Description
A quick, buttery weeknight seafood dish featuring juicy shrimp in a garlicky lemon butter sauce. Serve over rice with steamed veggies for a restaurant-worthy, hassle-free meal.
Ingredients
1 1/2 pounds large raw shrimp, peeled and deveined
1/4 cup unsalted butter, divided
1 tablespoon olive oil
6 garlic cloves, finely minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes, optional
3 tablespoons fresh lemon juice
1/4 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley
3 cups cooked rice, for serving
2 cups steamed broccoli, green beans, or asparagus, for serving
Lemon wedges, for serving
Instructions
Pat the shrimp dry with paper towels. Season with kosher salt, black pepper, and paprika.
Add olive oil and 2 tablespoons butter to a skillet over medium-high heat. Warm until glossy.
Arrange shrimp in a single layer. Cook 1-2 minutes per side in batches until pink and opaque.
Transfer shrimp to a plate. Add remaining 2 tablespoons butter to the skillet. Cook garlic 30 seconds until fragrant.
Pour in lemon juice, chicken broth, parsley, and optional red pepper flakes. Simmer 2-3 minutes until the sauce thickens.
Return shrimp to the pan and toss to coat. Serve over rice with steamed vegetables and lemon wedges.
Notes
Use frozen shrimp if fresh; thaw in the fridge 8-12 hours. Avoid overcrowding the pan for best sear. Add a splatter guard when cooking the sauce. Double the recipe for larger gatherings or freezer storage.
- Prep Time: 10
- Cook Time: 10
- Category: Recipes
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6-8 shrimp)
- Calories: 400
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 200mg