Buttered Garlic Shrimp (Printable Version)
Succulent shrimp in a rich, garlicky butter sauce with lemon and parsley. Quick, elegant, and ready in 20 minutes.
# Ingredient List:
→ 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 Accompaniments
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 and season evenly with salt and freshly ground black pepper.
02 - In a large skillet set over medium heat, melt the unsalted 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 undersides turn pink, then flip each shrimp and continue cooking for another 1 to 2 minutes until fully opaque.
04 - Remove the skillet from heat and immediately toss in the lemon juice and chopped parsley, stirring gently to coat every shrimp in the butter sauce.
05 - Transfer the shrimp to a warm serving platter and garnish with lemon wedges. Serve promptly alongside crusty bread or steamed rice.
# Expert Tips:
01 -
- It goes from raw shrimp to dinner table masterpiece in under twenty minutes flat.
- The butter garlic lemon combo is the kind of simple alchemy that makes people think you spent hours cooking.
02 -
- Shrimp cook in roughly four minutes total and the thirty seconds between perfectly done and rubbery will sneak up on you if you get distracted.
- Adding the lemon juice off the heat preserves its fresh snap because boiling citrus turns it bitter and flat.
03 -
- Dry your shrimp obsessively because even a little moisture means you are steaming rather than searing and the texture suffers.
- Use a skillet large enough to hold all the shrimp in one layer because overcrowding drops the pan temperature and you end up boiling them in butter instead of getting that gorgeous sear.