This easy Garlic Butter Shrimp recipe is a Filipino take on the classic Shrimp Scampi. It is exceptionally delicious with a rich and buttery sauce, ready in just 20 minutes!
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Ingredients you'll need
Notes and substitutions
- Shrimp: I like using larger-sized or jumbo shrimp because they're less likely to overcook. This recipe goes just as well with other seafood, like scallops or lobster.
- Butter: You can reduce the amount of butter or substitute a portion with extra virgin olive oil for a lighter, but still flavorful, sauce.
- Sugar: I am adding a bit of sugar to replicate the Filipino cooking style where Sprite or 7up is used to add sweetness.
- Lemon or calamansi: This brightens up the dish. In other recipes, you might find white wine (like pinot grigio, chardonnay, or sauvignon blanc) is used to achieve a similar balance of flavors-and that's a great option, too.
How to make this recipe
Step 1: Prepare the shrimp
Devein the shrimp by making a shallow cut along the back, then pull out the vein using a toothpick or skewer. Cut off the sharp end just below the eyes. Then, season them with salt and pepper.
Step 2: Sear the shrimp
Heat a wok or large skillet over high heat and add a thin layer of oil. Sear the shrimp for 1-2 minutes on each side until they start to turn pink and get slightly charred for that smoky flavor.
Do this in batches to avoid overcrowding, which can make them watery. Then, transfer to a plate and set aside.
Step 3: Make the sauce
Lower to medium heat and melt the butter. Add the finely chopped ginger and minced garlic, then sauté them until fragrant and lightly golden. Be careful not to burn the garlic.
Add a pinch of salt and a teaspoon of sugar, then stir until well combined. You can also add red pepper flakes for a bit of heat.
Step 4: Combine
Add the shrimp back to the wok and toss them into the garlic butter sauce. Increase to medium high heat, cooking the shrimp until they are fully pink but not overcooked.
Season with more black pepper to your taste. Give it a squeeze of fresh lemon juice, then turn off the heat.
Serve your Filipino-style Garlic Butter Shrimp immediately while hot. Garnish with fresh parsley or chives for an extra touch of flavor and color. This dish pairs well with steamed rice or Sinangag, and can also be enjoyed on its own as an appetizer.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you're interested in a spicier version, try Chili Garlic Shrimp for an extra kick.
Recipe FAQs
Shrimp are perfectly cooked when their color changes from translucent to pink and white, and they form a slight 'C' shape. Be careful not to overcook them, as they can become rubbery.
Shell-on jumbo or larger-sized shrimp are best for this recipe because they're less likely to overcook, and the shells and heads add so much flavor and retain mositure.
Yes, adding vegetables like bell peppers, green beans, or asparagus can turn this dish into a hearty meal. Sauté the vegetables in the skillet before adding the shrimp back in, cooking until they are tender yet retain a slight crunch.
More shrimp recipes
- Sinigang na Hipon : Tamarind-based soup with whole shrimp and vegetables such as water spinach, radishes, and eggplant.
- Ukoy: Shrimp fritters with small shrimp and vegetables (such as bean sprouts and sweet potatoes), coated in a thin rice flour batter and deep-fried until crispy.
- Ginataang Hipon: Shrimp cooked in coconut milk with vegetables like squash or ampalaya.
- Camaron Rebosado: The Filipino version of tempura, with shrimp dipped in a batter and deep-fried until golden, often served with sweet and sour sauce.
- Shrimp Lumpia: Fried spring rolls with a combination of shrimp and meat wrapped in crispy lumpia wrappers.
- Salt and Pepper Shrimp: Shrimp seasoned with salt and cracked black pepper, then fried until crispy, often tossed with aromatics.
Other seafood recipes you may like
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📖 Recipe
Garlic Butter Shrimp
Equipment
- Wok, large skillet, or sauté pan
Ingredients
- 2 pounds large shrimp see note
- ½ cup unsalted butter (1 stick) see note
- 1 teaspoon minced ginger
- 1 head or 10-12 cloves garlic minced
- 1 teaspoon sugar see note
- ½ lemon (about 2 tablespoons calamansi) see note
- Salt and pepper to taste
- Crushed red pepper optional
- Neutral-flavored oil
Instructions
- Devein the shrimp by making a shallow cut along the back and pull out the vein using a toothpick or skewer. Cut off the sharp end just below the eyes. Season with salt and pepper.
- Over high heat, sear the shrimp in a thin layer of oil for 1-2 minutes on each side until they start to turn pink and get slightly charred. Do this in batches to avoid overcrowding. Transfer to a plate and set aside.
- Lower the heat to medium and melt the butter. Add ginger and garlic, sautéing until fragrant and lightly golden. Be careful not to burn the garlic.
- Add a pinch of salt and a teaspoon of sugar, then mix until combined. You can also add some crushed red pepper for a bit of heat.
- Bring the shrimp back to the wok and toss them into the garlic butter sauce. Increase to medium high heat, cooking the shrimp until they are fully pink but not overcooked.
- Squeeze some lemon or calamansi juice over the shrimp and season with more black pepper. Turn off the heat.
Video
Notes
- Shrimp: I like using larger-sized or jumbo shrimp because they are less prone to overcooking.
- Butter: You can reduce the amount of butter or substitute a portion with extra virgin olive oil for a lighter, but still flavorful, sauce.
- Sugar and Lemon: I am adding a bit of sugar to replicate the Filipino cooking style where Sprite or 7up is used to add sweetness. Lemon brightens up the dish.
Den says
This was delicious. I really like how you made it. Thank you.
Nora Reyes says
Hi Den, Glad you liked it! Thanks!