Garlic Butter Shrimp Lemon (Print version)

Shrimp is cooked in garlic butter, brightened with lemon, and topped with parsley for a vibrant main dish.

# What you'll need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined, tails on or off as preferred

→ Aromatics

02 - 4 cloves garlic, finely minced

→ Sauce

03 - 4 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 2 tablespoons fresh lemon juice
06 - 1/4 teaspoon crushed red pepper flakes, optional

→ Seasonings

07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 tablespoons fresh parsley, chopped

# How to make it:

01 - Pat shrimp thoroughly dry with paper towels and season evenly with sea salt and freshly ground black pepper.
02 - In a large skillet, heat olive oil and two tablespoons of unsalted butter over medium-high heat until butter is melted and mixture is shimmering.
03 - Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown.
04 - Arrange shrimp in a single layer in the skillet. Sear for 1 to 2 minutes per side, turning once, until shrimp turn pink and opaque.
05 - Add the remaining two tablespoons of unsalted butter, fresh lemon juice, and crushed red pepper flakes if using. Stir gently until butter has melted and shrimp are evenly coated with sauce.
06 - Remove skillet from heat. Sprinkle freshly chopped parsley over the shrimp and serve immediately.

# Expert suggestions:

01 -
  • Ready in under twenty minutes so weeknight friendly
  • Uses just one pan for easy cleanup
  • Rich in fresh flavors with a comforting buttery sauce
  • Impressive enough for guests but unfussy for a solo meal
02 -
  • Loaded with lean protein to keep you satisfied
  • Completely gluten free so perfect for a range of diets
  • Doubles easily for parties and leftovers taste just as good cold
03 -
  • Quality shrimp should smell like the sea but never fishy
  • Do not skimp on drying them before cooking
  • Juice your lemon over a fine mesh strainer to keep seeds out of your finished sauce
  • When reheating leftovers go slow to keep them juicy not rubbery
  • A splash of white wine with the lemon adds a restaurant worthy finish

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