Easy and Quick Lemon Garlic Butter Shrimp Recipe

0 Comments

 Lemon Garlic Butter Shrimp is one of the fastest, most elegant meals you can make in a single skillet. It takes fewer than 10 minutes from start to finish, yet the combination of bright citrus, savory garlic, and rich butter tastes incredibly gourmet. It's the perfect protein for a busy weeknight, but impressive enough to serve when you have company.  



Ingredients

The Shrimp:

  • 1 lb (450g) large shrimp (peeled and deveined, tails on or off)

  • 1 tbsp olive oil

  • ½ tsp kosher salt

  • ¼ tsp freshly ground black pepper

  • ¼ tsp smoked paprika (for a subtle smoky flavor and beautiful color)

The Lemon Garlic Butter Sauce:

  • 4 tbsp unsalted butter (divided)

  • 4 cloves garlic, finely minced

  • ¼ cup chicken broth (or a dry white wine like Pinot Grigio)

  • 2 tbsp fresh lemon juice (about the juice of half a lemon)

  • 1 tsp fresh lemon zest

  • ¼ cup fresh parsley, finely chopped

Instructions

1.Dry and Season the Shrimp:Moisture prevents browning..

Use paper towels to pat the shrimp completely dry. Toss them in a bowl with the salt, black pepper, and smoked paprika until evenly coated.

2.Sear the Shrimp:Shrimp cook incredibly fast—don't walk away!.

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Once the butter is melted and bubbling, add the shrimp in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and opaque.

3.Remove the Shrimp:This stops the cooking process so they stay tender..

Immediately use tongs or a slotted spoon to transfer the cooked shrimp to a plate. Leave any remaining juices and oil in the skillet.

4.Sauté the Aromatics:Lower the heat so the garlic doesn't burn and turn bitter..

Reduce the skillet heat to medium-low. Add the remaining 3 tablespoons of butter. Once melted, stir in the minced garlic and cook for 30 to 60 seconds until highly fragrant.

5.Deglaze and Thicken the Sauce:

Pour in the chicken broth (or white wine) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid bubble and simmer for 1 to 2 minutes until it reduces slightly. Stir in the fresh lemon juice and lemon zest.

6.Toss and Serve:

Return the cooked shrimp (and any juices that pooled on the plate) back to the skillet. Toss the shrimp in the warm lemon garlic butter sauce for 30 seconds until heated through. Remove from the heat, garnish heavily with the fresh chopped parsley, and serve immediately.

0 Comments