Garlic Lemon Butter Shrimp
Quick and flavorful garlic lemon butter shrimp ready in just minutes.
Servings: 5 servings
Ingredients
- 1 1/2 lbs extra-large (21/25) shrimp, peeled and deveined
- 3 Tbsp butter, melted
- 1 1/2 Tbsp fresh lemon juice
- 2 Tbsp minced fresh parsley
- salt to taste; used 1/4 tsp for each shrimp batch
- freshly ground black pepper to taste; used 1/4 tsp for each shrimp batch
- 1/8 tsp sugar
- 4 tsp olive oil, divided
- 2 cloves garlic, minced divided
Instructions
- In a mixing bowl, whisk together the melted butter, lemon juice, and minced parsley; set the butter mixture aside.
- Pat the shrimp dry with paper towels. Sprinkle the shrimp evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the 1/8 teaspoon sugar.
- Heat 2 teaspoons of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Add half the minced garlic and half the shrimp to the skillet; cook, turning once, until the shrimp are opaque and cooked through, about 3 minutes total.
- Transfer the cooked shrimp to a piece of foil and wrap to keep warm. Wipe the skillet if needed, then repeat the cooking with the remaining 2 teaspoons oil, remaining garlic, and remaining shrimp.
- Return all the shrimp to the skillet, pour the reserved butter-lemon-parsley mixture over them, and toss gently to coat. Serve warm.
Equipment
- Mixing Bowl
- 12-inch nonstick skillet
- Measuring spoons
- tongs or spatula
- piece of foil
Notes
- Use large shrimp (21/25) for best texture.
- Patting shrimp dry ensures a good sear.
- Divide shrimp into two batches to avoid overcrowding the pan.
- Adjust salt and pepper to taste.
- Serve immediately for best flavor and texture.