Buttered Garlic Shrimp (Print)
Juicy shrimp sautéed in garlicky butter with lemon and parsley, ready in 20 minutes.
# What You 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 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 to ensure proper searing. Season evenly with salt and freshly ground black pepper on both sides.
02 - Set a large skillet over medium heat and melt the butter completely. 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 on the first side until the edges turn pink, then flip each shrimp and cook an additional 1 to 2 minutes until fully opaque and curled.
04 - Remove the skillet from heat. Drizzle in the lemon juice and scatter the chopped parsley over the shrimp, tossing gently to coat everything evenly in the butter sauce.
05 - Transfer the buttered shrimp to a warm serving platter. Garnish with lemon wedges alongside crusty bread or steamed rice.
# Expert Advice:
01 -
- It goes from fridge to table in under twenty minutes, which makes it my secret weapon for unexpected dinner guests.
- The buttery lemon garlic sauce is so good you will want to drag every last bit of it through a piece of crusty bread.
02 -
- If your shrimp are wet when they hit the pan they will boil in their own liquid instead of searing, so do not skip the paper towel step no matter how impatient you feel.
- Pulling the pan off the heat while the shrimp still look slightly underdone in the center is the trick, because carryover heat finishes the job perfectly.
03 -
- Swap parsley for cilantro if you want to push the flavor toward Latin American territory, or try fresh dill for something surprisingly elegant.
- The single biggest difference between good shrimp and great shrimp is not overcooking them, so err on the side of slightly less time and trust the residual heat.