Buttered Garlic Shrimp Skillet (Printable)
Succulent shrimp sautéed in rich garlicky butter sauce with lemon and parsley, ready in 20 minutes.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Dairy
02 - 4 tablespoons unsalted butter
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 tablespoon fresh lemon juice
→ Seasonings
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Optional
08 - Lemon wedges, for serving
09 - Crusty bread or steamed rice, for serving
# How to Make It:
01 - Pat the shrimp thoroughly dry with paper towels. Season evenly with salt and freshly ground black pepper on both sides.
02 - Set a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for approximately 30 seconds until fragrant, taking care not to let it brown.
03 - Arrange the shrimp in a single layer across the skillet. Cook undisturbed for 2 to 3 minutes until the bottoms turn pink, then flip each piece and cook an additional 1 to 2 minutes until fully opaque throughout.
04 - Remove the skillet from heat. Drizzle in the lemon juice and scatter the chopped parsley, tossing gently to coat every shrimp in the buttery pan sauce.
05 - Transfer to a warm serving dish. Accompany with lemon wedges and crusty bread or steamed rice on the side.
# Expert Advice:
01 -
- It goes from fridge to plate in twenty minutes flat, which makes it faster than delivery.
- The garlic butter sauce is so good you will want to drag every last bit through it with a piece of crusty bread.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them off the heat the moment they look opaque through the center.
- Garlic can go from fragrant to burnt in the blink of an eye, so keep the heat at medium and never walk away from the pan.
03 -
- Dry shrimp sear beautifully, but wet shrimp boil in their own moisture, so take the extra thirty seconds to pat them down.
- Let the skillet get hot before the butter goes in, because a warm pan prevents the butter from browning unevenly.