Buttered Garlic Shrimp (Printable)
Succulent shrimp sautéed in a rich, garlicky butter sauce with lemon and paprika. Ready in 20 minutes.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Butter Sauce
02 - 6 tbsp unsalted butter
03 - 4 garlic cloves, finely minced
04 - 1 tsp lemon zest
05 - 2 tbsp lemon juice
06 - 1 tsp paprika
07 - 1/2 tsp freshly ground black pepper
08 - 1/2 tsp salt, or to taste
09 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
02 - In a large skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to let it brown.
03 - Add the shrimp to the skillet and sauté for 2 to 3 minutes, stirring occasionally, until they begin to turn pink.
04 - Sprinkle in the paprika and lemon zest, then pour in the lemon juice. Stir well to coat the shrimp evenly.
05 - Add the remaining 2 tablespoons of butter and continue cooking for another 1 to 2 minutes, until the shrimp are fully opaque and cooked through and the sauce is glossy.
06 - Remove the skillet from heat and toss the shrimp with chopped fresh parsley.
07 - Serve immediately, spooning the butter sauce generously over the shrimp.
# Expert Hints:
01 -
- The entire dish comes together in under twenty minutes, which makes it feel almost unfairly impressive for how little effort it requires.
- That buttery, garlicky sauce is so good you will want to drag every last bit of it through a piece of crusty bread.
02 -
- Overcooked shrimp turn rubbery and sad so pull them from the heat the moment they form a loose C because carryover heat will finish the job.
- Adding all the butter at once dilutes the flavor and makes the sauce greasy instead of silky, which is why the two stage addition matters.
03 -
- Let your skillet get fully hot before adding the butter so the shrimp sear rather than steam in their own juices.
- Saving a tiny pinch of lemon zest to scatter over the finished dish as garnish makes the presentation feel restaurant worthy with zero extra effort.