15-Minute Skillet Lemon Garlic Butter Shrimp
Sweet jumbo shrimp seared in foaming garlic herb butter with fresh lemon in 6 minutes.
skillet Timer
Set for 5 mins @ Medium-High (375°F / 190°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pat 1.5 lbs peeled shrimp completely dry. Season with kosher salt, black pepper, and paprika.
Melt 1 tbsp olive oil and 2 tbsp butter in large skillet over medium-high heat.
Add shrimp in single layer. Sear 2 minutes per side until pink and opaque.
Stir in 4 minced garlic cloves, remaining 2 tbsp butter, lemon juice, and parsley. Serve immediately.
Step-by-Step Guided Instructions
Pat 1.5 lbs raw peeled and deveined jumbo shrimp completely dry with paper towels. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
Dry shrimp sear immediately; wet shrimp boil in their own juices and turn rubbery.
Heat 1 tbsp olive oil and 2 tbsp butter in a 12-inch skillet over medium-high heat until butter foams. Add shrimp in a single layer. Sear undisturbed for 2 minutes.
Leave space between shrimp so steam escapes quickly.
Flip each shrimp. Add 4 minced garlic cloves and 2 additional tbsp butter. Cook for 2 more minutes, spooning melted garlic butter over shrimp.
Adding garlic after flipping prevents the tiny garlic bits from burning in the hot pan.
Remove pan from heat. Squeeze the juice of half a lemon directly into the butter and toss with 2 tbsp chopped fresh parsley.
Lemon juice cuts the rich butter and emulsifies with pan juices into an instant sauce.
Watch the shape: shrimp curled into a loose "C" are perfectly cooked. If they tightly curl into an "O", they are overcooked.
Serve plain buttered shrimp alongside pasta or buttered rice.
- Garlic butter angel hair pasta
- Crusty french bread for dipping
- Caesar salad
Reheat gently in skillet with 1 tsp butter for 90 seconds. Do not microwave.