Spring & Summer is all about garlic shrimp whether it be grilled, baked, stir fried or pan seared. We made an easy baked Garlic Butter Shrimp that requires little to no fuss and done in under 15 minutes!
We baked this recipe in the oven for about 10-12 minutes or until the shrimps turn a pink and opaque color signaling they are done. This dish is easy and simple and you can’t go wrong with the simplicity. Perfect for any occasion and can be eaten as a light lunch with a salad or part of a meal during a dinner party, the options are endless.
For the times I have cooked this dish it always the first to go and the most requested! Be prepared to have this recipe in hand when your guest ask you to share it!
How to Cook Shrimp
There are endless ways to cook Shrimp but the most common are baking and grilling. Followed by searing and stir fries. When cooking shrimp you want to keep in mind not to over cook it or it will be a bit dry(which is easily done). One method I use is leaving on the skin while it’s cooking and just like a lobster so that way the inside of the shell does not cook too fast. Another method you can use is paying close attention to color, you are looking for a white pink flesh, almost opaque color which are signs of a juicy cooked shrimp! With such a versatile ingredient its easy to create a combination of flavors that please everyone.
Our Top Ghee/ Butter Picks
- 4th & Heart Original Grass-Fed Ghee made from grass-fed, pasture-raised, antibiotic and hormone free New Zealand cows. Certified Keto, Paleo, Gluten Free, Ayurvedic, Whole 30, and FODMAP friendly.
2. Ancient Organics Ghee is one super food that will nourish your mind, body and soul. Handcrafted in small batches, lactose, casein & gluten free. Ghee contains Omega 3 and Omega 9 essential fatty acids & vitamins A, D, E and K.
3. Vital Farms Pasture-Raised Butter comes from cows that spend their days outdoors roaming the pastures as they please.
Our Top Shrimp Picks
- Wild Pink Shrimp, Shell on. Certified to meet the Marine Stewardship Council Standard for sustainability or rated “Green” or “Yellow” by the Monterey Bay Aquarium Seafood Watch program.
2. 365 Everyday Value, Frozen Wild-Caught Gulf Wild White Shrimp. All seafood from the Whole Foods Market Seafood department is Responsibly Farmed or sustainable wild-caught. Certified to meet the Marine Stewardship Council Standard
Wild Caught & Farm Raised Shrimp
Sweet, delicious, and simple to cook, it’s no surprise that shrimp has become our most popular shellfish, accounting for 30% of all seafood sold in the US.
However, not all shrimp are tasty — or sustainable. Ninety percent of the shrimp consumed in the United States is imported from Thailand, India, and Ecuador, where industrial shrimp farms are ruining the environment while creating unhealthy, flavorless shrimp.
- Farm Raised Shrimp has loose regulations around “Farming Shrimp” & chemical usage.
- Wild Caught Shrimp is caught in open waters by fishermen.
Frozen Vs. Fresh Shrimp
Unless you live close to the coast it would be very hard to find fresh non-frozen shrimp in your grocery or fish stores. Take a look at the shrimp in the display cases at your supermarket. It will tell you if the shrimp was frozen then thawed or simply fresh caught. When Shrimp is caught it is frozen right away so we opt for frozen shrimp when we can to help with freshness!
How to keep leftovers?
If you have any leftover shrimp, simply keep them in an airtight container in the fridge. They can be stored for 3-4 days.
You may also store them in freezer-safe containers for about 3 months. To prevent bacteria from forming, freeze them within 1-2 hours of grilling.
Don’t forget to #madeguiltfree on Instagram or post pictures on our Facebook page if you try this Garlic Butter Shrimp Salad, We love seeing how you make this your own!
Try other Recipes
Great reads on Shrimp
How To Make Garlic Butter Shrimp Salad
Servings: 3 | Course: Lunch, Dinner | Cuisine: American
- 8-10 pieces of Shrimp or 1 lb.
- 2 tbsp butter or ghee
- 3 tsp garlic
- 16 oz. Baby Arugula
- 2 Tbsp Sauerkraut
- 2 tbsp. Balsamic Vinegar
- Half a lemon juiced
- Salt to taste
Prep: 5 minutes | Cook: 10 minutes
Time needed: 10 minutes.
- Preheat the oven to 350 degrees. In a pot add in Butter & Minced Garlic and cook on low for 10 minutes.
- Clean & devine shrimp and make a small incision in the back of the shrimp.
- Pour warm Garlic butter mix onto the shrimp along with salt. Toss till fully coated.
- Place in the oven for 10-12 minutes until flesh is pink and opaque. Keep an eye on overcooking your shrimp, cook time will depend on the size of your shrimp and oven.
- For Salad: In a bowl Mix Arugula with Balsamic Vinegar & fresh lemon juice. Toss and season to taste with salt.
- Plate shrimp on Salad and enjoy! Add a couple of spoons of Sauerkraut for a bite and enjoy!
- Dont forget to peel your shrimp!