Garlic Butter Shrimp

Shrimps and Garlic in Lemony Butter Sauce

Garlic Butter Shrimp, when served on a sizzling plate looks fancy and expensive at a restaurant, but it is pretty much that : shrimp cooked with garlic and butter, with squirts of lemon juice.

This recipe is somewhat like that of Shrimp Scampi, except that it has no dry white wine(which is not usually available in most Filipino households).

Since I serve it on a sizzling plate,  I cook the shrimp real quickly because it continues cooking on the hot plate - and shrimps get tough and chewy when overcooked.
Also, depending on how you like your garlic (I put up to 1 head of garlic sometimes), know that the garlic taste mellows when cooked in oil.

Serve the buttery goodness with bread, or a side of steamed vegetables, pasta, or even rice.


  • Large Shrimps (31/35)
  • Unsalted Butter
  • Long Chili Peppers or Siling Pang-sigang  (optional)
  • Parsley or Green Onion for garnish (optional)


  • Garlic
  • Lemon
  • Salt and Pepper
  • Cooking Oil


  • 1 pound Shrimps or Prawns, peeled and deveined
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/4 cup Butter (1/2 stick)
  • 1/2 head Garlic, sliced thinly
  • Juice of 1 Lemon
  • 3 tablespoons Cooking Oil
  • 1/2 Long Chili Pepper(siling pang-sigang), chopped  (optional)

  • 2 tablespoons chopped Parsley or Green Onions for garnish

1   Heat up the sizzling plate in low heat on stove top burner.  Learn how to prepare the sizzling plate here.

2   Season the shrimps with salt and pepper.

3   Heat the oil in a skillet and add the shrimps to cook one side, about 1 minute.

4   Turn the shrimps on the other side and add the garlic, cooking for another minute.

5   Add the chili pepper and butter, stir until the butter is all melted.

6   Turn the heat off and add the lemon juice.

7   Pour to transfer on the hot sizzling plate.

8   Sprinkle with chopped parsley or green onions garnish.

9   Serve with care, don't burn yourself from the hot sizzling plate!!


  • When you see shrimp sizes like 31/35 in recipes, the number refers to the shrimp count per pound, like 31 to 35 pieces shrimp per pound.
  • Use any size shrimp that you want for this recipe, and you could remove the tail end so it's easier to pop the shrimp in your mouth.
  • Remember that shrimps cook rather quickly. Unlike the squid or octopus, cooking them longer make them more chewy and rubbery.  Once they are overcooked, there is no turning back.
  • Use unsalted butter to control the salt in the dish.
  • Keep an eye on the garlic to keep from getting burnt as it could easily burn depending on high you put the heat on.  There is no remedy for burnt garlic, you will have to start over again if this happens.

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