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Ranch Butter Shrimp

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Tender shrimp cooked in a rich, savory ranch butter sauce with garlic, smoked paprika, and fresh lemon. This quick seafood dish comes together in about 20 minutes and pairs perfectly with rice, pasta, vegetables, or crusty bread.

Ingredients

  • 1 1/2 lb large shrimp, peeled and deveined
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons dry ranch seasoning mix, divided
  • 4 cloves fresh garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, optional
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Pat the peeled and deveined shrimp thoroughly dry with paper towels.
  2. Place the shrimp in a bowl and season with about half of the ranch seasoning, smoked paprika, black pepper, and optional red pepper flakes.
  3. Heat the olive oil and half of the butter in a large skillet over medium-high heat.
  4. When the skillet is hot, arrange the shrimp in a single layer without overcrowding the pan.
  5. Cook the shrimp for 1–2 minutes on the first side, then turn them over.
  6. Add the minced garlic and remaining butter. Cook for another 1–2 minutes, stirring gently and taking care not to burn the garlic.
  7. Sprinkle in the remaining ranch seasoning and gently toss the shrimp in the melted butter until evenly coated.
  8. Cook just until the shrimp are opaque and reach an internal temperature of 145°F (63°C).
  9. Remove the skillet from the heat and stir in the fresh lemon juice.
  10. Sprinkle with chopped parsley and spoon the ranch butter sauce from the skillet over the shrimp.
  11. Serve immediately with lemon wedges and your preferred side dishes.

Notes

  • For a spicy variation, add extra red pepper flakes, cayenne pepper, or a small amount of hot sauce.
  • For creamy ranch shrimp, add a splash of heavy cream to the skillet and simmer briefly before coating the shrimp.
  • Asparagus, broccoli, zucchini, bell peppers, or green beans can be added. Cook the vegetables first and add the shrimp near the end.
  • For Ranch Butter Shrimp Pasta, toss the cooked shrimp and butter sauce with warm pasta and add reserved pasta water as needed.
  • Add fresh lemon zest with the lemon juice for stronger citrus flavor without thinning the sauce.
  • Frozen shrimp can be used if completely thawed and thoroughly dried before seasoning.
  • Homemade ranch seasoning made with dried parsley, dill, chives, garlic powder, onion powder, salt, and pepper can replace packaged seasoning.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently over low heat or microwave in short intervals to avoid overcooking the shrimp.

Nutrition

Find it online: https://thefamilycooking.com/ranch-butter-shrimp/