Garlic Butter Shrimp
User Reviews
4.8
Garlic Butter Shrimp
Description
This recipe cooks large shrimp in a skillet over medium-high heat, using olive oil and butter to provide a rich base. The shrimp are seasoned with salt and cooked until pink and just firm. Minced garlic and red pepper flakes are introduced briefly to infuse a gentle heat and garlicky aroma without burning. The shrimp are finished with fresh lemon juice and parsley stirred in off the heat, lending brightness and fresh herbal flavor.
The dish offers a balance of buttery richness and zest from lemon, combined with the mild spiciness of red pepper flakes. Cooking quickly preserves the shrimp's tender texture. The sauce formed coats the shrimp lightly, making it suitable as a standalone accompaniment or an addition to pasta, rice, or salads.
Fresh shrimp are best for this recipe, and care is advised for thawing and storing. The recipe notes highlight methods for checking shrimp freshness and safety, recommending refrigerator thawing and prompt consumption or refrigeration after cooking. Leftovers can be frozen and reheated directly from frozen in a pan.
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter unsalted
- 1 pound Shrimp large or jumbo, shelled
- ¼ teaspoon salt or to taste
- 6 cloves garlic minced
- ½ teaspoon red pepper flakes
- 3 tablespoons lemon juice freshly squeezed
- ¼ cup parsley chopped, fresh
Instructions
- Cook the shrimp: Heat the olive oil and 2 tablespoons of the butter to a large skillet, over medium high heat. Add the shrimp to the skillet and cook for 2 to 3 minutes until the shrimp turns pink. Season with salt. Flip over and cook for another 2 minutes.
- Add garlic: Add the garlic and red pepper flakes and cook for about 30 seconds or until aromatic. Do not burn.
- Finish the shrimp: Stir in the remaining butter, lemon juice and parsley. Turn off the heat. Serve immediately.
Notes
- Only use fresh shrimp with no fishy smell, pressing the body to check firmness.
- Thaw shrimp in the refrigerator, never on the countertop for safety.
- Serve shrimp immediately after cooking for best texture and flavor.
- Store cooked shrimp in an airtight container in the fridge for up to 2-3 days.
- For freezing, cool fully before placing in airtight containers; keep frozen up to 3-4 months.
- Reheat frozen cooked shrimp by cooking directly in a pan without thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 173kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 154mg | 6% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 741IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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