Garlic Butter Shrimp
Shrimp isn’t just delicious—it’s packed with protein, low in calories, and loaded with essential nutrients like selenium and vitamin B12.
Ingredients
- 3 tablespoons olive oil
- 6 tablespoons unsalted butter
- 1.5 pounds large or jumbo shrimp shelled
- 3/8 teaspoon salt or to taste
- 9 cloves garlic minced
- 3/4 teaspoon red pepper flakes
- 4.5 tablespoons freshly squeezed lemon juice
- 3/8 cup fresh parsley chopped
Instructions
- Cook the shrimp: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp to the skillet and cook for 2 to 3 minutes until the shrimp turns pink. Season with salt. Flip over and cook for another 2 minutes.
- Add garlic: Add the garlic and red pepper flakes and cook for about 30 seconds or until aromatic. Do not burn.
- Finish the shrimp: Stir in the remaining butter, lemon juice and parsley. Turn off the heat. Serve immediately.
Notes
When buying fresh shrimp, ensure it does not have a strong fishy smell. Fresh shrimp should smell clean and remind you of saltwater or the sea.
Gently press the body of the shrimp with your finger. If it leaves an indentation, the shrimp is not fresh.
Always thaw shrimp in the refrigerator, not on the counter, to avoid potential safety risks.
Freshly cooked shrimp is best enjoyed immediately but can be stored in the refrigerator for 2-3 days in an airtight container.
To freeze cooked shrimp, let it cool completely before transferring it to airtight freezer bags or containers. It can be stored for up to 3-4 months. When you're ready to use it, reheat the shrimp directly from the freezer in your pan.