Garlic Shrimp in Butter (Printable version)
Juicy shrimp cooked in garlic butter with lemon and parsley, perfect for quick, flavorful meals.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics
02 - 4 cloves garlic, finely minced
03 - 2 tbsp fresh parsley, chopped
→ Sauce & Seasonings
04 - 3 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 1/4 tsp crushed red pepper flakes (optional)
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
09 - 1 tbsp lemon juice (from 1/2 lemon)
10 - Zest of 1/2 lemon
→ Garnish (optional)
11 - Lemon wedges
12 - Additional chopped parsley
# How to Prepare:
01 - Pat shrimp dry with paper towels and season evenly with sea salt and black pepper.
02 - Warm olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
03 - Arrange shrimp in a single layer and cook undisturbed for 1 to 2 minutes until pink.
04 - Turn shrimp over, then add minced garlic and red pepper flakes if using; sauté for 1 to 2 minutes, stirring frequently until shrimp are opaque.
05 - Incorporate remaining butter, lemon juice, and zest, tossing shrimp to coat thoroughly.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges.
# Expert advice:
01 -
- It's ready in under twenty minutes but tastes like you've been working your magic all evening.
- The garlic butter sauce is so good you'll find yourself scraping every last drop from the pan.
- It's fancy enough for guests but simple enough that nothing can really go wrong.
02 -
- Don't add the lemon juice while the shrimp are still cooking over heat or it will evaporate and lose its brightness—this was a hard lesson learned.
- If your shrimp release a lot of water when they cook, you're either using too many at once or the heat isn't high enough to sear them properly.
03 -
- Buy the largest shrimp you can find and keep them cold until the moment you cook them—cold shrimp cook more evenly and stay more tender.
- The secret to restaurant-quality garlic shrimp is patience with the initial sear; don't touch them while they develop that beautiful pink color.