Quick and Easy Garlic Butter Shrimp

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As a dad juggling a full-time job with my energetic 4-year-old and adventurous 1.5-year-old, I’ve become somewhat of an expert in what I like to call “strategic cooking.”

You know those precious moments between coming home from work and bedtime chaos?

That’s when this garlic butter shrimp recipe truly shines.

Let me tell you why this has become a family favourite: it takes just 25 minutes from start to finish, which is roughly the time it takes my older son to tell me about his day at kindergarten while the little one practices his new favourite word (“No!”).

The best part?

It’s a one-skillet meal that doesn’t leave my kitchen looking like a disaster zone – because the last thing any working parent needs is a sink full of dishes at 8 PM.

The colourful bell peppers make the dish look festive and kid-friendly, while the garlic butter sauce is sophisticated enough to make my wife and me feel like we’re having a proper grown-up dinner.

On nights when the kids are feeling adventurous, they’ll even try the shrimp, though I’ll admit there are plenty of evenings when they stick to just the sweet bell peppers and their side of rice.

The Recipe That Saves Dinner Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4 (or 2 adults and 2 kids with leftovers for lunch!)

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 2 bell peppers, thinly sliced
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 3 tbsp butter
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp chili flakes (I add this after serving the kids’ portions)
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Instructions

1. Prep the Shrimp: Pat the shrimp dry with a paper towel. Season with salt, pepper, and smoked paprika. (Pro parent tip: This is a great time to get your rice cooker started if you’re serving with rice!)
2. Cook the Peppers and Onion:
   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat
   • Add the sliced peppers and onion, sauté for 5–7 minutes until softened and slightly charred
   • Remove the peppers and onion from the skillet and set aside
3. Cook the Shrimp:
   • In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter
   • Add the shrimp in a single layer. Cook for 2–3 minutes per side until pink and opaque
   • Remove shrimp from the skillet and set aside
4. Make the Garlic Butter Sauce:
   • Add the remaining tablespoon of butter to the skillet
   • Stir in the minced garlic and chili flakes (if using) and cook for 30 seconds until fragrant
   • Return the peppers, onion, and shrimp to the skillet. Toss to coat in the garlic butter
5. Finish the Dish:
   • Squeeze fresh lemon juice over the skillet
   • Adjust salt and pepper to taste
   • Sprinkle with chopped parsley

Serving Suggestions

Serve over steamed rice or pasta – or enjoy it as-is for a light, low-carb meal.

For the kids, I often serve the components separately on the plate (because heaven forbid different foods touch each other!).

Parent’s Note

This recipe is incredibly flexible.

Running late? Use pre-peeled shrimp.

Got a picky eater? The vegetables can be swapped for their favourites.

And if you’re really short on time, those pre-cut pepper strips from the grocery store are totally fair game.

No judgment here – we’re all just trying our best to get a decent meal on the table!

Remember, some nights your toddler might declare shrimp their new favourite food, and other nights they might look at it like you’re serving alien tentacles.

That’s just part of the parenting adventure, right?

The important thing is that you’ve got a quick, nutritious meal that makes everyone at the table happy – most of the time, anyway!