Garlic Shrimp

This garlic shrimp recipe is a quick and easy dinner that's ready with one skillet in just 20 minutes!

Course Dinner

Cuisine American, Southern

Keyword Garlic Butter Shrimp, garlic butter shrimp recipe, garlic shrimp, garlic shrimp recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings - 3 people

Calories 222kcal

Author Blair Lonergan

¼ cup (½ of a stick) salted butter
1 teaspoon Worcestershire sauce
1 large clove garlic, minced or pressed (about 1 teaspoon total)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
1 lb. shrimp, peeled and deveined (I use jumbo 16-20 count/lb. but any size will work)
¼ cup beer (such as a lager or a light beer)
1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil)
1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
Optional garnish: crushed red pepper flakes; grated Parmesan cheese; chopped fresh herbs
For serving: crusty bread, rice, or pasta

In a large skillet over medium-high heat, melt the butter. Add the Worcestershire sauce, garlic, salt, pepper, and oregano. Cook, stirring, for 1 minute.
Add the shrimp to the skillet and cook, stirring, for 2 minutes.
Pour in the beer, and cook for 1 more minute, or until the shrimp turn pink.
Remove the pan from the heat and stir in the fresh basil and thyme.
Serve shrimp and sauce with crusty bread or over rice or pasta. Garnish with crushed red pepper flakes and grated Parmesan cheese.

Make spicy garlic shrimp by adding cayenne pepper, hot sauce, or by garnishing with crushed red pepper flakes.
Double all of the ingredients to serve a larger family. The cooking process remains the same.
A dash or two of Old Bay seasoning adds even more zesty flavor to the garlic sauce.
Saute some finely diced onions in the butter before adding the garlic and other ingredients.
Squeeze in some fresh lemon juice for a bright, acidic finishing touch.
Use Cooked Shrimp: If you have some pre-cooked shrimp on hand, those will work in this recipe, too! Simply prepare the garlic butter sauce, but wait to add the cooked shrimp to the sauce at the very end, just to warm through. Be careful not to overcook the shrimp or they will become tough and chewy.