Last updated on March 27th, 2019 at 12:38 pm
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 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.
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.
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
Garlic Parsley Butter Shrimp
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
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.
Colin Holland says
February 16, 2019 at 10:59 amPerhaps in the USA not deveining is not detrimental to health, but it is important to do in ALL other countries. There are TWO deveining acts. One on the back and the more difficult one to clear on the inside of the curled shrimp. The vein runs from a rare clear found if the shrimp has been purged to a sticky large black type that is toxic.
Tess says
February 12, 2017 at 10:07 amFantastic! Just a few comments. I didn’t have the Jumbo Shrimps, so used the medium sized ones with tail. They did end up fairly small, but this is no criticism on the recipe of course. I also used a bit too much of the butter, but that meant that they just didn’t get golden, which is fine….butter makes everything better right??? Used fresh parsley and it was nice and green.
My tip to anyone using the smaller shrimps is to cook some linguine whilst the shrimps cook, then toss the shrimps and butter sauce in the pasta. Only suggesting this because of their size…I wouldn’t do this with the Jumbo though….the crispy French bread you suggested Jo is def the way to go with Jumbo Shrimp!
Thanks Jo for all the wonderful recipes you post! I was so eager to eat them that I didn’t get a chance to take a photo…..next time 🙂
Sarah says
December 28, 2016 at 12:40 amI happen to be addicted to seafood,especially shrimp so I always have at least a couple of pounds in the freezer. Could I also use scampi and just increase the amount of the other ingredients?
Fenne Kieken says
December 28, 2016 at 10:29 amSure you could always substitute scampi or prawns for shrimp
Jes says
June 15, 2016 at 10:59 amDo you think Incould pan fry it instead of baking?
Joanna Cismaru says
June 15, 2016 at 11:05 amYou could, you’ll just have to flip them half way through, and it will take a lot less time.
Jes says
June 15, 2016 at 11:34 amFabulous! My oven will be full. I’m making this tomorrow for a dinner party. Will let you know how it goes. Thank you x
Roshni says
March 11, 2016 at 11:13 pmHi there – I don’t ever put enough salt or pepper- can you give me a good measurement ? Please and thank you
Joanna Cismaru says
March 12, 2016 at 9:09 amI’d go with 1/2 tsp of each, should be enough. 🙂
Deanna says
January 31, 2016 at 1:12 amHi! I am new to healthy eating and I am trying to “eat clean”. Is this recipe considered “clean”?
jo says
January 31, 2016 at 9:22 amHi 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.
Julie Pyle says
February 22, 2016 at 6:56 pmI 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
cynthia says
December 12, 2015 at 6:39 pmCan’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.
jo says
December 12, 2015 at 11:06 pmThat sounds like a great idea, especially the homemade Alfredo.
Alyssa says
August 22, 2015 at 7:14 pmI’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?
jo says
August 22, 2015 at 10:23 pmI don’t think it matters what it looks like as long as it tastes good. 🙂
cynthia says
December 12, 2015 at 6:37 pmI 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.
Kevin | keviniscooking says
March 30, 2015 at 10:37 pmI can’t even begin to tell you how exquisite this looks. AMAZING! Beautiful photographs… Pinned!
Oh, and thanks for the Pinterest boards invites!
jo says
March 31, 2015 at 9:37 amYou’re welcome Kevin 🙂
jo says
February 19, 2015 at 4:45 pmIt 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.
Wendy says
December 17, 2014 at 3:29 amThis 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.
KalynsKitchen says
December 2, 2014 at 12:55 pmGood 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!
jo says
December 2, 2014 at 2:29 pmMorning! Thank you so much Kalyn! 🙂
Priyanka says
November 24, 2014 at 8:59 amYou made me hungry with this photos! They are amazing!
jo says
November 25, 2014 at 1:41 amThanks Priyanka 🙂
Keri HB says
November 18, 2014 at 6:04 pmJust wanted to let you know that I’ll be adding this to my thanksgiving appetizers! Can’t wait to try this. Looks amazing!
Farah @ The Cooking Jar says
November 14, 2014 at 3:55 amI just had to stop by and say what a great presentation this was. Also digging the multipurpose sauce for bread dipping!
jo says
November 14, 2014 at 4:51 amThanks Farah!
nicky@kitchensanctuary.com says
November 13, 2014 at 7:07 pmLove those vibrant colours! I’ll have to make this when my mum visits, she’s a shrimp addict 🙂 pinned!
ATasteOfMadness says
November 9, 2014 at 3:16 pmThis looks so good! I need to start cooking with shrimp more!
Lizzie says
November 9, 2014 at 4:03 pmAdd 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.
Andrea @ Cooking with Mamma C says
November 4, 2014 at 1:25 amThis 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.
jo says
November 4, 2014 at 1:55 amThanks Andrea!
Julia says
November 3, 2014 at 1:36 amLooks wonderful! Does the butter needs to be at room temperature? Thank you!
jo says
November 3, 2014 at 1:39 amIt doesn’t matter Julia, I took mine right out of the fridge. 🙂