Description
A quick and delicious Garlic Butter Shrimp recipe featuring succulent shrimp cooked in a rich, garlicky butter sauce with a hint of lemon and fresh parsley. Perfect for a weeknight dinner or an impressive appetizer.
Ingredients
Scale
Shrimp
- 1 1/2 pounds medium shrimp (peeled and deveined)
- Kosher salt and freshly ground black pepper (to taste)
Garlic Butter Sauce
- 8 tablespoons unsalted butter (divided)
- 5 cloves garlic (minced)
- 1/4 cup chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season Shrimp: Season the peeled and deveined shrimp with kosher salt and freshly ground black pepper to taste, ensuring even coating for optimal flavor.
- Cook Shrimp: Melt 2 tablespoons of unsalted butter in a large cast iron skillet over medium-high heat. Add the shrimp in batches to avoid overcrowding, cooking them for about 2-3 minutes while stirring occasionally until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic: In the same skillet, stir in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add Liquids & Simmer: Pour in the chicken stock and freshly squeezed lemon juice, bringing the mixture to a boil. Reduce the heat and let it simmer for 1-2 minutes until the liquid has reduced by half, concentrating the flavors.
- Finish Butter Sauce: Gradually stir in the remaining 6 tablespoons of butter, adding it one tablespoon at a time. Stir continuously until the butter melts completely and the sauce becomes smooth and velvety.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet, gently tossing them in the garlic butter sauce to coat evenly and warm through.
- Serve: Plate the shrimp immediately and garnish with the chopped fresh parsley leaves for a burst of color and freshness.
Notes
- Use medium shrimp for best texture and cooking time.
- Make sure to cook the shrimp in batches to prevent steaming and to get a nice sear.
- Fresh lemon juice is key to balancing the richness of the butter sauce.
- Can be served over rice, pasta, or with crusty bread to soak up the garlic butter sauce.
- For a dairy-free version, substitute butter with olive oil or a vegan butter alternative.
