A delicious and easy-to-make garlic butter shrimp recipe! Perfect for a quick weeknight dinner or a special occasion.
ingredient
- 1 pound shrimp, 16/20 count size, peeled and deveined
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- ¼ cup unsalted butter, divided
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon chopped parsley
Directions
- Defrost Shrimp – Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge them in cool water until defrosted. Drain well, and then use paper towels to pat dry.
- Season – In a medium bowl, combine shrimp with salt and pepper.
- Cook the Garlic – Heat a large skillet over low heat. Add 2 tablespoons of butter. Once melted, add the garlic. Stir and cook until fragrant but not browned, about 2 minutes.
- Cook the Shrimp – Add the shrimp to the pan in a single layer, and turn the heat up to medium. Cook until they turn pinkish on the bottom and start curling, about 2 minutes. Flip and finish cooking, about 2 minutes.
- Make the Sauce – Turn the heat down to low. Make a well in the center of the pan. Add in the lemon juice, zest, 2 tablespoons of butter, and ¼ teaspoon salt. Whisk until a lightly thickened emulsified sauce forms. Coat the shrimp in the sauce.
- To Serve – Garnish with parsley.
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