shrimp in skillet over fire

Recipes

Cast Iron Shrimp in Garlic Butter

A quick cast iron recipe with barely any prep work makes these buttery shrimp a hit every single time!

A quick cast iron recipe with barely any prep work makes these buttery shrimp a hit every single time! Most of the time I end up serving them right from the skillet with a spoon so everyone can grab what they want quick - this one disappears fast!

When I’m outside, I love cooking real food, but nothing that requires a ton of prep work. I often bring minimal ingredients to save room on space and want each to have a variety of purposes. Garlic, butter, and parsley are go-to pantry staples that help in a variety of ways so they are always in my fridge ready to be used. 

For this recipe, it’s as simple as thawing shrimp, or stopping in town on your way to camp and picking up fresh raw shrimp. I like to buy them with shells on so that the butter stays trapped in the shell as they cook making for extra flavor. Plus, no one seems to mind peeling as they eat. However, this same recipe can be made with pre-peeled shrimp if that’s what you have. 

From there it’s as simple as heating a cast iron, melting butter, quickly cooking the shrimp, and adding the bonus flavors, garlic, and a little spice blend.

I finish with parsley and barely back away before everyone is grabbing to fill their plates. Hands down, this is one of the easiest recipes I make when camping, and everyone thinks it’s restaurant-worthy! 

Toast some bread over your fire to give an additional vehicle for the delicious garlic butter sauce! This recipe works over a propane grill, inside on the range top, or over traditional coals. 

Cast Iron Shrimp in Garlic Butter

You'll Need

  • 1 lbs shrimp, shells on, thawed
  • 8 tbsp butter
  • 1 tbsp freeze-dried garlic, or 4 cloves fresh garlic, minced
  • 1 tsp Pink Peppercorn Lemon Seasoning or Greek Seasoning
  • Fresh Parsley

To Make

1. Preheat the Pan - Heat a cast-iron skillet over direct heat until just smoking then, remove and slide to indirect heat and carefully add the butter to the pan with long tongs, swirl to coat. 2. Cook the Shrimp - Add the shrimp, garlic, and spices to the skillet. Cook for 2 to 3 minutes, as the shrimp turn pink, flip and cook for another 3 to 4 minutes, shuffling as needed to make sure none become more overexposed to heat than others. 3. Garnish and Serve - Remove the skillet from the heat, sprinkle the parsley on top. Allow everyone to serve directly from the butter drenched skillet. Peel the shells from the shrimp as you eat them hot and spoon more garlic butter over the top as desired.

Kita Roberts Girl Carnivore

Girl Carnivore

Kita Roberts

Kita Roberts is a professional photographer, content creator and social influencer – the lead creative force and “meat maven” behind Girl Carnivore. An authority on all-things-meat, Kita aims to show people that cooking isn’t a high-brow science and can be tackled by anyone who’s willing to get a little dirty.