Cowboy Butter Shrimp
In this quick, easy recipe, juicy shrimp cook in a rich, garlicky cowboy butter sauce with a splash of white wine. This fast skillet recipe is ready in less than 20 minutes, so it works for busy weeknights, last-minute guests, or an easy appetizer.
Why You’ll Love This Recipe
- It is ready in less than 20 minutes, and everything cooks in one skillet.
- You can use fresh or frozen shrimp.
- You can serve it as dinner or an appetizer.
I love that this cowboy butter shrimp recipe gives you bold flavor without a long ingredient list or a sink full of dishes. The shrimp cooks quickly, and the buttery herb sauce comes together right in the same skillet. It’s simple for a weeknight, but feels special enough to serve to guests. If you love quick and easy meals, you’ll want to add this recipe to your meal plan!
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Cowboy Butter: Made with unsalted butter, garlic, parsley, lemon juice, and a pinch of red pepper flakes.
- Large Shrimp: You can leave the tails on for a pretty presentation or remove them for easier eating. Fresh or frozen shrimp will work. Thaw frozen shrimp completely, drain them well, and pat them dry before cooking. Choose deveined shrimp to save prep time.
- Dry White Wine: This helps deglaze the pan and makes a smooth sauce. Pick a dry wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio. If you prefer, you can use chicken broth or seafood stock instead.
- Seasonings: Salt brings out the shrimp’s natural sweetness. Black pepper adds warmth and balances the buttery sauce. Freshly ground pepper tastes best, but regular ground black pepper works too.
- Optional for Serving:
- Fresh Parsley: Adds color and a fresh herbal touch. Sprinkle it over the shrimp right before serving to keep it bright. You can also use thyme, basil, chives, tarragon, or oregano.
- Fresh Lemon: Lemon slices make a simple garnish and let guests add extra citrus if they want. You can also squeeze a little lemon juice into the sauce at the end if it needs more brightness.
Serving Suggestions
You could just gobble up this shrimp with nothing more than a piece of crusty bread or a warm tortilla, but here are a few other ways to enjoy it. Since the shrimp are ready in less than 20 minutes, choose a side dish that cooks just as quickly.
- Make a rice bowl with your favorite grilled veggies.
- Serve with steamed or roasted broccoli.
- Serve the shrimp over creamy grits for a rich, comforting dinner.
- For a low-carb meal, serve with zucchini noodles or cauliflower rice.
- Add the shrimp to our pasta al limone.
- Serve with linguine or parmesan risotto.
For maximum flavor, serve with cowboy butter sauce on the side, which includes similar ingredients as cowboy butter but with tangy Dijon mustard.
Frequently Asked Questions
Yes! I love making cowboy butter to keep it in the fridge. Let it soften a bit before adding it to the skillet so it melts evenly.
Large or extra-large shrimp are best. Look for shrimp labeled 21- to 25-count or 26- to 30-count for this recipe.
I don’t recommend precooked shrimp simply because they can get rubbery when reheated. If you only have precooked shrimp, make the sauce first and add the shrimp at the very end. Warm them just until heated through.
You can leave the tails on or take them off. Tails look nice for appetizers, but shrimp without tails are easier to eat with a fork.
Absolutely! Cook the shrimp in batches, so you don’t overcrowd the skillet.
Yes, just swap the wine for chicken broth, seafood stock, or vegetable broth. Add a little lemon juice at the end for extra brightness.
Save this cowboy butter shrimp recipe so you can find it on your next busy night. Share it with a friend who loves quick skillet dinners. After you try it, come back and leave a comment and a 5-star rating. I love hearing how recipes turn out in your kitchen.
Cowboy Butter Shrimp
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Ingredients
- 1/2 cup Cowboy Butter
- 1 lb large shrimp peeled and deveined tails on or off, depending on your preference
- 1/4 cup dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay
- black pepper to taste
- kosher salt to taste
- fresh lemon for serving (optional)
- fresh parsley for garnish (optional)
Instructions
- In a large skillet over medium heat, melt the Cowboy Butter. (I like to use a cast iron skillet).1/2 cup Cowboy Butter
- Once the butter is sizzling, add the prepared shrimp in a single layer. To get a good sear, don’t touch the shrimp for 1 minute to sear.1 lb large shrimp peeled and deveined
- Then, flip the shrimp and cook for another 2 minutes, or until cooked through.
- Transfer shrimp to a bowl and repeat with the remaining shrimp.
- Add the white wine to the same skillet and bring it to a boil. Using a wooden spoon or spatula, scrape up any browned bits from the bottom of the pan (there’s loads of flavor there!).1/4 cup dry white wine
- Simmer until slightly reduced and glossy, about 1–2 minutes.
- Then, return the shrimp to the skillet and toss gently to coat.
- Season with salt and better to taste, and garnish with fresh lemon slices and chopped parsley, if desired. Serve warm with pasta, rice, or vegetables.black pepper, kosher salt, fresh lemon, fresh parsley
Equipment
- cast iron skillet or any large skillet
Notes
Ang’s Recipe Tips
- Pat the shrimp very dry before cooking. If the shrimp are wet, they’ll release water, which can prevent a good sear and make the sauce thin.
- Don’t overcrowd the pan. If there are too many shrimp, the temperature drops and they’ll steam instead of sear.
- Use raw shrimp instead of precooked. Precooked shrimp can get tough when heated in the sauce.
- Don’t let the finished sauce boil. Gentle heat keeps it smooth.
- Add fresh herbs toward the end to keep their color and flavor bright.
- Serve the shrimp right away. They taste best when hot and tender.
How to Tell When Shrimp Are Done
Using Frozen Shrimp
How to Adjust the Heat
- For mild shrimp, reduce the red pepper flakes in the cowboy butter.
- For medium heat, prepare the cowboy butter as written.
- For spicy shrimp, add a little bit of cayenne pepper or a small splash of hot sauce.
Storage
- To Store: Store leftover shrimp and sauce in an airtight container in the fridge. Use them within 2 to 3 days. (These are my favorite airtight containers.)
- To Reheat: Reheat the shrimp gently in a skillet over low heat. Add a little butter or a splash of broth if the sauce has thickened. You can also microwave the shrimp in short bursts at reduced power. Stop as soon as they’re warm. Too much heat will make them tough.
- Note: I don’t recommend freezing the cooked recipe. The shrimp can get rubbery, and the butter sauce may separate after thawing.
Serving Cowboy Butter Shrimp as an Appetizer
Nutrition
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