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Home / Recipes
15 minutes
4.49 from 45 votes
46 Comments

Garlic Parsley Butter Shrimp

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by: Joanna Cismaru
02.15.19
Updated: 08.05.19

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This Garlic Parsley Butter Shrimp features gorgeous jumbo shrimp slathered in an exquisite garlic and parsley butter then baked to perfection.  This delicious shrimp can be on your table in only 15 minutes!

Garlic and Parsley Butter Shrimp in a skillet with a couple lemon wedges

Garlic Parsley Butter Shrimp

Shrimp on it’s own can be pretty boring, but shrimp with this incredible butter, we’re talking shrimp on steroids! Out of this world, da bomb!

You don’t need to be a 5 star chef to make this butter, anyone can do it and all you really need is a food processor. In goes the butter, garlic, parsley, a bit of salt and pepper, pulse and voila! It’s crazy butter!

Actually, it’s called compound butter. Compound butter is a mixture of butter and other ingredients, such as herbs or spices, used to enhance flavors in various dishes.

What Kind of Shrimp to Use

I prefer to use nice big jumbo shrimp for this, however, they can be quite pricey. This recipe will actually work on any shrimp, however if you’re looking for the wow factor, I strongly recommend to buy the largest shrimp you can afford.

If you’re using larger shrimp, make sure to devein them and keep their tails on. Most times, the shrimp already come deveined, but if they don’t just make sure to do it yourself.

Why and How to Devein Shrimp

If using smaller shrimp it’s completely unnecessary to devein shrimp. However, you’ll find that larger shrimp have a dark, sandy intestinal tract. You won’t get sick if you don’t remove this but it’s recommended to remove this to avoid affecting the shrimp’s clean taste.

First you have to peel the raw shrimp, but leave the tails on. This makes it easier to grab the shrimp when eating, plus they look fancier.

Devein by making a shallow slit down the middle of the back to expose the black intestine. Using a paring knife, lift out the black vein and wipe it off on a paper towel. Rinse out the shrimp and you’re done.

Garlic and Parsley Butter Shrimp in a skillet ready to go in the oven

How to Make Garlic Parsley Butter Shrimp

This shrimp recipe couldn’t be easier. In a food processor add the butter, garlic, parsley, salt, pepper and pulse until it turns into a paste. If you do not have a food processor you can still make this. Make sure your butter is at room temperature, the parsley is finely chopped and the garlic finely minced. Simply combine all the ingredients and mix really well with a fork.

Take half the compound butter and place it on the bottom of an oven safe skillet then arrange the shrimp over it. Take the remaining butter and place pieces of it over each shrimp.

Bake the shrimp for about 10 minutes at 425 F degrees. Drizzle with lemon juice and serve.

Can You Fry the Shrimp Instead of Baking It

Absolutely, and it would probably be a bit quicker. The reason I like to bake it is because as the shrimp bakes, the compound butter melts nicely and completely surrounds the shrimp and even penetrates it to give it a delicious flavor.

If you wanted to pan sear it, I would pan sear the shrimp first in a bit of butter on one side, flip them, then add the compound butter to the side that’s been cooked already. This way it will give the butter time to melt and surround the shrimp.

How to Store Leftover Shrimp

Although, this shrimp is best served as soon as you make it, you can store leftovers. Make sure to store leftovers in an airtight container in the refrigerator for up to 4 days.

Garlic and Parsley Butter Shrimp in a skillet with a couple lemon wedges

Looking for More Shrimp Recipes? Try These:

  • Drunken Jerk Prawns
  • Honey Soy Shrimp
  • Spicy New Orleans Shrimp
  • Blackened Shrimp
  • Chili Garlic Shrimp
  • Bang Bang Shrimp

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a skillet full of garlic parsley butter shrimp garnished with lemon wedges

Garlic Parsley Butter Shrimp

4.49 from 45 votes
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
This Garlic Parsley Butter Shrimp features gorgeous jumbo shrimp slathered in an exquisite garlic and parsley butter then baked to perfection. This delicious shrimp can be on your table in only 15 minutes!

Ingredients

  • 1 lb jumbo shrimp deveined, shells off except the tail
  • 1/4 cup butter unsalted
  • 3 cloves garlic
  • 1/4 cup parsley
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 lemon juiced
US Customary - Metric

Instructions

  • Preheat oven to 425 F degrees.
  • Make compound butter: In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste.
  • Prepare the shrimp with butter: Take half of the butter paste and place pieces of it on the bottom of a skillet. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it.
  • Bake: Place skillet in oven and bake for about 10 minutes or until shrimp turns slightly pink and hot and bubbly. 
  • Drizzle with lemon juice and serve.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 228kcal (11%)Carbohydrates: 3g (1%)Protein: 23g (46%)Fat: 13g (20%)Saturated Fat: 7g (44%)Cholesterol: 316mg (105%)Sodium: 1176mg (51%)Potassium: 157mg (4%)Vitamin A: 670IU (13%)Vitamin C: 24.7mg (30%)Calcium: 184mg (18%)Iron: 2.8mg (16%)
Course:Appetizer
Cuisine:American
Keyword:shrimp, shrimp recipes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Deanna says

    January 31, 2016 at 1:12 am

    Hi! I am new to healthy eating and I am trying to “eat clean”. Is this recipe considered “clean”?

    Reply
    • jo says

      January 31, 2016 at 9:22 am

      Hi Deanna,
      Sorry I can’t answer your question since I’m not a clean eating expert. I’m sure if you do a google search you can find more information of what is considered clean.

      Reply
    • Julie Pyle says

      February 22, 2016 at 6:56 pm

      5 stars
      I follow caloriecount.com for healthy eating. when i entered this recipe in, it scored a D+ with these stats …(bear in mind, the site mostly uses user input for data figures)…and YES i would most definitely add this to my diet! awesome recipe Jo!
      Nutrition Facts

      Serving Size 1 serving (145.7 g)

      Amount Per Serving
      Calories 227
      Calories from Fat 119
      % Daily Value*
      Total Fat 13.2g 20%
      Saturated Fat 7.1g 36%
      Cholesterol 210mg 70%
      Sodium 390mg 16%
      Potassium 39mg 1%
      Total Carbohydrates 2.4g 1%
      Dietary Fiber 0.2g 1%
      Sugars 1.5g
      Protein 22.2g
      Vitamin A 11% • Vitamin C 13%
      Calcium 5% • Iron 13%
      * Based on a 2000 calorie diet

      Reply
  2. cynthia says

    December 12, 2015 at 6:39 pm

    5 stars
    Can’t wait to make this. I got a huge bag of shrimp at Costco last weekend. I am just puzzling now over what to serve it with. Probably some gluten free pasta, and homemade Alfredo.

    Reply
    • jo says

      December 12, 2015 at 11:06 pm

      That sounds like a great idea, especially the homemade Alfredo.

      Reply
  3. Alyssa says

    August 22, 2015 at 7:14 pm

    I’m trying out this recipe now but my parsley butter doesn’t look nearly as green or blended as yours 🙁 Any idea as to what I’m doing wrong?

    Reply
    • jo says

      August 22, 2015 at 10:23 pm

      I don’t think it matters what it looks like as long as it tastes good. 🙂

      Reply
    • cynthia says

      December 12, 2015 at 6:37 pm

      I find that with dry parsley, and most other spices really, organic parsley tends to be greener than non organic. She is probably using fresh in the recipe though. I plan to use organic dried parsley. Also if you dry the parsley yourself, it will be greener than store bought.

      Reply
  4. Kevin | keviniscooking says

    March 30, 2015 at 10:37 pm

    5 stars
    I can’t even begin to tell you how exquisite this looks. AMAZING! Beautiful photographs… Pinned!
    Oh, and thanks for the Pinterest boards invites!

    Reply
    • jo says

      March 31, 2015 at 9:37 am

      You’re welcome Kevin 🙂

      Reply
  5. jo says

    February 19, 2015 at 4:45 pm

    It totally depends on your oven, that’s why I said in the instructions 20 minutes or until shrimp turns slightly pink. For my oven it took 20 minutes, for your oven it could take 10 minutes.

    Reply
  6. Wendy says

    December 17, 2014 at 3:29 am

    This was really good. I have celiac disease so am always in search of easy, naturally gluten free recipes which this is. Thanks for sharing it with us.

    Reply
  7. KalynsKitchen says

    December 2, 2014 at 12:55 pm

    Good morning! Just letting you know that I featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes Round-Up from November 2015. Hope a lot of my readers will come over here and try it!

    Reply
    • jo says

      December 2, 2014 at 2:29 pm

      Morning! Thank you so much Kalyn! 🙂

      Reply
  8. Priyanka says

    November 24, 2014 at 8:59 am

    5 stars
    You made me hungry with this photos! They are amazing!

    Reply
    • jo says

      November 25, 2014 at 1:41 am

      Thanks Priyanka 🙂

      Reply
  9. Keri HB says

    November 18, 2014 at 6:04 pm

    4 stars
    Just wanted to let you know that I’ll be adding this to my thanksgiving appetizers! Can’t wait to try this. Looks amazing!

    Reply
  10. Farah @ The Cooking Jar says

    November 14, 2014 at 3:55 am

    I just had to stop by and say what a great presentation this was. Also digging the multipurpose sauce for bread dipping!

    Reply
    • jo says

      November 14, 2014 at 4:51 am

      Thanks Farah!

      Reply
  11. nicky@kitchensanctuary.com says

    November 13, 2014 at 7:07 pm

    Love those vibrant colours! I’ll have to make this when my mum visits, she’s a shrimp addict 🙂 pinned!

    Reply
  12. ATasteOfMadness says

    November 9, 2014 at 3:16 pm

    This looks so good! I need to start cooking with shrimp more!

    Reply
  13. Lizzie says

    November 9, 2014 at 4:03 pm

    5 stars
    Add a bit of lemon zest to the butter to up that flavor quotient even more! I’m from the “waste-not-want-not” committee, and lemon zest wiggles its way into a LOT of recipes here. Yum.

    Reply
  14. Andrea @ Cooking with Mamma C says

    November 4, 2014 at 1:25 am

    This looks fabulous and sounds so easy! I don’t have a skillet that can withstand high oven temperatures, so I will have to try it in my cast iron dutch oven. Pinning.

    Reply
    • jo says

      November 4, 2014 at 1:55 am

      Thanks Andrea!

      Reply
  15. Julia says

    November 3, 2014 at 1:36 am

    Looks wonderful! Does the butter needs to be at room temperature? Thank you!

    Reply
    • jo says

      November 3, 2014 at 1:39 am

      It doesn’t matter Julia, I took mine right out of the fridge. 🙂

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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