Garlic Butter Shrimp
A quick and delicious meal combining shrimp with garlic and butter, perfect for busy weeknights or as a special treat.
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.
- ΒΌ 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.
Notes
If you have leftovers, store Garlic Butter Shrimp in an airtight container in the fridge for up to 2 days. Reheat gently on low heat to avoid overcooking the shrimp. Feel free to add a pinch of red pepper flakes for some heat. A great variant is cooking vegetables like asparagus or snap peas alongside the shrimp.
