Garlic Butter Shrimp
This garlic butter shrimp is the perfect 10-minute dinner idea for busy weeknights. Everyone will love this fragrant garlic butter sauce. Watch the video below to see how I make it in my kitchen!
Servings: 6 servings
Equipment
- Le Creuset Braiser Pan My favorite enameled cast-iron pan for cooking on the stovetop!
Ingredients
- 4 tablespoons butter
- 6 garlic cloves minced
- 1 ½ pounds large shrimp
- kosher salt and ground black pepper to taste
- 1 lemon juiced (about 3 tablespoons juice)
- 2 tablespoons roughly chopped parsley
Instructions
- Saute the garlic. Melt the butter in a skillet over medium heat. Add the garlic and saute for about 30 seconds.
- Cook the shrimp. Add the shrimp to the skillet, and season with salt and pepper. Cook the shrimp for 2 to 3 minutes on each side, until the shrimp turn pink and opaque.
- Add lemon juice and parsley. Remove the shrimp from the heat, and stir in the lemon juice and parsley.
Video
Notes
- To store in the fridge: Let the shrimp cook completely before storing it in an airtight container for 3 to 4 days.
- To freeze for later: Place cooled shrimp in a freezer-safe container bag, removing as much air as possible. They will stay good for up to 3 months.
- Reheating tip: Avoid using the microwave as it can make shrimp tough. Instead, warm the shrimp in a skillet over low heat with a little extra butter or olive oil, until heated through.
- When it comes to shrimp, do your best to not overcook them. That's when they become rubbery.
Nutrition
Calories: 173kcal | Carbohydrates: 3g | Protein: 24g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 301mg | Sodium: 1319mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 15mg | Calcium: 174mg | Iron: 3mg