Lemon Garlic Shrimp (Printable)
Succulent shrimp sautéed quickly in a vibrant lemon-garlic butter sauce, offering a delightful and speedy meal option.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Marinade/Sauce
02 - 3 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, finely minced
05 - Zest of 1 lemon
06 - 3 tablespoons fresh lemon juice (from about 1 large lemon)
07 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Seasoning
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving
# How To Make It:
01 - Pat the shrimp dry thoroughly with paper towels. Season the shrimp generously with 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground black pepper.
02 - In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat until the butter begins to foam.
03 - Add the 4 cloves of finely minced garlic to the skillet. Cook for 30 seconds, stirring continuously, until the garlic is aromatic but not browned.
04 - Arrange the seasoned shrimp in a single layer within the skillet. Sauté for 2 minutes per side until the shrimp turn opaque and pink.
05 - Stir in the zest from 1 lemon, 3 tablespoons of fresh lemon juice, and 1/2 teaspoon of crushed red pepper flakes (if desired). Cook for an additional 1 minute, ensuring the shrimp are evenly coated with the sauce.
06 - Remove the skillet from the heat. Stir in the remaining 1 tablespoon of unsalted butter and 2 tablespoons of chopped fresh parsley.
07 - Serve the lemon garlic shrimp immediately, garnished with additional fresh parsley and lemon wedges.
# Expert Hints:
01 -
- It feels like a restaurant meal but takes less than twenty minutes to actually make.
- The sauce is incredibly versatile and begs to be soaked up with crusty bread.
02 -
- Overcooking is the enemy here so keep a close eye on the color change to pink.
- Room temperature shrimp cook more evenly than those thrown in straight from the fridge.
03 -
- Zest the lemon before you cut it to get all that fragrant oil out of the skin.
- A splash of white wine deglazes the pan and adds another layer of sophistication.