Cowboy Butter Shrimp

Juicy shrimp dipped in rich, buttery cowboy sauce with fresh herbs and a hint of heat.

5 from 7 votes

Cowboy Butter Shrimp

This Cowboy Butter Shrimp – Juicy shrimp in a rich, garlicky butter sauce with a hint of heat and fresh lemon. Perfect for quick dinners or special occasions.

Prep Time15

Cook Time10

Course: Shrimp recipes

Cuisine: American

Keyword: cowboy butter for shrimp, cowboy butter shrimp

Servings:

Author: Tatiana

Ingredients

For the Shrimp

1 pound large shrimp peeled and deveined
1 tablespoon oil
Salt and pepper to taste
1 teaspoon paprika
1/2 teaspoon garlic powder

For the Sauce:

1 teaspoon olive oil
2 teaspoons finely minced garlic about 4 cloves
Salt and pepper to taste
½ teaspoon smoked paprika
¼ red chili flakes
½ teaspoon oregano
⅓ cup unsalted butter
1 tablespoon Dijon mustard
¼ cup finely chopped parsley
Zest and juice of 1 lemon

Instructions

Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Butterfly the shrimp by carefully slicing down the back, making a deeper pocket for better seasoning. Place the shrimp in a bowl and toss with oil, salt, pepper, paprika, and garlic powder. Set aside.
Cook the Shrimp: Heat oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, or until pink and opaque. Transfer to a plate.
Make the Sauce: In the same pan, reduce heat to medium. Add the oil, garlic, salt, pepper, oregano, red chili flakes, and paprika. Sauté for 30 seconds, until fragrant.
Lower the heat. Stir in 2 tablespoons butter and Dijon mustard until melted. Gradually add the remaining butter, stirring until smooth.
Mix in the parsley, lemon zest, and lemon juice. Taste and adjust seasoning.
Toss the shrimp in the sauce, garnish with fresh parsley, and serve.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to refresh the sauce if needed.

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