Sautéed Garlic Shrimp Recipe

I don’t cook seafood often in my house, but it is a family favorite when I do. This easy shrimp recipe takes just 10 minutes to prepare and cook. 

To make this sautéed garlic shrimp recipe so easy and fast, I always buy peeled and deveined shrimp at the seafood counter in my grocery store. But if you buy your shrimp whole, I do have some deveining tips for you later on.

Ingredients

1 lb. peeled and deveined shrimp

3 garlic cloves, minced

6 tablespoons butter

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon chopped flat leaf parsley

Squeeze of lemon juice

How to Sauté Shrimp Without Overcooking

Shrimp can be hard to cook perfectly because it can quickly overcook. 

My best advice is to never walk away from the pan. You want to babysit these little guys from the moment you get them into the pan until they’re done.

Always cook a single layer of shrimp in a skillet on medium-high heat. They will stick to the pan at first, but when they become easy to move, they’re ready to flip. 

Once you flip them, keep an eye on the thickest part of the shrimp. As soon as that center area becomes opaque and orangey, pink, the shrimp is done. Don’t leave the pan on the heat any longer than necessary, as the shrimp will continue to cook.

Instructions

Here’s how to make this easy shrimp recipe. There are few ingredients, and the shrimp cooks quickly, so you’ll have delicious sautéed garlic shrimp in just a few minutes!

Step 1 –  Prepare the Shrimp (If Needed)

If you didn’t purchase your shrimp peeled and deveined, you’ll first want to do this step. (See below)

Step 2 – Melt the Butter

Heat a skillet on medium-high heat. Add the butter and melt. Then add your garlic and sauté until fragrant, about 1 minute.

Step 3 – Sauté the Shrimp

Add your shrimp in a single layer along the bottom of the skillet. Let the shrimp cook for 1-2 minutes until it easily moves when you lift it with tongs. If the shrimp are easy to lift, it means it’s time to flip!

Step 4 – Flip the Shrimp

Once flipped, cook the second side for an additional 1-2 minutes. Keep an eye on the thickest part of the shrimp, and when that turns pink, it’s done. If the shrimp shrivels into a tight coil, it is likely overcooked and will have a tougher texture. 

Step 5 – Finish with Lemon and Parsley

Add a big squeeze of fresh lemon juice, a generous sprinkle of parsley, and you’re ready to serve!

Cookware Used

Paring Knife: If you didn’t purchase your shrimp peeled and deveined, you can do this with a sharp paring knife. See below for more tips.

Large Sauté Pan: You want to cook shrimp in one single layer so they cook quickly and evenly. I prefer a 12-inch (30.5 cm) sauté pan for this 2-person recipe. 

Flat Grater: This is sometimes also called a zester. I use it for my garlic and grate it into my dishes rather than spending the time mincing it with a knife.

Metal Tongs: I love metal tongs to flip proteins. They are easy to maneuver and have a good grip. Since shrimp are small and easy to drop, a good pair of tongs are great for flipping.

Lemon Juicer: To give the shrimp a good squeeze of lemon before serving, I love a handheld lemon juicer. It catches the seeds and gets more juice out than using your hands.

How to Peel and Devein Shrimp

If you buy unpeeled shrimp, you’ll just need to spend a few extra minutes peeling them before you start the cooking process.

To start, pinch and remove the legs of the shrimp, and you’ll find a softer spot on the underside of the shell. Use your thumbs to separate the shell at that soft spot and peel it away from the shrimp body. Easy, right?

Next, you’ll want to devein the shrimp. Along the shrimp’s back (the opposite side of where the legs were), use a sharp paring knife to slice down the center. There will be a black line up the center where you cut. This is the vein, and it’s best to remove it.

Gently use the tip of your paring knife to pull and scrape the vein out. And that’s it! Your shrimp is peeled and deveined, and ready to cook.

How Much Shrimp Should I Buy?

This was a learning curve for me. With steak or chicken breasts, I know exactly how many will feed my family, but shrimp is a little different.

If you’re buying whole, unpeeled shrimp, get about 1 to 2 pounds per adult. If you’re buying it peeled and deveined, like I do, ½ pound per person is usually enough.

Can You Reheat Leftover Sautéed Garlic Shrimp?

If you buy more than you need, you can still make this recipe and save some leftovers for later!

You can keep the shrimp for up to 4 days in the refrigerator sealed in an airtight container.

To reheat, just heat a skillet to medium heat and add the shrimp. Sauté for just about 2 minutes until they’re warmed through.

What to Serve With This Easy Shrimp Recipe

We love this sautéed garlic shrimp recipe with some buttery angel hair pasta. We’ve also eaten it with some buttered brown rice and a side of green beans. Below are some great ideas for what to eat with shrimp.

• Angel hair pasta
• Rice
• Couscous
• Orzo
• Roasted asparagus
• Roasted zucchini
• Sauteed peas

Now, It’s Your Turn!

It’s time to make this sautéed garlic shrimp recipe for yourself. Remember that it will only take a few minutes, and you’ll want to babysit the shrimp as they cook.

Oh, and fair warning, you’ll want to drink the lemon butter sauce with a straw; it’s that delicious!

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