Lemon Garlic Butter Shrimp (Printable version)
Tender shrimp cooked in a tangy lemon-garlic butter sauce for a flavorful meal.
# List of ingredients:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
→ Sauce
04 - 3 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 4 large garlic cloves, minced
07 - Zest of 1 lemon
08 - 2 tbsp fresh lemon juice (about 1/2 lemon)
09 - 1/4 tsp red pepper flakes (optional)
→ Garnish
10 - 2 tbsp fresh parsley, chopped
11 - Lemon wedges, for serving
# Directions:
01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
03 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 1 minute until fragrant but not browned.
04 - Stir in lemon zest, lemon juice, and red pepper flakes if using. Simmer for 1 minute to meld flavors.
05 - Return shrimp and any accumulated juices to the skillet. Toss to coat thoroughly and warm through for 1 to 2 minutes.
06 - Remove skillet from heat. Sprinkle with chopped parsley and serve immediately with lemon wedges.
# Expert Advice:
01 -
- Ready in twenty minutes from start to finish, because life doesn't always allow for long cooking sessions
- That buttery, lemony sauce is pure comfort that feels fancy enough to serve at dinner parties
- Works beautifully as a quick weeknight dinner or an elegant appetizer depending on what you're hungry for
02 -
- Pat your shrimp dry. I cannot stress this enough. Wet shrimp will steam instead of sear, and you'll miss out on that beautiful golden crust
- Don't walk away from the garlic. The difference between fragrant and burned happens in seconds, and burned garlic will ruin the entire sauce
- Buy your shrimp the day you're cooking. Seafood waits for no one, and fresher shrimp truly makes a difference in flavor and texture
03 -
- Room temperature shrimp cook more evenly than cold ones, so take them out of the fridge ten minutes before cooking
- The sauce can be made ahead and gently reheated, but cook the shrimp fresh to keep them tender and sweet
- For extra richness that feels almost decadent, use clarified butter or add a touch of white wine to the pan before the lemon juice