How do you make lemon garlic butter shrimp?

Heat olive oil and butter in a skillet over medium-high heat, bloom minced garlic and red pepper flakes for 30 to 45 seconds, then add dry shrimp in a single layer and cook for 90 seconds per side. Remove from heat, add more butter, fresh lemon juice, and zest, then toss with chopped parsley. The entire process takes about five minutes once the pan is hot.

What are the ingredients for garlic butter shrimp?

The core ingredients are large raw shrimp, unsalted butter, olive oil, fresh garlic, lemon juice, lemon zest, red pepper flakes, fresh parsley, salt, and black pepper. These are pantry and fridge staples for most home cooks, which is a big part of why this recipe is so appealing on a weeknight when you don't want to make a grocery run.

What does adding lemon to shrimp do?

Lemon juice adds acidity that brightens the natural sweetness of shrimp and cuts through the richness of the butter sauce. It also keeps the overall dish from tasting heavy or one-note. The zest adds a floral, aromatic quality on top of the tartness that juice alone can't provide, and together they give the dish that clean, bright finish that makes it taste fresh and well-balanced.

How do you prevent shrimp from becoming rubbery?

The two biggest causes of rubbery shrimp are a wet surface and overcooking. Always pat shrimp completely dry before they hit the pan, and cook over medium-high heat in a single layer so they sear rather than steam. Pull the shrimp off the heat the moment they curl into a loose C shape and are opaque throughout. An O shape means they've gone too far and will be tough. Timing and dryness are everything with shrimp.

Lemon Garlic Butter Shrimp (Ready in 15 Minutes)

Name: Lemon Garlic Butter Shrimp: The 15-Minute Skillet Dinner You'll Make on Repeat
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: For the shrimp: 1 1/2 lbs large raw shrimp (peeled, deveined, patted dry) 2 tablespoons olive oil 3 tablespoons unsalted butter (divided) 6 cloves garlic (minced) 1/4 teaspoon red pepper flakes 1/4 cup fresh lemon juice (from about 2 lemons) 1 teaspoon lemon zest 1/4 cup fresh flat-leaf parsley (roughly chopped) 1/2 teaspoon salt (plus more to taste) 1/4 teaspoon black pepper

Description

Lemon garlic butter shrimp is a fast skillet dinner made with large juicy shrimp, fresh garlic, and a bright lemon butter sauce. It comes together in about 15 minutes and works over pasta, rice, or with crusty bread on the side. The sauce is rich and savory with a clean citrus finish that keeps every bite light and balanced.

Ingredients

Scale

For the shrimp:

1 1/2 lbs large raw shrimp (peeled, deveined, patted dry)

2 tablespoons olive oil

3 tablespoons unsalted butter (divided)

6 cloves garlic (minced)

1/4 teaspoon red pepper flakes

1/4 cup fresh lemon juice (from about 2 lemons)

1 teaspoon lemon zest

1/4 cup fresh flat-leaf parsley (roughly chopped)

1/2 teaspoon salt (plus more to taste)

1/4 teaspoon black pepper

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Instructions

1. Pat the shrimp completely dry with paper towels and season lightly with salt and black pepper. Dry shrimp sear instead of steam, which gives you that lightly golden crust and tender inside.

2. Heat a large skillet over medium-high heat for about 60 seconds. Add the olive oil and 1 tablespoon of butter. The butter should melt and foam almost immediately when the pan is hot enough.

3. Add the minced garlic and red pepper flakes to the pan. Stir constantly for 30 to 45 seconds until the garlic turns fragrant and just barely golden at the edges. It should smell warm and toasty, not sharp.

4. Arrange the shrimp in a single layer in the skillet, giving each one a little space. If the pan is too small, cook in two batches rather than crowding.

5. Cook the shrimp without touching for 90 seconds. The edges should turn pink and the bottom should be lightly golden. Flip each shrimp individually.

6. Cook for another 60 to 90 seconds on the second side until the shrimp are pink throughout and curled into a loose C shape. Remove the pan from the heat immediately.

7. Add the remaining 2 tablespoons of butter, lemon juice, and lemon zest to the pan. Swirl gently to melt the butter and bring the sauce together into a glossy, slightly thickened coating.

8. Toss in the fresh parsley, stir to combine, and taste for salt and pepper. Serve immediately over pasta, rice, or with crusty bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat for about 2 minutes. Do not freeze cooked shrimp as the texture becomes mushy after thawing.

For the best results, use fresh minced garlic rather than jarred pre-minced garlic. Fresh garlic has more of its natural oils intact and gives a much stronger, more aromatic flavor to the sauce.

To add white wine to the sauce, pour in 1/4 cup of dry white wine after the garlic blooms and let it reduce for 45 seconds before adding the shrimp. It adds a light depth to the finished sauce.

If your shrimp are extra large or jumbo sized, add an extra 30 seconds per side to the cooking time and check that they are opaque all the way through before pulling them from the heat.

Prep Time: 10 min
Cook Time: 5 min
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 290 kcal
Sugar: 1 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 26 g
Cholesterol: 215 mg