Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions is a colorful, quick-cooking dinner packed with tender shrimp, sweet bell peppers, onions, fresh garlic, butter, and bright lemon. Everything comes together in one skillet, making this recipe especially useful when you want a satisfying seafood dinner without spending a long time in the kitchen.
The vegetables cook first so they can soften and develop lightly golden edges. Then the shrimp cook quickly in butter before fresh garlic joins the skillet. Finally, everything comes together with lemon juice, optional red pepper flakes, and fresh parsley.
Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions tastes delicious on its own, but you can also serve it over rice, pasta, quinoa, or mashed potatoes. Crusty bread makes another excellent choice because it catches the buttery garlic sauce left in the skillet.
I started making shrimp skillet dinners more often when I realized how much better the texture was when I cooked the vegetables and seafood separately at first. Peppers and onions need several minutes to soften, while shrimp cook incredibly quickly. Trying to cook everything together from the beginning often left one ingredient ready before the other. Now I sauté the vegetables, move them to a plate, and give the shrimp plenty of room in the skillet. Once the garlic, butter, and lemon bring everything back together, the dish tastes cohesive while every ingredient keeps the texture it should have.
Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions
Equipment
- Large skillet Use a skillet large enough to avoid overcrowding the shrimp.
- Tongs Useful for turning the shrimp.
- Cutting board
- chef’s knife
- plate For holding the sauteed peppers and onions while the shrimp cook.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp garlic, minced
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 whole red bell pepper, sliced
- 1 whole yellow bell pepper, sliced
- 1 whole green bell pepper, sliced, optional
- 1 large onion, sliced
- 1 tbsp fresh lemon juice
- 1/2 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika, optional
- 1/4 tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
- 1 whole lemon, cut into wedges for optional serving
Instructions
- Pat the shrimp dry with paper towels and season evenly with salt, black pepper, and optional paprika.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the sliced onion and bell peppers and cook for 5 to 7 minutes, stirring occasionally, until they begin to soften and develop lightly golden edges. Transfer the vegetables to a plate.
- Melt the remaining tablespoon of butter in the same skillet over medium-high heat.
- Arrange the shrimp in a single layer and cook for approximately 2 to 3 minutes per side, depending on their size, until cooked through. Work in batches if necessary.
- Reduce the heat to medium, add the minced garlic, and stir gently for approximately 30 seconds until fragrant.
- Return the sauteed peppers and onions to the skillet.
- Add the fresh lemon juice and optional red pepper flakes and toss gently until the shrimp and vegetables are evenly coated in the garlic butter.
- Cook for another 1 to 2 minutes until everything is heated through.
- Remove from the heat, garnish with chopped fresh parsley, and serve immediately with optional lemon wedges.
Notes
Nutrition
Preparing the Shrimp and Vegetables
Dry and Season the Shrimp
Start with 1 pound of large shrimp that have already been peeled and deveined.
Pat the shrimp thoroughly dry with paper towels. Removing excess surface moisture helps them cook more effectively in the hot skillet.
Season the shrimp evenly with ½ teaspoon salt and ½ teaspoon freshly ground black pepper.
If you’re using paprika, sprinkle ½ teaspoon over the shrimp as well.
Toss gently until the seasonings coat the seafood.
Then set the shrimp aside while you prepare the vegetables.
For Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions, having everything sliced and ready before turning on the stove makes cooking much easier because the recipe moves quickly once the skillet gets hot.
Slice the Peppers and Onion
Slice 1 red bell pepper and 1 yellow bell pepper into strips.
If you’d like even more color and vegetables, add 1 sliced green bell pepper.
Next, slice 1 large onion.
Try to keep the pepper and onion slices relatively similar in thickness. That way, they soften at approximately the same rate.
You can also chop 2 tablespoons fresh parsley now and prepare the lemon juice.
Finally, measure 2 tablespoons minced garlic.
Since the garlic only needs a short time in the skillet, keeping it ready prevents you from having to stop and mince garlic while the shrimp continue cooking.
Sautéing Peppers, Onions, and Shrimp
Cook the Vegetables Until Lightly Golden
Place a large skillet over medium-high heat.
Add 1 tablespoon olive oil and 1 tablespoon unsalted butter.
Once the butter melts, add the sliced onion and bell peppers.
Cook the vegetables for approximately 5 to 7 minutes, stirring occasionally.
The peppers should begin softening while still maintaining some texture. Meanwhile, the onions should develop slightly golden edges.
Avoid stirring constantly. Giving the vegetables short periods of uninterrupted contact with the skillet helps them develop more color.
Once ready, transfer the peppers and onions to a clean plate.
Leaving the skillet empty gives the shrimp enough room to cook in a single layer.
Cook the Shrimp in Butter
Return the skillet to medium-high heat.
Add the remaining 1 tablespoon unsalted butter.
Once melted, arrange the seasoned shrimp in a single layer.
Cook for approximately 2 to 3 minutes on the first side, depending on their size.
Then turn them and cook the second side.
Avoid overcrowding the pan. If your skillet can’t comfortably hold the shrimp in one layer, cook them in batches.
The shrimp should turn opaque as they finish cooking. Because shrimp cook quickly, watch them carefully rather than automatically using the maximum cooking time.
Once the shrimp have nearly finished cooking, you’re ready to add the garlic and complete the Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions.
Building the Garlic Butter Sauce
Add the Garlic Without Burning It
Reduce the heat to medium.
Add 2 tablespoons minced garlic directly to the skillet.
Stir gently for approximately 30 seconds.
Fresh garlic develops its aroma quickly in the hot butter, so keep it moving and avoid letting it darken excessively.
Adding the garlic near the end rather than at the beginning helps protect it during the longer cooking time required for the peppers and onions.
The butter already in the skillet will pick up the garlic flavor and become the simple sauce for the dish.
At this stage, keep the heat moderate because burnt garlic can overwhelm the other flavors.
Bring Everything Back Together
Return the sautéed bell peppers and onions to the skillet.
Add 1 tablespoon fresh lemon juice.
For additional heat, sprinkle in ¼ teaspoon red pepper flakes.
Gently toss the shrimp and vegetables until the garlic butter and lemon coat everything.
Continue cooking for another 1 to 2 minutes, just until the vegetables become hot again and the flavors combine.
Avoid extending this final cooking period unnecessarily because the shrimp have already cooked.
The finished Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions should have tender shrimp, colorful vegetables, and enough garlic butter to lightly coat everything without becoming overly heavy.
Serving the Garlic Butter Seafood Skillet
Finish With Parsley and Lemon
Remove the skillet from the heat.
Sprinkle 2 tablespoons freshly chopped parsley over the shrimp and vegetables.
The parsley adds color and a fresh contrast to the buttery garlic sauce.
If desired, serve additional lemon wedges alongside the skillet.
A final squeeze of lemon can brighten the rich butter and sweet peppers.
Before serving, gently toss everything one final time so the parsley distributes throughout the dish.
Bring Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions to the table while it’s still warm.
Add Your Favorite Side Dish
This shrimp skillet works particularly well over steamed white or brown rice because the rice catches the garlic butter sauce.
You can also serve it with pasta or quinoa.
For a lower-carb option, pair the shrimp and peppers with cauliflower rice, zucchini noodles, or a fresh salad.
Crusty bread makes another simple addition. Use it to enjoy the garlic butter remaining at the bottom of the skillet.
If you want a more substantial dinner, roasted potatoes or creamy mashed potatoes also complement the shrimp.
Because the skillet already contains several colorful vegetables, you don’t need an elaborate side dish. A simple starch, bread, or salad can easily turn it into a complete meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced, optional
- 1 large onion, sliced
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika, optional
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, optional, for serving
Instructions
- Pat the shrimp dry with paper towels. Season evenly with salt, black pepper, and optional paprika.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the sliced onion and bell peppers. Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften and develop lightly golden edges. Transfer them to a plate.
- Melt the remaining tablespoon of butter in the same skillet over medium-high heat.
- Arrange the shrimp in a single layer and cook for approximately 2 to 3 minutes per side, depending on their size, until cooked through. Work in batches if necessary.
- Reduce the heat to medium. Add the minced garlic and stir gently for approximately 30 seconds until fragrant.
- Return the peppers and onions to the skillet.
- Add the lemon juice and optional red pepper flakes. Toss gently to coat everything with the garlic butter.
- Cook for another 1 to 2 minutes, just until everything becomes hot.
- Remove from the heat, sprinkle with fresh parsley, and serve immediately with optional lemon wedges.
Frequently Asked Questions
Can I make Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions without the green pepper?
Yes. The green bell pepper is optional. Red and yellow peppers provide plenty of color, sweetness, and texture on their own.
Why should I cook the vegetables before the shrimp?
The peppers and onions need longer to soften than the shrimp need to cook. Preparing them first allows both the vegetables and seafood to reach the right texture without unnecessarily extending the shrimp’s cooking time.
Can I make the shrimp skillet spicy?
Yes. Add the optional ¼ teaspoon red pepper flakes with the lemon juice. You can adjust the amount according to how much heat you prefer.
Why should I add the garlic near the end?
Fresh minced garlic cooks quickly. Adding it after the shrimp reduces the amount of time it spends over direct heat and helps prevent it from burning.
What should I serve with garlic butter shrimp?
Steamed rice, pasta, quinoa, roasted potatoes, mashed potatoes, cauliflower rice, zucchini noodles, salad, or crusty bread all work well with the buttery shrimp and vegetables.
Conclusion
Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions turns a short ingredient list into a colorful seafood dinner with very little preparation.
Cooking the peppers and onions first gives them enough time to soften and develop golden edges. Meanwhile, cooking the shrimp separately allows you to give them the attention they need during their short cooking time.
Fresh garlic, butter, and lemon then create a simple sauce that brings everything together.
Finish Garlic Butter Seafood Skillet with Shrimp, Peppers & Onions with chopped parsley and optional red pepper flakes for additional color and heat.
Serve it straight from the skillet or pair it with rice, pasta, potatoes, salad, or crusty bread for a quick and satisfying dinner.
