Lemon Garlic Butter Shrimp
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Keto, Gluten-Free
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 4 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Start by patting the shrimp dry with paper towels. Removing excess moisture ensures the shrimp get a nice sear rather than steaming in the pan. Season the shrimp generously on both sides with salt and black pepper.
- In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat. Add the shrimp in a single layer. Cook for about 2 minutes on the first side until they start to turn pink. Flip them over and cook for another 1 to 2 minutes. Once opaque and cooked through, remove the shrimp from the pan and set them aside on a plate.
- In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, stir in the minced garlic and red pepper flakes. Cook for about 1 minute until the garlic is fragrant, being careful not to let it burn.
- Stir in the lemon juice and lemon zest. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer for about 1 minute to let it thicken slightly.
- Add the cooked shrimp back into the skillet. Toss them well to coat every piece in the lemon garlic butter sauce. Garnish with fresh chopped parsley and serve immediately while hot.
Find it online: https://www.yucolor.com/dinner/lemon-garlic-butter-shrimp/