Recipe Details
"Succulent, jumbo shrimp are sautéed to perfection in a silky, golden sauce of melted butter, fresh minced garlic, and vibrant lemon juice. This elegant yet effortless dish delivers a burst of Mediterranean flavor that is perfect for a quick weeknight dinner or an impressive weekend feast."
1 Ingredients
| Qty | Item |
|---|---|
| 1.5 lbs | Large Shrimp, peeled and deveined |
| 0.5 cup | Unsalted Butter |
| 4 cloves | Garlic, minced |
| 2 tbsp | Fresh Lemon Juice |
| 1 tsp | Lemon Zest |
| 0.25 cup | Fresh Parsley, chopped |
| 0.5 tsp | Red Pepper Flakes |
| 0.5 tsp | Kosher Salt |
| 0.25 tsp | Black Pepper |
2 Instructions
Pat the shrimp dry with paper towels and season evenly with salt and black pepper.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until pink and just opaque. Remove shrimp from the skillet and set aside on a plate.
Reduce heat to medium and add the remaining butter to the same skillet. Once melted, stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
Stir in the fresh lemon juice and lemon zest. Return the cooked shrimp to the skillet and toss gently to coat thoroughly with the butter sauce.
Remove from heat, garnish with chopped fresh parsley, and serve immediately.
💡 Tips & Tricks
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·
Do not overcook the shrimp; they are finished as soon as they form a 'C' shape. An 'O' shape usually indicates they are overdone and rubbery.
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Always use fresh lemon juice rather than bottled concentrate for the best acidic balance and flavor profile.
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Patting the shrimp dry before cooking is essential for getting a light golden sear rather than steaming them in their own moisture.
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For an extra layer of flavor, deglaze the pan with a splash of dry white wine before adding the remaining butter.
? Frequently Asked Questions
Can I use frozen shrimp for this recipe?
What is the best side dish to serve with lemon butter shrimp?
Can I make this recipe dairy-free?
How long can I store the leftovers?
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