By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 4
370 cal · 15 min
Toasted Garlic-Butter Shrimp
Recipe GLPRe5626a1a8e396d
Pan-seared shrimp infused with golden, toasted garlic and rich butter, finished with a squeeze of fresh lemon juice. This elegant, protein-rich dish comes together in just 15 minutes and is perfect for a quick weeknight dinner or special occasion appetizer. The shrimp are cooked until opaque and just firm, creating a tender, flavorful result every time.
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Ingredients
4 tablespoons unsalted butter, divided
4 tablespoons vegetable oil, divided
6 cloves garlic, thinly sliced, divided
1½ pounds peeled and deveined tail-on large shrimp, divided
1 teaspoon kosher salt, divided
Freshly ground black pepper
½ lemon
Directions
Pat the shrimp dry with paper towels. Divide the shrimp into two equal portions.
Divide the butter, oil, and garlic into two equal batches as well. You will be cooking the shrimp in two batches to ensure proper browning.
Heat a large skillet over medium-high heat. Add half of the oil (2 tablespoons) and half of the butter (2 tablespoons).
Once the butter is melted and foaming, add half of the sliced garlic (3 cloves) and stir constantly for about 1 minute, until the garlic becomes fragrant and lightly toasted but not browned.
Add the first batch of shrimp to the skillet and season with half of the salt (½ teaspoon) and a generous pinch of black pepper. Arrange them in a single layer.
Cook the shrimp for 2 to 3 minutes without moving them, allowing them to develop a golden crust. They should turn opaque and pink on the bottom side.
Flip each shrimp and cook for another 1 to 2 minutes on the second side until the shrimp are completely opaque and curled, reaching an internal temperature of 145°F or showing firm, white flesh throughout.
Transfer the first batch of cooked shrimp to a serving plate. Wipe the skillet clean if needed.
Repeat steps 3 through 7 with the remaining oil, butter, garlic, second batch of shrimp, and remaining salt.
Return the first batch of shrimp to the skillet with the second batch. Squeeze the lemon juice over all the shrimp and toss gently to combine. Serve immediately while hot.
Comments
Shrimp and butter are staples in Charlotte stores—Harris Teeter, Food Lion, Kroger, and Walmart all stock quality frozen shrimp at reasonable prices, and lemon and garlic are year-round basics. The actual hands-on time is closer to 10 minutes, not 15, making it genuinely quick. Cost per serving runs about $3.50–$4.50 depending on shrimp grade, affordable for a weeknight protein. The dish reheats poorly (shrimp toughens), so it's best eaten fresh the same night, and it needs active pan attention to avoid overcooking, making it less forgiving than the minimal ingredient list suggests.
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