Garlic Butter Shrimp

Ingredients

• 1yellow onion
• 8garlic cloves
• 56 g (4 tablespoons)butter
• 1.25 ml (1/4 teaspoon)salt
• 0.625 ml (1/8 teaspoon)black pepper
• 1.25 ml (1/4 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)dried oregano
• 2.5 ml (1/2 teaspoon)garlic paste
• 227 g (1/2 pound)large shrimp (super or colossal size)

Instructions

1. 1

   Prepare the vegetables

   Peel the onion and cut it in half. Cut one half into 2.5 cm-thick wedges and set aside. Trim the ends from the garlic cloves, peel them and roughly chop into pieces about 6 mm thick.

2. 2

   Cook onion and garlic

   Set a large pan over medium-high heat. Add the butter, onion and chopped garlic, and cook for 4 minutes, stirring as they cook.

3. 3

   Cook the shrimp

   Add the shrimp, garlic paste, salt, black pepper, garlic powder and dried oregano. Cook the shrimp for 3 minutes on each side. Mix everything well before serving.

What is garlic butter shrimp?

This is a quick pan-cooked shrimp dish with butter, onion and a generous amount of garlic. The recipe is identified as Puerto Rican, and its short ingredient list lets the shrimp and aromatics take centre stage.

Large shrimp make a substantial, juicy bite, while garlic appears in several forms for a layered savoury flavour. The brief cook keeps the method manageable for a weeknight.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 17g protein, 11g carbs, 24g fat.

The shrimp provide most of the protein, while the butter supplies most of the fat. The onion contributes some of the carbohydrates, with the shrimp and seasonings adding smaller amounts. Serve with vegetables and a measured portion of rice to make a balanced plate.

Preparing the aromatics

Onion wedges: cut them about 2.5 cm thick as directed so they hold their shape while cooking in the pan.

Chopped garlic: keep the pieces roughly 6 mm thick. This is a coarse chop rather than a fine mince, so stir regularly during the initial cooking to prevent the garlic catching.

Building the garlic flavour

Fresh garlic: the eight chopped cloves cook with the butter and onion first, adding their flavour to the pan fat.

Seasonings: garlic paste, garlic powder, black pepper and oregano go in with the shrimp. Stir well so the butter and seasonings coat the shrimp evenly.

Getting the shrimp right

Large shrimp: the recipe calls for super or colossal size, which gives the pieces more time in the pan than smaller shrimp would need.

Doneness: cook for 3 minutes on each side, as directed. The shrimp should be opaque through the centre; avoid leaving them in the pan longer than needed, as they can become firm and dry.

Timing and pan setup

Heat: use medium-high heat for the butter, onion and garlic, and keep stirring during their 4-minute cook.

Sequence: prepare the onion and garlic before heating the pan, then add the shrimp and remaining seasonings together. This keeps the quick cooking stage easy to follow.

What to serve alongside

Rice: serve the shrimp with rice to catch the garlic butter and make the meal more filling.

Vegetables: add a simple green salad or steamed vegetables alongside for freshness and colour. Serve promptly so the shrimp stay tender.

Recipe notes & tips

• Pat the shrimp dry before cooking so excess moisture does not dilute the butter.
• Prepare the onion, garlic and seasonings before adding anything to the hot pan.
• Stir the onion and chopped garlic regularly during their 4-minute cook.
• Use a large pan so the shrimp can sit in a single layer.
• Serve as soon as the shrimp are opaque through the centre.

Variations

• Add lime: squeeze a little over the shrimp just before serving for a bright finish.
• Bring the heat: add chilli flakes with the other seasonings for a spicy version.
• Use fresh herbs: scatter chopped parsley over the finished dish for a fresh note.
• Add vegetables: cook sliced peppers with the onion for extra colour and texture.
• Serve with rice: spoon the shrimp and garlic butter over cooked rice for a fuller meal.

Common mistakes to avoid

• Crowded pan: the shrimp may cook unevenly; use a large pan and arrange them in one layer.
• Overcooked shrimp: they can turn firm and dry; stick to 3 minutes per side and check for opacity.
• Burnt garlic: it can taste bitter; stir the garlic during its 4-minute cook and keep the pan at medium-high.
• Uneven pieces: large garlic chunks may cook inconsistently; chop them to roughly 6 mm as directed.
• Unseasoned bites: seasoning may gather in the butter; mix everything well before serving.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan until warmed through, taking care not to cook the shrimp for long again.

Frequently asked questions