Homemade Shrimp Butter

Homemade Shrimp Butter is a luxurious, savory spread made by blending tender shrimp with creamy butter, aromatic herbs, and a touch of citrus. It’s perfect for slathering on warm bread, finishing seafood dishes, or melting into pastas for an instant flavor upgrade.

Why You’ll Love This Recipe

• Rich, restaurant-quality flavor with minimal effort
• Versatile — works as a spread, sauce base, or topping
• Perfect for seafood lovers
• Easy to make ahead and store
• Customizable with herbs, spices, and citrus

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 small white onion, finely minced
• 1½ pounds large shrimp, shell-on
• Kosher salt
• 1 pound unsalted butter, at room temperature
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• ½ teaspoon black pepper
• ½ teaspoon celery seed

directions

this recipe

1. Soak the minced onion in ice water for 5 minutes to soften its flavor, then drain and pat dry.
2. Bring a pot of salted water to a gentle simmer and poach the shrimp for 5–7 minutes until pink and firm. Transfer to an ice bath, peel, and pat dry.
3. Finely chop the cooked shrimp or pulse in a food processor for a smoother texture.
4. In a large bowl, whip the butter until creamy.
5. Stir in the shrimp, onion, lemon zest and juice, Worcestershire sauce, herbs, pepper, celery seed, and 2 teaspoons kosher salt until fully combined.
6. Shape the mixture into a log using parchment paper, wrap tightly, and chill until firm.

Servings and timing

• Yield: About 4 cups (roughly 20 two-tablespoon servings)
• Prep time: 35 minutes
• Cook time: 10 minutes
• Chill time: At least 2 hours

Variations

• Use crab or lobster instead of shrimp for a richer flavor
• Add garlic or shallots for more depth
• Spice it up with red pepper flakes or cayenne
• Swap herbs for chives, tarragon, or basil for a different twist

storage/reheating

• Store in the refrigerator wrapped tightly for up to 1 week
• Freeze for up to 3 months — slice portions as needed
• Soften at room temperature for spreading, or melt directly on warm dishes

FAQs

1. Can I use pre-cooked shrimp?

Yes, but poaching raw shrimp with shells adds more flavor.

2. Do I need a food processor?

No, you can finely chop the shrimp by hand or mash for a rustic texture.

3. Can I use salted butter?

Yes, but reduce or omit added salt to avoid over-seasoning.

4. Can I freeze shrimp butter?

Absolutely — it freezes well for up to 3 months when wrapped tightly.

5. How do I use shrimp butter?

Spread on toast, melt over grilled fish, stir into pasta, or add to rice and vegetables.

6. Is it safe to leave out at room temperature?

Only for serving short-term — store it in the fridge for food safety.

7. What if I don’t have Worcestershire sauce?

You can substitute with soy sauce or fish sauce for a similar umami flavor.

8. Can I make it spicy?

Yes — add red pepper flakes, cayenne, or a dash of hot sauce.

9. How do I make it more citrusy?

Add extra lemon zest or a few drops of lemon oil for more brightness.

10. Can I use frozen shrimp?

Yes, thaw and drain well before cooking to avoid excess water.

Conclusion

Homemade Shrimp Butter is a deliciously indulgent condiment that brings the rich flavors of the sea to your table. Whether spread on bread, melted into hot dishes, or used as a gourmet touch for weeknight meals, it’s a simple yet impressive addition to any kitchen. Try it once, and you’ll keep it stocked year-round.

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