Garlic Butter Shrimp
Picture this: succulent shrimp glistening in a rich, buttery sauce, kissed with the warmth of garlic…
Equipment
- 12 inch cast iron skillet
Ingredients
Ingredients
- 2 tablespoonsolive oil
- 4 tablespoonsbutter unsalted
- 1 poundshrimp large or jumbo, shelled
- 1/4 teaspoonsalt or to taste
- 6 clovesgarlic minced
- 1/2 teaspoonred pepper flakes
- 3 tablespoonslemon juice freshly squeezed
- 1/4 cupfresh parsley chopped
Instructions
Instructions
- Pat the shrimp dry with paper towels. Heat a large skillet over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter, and melt the butter until it sizzles.
- Add the shrimp in a single layer to the hot skillet. Cook without moving for 2 to 3 minutes, until the underside is pink. Sprinkle 1/4 teaspoon salt evenly over the shrimp.
- Flip the shrimp and cook for another 2 minutes, until shrimp are pink and opaque and just cooked through.
- Add 6 cloves minced garlic and 1/2 teaspoon red pepper flakes to the skillet. Cook, stirring constantly, for about 30 seconds until fragrant but not browned.
- Stir in the remaining 2 tablespoons butter, 3 tablespoons lemon juice, and 1/4 cup chopped fresh parsley. Turn off the heat, toss to coat the shrimp in the sauce, and serve immediately.
Notes
When buying fresh shrimp, it should not have a fishy smell. Fresh shrimp, like other seafood, should smell clean, like saltwater, or the sea.
Press the body of the shrimp with your finger. If your finger leaves an indentation, that shrimp isn’t fresh.
Never thaw shrimp on the counter as this can be dangerous, always thaw it in the refrigerator.
Freshly cooked shrimp is really at it’s best when served immediately, but is perfectly fine in the fridge for up to2-3 daysin an airtight container.
Allow cooked shrimp to cool completely before placing in airtight freezer bags or containers, and store up to3-4 months.When ready to use, take them directly from the freezer to your pan for reheating.
Press the body of the shrimp with your finger. If your finger leaves an indentation, that shrimp isn’t fresh.
Never thaw shrimp on the counter as this can be dangerous, always thaw it in the refrigerator.
Freshly cooked shrimp is really at it’s best when served immediately, but is perfectly fine in the fridge for up to2-3 daysin an airtight container.
Allow cooked shrimp to cool completely before placing in airtight freezer bags or containers, and store up to3-4 months.When ready to use, take them directly from the freezer to your pan for reheating.