Butter Garlic Shrimp

butter garlic shrimp

I have made this dish on many occasions, and it is one of my favorite ways to cook shrimp. I start with medium-size fresh headless shrimp (I usually get them from T&T  – it’s an Asian supermarket chain in Vancouver). Don’t use the peeled, precooked and frozen shrimp – the results just won’t be the same. Ideally, shrimp should be peeled and de-veined, but I often skip this step to save time and let everyone peel their own shrimp! The delicious garlicky sauce that’s left behind after shrimp is cooked can be used to add flavor to other dishes, such as sauteed vegetables or mushrooms.


  • 1 lbs (0.5 kg) fresh headless prawns
  • 1/3 cup salted butter
  • 3 garlic cloves
  • juice of 1/4 lemon
  • 1 tsp dried oregano or thyme
  • 1 tbsp freshly chopped Italian parsley

1. Preheat oven to 400°F (200°C).

2. Shell and de-vein prawns under cold running water; drain on a paper towel.

3. Peel and crush 3 garlic cloves.

4. Finely chop Italian parsley.

5. Melt butter in a small frying pan, add garlic, parsley, oregano or thyme. Squeeze in juice from 1/4 lemon. Stir to combine.

6. Arrange shrimp side by side in a 9.5in x 9.5in baking pan.

7. Bake for 5 minutes, then turn shrimp and bake for a further 8 minutes.

8. Serve immediately;  garnish with sprigs of parsley and lemon.

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