Cowboy Butter Shrimp

This easy cowboy butter shrimp recipe is a quick weeknight protein - or easy appetizer - made with juicy shrimp, dry white wine, and rich cowboy butter.

Course Main Course

Keyword Cowboy Butter Shrimp

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 296kcal

Author Ang Paris

Equipment

cast iron skillet or any large skillet

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)

Get Recipe Ingredients

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

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

Cooked shrimp should look opaque and pink on the outside and curl into a loose C shape. However, if the shrimp are tightly curled, they may have cooked too long. Watch them closely, since large shrimp can cook in just a few minutes.

Using Frozen Shrimp

Frozen shrimp make it easy to keep this recipe on hand for quick dinners. Thaw them before cooking for the best texture and browning.

Thaw frozen shrimp in the fridge overnight or run cold water over them until thawed. Drain well and pat each shrimp dry. Don’t cook them while still icy, or the extra water can thin the sauce.

How to Adjust the Heat

You can easily adjust the flavor of your cowboy butter.

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

This shrimp is an easy appetizer for holidays, parties, and casual get-togethers. Leave the tails on so guests can pick them up easily.

Serve the shrimp in a shallow dish with cocktail forks or toothpicks. Add lemon slices around the dish and provide a spot for guests to discard the tails.

For a bigger group, double the recipe and cook the shrimp in batches. Don’t crowd the skillet so each batch cooks evenly.

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