. Want carbs? Serve it over pasta or rice to soak up all that delicious sauce.
Why does my garlic burn so fast?
Been there! Garlic burns in seconds over high heat. Always add it at the very end when cooking shrimp, and keep the heat at medium. If it still browns too fast, remove the pan from heat while stirring in the garlic.
Can I double this recipe?
You bet – just use two skillets or cook in batches. Overcrowding the pan steams the seafood instead of giving it that beautiful sear we want. More garlic butter shrimp means more happy eaters!
Did You Make This Recipe?
I’d love to hear how your garlic butter shrimp turned out! Snap a photo and tag me – nothing makes me happier than seeing your delicious seafood creations.
Print
20-Minute Garlic Butter Shrimp That Will Blow Your Mind
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A quick and delicious one-pan seafood dinner featuring garlic butter shrimp and scallops with roasted broccoli.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops (optional), patted very dry
- 4 cups broccoli florets
- 2 tbsp olive oil, divided
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp lemon juice (plus lemon wedges, optional)
- 1 tsp paprika
- 1/2 tsp Italian seasoning (or dried parsley)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
Instructions
- Preheat oven to 425°F. Toss broccoli with 1 tbsp olive oil, a pinch of salt and pepper. Roast 12–15 minutes until browned on the edges.
- Pat shrimp and scallops very dry. Season with paprika, Italian seasoning, salt, pepper (and red pepper flakes if using).
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add scallops in a single layer and sear 1–2 minutes per side until golden. Remove to a plate.
- In the same skillet, add butter. Add shrimp and cook 1–2 minutes per side until pink and just cooked through.
- Lower heat to medium. Stir in garlic and cook 30 seconds until fragrant. Add lemon juice and toss everything together. Return scallops to the skillet and spoon sauce over the top.
- Plate seafood with roasted broccoli and drizzle any extra garlic butter sauce over everything.
Notes
- Make sure to pat the shrimp and scallops dry before cooking to ensure a good sear.
- Adjust seasoning to taste.
- For extra flavor, add a splash of white wine when cooking the garlic.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Pan-searing, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 300mg