Garlic Butter Shrimp

Ingredients

• 113 g (½ cup)unsalted butter
• 454 g (1 lb)shrimp or prawns
• 4–5 large clovesgarlic, finely chopped
• 60 ml (¼ cup)Sprite or 7-Up
• 2.5 ml (½ teaspoon)kosher salt
• 15 g (¼ cup)parsley, finely chopped

Instructions

1. 1

   Melt the butter

   Set a skillet over medium-high heat and melt the butter.

2. 2

   Cook the prawns

   Add the shrimp or prawns and cook just until they begin to turn pink or orange all over.

3. 3

   Add garlic and soda

   Stir in the garlic and cook for 3 minutes. Pour in the Sprite or 7-Up and simmer for a further 2–3 minutes.

4. 4

   Season and finish

   Season with salt, then add the chopped parsley and stir to combine. Cook for another 1–2 minutes.

5. 5

   Serve the shrimp

   Transfer the shrimp and sauce to a serving dish.

What is garlic butter shrimp?

Garlic butter shrimp is a simple American-style skillet dish built around shellfish cooked in a rich, garlicky sauce. This version adds Sprite or 7-Up, which brings a subtle sweetness to the butter and garlic.

The short cooking time makes it useful for a quick meal, while chopped parsley adds a fresh finish. Serve it as soon as it is cooked so the prawns stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 434 calories, 31g protein, 2g carbs, 32g fat.

The prawns provide most of the protein, while the butter is the main source of fat. Sprite or 7-Up contributes a small amount of carbohydrate; serve with vegetables and a measured portion of rice or bread to round out the plate.

Choosing the prawns

Size: Shrimp and prawns both work here; choose pieces of similar size so they cook at roughly the same rate.

Preparation: If using frozen prawns, thaw them and drain them well before they go into the skillet. Excess water can dilute the buttery sauce.

Building the sauce

Butter: Melt it over medium-high heat, then add the prawns while the pan is hot. Keep the butter from browning heavily before the other ingredients go in.

Garlic: Add the chopped garlic after the prawns begin changing colour, as the recipe directs. Stir it through the butter so it cooks evenly.

Getting the texture right

Colour: The prawns should start turning pink or orange all over before you add the garlic. Avoid cooking them for much longer than needed, as they can become firm.

Sauce: Let the soda simmer for 2–3 minutes, then stir in the parsley and cook for another 1–2 minutes. The finished sauce should coat the prawns rather than boil vigorously.

Timing the stages

This recipe moves quickly, so chop the garlic and parsley before heating the butter. Keep the soda and salt close by to avoid leaving the prawns unattended.

The stated total time is 15 minutes, but the cooking stages are guided by colour and simmering time. Serve promptly after transferring the dish.

What to serve with it

Rice, crusty bread or pasta can catch the buttery sauce and make the dish more substantial. For a lighter plate, pair the prawns with a green salad or steamed vegetables.

Add any side separately so the shrimp can be served straight from the skillet while hot.

Recipe notes & tips

• Chop the garlic and parsley before starting, as the cooking stages move quickly.
• Drain thawed prawns well so excess water does not thin the sauce.
• Use a skillet large enough to spread the prawns out in a single layer.
• Stir the garlic through the butter to help it cook evenly.
• Serve immediately while the prawns are tender and the sauce is hot.

Variations

• Extra garlic: Use the larger amount of garlic for a more pronounced savoury flavour.
• Fresh herbs: Add a little extra parsley at the end for a greener finish.
• Citrus note: Serve with lemon wedges for a bright contrast at the table.
• With chilli: Add chopped chilli to the skillet with the garlic for heat.
• More substantial: Spoon the shrimp and sauce over cooked rice or pasta.

Common mistakes to avoid

• Overcooking the prawns: Take them off the heat once cooked through, as extra cooking can make them firm.
• Adding wet prawns: Drain them well first so they do not water down the sauce.
• Burning the garlic: Stir it into the butter and keep an eye on it while it cooks.
• Crowding the skillet: Use a roomy pan so the prawns cook evenly rather than steaming in a pile.
• Skipping the simmer: Let the soda simmer for the stated 2–3 minutes to bring the sauce together.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a skillet until hot, taking care not to cook the prawns for too long.

Frequently asked questions