Buttered Garlic Shrimp (Printable)

Juicy shrimp in a rich garlicky lemon butter sauce, ready in just 20 minutes.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Butter Sauce

02 - 6 tbsp unsalted butter
03 - 4 garlic cloves, finely minced
04 - 1 tsp lemon zest
05 - 2 tbsp fresh lemon juice
06 - 1 tsp paprika
07 - 1/2 tsp freshly ground black pepper
08 - 1/2 tsp salt, or to taste
09 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Pat the shrimp thoroughly dry with paper towels and season lightly with salt and freshly ground black pepper.
02 - In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for approximately 1 minute, stirring constantly, until fragrant but not browned.
03 - Add the seasoned shrimp to the skillet in a single layer. Sauté for 2 to 3 minutes, stirring occasionally, until the shrimp begin to turn pink on the exterior.
04 - Sprinkle paprika and lemon zest evenly over the shrimp, then pour in the fresh lemon juice. Stir well to coat each shrimp thoroughly in the seasoning.
05 - Add the remaining 2 tablespoons of butter to the skillet. Continue cooking for 1 to 2 minutes, tossing frequently, until the shrimp are fully opaque and cooked through and the sauce develops a glossy finish.
06 - Remove from heat and toss with chopped fresh parsley. Serve immediately, spooning the pan sauce generously over each portion.

# Expert Hacks:

01 -
  • The garlic butter sauce comes together in the same pan, so every single drop of flavor coats the shrimp and nothing gets wasted behind.
  • It works equally well as a quick weeknight dinner or as something youd proudly set out at a dinner party alongside crusty bread for dipping.
02 -
  • Garlic can turn bitter in seconds once it starts browning, so pull the pan off the heat momentarily if you see it darkening too fast.
  • Adding the butter in two stages rather than all at once keeps the sauce from breaking and gives you a richer, silkier finish.
03 -
  • Let the shrimp sit at room temperature for about ten minutes before cooking so they hit the hot pan evenly instead of cooling the butter down on contact.
  • The second addition of butter should go in off the heat or at very low heat, whisking gently to create an emulsion that stays glossy rather than separating into an oily puddle.

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