Garlic Buttered Shrimp
A very easy to cook seafood dish is this garlic butter dish. With its buttery and garlicky flavor with a little sweetness I'm sure you are going love it!
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: garlic butter shrimp, panlasang pinoy, shrimp recipe
Servings: 4 servings
Calories: 334kcal
Author: Manny
- 1 kilo large shrimps washed and trimmed
- 5 cloves garlic minced
- 2 Tbsp. butter
- 1 cup Sprite or 7-Up softdrinks
- 1/2 tsp. chili flakes optional
- salt and pepper to taste
- chopped spring onions
How to Cook Garlic Buttered Shrimp
Wash and clean the shrimps then trim the antennae and rostrum teeth. You can also devein the shrimps by cutting the shell on the dorsal side of the shrimp and picking it out with a toothpick. Then marinate it with Sprite or 7-Up softdrinks.
In a pan or wok, put the butter and heat until it melts. Saute garlic and chili flakes until garlic is slightly brown. Drain the shrimps from the soda and put in the shrimps in the pan.
Saute until the shrimps turns orange then add the marinade. Bring to a boil and simmer until the liquid evaporates in half.
Season with salt and pepper and stir. Garnish with spring onions or fried garlic. Serve hot with steaming cooked rice.
Cooking Tips for Irresistible Garlic Buttered Shrimps
Marinate with Soda for Added Sweetness and Tenderness
Marinating shrimp in Sprite or 7-Up before cooking isn’t just for flavor—it helps tenderize the shrimp, making them plump and juicy. The soda adds a subtle sweetness that balances beautifully with the richness of the garlic and butter. Let the shrimp marinate for at least 10 minutes to allow the flavors to absorb fully.
Use Shell-On Shrimp for Maximum Flavor
Cooking shrimp with their shells on locks in flavor and moisture, preventing them from drying out or becoming rubbery. The shells also add a hint of briny depth that enhances the overall taste of the dish. If you prefer easy eating, consider cutting along the back to devein while still keeping the shell intact.
Don’t Overcook the Shrimp
Shrimp cook very quickly, usually just a few minutes on each side. Overcooking can make them tough and rubbery, so watch for the color to turn a vibrant orange and remove from heat promptly. Simmer the sauce with the shrimp briefly—just until it thickens slightly—to keep the texture tender and juicy. 