Garlic butter shrimp is a simple pan-fried dish where large shell-on shrimp are coated in seasoned cornstarch and cooked in a rich butter and olive oil sauce with fresh minced garlic, finished with lemon juice. The cornstarch coating creates a light crust while the garlic-butter sauce keeps the shrimp tender and flavorful.
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In a large bowl, combine the shrimp with cornstarch, paprika, black pepper, and optional MSG.
Toss well to ensure each shrimp is evenly coated.
Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and foaming.
Add the minced garlic to the pan and cook for about 30 seconds until fragrant.
Carefully place the coated shrimp into the hot skillet in a single layer.
Cook the shrimp for 2-3 minutes per side, until they are pink, opaque, and cooked through.
Squeeze the juice of half a lemon over the shrimp in the pan and toss to combine.
Serve the garlic butter shrimp immediately over cooked white rice.
Spoon the remaining garlic butter sauce from the pan over the shrimp and rice.
Garnish with fresh lemon wedges and enjoy.
Refrigerate cooked shrimp in an airtight container for up to 2 days; reheat gently in a skillet over medium heat with a splash of water to avoid toughening.
Yes. Thaw frozen shrimp completely and pat dry with paper towels before coating and cooking to ensure even browning and the cornstarch coating adheres properly.
MSG enhances the savory umami flavor of the garlic and butter sauce. You can omit it or substitute with an equal amount of soy sauce for similar depth.
The recipe uses shell-on shrimp, which adds flavor and keeps the meat tender. You can peel them before coating if you prefer easier eating, though cooking time may decrease slightly.
Shrimp are done when they turn opaque and curl into a C-shape, about 2–3 minutes per side depending on size. Overcooked shrimp become rubbery, so watch carefully.
Crusty bread, pasta, roasted vegetables, or a simple green salad work well to soak up the garlic butter sauce.
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