These Easy Garlic Butter Shrimp are the most delicious shrimp you will ever make! Using Argentinian Red Shrimp, garlic, butter and lemon, this simple recipe is packed full of flavor!
Thank you to Kroger for sponsoring this post! This is a sponsored conversation written by me on behalf of Kroger . The opinions and text are all mine.
One thing I LOVE about my job is that I am often introduced to new ingredients that I never would have thought to try on my own. Take these Garlic Butter Shrimp for example. I love shrimp. If you follow me, you know I have a ton of shrimp recipes, like my famous Chili Lime Shrimp Tacos, my Shrimp and Chorizo Paella, or my Sheet Pan Shrimp and Asparagus, just to name a few.
I always have a bag of frozen shrimp in my freezer for easy meals. But when Kroger reached out to me about sharing their new #TreasureEmporiYum finds, I was immediately drawn to their Wild Caught Argentinean Red Shrimp. Why? I had never really heard of Argentinean Red Shrimp, and I certainly had never tried it.
What are Argentinean Red Shrimp?
Argentinean Red Shrimp have been compared to lobster for their taste and texture. Sweet, buttery and succulent – these are hands down the best shrimp I have ever tasted. And as a shrimp lover, that is saying something. Don’t be freaked out by the shell. These Private Selection Argentinean Red Shrimp from Kroger are EZ Peel – they have already been prepared to make removing the shell a breeze. And cooking with the shell on actually helps keep them from over cooking, and just adds to their phenomenal flavor.
How do you make Garlic Butter Shrimp?
Since these Argentinean Red Shrimp have such a fantastic flavor, I wanted to keep it simple with my ingredients. I just decided to use the classic flavors of butter, garlic and lemon to let the flavor of the shrimp shine through.
This very simple Garlic Butter Shrimp Recipe starts with melting butter, adding minced garlic and red pepper flakes. Then quickly sauteing the shrimp so that they don’t over cook. Then adding some more butter, lemon juice and parsley. It is all done in about 10 minutes, and then you are in buttery, garlicky shrimp heaven. You could stir in some cooked pasta if you wanted, or just enjoy them on their own with a hunk of crusty bread to dip into the sauce.
How do you cook Argentinean Red Shrimp?
The tricky thing about red or pink shrimp is that instead of being grey when raw and signalling that they are cooked by turning pink – they are already pink when raw! That makes figuring out if they are cooked a little more difficult.
It is important not to overcook the shrimp, as they will become rubbery or mushy. These Argentinean Red Shrimp cook faster than other shrimp. They cook in about half the time of regular shrimp. To make these Garlic Butter Shrimp, I quickly sauteed them about 90 seconds per side.
How do you know when they are done? The shrimp start to curl and the flesh becomes less translucent and more opaque.
I’m loving Kroger’s #TreasureEmporiyum. They have curated a collection of amazing and unique products all throughout the store. In addition to these Argentinean Red Shrimp, I also love the Sea Salt and Caramel Kettle Cooked Cashews and I am dying to try the frozen macarons! Treasure EmporiYum is a trove of unique finds to tantalize taste buds! These carefully curated collection of delicious discoveries are exclusive to the Kroger Family of Stores.
Garlic Butter Shrimp
Ingredients
- 1 pound Argentinean Pink Shrimp thawed
- 4 clove garlic
- 4 tablespoons butter divided
- 1/4 cup lemon juice
- 1/4 cup chopped parsley
- 1 teaspoon red pepper flakes optional
- kosher salt
- black pepper
Instructions
- In a large sauté pan over medium to medium-high heat, melt two tablespoons of butter. Add the garlic and red pepper flakes Cook for about 30 seconds, until fragrant, do not allow garlic to burn.
- Add the shrimp to the pan. Cook for about 90 seconds, then turn and cook for 90 seconds more.
- Add the other 2 tablespoons of butter, lemon juice, salt, and pepper. Cook for 1 minute, or until butter is melted. Stir in parsley. Remove from heat.
Nutrition
French 75 Cocktail Recipe
Bridgette says
At what point in the recipe do you devine the shrimp? If one is to do so before cooking, I’m wondering how to if shells are on.
Meghan says
Hi, the shrimp I used were “easy peel” so they were already deveined. If you need to devein them, you can use a sharp paring knife, cut down the center of the back (but not all the way through) of the shrimp and devein that way.
Jdiva67 says
OMG this is phenomenal! I just made it for my husband for Fathers Day pet his request! This recipe will definitely go in my arsenal of go to meals! Five stars all the way around! Thank you so much
Meghan says
I’m so happy you love them!
Yvonne Debona says
I love these Argentinean shrimp. I have been purchasing these from Fry’s aka Krogers since they started to sell them. Lobster, buttery, goodness and oh so easy to make. I capitalized on these shrimp lobster flavor by using above recipe and am in buttery, garlicky heaven in minutes.
Meghan says
So happy you loved them!
Linda says
Do you devein these shrimp?
Meghan says
Hi Linda, yes I do devein them.
Kristal says
How do you devein them with the shell on?
Meghan says
Hi, the shrimp I used were “easy peel” so they were already deveined. If you need to devein them, you can use a sharp paring knife, cut down the center of the back (but not all the way through) of the shrimp and devein that way.
Maria says
I’ve been steaming Argentine Shrimp with Old Bay Seasoning.
You’re recipe looks easy and yummy that I cannot wait to try it today!
Meghan says
I hope you love it!
Sam says
Easy to follow recipe and tasted fantastic!!
Meghan says
So glad you loved it!
Jan says
If you cook with the shells on when and how do you remove them?
Meghan says
Hi Jan – I serve them with the shells on and people take them off as they eat them.
Andrew says
Do you season the shrimp with the salt and pepper before cooking? The recipe doesn’t specify when/where to use the seasonings
Meghan says
Hi Andrew – they are added in step 3.
Mary Grover says
This is an incredible recipe. I did not have parsley so used 1/2 teaspoon of thyme and tarragon, I also used 1/2 teaspoon of chili flakes instead of red pepper flakes. I will make this again and again.
Meghan says
So glad you love it!
Christine says
Amazing!
Meghan says
So glad you loved it!
Kelly Baumgartel says
Made to a tee, doubled. Didn’t last long enough to take a picture!
Fantastic, recipe! Everything you wrote about Argentinian Red Shrimp was spot on!
Thank you for a great recipe.
Meghan says
I’m so glad you loved it!
Johnny JG says
Your recipe was easy to follow, a must do again and again!
Meghan says
So happy to hear that!
Mike Glass says
Do you leave the shells on while cooking?
Meghan says
Hi Mike – Yes, I did in this recipe. It helps keep the shrimp from overcooking. But if you have shrimp without shells, that is fine too. They will probably cook a little faster.
Merika Skirko says
I love garlic and butter on anything, and appreciated that this recipe was so simple. It is also helpful to know how long to cook the shrimp and how to tell when it is done. In the past, I have tended to overcook it. I also liked the suggestion to add white wine!
Meghan says
So happy you loved it!
Gail says
I had never herd of Argentina red shrimp until yesterday. They were on sale at the local grocery. I Googled recipes. I lucked out. Yours was easy and delicious!! The tips you gave helped a lot as well. I only wish the sale hadn’t gone off today. I will buy more and use your recipe again. I agree with you that the Argentina shrimp taste more like lobster than the usual shrimp.
Meghan says
I’m so glad you loved it Gail!
Felicia says
This was definitely very tasty!! I added 1/4 cup of white wine and a squeeze around the pan of half of a lemon… And instead of salt I used a seafood that I made.. SO DELICIOUS!!!💕Thank you so much!!
Meghan says
So glad you loved it Felicia!
cATHY says
I would also reduce the lemon juice from 1/4 cup to 1/8 cup. But it depends on a person’s taste. I found that 1/4 cup was overpowering the taste of the shrimp.
Meghan says
Thanks Cathy!
Pedro Bugarin says
Tried this recipe but I used wild prawns. The garlic, butter, red pepper and lemon juice really bought out the natural sweetness of the wild prawns. I used the 1/4 cup of lemon juice and would probably reduce that amount next time. I also used kerrygold butter which is an amazing ingredient.
Meghan says
So glad you enjoyed it Pedro!
Sheng says
Thanks for the recipe. Do you use unsalted or salted butter?
Meghan says
I usually use unsalted butter. If you use salted you may want to taste before adding any salt to make sure it doesn’t get too salty.
Amy Woelke says
Awesome! And easy!!!
Meghan says
So glad you loved it!
Austin G Pascavis says
This recipe was excellent! I work at Fry’s so I’m hesitant to try something that’s so expensive. I’m glad I tried this. Excellent taste, great recipe. This would make for a great sandwich!
Meghan says
I’m so happy you loved it Austin!