Buttered Garlic Lemon Shrimp (Printable)
Plump 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 Accompaniments
08 - Lemon wedges, for serving
09 - Crusty bread or steamed rice, for serving
# Directions:
01 - Pat the shrimp thoroughly dry with paper towels. Season evenly with salt and freshly ground black pepper on both sides.
02 - In a large skillet set over medium heat, 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 until the bottoms turn pink. Flip each shrimp and continue cooking for another 1 to 2 minutes until fully opaque throughout.
04 - Remove the skillet from heat. Drizzle in the lemon juice and scatter the chopped parsley over the shrimp. Toss gently to coat every piece evenly in the butter sauce. Serve immediately to prevent overcooking.
05 - Transfer the buttered shrimp to a warm serving platter. Garnish with lemon wedges alongside crusty bread or steamed rice.
# Expert Tips:
01 -
- The entire dish comes together in under twenty minutes, which means you can pull it off on the most chaotic weeknight without breaking a sweat.
- That buttery, garlicky sauce is so good you will want to drag every last bit through a piece of crusty bread, and nobody will judge you for it.
02 -
- Shrimp overcook in seconds, so pull the pan from the heat the moment they are opaque because residual heat will finish the job.
- Wet shrimp will steam instead of sear, so take the extra thirty seconds to dry them thoroughly and you will be rewarded with that gorgeous golden crust.
03 -
- Buy the best quality shrimp you can find, preferably wild caught and thawed overnight in the fridge, because with only a handful of ingredients there is nowhere for the main one to hide.
- Let the butter foam and barely start to turn golden before you add the garlic, because that slight nuttiness is the secret layer of flavor most people never think to build.