Garlic Butter Shrimp
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
251 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Garlic Butter Shrimp
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This Garlic Butter Shrimp recipe is easy to make and has the best garlic butter sauce with fresh lemon. Serve this with fresh bread, pasta, rice, salad, and more!
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Ingredients
- 1 lb. large uncooked shrimp see notes
- 1/3 teaspoon paprika
- 1-2 tablespoons olive oil
Sauce
- ¾ cup dry white wine like chardonnay or pinot grigio
- 1 ½ cups chicken broth
- 4 cloves garlic minced
- ½ teaspoon EACH: Italian seasoning, mustard powder
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons cold salted butter
- 2 tablespoons roughly chopped parsley
- fresh lemon wedges for serving
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Instructions
Prep Work
- Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins. Lightly sprinkle with paprika and toss to coat. I use a little more than ¼ teaspoon.
- Measure out all ingredients before beginning, as this recipe goes fast!
Cook the Shrimp
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
Make the Sauce
- Turn the heat off and add the white wine to the skillet. It should sizzle. Use a silicone spatula to clean the bottom and sides of the skillet.
- Set the heat to medium and add the chicken broth, garlic, Italian seasoning, and mustard powder. Bring it to a gentle bubble and let it reduce by half, until just over a cup remains and you can no longer smell alcohol. This takes about 10 minutes. The wider the skillet, the more quickly it will reduce.
- Reduce heat to low. Add the lemon juice and cook for 1 minute.
- Add the shrimp back and spoon the sauce on top. Let it heat through for 1 minute.
- Top with cold butter and tilt the pan to swirl it around and let it melt. (This technique is called “monter au beurre” which adds a smooth, velvety finish.)
- Sprinkle with chopped parsley and garnish with fresh lemon wedges. Serve with crusty bread for dipping!
Notes
- Pro Tips
- Storage
- The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Shrimp:
Size: The size shown here is labeled as extra large, 16/20 per pound. (This means that it takes between 16-20 shrimp to equal a pound.) You can use fresh or frozen. I keep bags of uncooked shrimp in my freezer and run the shrimp under cool water in a colander when I'm ready to use it. Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking.
- Size: The size shown here is labeled as extra large, 16/20 per pound. (This means that it takes between 16-20 shrimp to equal a pound.)
- You can use fresh or frozen. I keep bags of uncooked shrimp in my freezer and run the shrimp under cool water in a colander when I'm ready to use it.
- Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking.
Wine:
Pinot Grigio, Chardonnay, and Sauvignon Blanc are the best dry white wines for this recipe. I normally recommend chicken broth if you don't cook with wine, but for this recipe I recommend alcohol free wine, which is widely available.
- Pinot Grigio, Chardonnay, and Sauvignon Blanc are the best dry white wines for this recipe.
- I normally recommend chicken broth if you don't cook with wine, but for this recipe I recommend alcohol free wine, which is widely available.
- Butter: I use Land O' Lakes Salted Butter (vs. generic) for this. Higher quality goes a long way in this recipe.
- Garlic/Lemon Juice: Use freshly minced garlic and freshly squeezed lemon juice if possible. (Instead of garlic from a jar and lemon juice from a bottle.)
- Additions include diced tomatoes and steamed spinach!
- Serve this with: No Knead Bread (my favorite pairing!), Buttered Noodles, Roasted Potatoes, Grilled Potatoes, Greens and Beans, Chickpea Salad, Corn Salad, Pasta Salad, and more!
- 📘 Find this recipe on page 222 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
3g
(1%)
Protein
24g
(48%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
207mg
(69%)
Sodium
532mg
(22%)
Potassium
373mg
(11%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
347IU
(7%)
Vitamin C
4mg
(4%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 207mg | 69% |
| Sodium | 532mg | 22% |
| Potassium | 373mg | 8% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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