Okay, so this one started as a happy little kitchen accident, and now I don’t know how I ever lived without it. Shrimp butter is exactly what it sounds like—but somehow so much more. Think rich, savory, briny, garlicky butter with all the flavor of shrimp packed into every bite. It’s a game changer for pastas, toast, rice bowls, or just slathered onto warm bread (yes, seriously).

Why You’ll Love This Recipe

It’s the ultimate umami bomb. The shrimp flavor gets infused right into the butter, making it perfect for jazzing up weeknight dinners or impressing at brunch. It’s simple, versatile, and totally addictive. Plus, it keeps in the fridge or freezer so you can always have some on hand.

Ingredients

You’ll find the full list of ingredients with exact amounts in the recipe card below, but here’s a peek at what you’ll need:

Raw shrimp (shell-on is best for flavor)
Unsalted butter
Garlic
Lemon zest or juice
Salt and pepper
Optional: crushed red pepper flakes or herbs like parsley or tarragon

Sauté the Shrimp

Start by peeling your shrimp and saving those shells—we’re using every bit of flavor here. Cook the shells in a bit of butter until they turn pink and fragrant. This step is key for infusing the butter with rich shrimp flavor.

Strain the Butter

Once the shells have had a chance to work their magic, strain them out and return the butter to the pan. You’ll be left with a gorgeous, golden shrimp-infused base.

Sauté the Shrimp & Garlic

Chop the peeled shrimp into small pieces and sauté them in the shrimp butter with minced garlic until just cooked. They should be pink and tender, but not rubbery. Add in your seasonings and lemon zest or juice to brighten it all up.

Blend Until Smooth

Transfer everything to a food processor and pulse until mostly smooth (or totally smooth, if you like it that way). Taste and adjust seasoning as needed.

Chill and Use

Scoop the shrimp butter into a jar or form into a log with plastic wrap. Chill until firm. Then spread, melt, or stir it into anything you like.

Expert Tips and Tricks

Don’t skip using the shells—they pack the most shrimp flavor
Let the butter cool slightly before blending to avoid splattering
Make a double batch and freeze half for a future meal shortcut
Try using brown butter for a nuttier, deeper flavor

Recipe Variations and Possible Substitutions

Use pre-cooked shrimp if that’s what you have, but skip the shell infusion
Add a splash of white wine while sautéing for extra richness
Swap lemon for lime and add a pinch of cayenne for a bolder kick
Want a sweeter note? Toss in a little caramelized shallot

Serving and Pairing Suggestions

Melt it over hot linguine with some fresh herbs and parmesan, spread it on toast with a poached egg for a fancy brunch moment, or dollop it on top of grilled steak or fish for a surf-and-turf twist. It’s also amazing stirred into risotto or rice bowls, or even tossed with roasted vegetables like asparagus or green beans.

Storage and Reheating Tips

Keep shrimp butter in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in small portions (ice cube trays work great). To use, just let it come to room temp or gently rewarm it in a pan until spreadable.

FAQs

Can I make shrimp butter without a food processor?
Totally. Just finely mince everything and mash it together with softened butter by hand.

Is this the same as shrimp paste?
Not quite. Shrimp paste is fermented and way saltier—shrimp butter is milder and fresher in flavor.

What kind of shrimp should I use?
Medium raw shrimp with shells are best, but any kind will work. Just make sure they’re not pre-cooked.

Can I make this spicy?
Yes! Add a pinch of cayenne, red pepper flakes, or even a bit of hot sauce when blending.

Conclusion

Shrimp butter might not be something you’ve made before, but once you try it, I guarantee you’ll be hooked. It’s a total flavor booster for anything from toast to seafood pasta—and it’s surprisingly easy to throw together. Give it a try next time you want to add something a little extra to dinner.

You’ve Gotta Try This: Shrimp Butter Is My New Favorite Secret Weapon

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This rich, savory, and garlicky shrimp butter is a total flavor bomb, perfect for spreading on toast, melting over pasta, or stirring into rice bowls. Made with shell-on shrimp, butter, garlic, and lemon, it’s a versatile kitchen staple that adds gourmet flair to everyday meals.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10–12 servings 1x
Category: Condiment, Sauce
Method: Sautéing, Blending
Cuisine: American, Fusion

Ingredients

Scale

1/2 pound raw shrimp, shell-on
1 cup (2 sticks) unsalted butter
2 cloves garlic, minced
Zest of 1 lemon (or 1 tbsp lemon juice)
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Optional: 1/4 tsp crushed red pepper flakes
Optional: 1 tbsp chopped fresh parsley or tarragon

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Instructions

Peel the shrimp and reserve the shells.
In a saucepan, melt 2 tablespoons of butter over medium heat. Add shrimp shells and cook until pink and fragrant.
Strain out the shells and return the butter to the pan.
Finely chop peeled shrimp and sauté in the shrimp-infused butter with minced garlic until pink and just cooked through.
Add remaining butter, lemon zest (or juice), salt, pepper, and any optional herbs or red pepper flakes.
Transfer to a food processor and blend until smooth (or to your preferred texture).
Transfer to a jar or form into a log with plastic wrap. Chill until firm.
Use as desired—on toast, pasta, seafood, veggies, or rice.