Garlic Butter Shrimp Skillet
- Total
- 20 min
- Active
- 8 min
- Serves
- 4
- Level
- easy
High heat and very dry shrimp are the two things that make this work. Shrimp sear in seconds; any moisture on the surface and they steam instead of colour. The mushrooms go in the same pan once the shrimp are off, picking up the fond, and a splash of wine pulls it all into a light, glossy sauce.
Ingredients
Method
-
Pat the shrimp very dry with paper towels and season with the salt and pepper.
2 min -
Melt 2 tbsp of the butter in a large skillet over high heat until it foams and subsides. Add the shrimp in a single layer — work in two batches if your pan is crowded. Cook without moving them for 90 seconds, then flip and cook 60 seconds more, until pink and just curled. Transfer to a plate.
4 min -
Reduce the heat to medium. Add the remaining 2 tbsp butter and the mushrooms. Cook, stirring once or twice, until the mushrooms are golden on the cut sides, about 3 minutes. Add the garlic and red pepper flakes and cook 1 minute more, until fragrant.
4 min -
Pour in the wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute to lose the raw alcohol edge. Return the shrimp to the pan, squeeze over the lemon juice, scatter the parsley, and toss everything together. Serve immediately — shrimp tighten if they sit.
2 min
Substitutions
- Dry white wine — Chicken stock with an extra squeeze of lemon. The point is brightness and a little liquid to lift the fond, which stock does perfectly well.
- Cremini mushrooms — Button mushrooms work the same way. Shiitake caps are good too — remove the stems, which stay tough.
- Fresh parsley — Chives or tarragon, added at the same point. Tarragon has a more pronounced anise note that pairs well with seafood.
Storing leftovers
Keeps for 2 days in the fridge. Reheat gently in a pan over low heat with a splash of water or stock — shrimp toughen quickly if overheated. Not suitable for freezing; cooked shrimp turn rubbery when thawed.
Questions
Can I use frozen shrimp?
Yes. Thaw overnight in the fridge, or in cold running water for about 20 minutes. Pat them very dry before cooking — frozen shrimp hold more moisture and need it removed to sear rather than steam.
The shrimp released a lot of liquid and boiled instead of searing. What went wrong?
Two causes: the shrimp were not dry enough, or the pan was too crowded. A crowded pan drops in temperature fast. Work in batches and give each shrimp room — they should sizzle loudly the moment they hit the pan.
What should I serve this with?
Crusty bread to catch the pan sauce is the simplest option. It also works over rice, orzo, or tossed with pasta — add a splash more wine or stock to stretch the sauce if you go that route.