easy chicken and shrimp recipe
The Best easy chicken and shrimp recipe
This recipe is one of my go-to favorites because it’s simple enough to make with just a few basic ingredients, yet it always comes together perfectly. I’ve been making this version for years, and it’s always a hit with my family—especially when the kids are eager to help. It’s quick to prepare, so it’s great for busy weeknights or when I need something light but satisfying. My kids love the way the shrimp and chicken taste together, and they always ask for seconds, which is always a win for me.
What really makes this dish special is how versatile it is. You can serve it as a main meal with a side salad or rice, or even eat it straight from the pan with some crusty bread. It’s also perfect for gatherings because it doesn’t require fancy plating—just a little seasoning and a fresh squeeze of lemon makes it feel special. Plus, it’s packed with protein and healthy fats from the shrimp and chicken, along with some veggies if you add them, so it’s a balanced meal that won’t leave you feeling heavy. It’s something I’ll always reach for when I want something easy, flavorful, and that my whole family will enjoy.
Quick Garlic Butter Chicken and Shrimp
A flavorful one-pan dish featuring tender chicken and succulent shrimp cooked in a rich garlic butter sauce with a touch of lemon. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 cup chicken broth
- 1 lemon, juiced
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a large skillet, melt 2 tbsp butter over medium-high heat. Add chicken thighs, season with salt, pepper, oregano, and red pepper flakes. Cook for 5-6 minutes per side until golden brown. Remove chicken and set aside.
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2 In the same skillet, add olive oil and minced garlic. Sauté for 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
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3 In the same skillet, add remaining 1 tbsp butter. Pour in chicken broth and lemon juice, scraping up any browned bits. Simmer for 2 minutes. Stir in chopped parsley.
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4 Return chicken and shrimp to the skillet. Cook for 2 more minutes to warm through. Serve hot with lemon wedges.
🔧Equipment
- Large skillet or oven-safe pan
- Mixing bowl
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Garlic Butter Chicken and Shrimp Works
This easy chicken and shrimp recipe is always a crowd-pleaser because it’s quick to make without sacrificing flavor, making it perfect for busy weeknights or last-minute family gatherings. Whether you’re hosting a casual dinner or a larger get-together, the bright, zesty sauce balances tender proteins seamlessly, so everyone leaves satisfied without extra fuss. Plus, it’s simple enough to scale up if needed, so you can serve it with rice, pasta, or even just a fresh salad—no stress, just good food.
❓ Frequently Asked Questions About Quick Garlic Butter Chicken and Shrimp
What is the easiest way to cook chicken and shrimp together?
The easiest way to cook chicken and shrimp together is by using a one-pan stir-fry with a simple sauce. Heat oil in a large skillet or wok, then cook the chicken and shrimp separately for about 5-6 minutes until fully cooked. Add your favorite stir-fry sauce (like teriyaki, soy-ginger, or garlic-chili) and toss everything together for about 2-3 minutes until heated through. Serve over rice or noodles for a quick, flavorful meal.
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How long should I cook chicken and shrimp in this recipe?
For chicken, cook it on medium-high heat for 4-5 minutes per side (or until internal temperature reaches 165°F/74°C). For shrimp, cook them for 2-3 minutes per side (they’ll be done when they turn pink and opaque). Avoid overcooking shrimp, as they can become rubbery.
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Can I substitute any ingredients in this easy chicken and shrimp recipe?
Yes! Here are some easy swaps: – Chicken: Use thighs instead of breasts (they stay juicier). – Shrimp: Swap for scallops (cook for 2-3 minutes) or chicken tenders (for a lighter option). – Sauce: Try peanut sauce, coconut milk-based curry, or a simple honey-mustard glaze. – Veggies: Add bell peppers, snap peas, or broccoli for extra crunch. – Rice: Use cauliflower rice, quinoa, or even lettuce wraps for a low-carb version.
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Do I need to pre-cook the chicken before stir-frying?
No, you don’t need to pre-cook the chicken—just cook it fresh in the stir-fry. However, if you prefer, you can bake or pan-sear it first (for 10-12 minutes at 375°F/190°C) to remove excess moisture before stir-frying. This helps keep the dish lighter.
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What’s the best way to keep shrimp and chicken from sticking to the pan?
To prevent sticking: 1. Use a non-stick pan or lightly grease it with oil. 2. Pat the chicken dry before cooking (excess moisture causes sticking). 3. Work in batches if needed—don’t overcrowd the pan. 4. Sprinkle a little cornstarch or flour on the chicken/shrimp before cooking (optional but helpful for extra crispiness). 5. Use a spatula to gently lift pieces instead of pushing them around.
