Butter is a common ingredient used to enhance the flavor of shrimp. However, there are many reasons you may need or want to use a substitute for butter when cooking shrimp. Finding an appropriate butter substitute ensures you can still achieve delicious results, even if you don’t have butter on hand. Here are some of the top options to consider using instead of butter when cooking shrimp.
Olive oil
One of the most common substitutes for butter in cooking is olive oil. Extra virgin olive oil has a fruity, peppery flavor that can infuse into shrimp as it cooks. Olive oil has a high smoke point, so it can be used for sautéing or pan frying shrimp at relatively high heats without burning. Start with 2-3 tablespoons of olive oil for every 1 tablespoon of butter called for in a recipe.
Be aware that olive oil has a different fat content than butter, so using it will alter the nutrition profile of the dish slightly. However, olive oil is high in healthy monounsaturated fats and will likely be lower in saturated fat than using an equivalent amount of butter.
Benefits
- Adds flavor from its own fruity, peppery taste
- Won’t burn when cooking at high temperatures
- Provides healthy fats
Downsides
- Slightly different fat and nutrition content than butter
- Imparts its own flavor instead of being neutral like butter
Coconut oil
Coconut oil is another substitute for butter that is growing in popularity. When melted, it can be used in the same way as melted butter in a recipe. Coconut oil becomes liquid at around 76°F, so it melts easily. It can be used to sauté shrimp, add richness to sauces, or brush onto grilled or baked shrimp.
Coconut oil is rich, creamy, and lends a subtle coconut flavor when used to cook shrimp. Use approximately the same amount of coconut oil as the amount of butter listed in the recipe.
Coconut oil contains a mix of saturated and unsaturated fats. Some research indicates the type of saturated fats in coconut oil may be metabolized differently than other saturated fats, but more studies are still needed on its specific health effects.
Benefits
- Neutral flavor lets the shrimp shine
- Rich, creamy texture
- High smoke point allows high heat cooking
Downsides
- Coconut flavor may not always be desirable
- High in saturated fat
Vegetable or canola oil
For a more neutral flavored substitute, vegetable and canola oils are options to use instead of butter with shrimp. Vegetable oil is very versatile – it can be used to sauté shrimp, stir fry, pan fry, or bake. Canola oil has a mild flavor as well. It contains mostly monounsaturated fats, with some polyunsaturated fats.
For best results, stick to a 1:1 butter to oil ratio when substituting in recipes. The oils won’t add as much richness as butter, but the shrimp will still fry up nicely.
Benefits
- Neutral flavors to highlight the shrimp
- Healthier fat profiles than butter
- High smoke points for high heat cooking
Downsides
- Less rich than using butter
- Potentially bland flavors
Ghee
Ghee, also known as clarified butter, is a good option for those who need to avoid lactose or casein from regular butter. To make ghee, the milk solids are removed from the butter, so only the pure butterfat remains. This cooking fat has a high smoke point and adds richness with a slightly nutty flavor.
When cooking shrimp, ghee can be used in the same quantities as regular butter. It works well for sautéing, baking, broiling, or grilling shrimp. The drier texture also makes it easy to coat shrimp in spices before cooking.
Benefits
- Dairy free
- Very high smoke point
- Adds richness and flavor
Downsides
- Still high in saturated fat like butter
- More expensive than regular butter
Coconut butter
For a dairy free butter with richness and subtle coconut flavor, try using coconut butter. It provides a similar consistency to regular butter, so it can be creamed into recipes or used as is. Use a 1:1 ratio to replace regular butter.
Coconut butter is made from pureed coconut flesh, so it provides coconut flavor without the strong coconut oil taste. It gives a creamy, smooth texture when used to cook shrimp.
Benefits
- Dairy free
- Rich, creamy texture
- Subtle coconut flavor
Downsides
- Stronger coconut taste than some substitutes
- Not as heat stable as oils
Avocado oil
Avocado oil has a very high smoke point, so it can be used for high heat cooking methods. Its mild, slightly nutty flavor works well with shrimp. It can be used in the same ratio as butter in recipes.
Avocado oil contains heart-healthy monounsaturated fats. Be aware the richness of the oil may alter the nutrition profile compared to using butter.
Benefits
- Very high smoke point
- Adds richness while cooking
- Subtle flavor
Downsides
- One of the more expensive oils
- Slightly different nutrition facts than butter
Mayonnaise
Using a small amount of mayonnaise is a quick and easy way to add richness and moisture when cooking shrimp. It provides a creamy, eggy flavor as the shrimp cooks. Use approximately 1 tablespoon mayonnaise for every 1 tablespoon of butter called for.
Be aware that mayonnaise contains eggs, oil or cream, and often added sugars or salt. It can burn more easily than oil when exposed to high heat.
Benefits
- Provides moisture and richness
- Easy flavor addition
- Most households have it on hand
Downsides
- Higher in cholesterol than some substitutes
- Can burn at high temperatures
Bacon grease
For an extra flavor boost, consider using bacon grease instead of butter with shrimp. The richness of the bacon fat infuses into the shrimp as it cooks. Use approximately 1 tablespoon of bacon grease for every 1 tablespoon of butter listed.
Bacon grease has a high saturated fat content, so it’s best used in moderation. But a little goes a long way in adding bold, smoky, salty flavor to shrimp.
Benefits
- Infuses bacon flavor into the shrimp
- Adds richness from the animal fat
- Preserves bacon drippings for usage
Downsides
- Very high in saturated fat
- Strong bacon flavor may overpower shrimp
Margarine
Margarine is designed to mimic the taste and texture of butter. When cooking shrimp, it can be used in a 1:1 ratio to replace butter in a recipe. Margarine gives a similar richness as butter, though the flavor may differ slightly depending on the brand.
Margarine is made from vegetable oils, so it typically contains less saturated fat than butter. However, stick margarines often have trans fats added, so check nutrition labels carefully if heart health is a concern.
Benefits
- Mimics butter texture
- Usually cheaper than butter
- Adds richness while cooking
Downsides
- May contain unhealthy trans fats
- Artificial flavors
Sunflower seed butter
For a nut-free, dairy-free substitute with richness, try using sunflower seed butter. This spreadable butter is made from roasted sunflower seeds. When cooked, it provides a subtle nutty taste that complements shrimp well.
Use an approximately 1:1 ratio to replace regular butter. Sunflower seed butter contains unsaturated fats and may be lower in saturated fat than regular butter.
Benefits
- Dairy free and nut free
- Provides richness and flavor
- Lower in saturated fat than butter
Downsides
- Higher calorie than some substitutes
- Thicker texture doesn’t melt as easily as butter
Comparison of Butter Substitutes for Shrimp
Here is a quick comparison of some key attributes of the top butter substitute options for cooking shrimp:
| Butter Substitute | Smoke Point | Flavor Imparted | Richness Added |
|---|---|---|---|
| Olive oil | High | Fruity, peppery | Moderate |
| Coconut oil | High | Coconut | High |
| Vegetable/canola oil | High | Neutral | Low |
| Ghee | Very high | Nutty | High |
| Coconut butter | Moderate | Coconut | High |
| Avocado oil | Very high | Nutty | High |
| Mayonnaise | Low | Creamy, eggy | High |
| Bacon grease | High | Bacon | High |
| Margarine | Moderate | Buttery | Moderate |
| Sunflower seed butter | Low | Nutty | High |
Conclusion
When cooking up delicious shrimp dishes, don’t let a lack of butter on hand stop you. With versatile alternatives like olive oil, coconut oil, avocado oil, and others, you can still achieve amazing flavors and textures. Consider your taste preferences, nutrition needs, and cooking method to decide which butter stand-in will work best for you.
Some options like mayonnaise, bacon grease, and margarine can provide a quick shortcut to extra flavor and moisture. Meanwhile, oils like avocado, olive, and vegetable let the shrimp’s natural flavors shine through. For ultimate richness, coconut butter and ghee are your best bets to mimic butter’s luxurious mouthfeel.
With this guide to the many butter substitutes for shrimp, you’ll never need to omit butter from a recipe again. Get creative with these healthy, flavorful alternatives and whip up your favorite shrimp dishes anytime – with or without butter on hand.