Garlic Butter Shrimp with Old Bay
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Garlic Butter Shrimp with Old Bay
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Serve these flavorful lemon Garlic Butter Shrimp for an easy dinner that's ready in less than 30 minutes!
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Ingredients
- ¼ cup salted butter
- ¼ cup minced shallot
- 3 cloves garlic, pressed or minced (about 1 tablespoon total)
- 2 lbs. large shrimp, peeled, deveined and patted dry
- 2 teaspoons Old Bay seasoning
- 1 ½ cups low-sodium chicken broth
- ⅓ cup chili sauce (such as Heinz brand)
- 1 lemon, sliced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Optional, for serving: crusty bread, rice or pasta
- Garnish: additional fresh herbs
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Instructions
- In a large skillet, melt butter over medium-high heat. Add the shallot and cook, stirring constantly, until soft, about 2 minutes. Add the garlic and cook for 30 more seconds.
- Add the shrimp to the skillet; sprinkle with Old Bay. Cook the shrimp for 5-6 minutes, flipping once, until they are opaque and cooked through. Use a slotted spoon to transfer the shrimp to a large bowl.
- Add broth to the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil over medium-high heat; cook until slightly reduced, 8-9 minutes.
- Stir in chili sauce, lemon slices, Worcestershire sauce, rosemary and thyme; cook for about 30 more seconds. Remove from heat and pour the sauce over the shrimp. Serve immediately with pasta, bread or rice; garnish with fresh herbs.
Notes
- Use low-sodium broth since the Old Bay and Worcestershire sauce already contribute a good amount of salt to the sauce. You can always add extra salt at the end, if necessary.
- Use fresh or frozen shrimp. If starting with frozen shrimp, you can quickly thaw them by placing them in a colander and rinsing under cold water for a few minutes.
- Keep a close eye on the shrimp. The total cooking time will vary depending on the size of your shrimp, so remove them from the skillet as soon as they are pink and opaque. If you overcook shrimp, they become rubbery and tough -- not ideal!
- Fresh herbs are always best, but you can substitute with dried herbs when necessary. If using dried herbs, reduce the amounts to ¼ teaspoon of both rosemary and thyme.
- Recipe adapted from Taste of the South magazine.
Nutrition Information
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Serving
1/6 of the recipe
Calories
237kcal
(12%)
Carbohydrates
7g
(2%)
Protein
32g
(64%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
264mg
(88%)
Sodium
525mg
(22%)
Potassium
597mg
(17%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
363IU
(7%)
Vitamin C
5mg
(6%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 237kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 264mg | 88% |
| Sodium | 525mg | 22% |
| Potassium | 597mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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