Let me share my absolute favorite shrimp appetizer recipe that never fails to impress! This elegant yet effortless dish combines succulent shrimp with a buttery garlic sauce that’s pure magic. Whether you’re hosting a dinner party or need an impressive appetizer for your next gathering, this recipe is your secret weapon.
I absolutely love making this for entertaining because it comes together in minutes, looks restaurant-quality, and tastes absolutely divine. The beauty of this shrimp appetizer is its versatility—you can serve it warm on crostini, over pasta, or simply with crusty bread for dipping. The garlic butter sauce is reminiscent of classic preparations, but I’ve added my own touches to make it uniquely special.
What makes this recipe truly the BEST is the balance of flavors and textures. Fresh shrimp, aromatic garlic, bright lemon, and quality butter create a symphony of tastes that feels both sophisticated and comforting. I like to finish with fresh herbs and a sprinkle of fleur de sel for that elegant touch.
If you’re looking for other impressive appetizers, check out my Best Shishito Peppers Recipe or my Best Pickled Red Onion Recipe for beautiful accompaniments. You might also love pairing this with my Best Heavy Cream Alfredo Sauce Recipe for a more substantial dish, or transforming it into a pasta course using my Delicious Heavy Cream Pasta Recipe.
For more shrimp inspiration and techniques, I recommend checking out Serious Eats’ guide to buying and cooking shrimp, which has excellent tips on selecting the best quality seafood. You might also find Bon Appétit’s garlic shrimp recipe inspiring for additional flavor variations. For plating and presentation ideas, The New York Times has a wonderful garlic shrimp approach worth exploring.
Ingredients
- 2 pounds large shrimp, peeled and deveined
- 6 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- Juice of 2 fresh lemons (about ¼ cup)
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- ¼ cup dry white wine (optional but recommended)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped
- Crusty bread or crostini for serving
- Fleur de sel for finishing
Instructions
- Pat the shrimp dry with paper towels and season generously with salt and pepper on both sides. This step is crucial for achieving a beautiful golden sear on your shrimp.
- Heat 3 tablespoons of butter in a large skillet over medium-high heat until it’s foaming and just beginning to brown, about 1-2 minutes.
- Working in two batches to avoid overcrowding the pan, add the shrimp in a single layer and cook for 1.5-2 minutes per side until they turn pink and opaque. Transfer the cooked shrimp to a clean plate and set aside.
- Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same skillet.
- Add the minced garlic and red pepper flakes to the butter, stirring constantly for about 45 seconds until fragrant. Be careful not to burn the garlic as it will become bitter.
- If using white wine, carefully pour it into the skillet and let it simmer for 1 minute to reduce slightly and cook off the alcohol.
- Add the lemon juice and lemon zest to the pan, stirring to combine all the flavors together.
- Return the shrimp to the skillet, tossing gently to coat each piece in the luxurious garlic butter sauce. Warm through for about 1 minute.
- Taste and adjust seasoning with additional salt and pepper as needed, keeping in mind the saltiness of the butter.
- Transfer the shrimp and sauce to a serving platter or individual appetizer cups.
- Garnish generously with fresh parsley, fresh chives, and a delicate sprinkle of fleur de sel just before serving.
- Serve immediately while still warm, with crusty bread or crostini for soaking up every precious drop of that divine garlic butter sauce.
Pro Tips
- This recipe works beautifully with either wild-caught Gulf shrimp or responsibly farmed shrimp, depending on your preference and availability
- I always buy shrimp labeled ‘EZ peel’ to save time on prep work without sacrificing quality
- The white wine adds wonderful depth and complexity to the sauce, but you can absolutely omit it if you prefer an alcohol-free version
- Don’t skip the step of patting the shrimp dry—this ensures proper browning and prevents the pan from becoming too wet
- Garlic can burn quickly, so keep the heat at medium once you add the garlic to the butter
- For an extra luxe touch, add a splash of heavy cream to the sauce in the final minute of cooking
- This appetizer can be made up to 2 hours ahead and gently reheated in a low oven at 300°F
- Leftovers are wonderful tossed with pasta the next day—this transforms easily into a light lunch or dinner
- If you can’t find fresh lemon juice, use quality bottled lemon juice in a pinch, though fresh is always preferred
- The recipe doubles beautifully if you’re entertaining a larger crowd; just use two skillets to avoid overcrowding
- For a more casual presentation, serve the shrimp in a warm bread bowl or on a bed of arugula
- This pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio
- You can add sun-dried tomatoes, capers, or artichoke hearts to the sauce for additional flavor variations
- Make this recipe gluten-free by simply serving with gluten-free crackers or over rice instead of bread