Garlic Butter Shrimp
Plump shrimp seared in a hot skillet and tossed in garlicky lemon butter with parsley. Fifteen minutes, one pan.
- Servings
- 4
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
Ingredients
Equipment
- Large skillet
Instructions
Pat the shrimp very dry and season with the salt and pepper.
Heat the oil in the skillet over medium-high heat. Add the shrimp in a single layer and cook without moving until pink underneath, 1–2 minutes. Flip and cook 1 minute more. Move to a plate.
Lower the heat to medium and add the butter, garlic and pepper flakes. Stir until the garlic is fragrant but not browned, 1 minute.
Return the shrimp, add the lemon juice and toss until the shrimp are opaque and glossy with sauce, 1 minute. Scatter with parsley and serve with rice, pasta or crusty bread.
Notes
- Frozen shrimp are fine; thaw them overnight in the fridge or in a bowl of cold water for 15 minutes.
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Nutrition estimate
- Calories
- 285
- Protein
- 34 g
- Carbs
- 2 g
- Fat
- 16 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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