Creamy Garlic Shrimp – Better Than Takeout

Creamy Garlic Shrimp – The best, easiest garlic shrimp recipe you’ll ever make! After making this dozens of times, I’ve perfected the creamiest, most flavorful garlic shrimp that’s better than takeout. The trick I discovered is using a combination of butter and heavy cream for that irresistible creaminess. Keep reading for my tips on preventing soggy shrimp. If you love recipes like this, you’ll also enjoy Easy Sushi Bake and Savory Garlic Pork Bites.

What You'll Need for Creamy Garlic Shrimp – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup butter
• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• Optional: Lemon wedges
• Optional: Crusty bread, for serving

How to Make Creamy Garlic Shrimp – Better Than Takeout

1. Sear the shrimp: Season shrimp with salt, pepper, and red pepper flakes (if using). Heat butter in a large skillet over medium-high heat. Add shrimp and cook until pink and slightly browned, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
2. Cook the garlic: In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
3. Make the sauce: Add heavy cream to the skillet and stir to combine. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
4. Combine and serve: Return shrimp to the skillet and toss to coat in the sauce. Stir in chopped parsley and serve with lemon wedges and crusty bread, if desired.

Storing & Reheating Creamy Garlic Shrimp – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the garlic butter sauce ahead of time and store it in the fridge. Reheat before adding the shrimp.

Freezing Creamy Garlic Shrimp – Better Than Takeout

Freeze cooked shrimp in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For extra flavor, add a pinch of saffron to the sauce.
• Best substitution: If you don't have heavy cream, you can use an equal amount of Greek yogurt for a similar creamy texture.
• Make-ahead: You can cook the shrimp ahead of time and reheat them in the sauce just before serving.
• Scaling: This recipe is easily doubled or tripled for larger crowds.
• Troubleshooting: If your sauce is too thin, simmer it for a few more minutes to reduce and thicken.

Creamy Garlic Shrimp – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

10 mins

⏳

Total

20 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup butter

Seasonings

• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chopped fresh parsley

Optional Toppings

• Lemon wedges
• Crusty bread, for serving

Instructions

1. Sear the shrimp: Season shrimp with salt, pepper, and red pepper flakes (if using). Heat butter in a large skillet over medium-high heat. Add shrimp and cook until pink and slightly browned, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
2. Cook the garlic: In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
3. Make the sauce: Add heavy cream to the skillet and stir to combine. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
4. Combine and serve: Return shrimp to the skillet and toss to coat in the sauce. Stir in chopped parsley and serve with lemon wedges and crusty bread, if desired.

Notes

• Chef tip: For extra flavor, add a pinch of saffron to the sauce.
• Best substitution: If you don't have heavy cream, you can use an equal amount of Greek yogurt for a similar creamy texture.
• Make-ahead: You can cook the shrimp ahead of time and reheat them in the sauce just before serving.
• Scaling: This recipe is easily doubled or tripled for larger crowds.
• Troubleshooting: If your sauce is too thin, simmer it for a few more minutes to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked shrimp in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
• Make ahead: You can make the garlic butter sauce ahead of time and store it in the fridge. Reheat before adding the shrimp.

Nutrition Per Serving

• Calories: 280
• Protein: 24g
• Fat: 18g
• Carbs: 5g
• Fiber: 0g
• Sugar: 1g
• Sodium: 700mg
• Cholesterol: 210mg
• Sat. Fat: 11g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Garlic Shrimp – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Garlic Shrimp – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!