You must include garlic butter shrimp in your regular supper menu since it is an easy and tasty dish. The meal is ideal for a hectic weekday when you’re in a rush because it just takes 20 minutes to prepare and only requires one skillet on the burner. Garlic, fresh parsley cut, freshly squeezed lemon juice, and Italian herb spice give tons of flavor! It’s a lean protein-rich, low-carb, gluten-free, and healthful main dish.
Garlic butter shrimp
One of the greatest shrimp recipes I’ve tried is simply to sauté the shrimp in olive oil in a pan over the heat before adding butter, garlic, lemon juice, white wine, and fresh parsley. Both speedy and excellent! This 20-minute meal uses only one pan and is bursting with flavor! It tastes great when paired with black bean cilantro-lime rice or homemade sun-dried tomato risotto.
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What makes this recipe work
- Simplicity. There are just 7 ingredients total in this recipe (not including salt and pepper), which is exceptionally quick.
- High-quality shrimp has a fantastic flavor on its own and doesn’t require any flavoring. Therefore, just prepare it in a sizable stovetop pan with butter, garlic, lemon juice, white wine, and fresh parsley. I’m done now!
- 1 pan, 30 minute recipe. The shrimp are intentionally tiny, so the cooking periods are brief. You will only need one pan for the entire dish, which takes 20 minutes to prepare. There is hardly much cleaning.
- a low-carb recipe. If you’re looking for low-carb, keto-friendly, high-protein, and gluten-free shrimp supper ideas, garlic butter shrimp is the ideal dish for you. Don’t forget to try the pesto shrimp with mushrooms.
My family’s go-to, tried-and-true recipe for preparing shrimp is based on this one. I frequently prepare it and add other enhancements. Garlicky butter sauce is very delicious with pasta. My favorites are spaghetti, tagliatelle, or angel hair pasta. It works well for fast weekday meals as well as entertaining visitors. Like my previous shrimp supper, Shrimp Tomato Spinach Pasta in Garlic Butter Sauce, this Mediterranean-inspired recipe is of restaurant-quality.
- Shrimp. Purchase big, uncooked, deveined and ideally peeled shrimp. Smaller shrimp just don’t look as appealing and have a tendency to overcook more quickly. This dish calls for 1 lb of big raw shrimp, which is typically 16 or 20 count (peeled and deveined). Take the tails off. Since I like to eat shrimp with a fork and knife rather than with my fingers, I don’t enjoy shrimp that have tails.
- Pungency and spice are added by garlic.
- Butter. In this recipe, salted butter is used.
- citrus juice. Utilize only freshly squeezed lemon juice. It will give the shrimp the ideal amount of acidity without being too strong.
- a light wine. Use dry white wine to give the smooth, buttery, garlic sauce more depth. You can omit it or substitute chicken stock in its place.
- parsley that is new. Pick herbs that are as fresh as you can. You may make use of basil, cilantro, or parsley.
- First, grill the shrimp. The shrimp should first be cooked thoroughly in 2 tablespoons of olive oil over medium-high heat while being seasoned with salt and pepper. Placing cooked shrimp on a platter.
- Prepare a butter-garlic sauce. Next, add 1 tablespoon of butter and 1 clove of minced garlic to the same pan that is now empty and heat for 1 to 2 minutes, or until the garlic is tender. White wine and lemon juice are then added to the skillet as it is being swiftly (and gently) deglazed.
- After that, immediately reheat the shrimp in the skillet.
- Finally, add 2 tablespoons of butter to the sauce and whisk over low heat until the butter melts and the mixture becomes creamy. Add freshly cut parsley on top after removing from the heat.
- Use peeled and deveined raw shrimp. Take the tails off. Before using frozen shrimp in a dish, let them completely thaw and press dry with paper towels to eliminate any extra water. The finest shrimp to use in this dish are medium- to large-sized shrimp. Small shrimp will not be as effective.
- When searing, distribute the shrimp evenly in the skillet. By doing this, you can be sure that the shrimp is seared and not just steamed. Keep a tight eye on the cooking times as well to avoid overcooking the shrimp. The need to cook in batches can arise.
- Put capers in. They combine beautifully with shellfish.
- To give the lemon garlic butter sauce a rich and delectable cream sauce texture, add a small amount of cream. Use half-and-half or heavy cream.
- Add vegetables. You may add your preferred vegetables to this dish to make it even better. This includes things like asparagus, bell peppers, mushrooms, broccoli, and cherry tomatoes.
- cheese should be included. The shrimp can be covered in freshly grated Parmesan, Romano, or Asiago cheese.
- Make it hot. Those who want their food hot should add red pepper flakes.
Storage and reheating tips
- For up to three days, store cooked shrimp leftovers in the refrigerator in an airtight container.
- It may be reheated in the microwave in 30-second intervals until well warm.
- It should be cooked all the way through after 20 minutes in the preheated oven at 350°F.
- This meal shouldn’t be frozen, in my opinion.
Other recipes you might like
- 1 lb raw shrimp peeled and deveined large (16 or 20 count per 1 pound of shrimp)
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons olive oil
Lemon garlic butter sauce
- 5 cloves garlic minced
- 3 tablespoons butter divided
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons white wine
- 2 tablespoons fresh parsley chopped
How to sear the shrimp
- This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and cook for about 3 minutes per each side or until it’s cooked through.
- Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove from heat. Remove shrimp to a plate.
How to make lemon garlic butter sauce
- Add minced garlic and 1 tablespoon of butter to the same, now empty, skillet and cook on medium or medium-high heat for about 1 or 2 minutes until the garlic has softened, turning a little bit brown, but without burning.
- Add lemon juice, and white wine on medium heat to quickly (and carefully) deglaze the skillet.
- Return the shrimp to the skillet and quickly reheat it.
- Stir in 2 tablespoons of butter, on low heat, to the sauce, stirring, until the butter melts and forms a creamy mixture. Remove from heat.
- Top with chopped fresh parsley.