Hot n Juicy Garlic Butter Sauce Recipe

My hot n juicy garlic butter sauce is buttery, spicy, garlicky, and perfect for dipping shrimp, crab, potatoes, or anything you love. It’s bold, smooth, and full of flavor with a fresh lemon kick.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 Peope

Course: Seafood Sauce

Cuisine: American, Cajun

Calories: 240

Ingredients Equipment Method Notes

Ingredients

2 sticks Unsalted butter Melted
1 small Shallot Finely chopped
1 inch Fresh ginger Grated
10 –12 cloves Garlic Minced
2 tbsp Fresh parsley Chopped
1 tsp Paprika Regular or smoked
1 tsp Curry powder Warm flavor
1 tsp Chili powder Adds heat
1 tsp Granulated garlic Extra flavor
0.5 tsp Cayenne pepper Adjust to taste
1 tsp Kosher salt Or to taste
1 tbsp Brown sugar Balances spice
0.5 cup Seafood stock Or broth
1 whole Lemon Juiced

Equipment

1 Saucepan Medium size
1 Wooden spoon For stirring
1 Knife For chopping
1 Cutting board Prep work
1 Measuring spoons For spices

Method

Step 1:

I start by chopping the shallot tiny, mincing all the garlic, and grating the ginger. I keep the parsley ready on the side.

Step 2:

I melt the butter in a saucepan over medium-low heat, making sure it doesn’t brown.

Step 3:

Then I add the garlic, shallot, ginger, and some parsley. I cook for 2 minutes until fragrant, not letting the garlic burn.

Step 4:

Next I stir in paprika, curry powder, chili powder, granulated garlic, cayenne, salt, and brown sugar. I toast the spices gently for 30 seconds.

Step 5:

I pour in the seafood stock and let it simmer for 1 minute so everything blends nicely.

Step 6:

I turn off the heat and squeeze in fresh lemon juice to brighten the flavor.

Step 7:

Optional, but sometimes I blend the sauce with an immersion blender for a smooth, restaurant-style finish.

Notes

Let the sauce rest 5–10 minutes so the flavors deepen. Reheat slowly on low so the butter doesn’t separate.