As I mentioned last week, I have been trying shrimp more often lately. Why? It is super quick and easy to prepare, and it can be added to many other things. It’s an excellent a-la-carte protein that you can prepare on the side and then add to any recipe. This is a great option for families who need to feed vegetarians and omnivores. Garlic Butter Shrimp is delicious and easy to prepare. It can also be paired well with many different flavours (recommendations are below).


Shrimp isn’t usually considered a budget-friendly item. There are methods to make it more affordable. You may only be able to spend this amount of money once a year, depending on your budget. But I want you to know how to prepare it. Here are some tips to make shrimp work for you on a tight budget.

  • Frozen shrimp is generally less expensive than fresh shrimp. You can also keep it in your fridge without worrying that it doesn’t go well. Keep an eye out for any sales, as well!
  • Make sure you get the right size shrimp to make the dish. Smaller shrimp can have more pieces per pound, so it feels like you are getting more for less. For appetizers and dishes that require only one serving, reserve jumbo shrimp. Use smaller shrimp in salads, stir-fries, and portions of pasta where you will mix the shrimp with other ingredients.
  • To keep the cost down, you can pair shrimp with cheaper ingredients like rice, pasta, and vegetables.
  • Compare the prices for shell-on and peeled shrimp. While shrimp that has been peeled is more expensive, it takes only minutes to remove the shells manually.


You can use any size of shrimp to make this recipe. You will need to cook the larger shrimp slightly longer than, the smaller shrimp. I chose a smaller shrimp to make it easier to add the shrimp to other dishes like pasta or rice pilafs.

The shrimp was 41-60 in size on the day I took the photos. That means that there were approximately 41-60 pieces per pound. The smaller the shrimp, the higher the number. This number is often listed on the packaging of shrimp.


The tail can be left on the Garlic Butter Shrimp, or you can leave it off. The tail can be left on for visual appeal, and it may enhance the flavour of the pan sauce. However, it can cause extra work when you eat the shrimp. The tail can be left on if you add the shrimp to a recipe where you do not mind picking up the shrimp by the tail while you eat. The tail can be removed before you cook the shrimp.


This Garlic Butter Shrimp is a fast and delicious protein that you can add to any recipe.


This quick Garlic Butter Shrimp recipe is a great protein a la carte that can be added to any meal.

Prep time: 10 minutes

Cooking Time: 7 minutes

Total Time: 17 minutes


  • 1/2 lb. shrimp* ($3.33)
  • 2 cloves of garlic ($0.16)
  • 1 fresh lemon** ($0.43)
  • 2 Tbsp Butter ($0.26)
  • 1 Tbsp olive oil ($0.12)
  • 1/8 tsp salt ($0.01)
  • 1/8 teaspoon freshly cracked black pepper ($0.01)
  • Optional: 1 Tb chopped Parsley ($0.05).


  • Place the shrimp in a colander if it is frozen. After cooling, run some cool water over the shrimp until it thaws. If the shrimp is tail-on or shell-on, you can remove the tail and shell. Use a paper towel to dry the shrimp.
  • Two tablespoons of the juice from the lemon should be squeezed. Mince the garlic.
  • In a large skillet, heat the butter and olive oils. On medium heat, melt the butter and oil until it begins to foam.
  • Place the cooked shrimp in a skillet. Cook each side until opaque and pink. The shrimp should not be overcooked. Depending on how large the shrimp are, it should take approximately 1-3 minutes per side.
  • Add the garlic and 1 Tbsp lemon juice to the skillet. Continue to saute shrimp in garlic butter for approximately one more minute or until the garlic is fully cooked.
  • Season the shrimp with some salt, freshly cracked black pepper, chopped parsley, and a few drops of olive oil. Mix well and serve.


Use fresh or frozen shrimp with the tail, shell, and shell on. You can use any shrimp, but larger shrimp may take slightly more time to cook. **If you don’t have a lemon, you can substitute the juice with chicken broth and white wine.


Serving Size: 1 serving Calories: 289.55 Kcal Carbohydrates: 3.1 G Protein: 23.35 G Fat: 20.3g Sodium: 849.95mg Fiber: 0.01 g

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