Go Back
–+ servings
Patricia Krouse

Cowboy Butter Shrimp

A quick and buttery skillet shrimp dish with a spicy, garlicky kick and bright lemon notes, perfect for weeknights or impressive dinner parties.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the shrimp
  • 1 pound Shrimp, peeled and deveined (large or medium) Adjust cooking time for size
  • 6 tablespoons Unsalted butter, melted Use clarified butter for higher smoke point
  • 4 cloves Garlic, minced Use roasted garlic for a milder, sweeter profile
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Lemon zest
  • 2 tablespoons Fresh parsley, chopped Swap with cilantro for a different fresh note
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Crushed red pepper flakes Reduce to ¼ teaspoon for mild heat
  • 1 teaspoon Smoked paprika Regular paprika okay, but smoked adds depth
  • ½ teaspoon Salt Adjust to taste
  • ¼ teaspoon Black pepper
  • 1 tablespoon Olive oil Use avocado oil if you prefer a higher smoke point

Method
 

Preparation
  1. Preheat a large skillet over medium-high heat until hot.
  2. In a bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, Dijon mustard, crushed red pepper flakes, smoked paprika, salt, and black pepper. Taste and adjust lemon or salt if needed.
Cooking
  1. Add the olive oil to the hot skillet and let it shimmer.
  2. Place the shrimp in a single layer in the skillet. Cook without moving them for 2 minutes so the bottom sears and develops color.
  3. Flip the shrimp and cook another 1–2 minutes, until opaque throughout and lightly golden at the edges.
  4. Pour the cowboy butter over the cooked shrimp and stir quickly to coat every piece. Cook for 1 more minute so the sauce warms and thickens slightly.
  5. Serve immediately with rice, pasta, or crusty bread to mop up the sauce.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 500mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the shrimp. Not recommended to freeze cooked shrimp.

Tried this recipe?

Let us know how it was!