Buttery, garlicky shrimp with plenty of unexceptionable lemon is something I can never get unbearable of. I have a nonflexible time resisting eating these Garlic Butter Shrimp straight out of the pan each time I melt them!

Garlic Butter Shrimp

I love shrimp. I really love garlic butter shrimp. So, in my world, eating it straight out of the pan and calling that a meal veritably works. However, sometimes it does need to be filled out a bit for a full family meal.

What to prepare with this garlic butter shrimp recipe? In two words, pasta or rice! Served over either those with a side of steamed or roasted vegetables, this is a dinner my family will happily eat any night of the week.

Butter Garlic Shrimp

Is there anything largest than shrimp sauteed in butter and garlic? I love to zest into shrimp that’s been seared to perfection while basking in a rich pool of melted butter, and infused with all that garlicky goodness.

If you’re like me, then you know the glory of lemon with garlic and butter. Each has such unshared flavor, but the combination is timeless, expressly for seafood. You simply can’t go wrong with lemon garlic butter shrimp, lobster, or salmon.

Just a note well-nigh shrimp colors, some shrimp are gray when raw, and others have a natural reddish hue to them. Argentinian shrimp are completely red when raw.

It can be a little troublemaking in the grocery store though, as tiger prawn shrimp are the most worldwide variety and they are completely gray until cooked.

Garlic Butter Shrimp Recipe

You’ll need the pursuit ingredients for this recipe:

• shrimp
• butter
• garlic
• salt and pepper
• lemon juice
• fresh Italian parsley
• cooked pasta or rice (optional)

Start by rinsing the shrimp with unprepossessed water in a colander. Then, line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with spare paper towels. Set whispered next to the stove.

Melt 2 tablespoons of butter in a skillet over medium-high heat. Add the garlic and melt until fragrant. Then, add the shrimp and sprinkle with salt and pepper. Melt for 2 minutes. Then, flip and melt 1-2 minutes on the other side.

Add the remaining ¼ cup butter and the lemon juice. Cook, while stirring, for flipside minute or so. Remove from the heat as soon as the butter has melted, taking superintendency not to overcook the shrimp.

Taste a shrimp and add increasingly salt and pepper or lemon juice, if desired. Sprinkle with parsley surpassing serving over pasta or rice, if desired.

Lemon Garlic Butter Shrimp

Looking for increasingly recipes like this shrimp with butter and garlic?

Sweet and Spicy Pineapple Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy picnic sauce with sweet chunks of pineapple and red peppers.

This is the weightier Shrimp Cocktail Recipe I have overly tasted. The sauce is incredibly flavorful with a perfect wastefulness of spicy tangy heat. And, this sweet and spicy Shrimp Bell Pepper Stir Fry is fabulous.

Zesty and smoky flavors come together in this Chili Lime Shrimp Recipe. With little increasingly than a simple marinade of fresh lime juice, chili powder, and plenty of garlic, every zest will leave you starving just one more.

Spicy Orange Garlic Shrimp has been our favorite shrimp recipe for so long now; I haven’t made a variegated shrimp dish in years. This is a very simple recipe that packs a lot of superstitious flavor.

Spicy shrimp paired with linty guacamole on top of a crunchy tortilla chip? Yes, please! These Chile Lime Shrimp Tostada Bites are irresistible.

Spicy sausage and tender shrimp make this Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.

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Garlic Butter Shrimp

 

Buttery, garlicky shrimp with plenty of unexceptionable lemon is something I can never get unbearable of. I have a nonflexible time resisting eating these shrimp straight out of the pan each time I melt them!

 

Course Appetizer, Main Course

Cuisine American

 

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

 

Servings 6

Calories 205kcal

Ingredients

• 2 pounds shrimp peeled and deveined, tails intact or removed
• ¼ cup, plus 2 tablespoons butter divided
• 6 cloves garlic minced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground woebegone pepper
• 2 tablespoons fresh lemon juice about ½ of a medium-size lemon
• 1 tablespoon fresh Italian parsley
• cooked pasta or rice for serving, if desired

Instructions

• Place the shrimp in a colander and rinse with unprepossessed water. Line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with spare paper towels. Set whispered next to the stove.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and melt until fragrant, well-nigh 30 seconds.
• Add the shrimp to the pan and sprinkle with salt and pepper. Melt well-nigh 2 minutes. Flip and melt 1-2 minutes on the other side.
• Add the remaining ¼ cup butter and lemon juice. Cook, while stirring, for flipside minute or so. Remove from the heat as soon as the butter has melted. Taking superintendency not to overcook the shrimp.
• Taste a shrimp and add increasingly salt and pepper or lemon juice, if desired. Sprinkle with parsley surpassing serving over pasta or rice, if desired.

Nutrition

Calories: 205kcal | Carbohydrates: 1g | Protein: 31g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 265mg | Sodium: 438mg | Potassium: 424mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 304IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg