This Garlic Butter Shrimp Recipe Will Score You Major Points On Date Night

garlic butter shrimp recipe

Rachel DeSimone

We don’t know about you, but we went pretty hard over the recent holiday season. Maybe a little too hard… But it’s okay. We’re ready to reign it in and be a little more practical with both our spending habits and food choices.

However, if your New Year resolution involved getting out on the dating scene (go you!) or doing more fun things with your partner, it can be tough to strike the budget and nutrition balances you need. Enter: Our date night garlic butter shrimp recipe. It’s bound to up your game and earn you extra points for cooking (again, go you!). We always hear people say how intimidated they are to cook seafood at home, but it’s surprisingly easy if you pick the right starting point. Try it out for your next night-in date plans and watch your connection reach the next level.

Date Night Garlic Butter Shrimp

garlic butter shrimp recipe

Rachel DeSimone


3/4 pounds of fresh or frozen shrimp, thawed, peeled and deveined
1 tablespoon of high-quality butter (like Kerrygold Pure Irish Butter)
1/2 teaspoon of garlic powder
1/4 teaspoon of paprika
1/4 teaspoon + a little extra pinch of kosher salt
1/8 teaspoon of black pepper


Place the shrimp in a bowl and, using several paper towels, dry them off to remove as much moisture as you can.

Season the shrimp with the salt, pepper, garlic powder and paprika. Mix the seasonings and shrimp together well with your hands, massaging them so the flavor is evenly distributed.

Heat the butter in a medium or large pan over medium-high heat. When it starts to bubble slightly, wait about 30 seconds and then place the shrimp in the pan one at a time. Cook them for three minutes on the first side and then flip them all with tongs and cook them for another minute or two until the shrimp are pink and firm with slightly brown edges. Remove them from the heat and put them in a serving dish covered with the remaining butter from the pan.

Dive in with your fingers (highly recommended) or serve the shrimp with salad, rice, pasta or seasonal veggies on the side.

For this recipe, we used U26-30 sized shrimp, but you can use bigger ones. If you do use bigger shrimp, up the cooking time by a couple of minutes.


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