Can I use frozen shrimp?

Yes, but thaw them completely in the fridge and pat dry with paper towels to remove excess moisture. Otherwise, they'll steam instead of fry.

Why are my shrimp tough?

You likely overcooked them. Shrimp take only 3–5 minutes total — as soon as they turn pink and firm, remove them from the heat.

Can I replace butter with oil?

Yes, but the flavor will be less rich. Olive oil works best, and you can add a knob of butter for extra flavor.

What should I serve with shrimp?

They pair beautifully with steamed rice, pasta, mashed potatoes, or crusty bread to soak up the sauce.

How to thicken the sauce?

Add 1 teaspoon of flour mixed with a little water 1 minute before the end and stir until it thickens.

Shrimp with sauce

Name: Shrimp with sauce
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Tiger prawns — 300 g; Butter — 100 g; Garlic — 3 g; Salt — 2 g; Spice — 2 g

15min

407g

Nutrition per 100g

423

These garlic butter shrimp are a true restaurant-quality dish you can easily recreate at home. Tender, succulent tiger shrimp simmered in aromatic butter with garlic and spices simply melt in your mouth. Ready in minutes, this dish delivers a depth of flavor that's both luxurious and satisfying. Perfect for a romantic dinner or a festive meal. Try it — and you'll fall in love!

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WHAT YOU WILL NEED

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SIMPLE PROCESS

Step by step recipe

The key to perfectly juicy shrimp is not to overcook them. Heat the skillet with butter, add garlic, then the shrimp. Simmer covered for 3 minutes, then fry uncovered for 1–2 minutes per side. This method keeps the meat tender and moist. Follow these steps for a dish worthy of the finest restaurants.

Step 1

Prep the Shrimp

Rinse the shrimp under cold water and pat dry with paper towels. If not peeled, remove the shells, leaving the tails on for presentation.

Step 2

Heat the Pan

Melt the butter (100g) in a heavy-bottomed skillet over medium heat. Peel and crush the garlic with the flat side of a knife or mince it finely.

Step 3

Add the Garlic

Add the garlic, salt, and spices to the melted butter. Heat for 1–2 minutes until fragrant, being careful not to burn the garlic.

Step 4

Cover and Simmer

Arrange the shrimp in a single layer in the skillet, cover with a lid, and cook for 3 minutes. This steams them, keeping them juicy.

Step 5

Fry on Both Sides

Remove the lid, flip the shrimp with a spatula. Fry over medium heat for 1–2 minutes per side until golden and slightly crisp.

Step 6

Serve

Transfer the shrimp to a plate and drizzle with the pan sauce. Garnish with fresh herbs if desired. Serve hot with your favorite side.

CHEF'S TIP

Choose Large Shrimp

Tiger or king prawns work best — they're larger and meatier, ideal for pan-frying in sauce. If using smaller shrimp, reduce cooking time by 1 minute.

Use Quality Butter

Use butter with at least 82% fat for a rich, creamy flavor and beautiful texture. Don't substitute with margarine or spreads — it will change the taste.

Don't Overcook

Shrimp cook very quickly — 3–5 minutes total is enough for them to turn pink and firm. Overcooking makes them rubbery and dry.

Add Fresh Herbs

Fresh parsley or basil added at the end brightens the dish. A squeeze of lemon juice also enhances the seafood flavor.

SUBSTITUTIONS

Add your taste

With Olive Oil Replace butter with olive oil for a Mediterranean-style dish with a lighter, less rich flavor. Add a squeeze of lemon juice for freshness.
With Garlic and Chili Add a pinch of chili flakes with the garlic for a spicy kick that complements the sweetness of the shrimp.
With Lemon Juice Drizzle lemon juice over the shrimp at the end for a bright, tangy finish that enhances the seafood taste.
With White Wine Pour 50ml of dry white wine into the sauce 2 minutes before the end for an elegant, aromatic twist.

HOW TO STORE

How to Store Garlic Butter Shrimp

Best enjoyed fresh. If you have leftovers, transfer to an airtight container and refrigerate for up to 2 days. Reheat in a dry skillet or microwave. Freezing is not recommended — the texture of the shrimp and sauce will degrade.

GOOD TO KNOW