When you're trudging your way through a busy week, you might find yourself with little energy left over to cook. For those busy weeknights when you want something fast and healthy that doesn't skimp on flavor, make garlic butter shrimp.
This quick garlic butter shrimp recipe is an amazing way to get your seafood fix when you want to whip up a quick but tasty dinner. Packed with plump, juicy shrimp dressed in a mouthwatering garlic butter sauce with lemon, garlic butter shrimp will satisfy your taste buds while requiring little effort on your part.
Take a paper towel and pat the shrimp dry then season them well with salt and pepper. Fire up your stovetop and heat the oil over medium-high heat until it's good at hot. Fry the shrimp for 1 minute on one side, and don't move them around! After the minute has passed, turn the shrimp over.
Now it's time for the fun part. Pour in the wine, garlic, and chili flakes and keep things simmering away until the shrimp turns pink and the wine reduces by roughly half. Take the pan off the heat to keep the shrimp from overcooking and swirl in the butter. Once it melts, squeeze in the lemon juice and sprinkle with parsley. That's it!
Your perfectly cooked shrimp in lemon garlic butter sauce is ready to eat. Serve it hot with your favorite side – rice, zucchini noodles, mashed potatoes, or enjoy it by itself with some homemade bread.
Use medium to large-sized shrimp in this recipe.
Any fresh herbs will do if you don't have any parsley on hand. Rosemary, thyme, oregano, chives – whatever you like best!
If you don't like spicy foods, leave out the chili flakes and add a dash of Italian seasoning instead.
Add garlic lemon butter shrimp to pasta, rice, polenta, or quinoa for a hearty, delicious meal. Make it keto-friendly by serving it with zucchini noodles or cauliflower rice, or enjoy it on its own with a few homemade dinner rolls so you can soak up that amazing garlicky sauce.
Place any leftover lemon garlic butter shrimp in an airtight container in the fridge and enjoy within 2 days.
Dry the shrimp with a paper towel. Season with salt and pepper.
Heat oil over medium-high heat. Fry the shrimp for 1 minute then turn to the other side. Pour in the wine and stir in the garlic, chili flakes, and garlic. Cook until the shrimp turn pink and opaque, about 2 minutes.
Take the pan off the heat and stir in the butter, parsley, and lemon juice, then serve.
Cutting the butter into cubes helps it melt more quickly into the sauce.