Garlic Butter Shrimp

Name: Garlic Butter Shrimp
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 2 ¼ lb. shrimp each
Ingredients: 1/2 lb. shrimp*; 2 cloves garlic; 1 fresh lemon**; 2 Tbsp butter; 1 Tbsp olive oil; 1/8 tsp salt; 1/8 tsp freshly cracked black pepper; 1 tsp chopped parsley (optional)

User Reviews

4.6

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings
2 ¼ lb. shrimp each
Calories
28955 kcal
Course
Main Course, Dinner
Cuisine
American

Garlic Butter Shrimp

Nancy Wheeler

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This super quick Garlic Butter Shrimp is a great à la carte protein that can be added to just about any meal!

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Ingredients

Servings

1/2 lb. shrimp* $3.33
2 cloves garlic $0.16
1 fresh lemon** $0.43
2 Tbsp butter $0.26
1 Tbsp olive oil $0.12
1/8 tsp salt $0.01
1/8 tsp freshly cracked black pepper $0.01
1 tsp chopped parsley (optional) $0.05

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Instructions

If your shrimp is frozen, place it in a colander and run cool water over the shrimp for a couple of minutes, or until thawed. If your shrimp is shell-on or tail-on, remove the shell and tail (if desired). Pat the shrimp dry with a paper towel.
Squeeze two tablespoons of juice from the lemon. Mince the garlic.
Add the butter and olive oil to a large skillet. Heat the butter and olive oil over medium until the butter is melted and is beginning to foam.
Add the prepared shrimp to the skillet and cook the shrimp on each side just until pink and opaque. Be very careful not to overcook the shrimp. It should only take 1-3 minutes on each side, depending on the size of the shrimp.
Finally, add the garlic and about 1 Tbsp of lemon juice to the skillet. Continue to sauté the shrimp in the garlic butter for about one minute more, or just until the raw edge is cooked out of the garlic.
Season the shrimp with a little salt, freshly cracked black pepper, and chopped parsley. Toss to combine, then serve.

Notes

*Use fresh or frozen shrimp, shell and tail on or off. Any size shrimp will work, keeping in mind that larger shrimp will take slightly longer to cook than smaller shrimp.
**If you do not have a lemon you can replace the juice with chicken broth or white wine.