Shrimp butter made with shrimp, butter, onion, lemon, fresh herbs, and Worcestershire sauce.
Table of Contents
I’m just going to say it upfront: shrimp butter sounds like something you’d politely nod at and secretly side-eye. Butter and shrimp? Together? I get it. I was skeptical too. But then I actually made it, and—well—here we are. Talking about shrimp butter like it’s an old friend who shows up unannounced and somehow makes the evening better.
This is one of those recipes that sneaks up on you. It looks simple. It feels retro. And then suddenly you’re standing in your kitchen at 9:47 p.m., spreading shrimp butter on your third saltine and thinking, How did this not stay popular? Sound familiar?
I found shrimp butter the same way I find most things that end up becoming favorites—by accident and a little nostalgia. I was flipping through an old recipe box at a family get-together, the kind where the cards smell faintly like dust and Crisco and someone inevitably says, “Oh wow, I haven’t thought about that in years.” There it was. Shrimp butter. No explanation. No serving suggestion. Just vibes.
At first, I wasn’t convinced. I mean, I love shrimp. I love butter. But together? I hesitated. I almost skipped it. Almost. But something about it felt… familiar. Like a recipe you’d see at a holiday party where everyone’s holding a drink and laughing too loud and there’s a bowl of crackers that keeps magically refilling. So I made it. And the first bite hit me with this wave of “ohhh, this is why people loved it.” Creamy, briny, lemony, herby. Comforting in a way I didn’t expect. Now shrimp butter is one of those recipes I pull out when I want people to raise an eyebrow—and then immediately hover near the plate.
Why you’ll Love this Shrimp Butter?
Here’s my slightly biased but also very honest take: shrimp butter works because it doesn’t try too hard. It’s rich, yes, but not heavy. It’s savory, but brightened up with lemon and herbs so it never feels flat. And it somehow manages to feel both fancy and casual, which is rare. You can serve shrimp butter at a holiday party, a brunch, or just… on a random Tuesday when you’re craving something snacky but a little special.
Also, it’s make-ahead. Which, let’s be real, is a love language.
Ingredient Notes
Let’s talk ingredients like we’re leaning on the counter together.
- Shrimp: Shell-on shrimp really do bring better flavor. I know peeling isn’t glamorous. I complain every time. Still worth it.
- Butter: Unsalted and soft. Truly soft. If you forget to take it out early, I won’t judge—but you will notice.
- Onion: Soaking it in ice water feels unnecessary until you skip it once. Then you’ll never skip it again.
- Lemon zest & juice: This is what keeps shrimp butter from feeling heavy or one-note. It wakes everything up.
- Parsley & dill: Dill especially gives shrimp butter that old-school seafood spread energy. In a good way.
- Worcestershire sauce: You won’t taste it directly, but it adds depth. Like background music you’d miss if it stopped.
- Celery seed & black pepper: Tiny amounts, big personality. Slightly nostalgic. Slightly savory. Very important.
How to Make Shrimp Butter?
This isn’t a stressful recipe. It just looks wordy on paper.
- Start with the onion.
Give it a quick soak in cold water with an ice cube. Five minutes. That’s it. This softens the bite and keeps it from overpowering the shrimp butter. Drain it well—really well—and pat it dry. - Poach the shrimp gently.
Salt your water like you mean it. Bring it to a boil, then turn it down to a simmer. Add the shrimp and cook until pink and just firm. No aggressive boiling here—we’re being kind. Straight into ice water after. This keeps the shrimp tender, not rubbery. Peel, dry, done. - Chop the shrimp very fine.
Knife or food processor both work. I usually use a knife because I like seeing the texture, but honestly? Do what feels right. You want it almost paste-like so it blends smoothly into the butter. - Beat the butter.
Soft butter, wooden spoon, smooth texture. This part is weirdly calming. If you know, you know. - Mix it all together.
Shrimp, onion, lemon, herbs, Worcestershire, seasoning—everything goes in. Mash, stir, taste. Adjust. Add more lemon if it feels sleepy. More salt if it’s shy. This is where shrimp butter becomes your shrimp butter. - Serve or chill.
You can serve it right away (I usually do), or chill it and let the flavors hang out for a bit. If chilled, bring it back to room temp and re-beat so it’s fluffy again.
Storage Options
Shrimp butter actually behaves really well. Store it in an airtight container in the fridge for up to a week. Want to freeze it? Roll it into a log, wrap it tightly, and freeze for up to a month. Thaw slowly in the fridge, bring it to room temp, and give it a stir. It bounces right back. Like it never left.
Variations & Substitutions
This is usually the point where people start experimenting.
- Different herbs: Chives or tarragon are great if dill isn’t your thing.
- A little heat: Cayenne or hot sauce adds a subtle kick without stealing the show.
- Smoked shrimp: If you can get them, wow. Smoky shrimp butter is a whole mood.
- Lime instead of lemon: Brighter, sharper, still delicious.
- Plant-based butter: It works, though the flavor shifts slightly. Not bad—just different.
What to Serve With Shrimp Butter?
Shrimp butter loves something crisp and simple.
- Saltines: The classic choice for a reason.
- Water crackers or baguette slices: When you want to pretend you planned this.
- Celery or cucumber: Crunchy, fresh, and surprisingly perfect.
- Appetizer boards: It’s always the first thing to disappear.
- Brunch spreads: Yes, even with eggs. I was unsure too. Then I tried it.
FAQ
Does shrimp butter taste fishy?
It shouldn’t. If it does, something’s off—usually old shrimp or overcooking.
Can I use pre-cooked shrimp?
You can, but I’m on the fence. Freshly poached shrimp just taste cleaner and sweeter.
Is soaking the onion actually necessary?
I didn’t think so at first. Now I won’t skip it. That’s my answer.
Can I double this recipe?
Yes. And honestly? You probably should.
Shrimp butter isn’t flashy. It doesn’t shout. It just quietly wins people over, one cracker at a time. If you make it, I really want to know—were you skeptical too? And did you also “accidentally” eat way more than you planned? Let’s talk.
Shrimp Butter
Ingredients
- 1 small white onion finely minced (approximately ½ cup)
- 1½ lb large shrimp shell-on
- 2 tsp kosher salt plus additional salt for seasoning the cooking water
- 1 lb unsalted butter softened to room temperature
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh dill finely chopped
- ½ tsp freshly ground black pepper
- ½ tsp celery seed
Instructions
Prepare the Onion
- Place the minced onion in a small bowl and cover with cold water, adding one ice cube. Allow the onion to soak for a minimum of 5 minutes to mellow its flavor. Drain thoroughly, pat dry with paper towels, and set aside.
Poach the Shrimp
- Prepare an ice bath by filling a medium bowl with ice water and set aside.
- In a medium saucepan, bring generously salted water to a boil. Reduce the heat to a gentle simmer and add the shrimp. Cook for 5 to 7 minutes, or until the shrimp are fully pink and firm to the touch.
- Using a slotted spoon, immediately transfer the shrimp to the prepared ice bath to halt the cooking process. Once cool enough to handle, peel and devein if necessary. Pat the shrimp dry and transfer to a cutting board.
Finely Chop the Shrimp
- Using a sharp knife or food processor, chop the shrimp until very finely minced, nearly forming a paste. Set aside.
Prepare the Butter Base
- In a large mixing bowl, beat the softened butter with a wooden spoon until smooth and creamy.
Incorporate Remaining Ingredients
- Add the chopped shrimp, soaked onion, kosher salt, lemon zest, lemon juice, Worcestershire sauce, parsley, dill, black pepper, and celery seed to the butter. Using the back of a fork or the wooden spoon, mash and mix until all ingredients are evenly incorporated.
- Taste and adjust seasoning as needed.
Serve or Store
- Serve immediately with saltines or other light, crisp crackers. Alternatively, transfer the shrimp butter to an airtight container and refrigerate for up to one week. Before serving, allow it to soften at room temperature for at least 30 minutes, then re-beat until smooth and spreadable.
- For longer storage, spoon the shrimp butter onto plastic wrap, shape into a log, and freeze for up to one month. Thaw in the refrigerator, then bring to room temperature and re-beat before serving.
Notes
