why make this recipe
Garlic Butter Shrimp is a quick and delicious meal that everyone loves. It combines the rich flavor of butter with the sharpness of garlic and the freshness of shrimp. This dish is perfect for busy weeknights or as a special treat for guests. You can enjoy it with rice, pasta, or even on its own as a tasty appetizer.
how to make Garlic Butter Shrimp
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Ingredients:
- 1 1/2 pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 8 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1/4 cup chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Season shrimp with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large cast iron skillet over medium-high heat. Working in batches, add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Stir in garlic until fragrant, about 1 minute.
- Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.
- Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
- Stir in shrimp and gently toss to combine.
- Serve immediately, garnished with parsley leaves, if desired.
how to serve Garlic Butter Shrimp
Garlic Butter Shrimp is best served hot. You can serve it over cooked rice or pasta to soak up the delicious garlic butter sauce. A sprinkle of fresh parsley on top adds a nice touch. It also makes a great part of a seafood feast or as an appetizer on its own.
how to store Garlic Butter Shrimp
If you have leftovers, store Garlic Butter Shrimp in an airtight container in the fridge. It can last for up to 2 days. When reheating, do so gently on low heat to avoid overcooking the shrimp.
tips to make Garlic Butter Shrimp
- Use fresh shrimp for the best flavor.
- Don’t overcook the shrimp; they cook quickly and should be pink when done.
- Feel free to add a pinch of red pepper flakes for some heat.
- You can replace chicken stock with vegetable stock for a lighter option.
variation
For a twist, you can include vegetables like asparagus or snap peas, cooking them alongside the shrimp. This adds color and nutrition to your dish.
FAQs
- Can I use frozen shrimp?
- Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
- What can I serve with Garlic Butter Shrimp?
- It goes well with rice, pasta, or a fresh green salad. It’s also great as an appetizer with crusty bread.
- Can I make this dish ahead of time?
- It’s best enjoyed fresh, but you can prepare the sauce ahead of time and cook the shrimp just before serving.
Garlic Butter Shrimp
Ingredients
Shrimp
- 1.5 pounds medium shrimp, peeled and deveined Use fresh shrimp for the best flavor.
- to taste Kosher salt and freshly ground black pepper
Butter and Sauce
- 8 tablespoons unsalted butter, divided
- 5 cloves garlic, minced Stir in garlic until fragrant, about 1 minute.
- ¼ cup chicken stock Can replace with vegetable stock for a lighter option.
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves For garnish.
Instructions
Preparation
- Season shrimp with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large cast iron skillet over medium-high heat.
- Working in batches, add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Cooking
- Stir in garlic until fragrant, about 1 minute.
- Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.
- Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
- Stir in shrimp and gently toss to combine.
- Serve immediately, garnished with parsley leaves, if desired.