204 shrimp garlic butter recipes

Garlic shrimp scampi-style with butter, white wine, and parsley over rice. A simple weeknight classic adapted from the Drawbridge Inn, ready in under 30 minutes.

Microwave shrimp scampi in garlic lemon butter with scallions, ready in under 20 minutes. A fast weeknight dinner for two, served over rice pilaf.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Louisiana compound butter with hot sauce, garlic, and fresh cilantro. Four ingredients, ten minutes. Melts over grilled fish, steaks, corn, or shrimp for instant Cajun flavor.

Shrimp pasta aglio e olio with garlic, dill, basil, and parsley tossed in a light butter sauce. Ready in 30 minutes start to finish. A quick weeknight Italian-style dinner for two.

Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.

Filipino okoy fritters made with shrimp, sliced bean curd, and mung bean sprouts in a crispy batter, served with a soy-garlic dipping sauce. A classic Filipino street food snack fried until golden and crunchy.

Versatile buttermilk fry batter with eggs, hot sauce, Worcestershire, and garlic salt for frying fish, shrimp, oysters, frog legs, or vegetables. Dip in the batter, roll in flour, and fry golden.

Crispy cornstarch-battered shrimp tossed in a sweet and spicy Peking-style sauce with garlic, sherry, scallions, and hot chili peppers. A Chinese restaurant classic at home.

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

Crispy battered shrimp deep-fried until golden and tossed in a spicy-sweet sauce with garlic. This Chinese restaurant favorite is ready in 40 minutes for a crowd-pleasing dinner.

Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.