Description
Juicy shrimp cooked fast in a glossy garlic butter and lemon sauce, finished with fresh parsley for a bright, savory skillet dinner.
Ingredients
Scale
- 1 pound large raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat a large skillet over medium-high heat for about 1 minute.
- In a small bowl, mix the chicken broth and lemon juice.
- Add olive oil and 2 tablespoons of the butter to the skillet and let the butter melt.
- Add minced garlic and red pepper flakes (if using) and stir for about 30 seconds until fragrant.
- Add shrimp in a single layer, then season with salt and black pepper.
- Cook shrimp for 1 to 2 minutes per side, flipping once, until pink and opaque.
- Pour in the broth and lemon mixture, then add the remaining 2 tablespoons butter. Stir 30 to 60 seconds until glossy and lightly thickened.
- Turn off the heat and stir in chopped parsley.
- Serve immediately with extra sauce spooned over the shrimp.
Notes
- Pat the shrimp dry before cooking for better searing and a juicier texture.
- Turn the heat off before stirring in the final butter to keep the sauce glossy.
- Reheat leftovers gently on low heat with a small splash of broth or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 0 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 190 mg