Buttered Garlic Shrimp (Printable)
Tender shrimp sautéed in rich garlic butter with lemon and parsley, ready in 20 minutes.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Dairy
02 - 4 tablespoons unsalted butter
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 tablespoon fresh lemon juice (about ½ lemon)
→ Seasonings
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Optional
08 - Lemon wedges, for serving
09 - Crusty bread or steamed rice, for serving
# How To Make:
01 - Pat the shrimp thoroughly dry with paper towels. Season evenly with salt and freshly ground black pepper on both sides.
02 - Set a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for approximately 30 seconds, stirring constantly, until fragrant but not browned.
03 - Arrange the seasoned shrimp in a single layer across the skillet. Cook undisturbed for 2 to 3 minutes until the bottoms turn pink and begin to curl. Flip each shrimp and continue cooking for 1 to 2 minutes until fully opaque throughout.
04 - Drizzle the lemon juice over the shrimp and scatter in the chopped parsley. Toss gently to coat every piece evenly in the butter sauce. Remove the skillet from heat immediately to prevent overcooking.
05 - Transfer the buttered shrimp to a warm serving platter. Garnish with lemon wedges and accompany with crusty bread or steamed rice as desired.
# Expert Tips:
01 -
- It goes from raw ingredients to a stunning plate in under twenty minutes, which makes it my secret weapon for unexpected dinner guests.
- The garlic butter sauce is so good you will want to drag every last bit through crusty bread, and honestly you should.
- It is naturally gluten free and elegant enough to serve at a dinner party without anyone guessing how simple it was.
02 -
- Shrimp overcook in seconds and go from silky to rubbery, so pull them from the heat the moment they are just opaque because carryover heat will finish the job.
- Garlic burns faster than you think in hot butter and once it turns dark it tastes bitter, so keep the heat at medium and stay right there at the stove.
03 -
- Dry shrimp sear, wet shrimp steam, and the difference between a beautiful golden crust and a sad gray boil comes down entirely to how thoroughly you pat them dry.
- Letting the butter cook alone for thirty seconds before adding the garlic gives it a slightly nutty depth that raw butter never achieves.