Garlic Butter Shrimp
User Reviews
5
Garlic Butter Shrimp
Description
Garlic Butter Shrimp brings together peeled, deveined shrimp cooked gently in butter until fragrant and golden brown bits develop, which deepen the flavor. Yellow onions soften in the butter before garlic is added to release aroma without burning. The shrimp are seared on one side before flipping and added liquid—chicken stock or white wine—deglazes the pan, creating a flavorful base that is reduced to concentrate the taste. Lemon juice and parsley finish the dish, adding brightness and a fresh herbal note. The optional crushed red pepper adds a subtle heat to contrast the richness.
The cooking method focuses on layering flavors in the butter and using pan juices to build a sauce. The shrimp remain tender and juicy without overcooking, and the edible bits from the browned butter and aromatics provide a slight textural contrast. Serving options include placing the shrimp atop grains or enjoying them alone with a salad for a straightforward meal.
For best results, shrimp should be patted dry before cooking to ensure proper browning. The recipe advises thawing shrimp overnight or under cool water to maintain texture. Leftovers store well refrigerated for up to two days but require gentle reheating to prevent rubberiness.
Ingredients
- 1 lb Shrimp peeled, deveined, and thawed, extra large
- ½ teaspoon table salt
- ¼ teaspoon black pepper freshly ground
- 3 Tablespoons butter unsalted
- ½ cup yellow onion about half a medium-sized onion, finely chopped
- 1 ½ Tablespoons garlic minced
- ½ cup chicken stock or white wine
- 2 Tablespoons lemon juice freshly squeezed preferred
- ⅛ teaspoon crushed red pepper optional
- 2 Tablespoons parsley finely chopped
- salt to taste, additional, freshly ground black pepper
- black pepper to taste, additional, freshly ground black pepper
Instructions
- Pat shrimp dry and season all over with salt and pepper. Set aside.
- Melt 3 Tablespoons of butter in a large skillet over medium-high heat, stirring occasionally until the butter is just beginning to turn golden brown (you’ll see golden brown specks forming on the bottom of the pan).
- Add onion and cook until softened and translucent (about 3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add shrimp in an even layer and allow to cook for 1-2 minutes.
- Flip shrimp and drizzle chicken stock or wine into pan. Scrape the bottom of the pan as needed to scrape up any browned bits that may be on the pan (lots of flavor in these!).
- Cook until the stock/wine has reduced by half then add lemon juice, crushed red pepper, parsley, and additional salt and pepper to taste. Stir and remove from heat.
- Serve immediately. This dish is excellent served on its own with a side salad or over pasta, rice, or cauliflower rice.
Notes
- Select extra large shrimp (about 26-30 count per pound) for the best size and texture in this recipe.
- Remove shrimp tails if preferred for easier eating, though they can remain on for presentation.
- Thaw frozen shrimp in the refrigerator overnight or by rinsing under cold water until fully thawed.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop over low heat to avoid rubbery texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 165mg | 55% |
| Sodium | 939mg | 39% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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