Butter Garlic Shrimp (Printable Version)
# What You'll Need:
→ Seafood
01 -
300 grams raw shrimp, peeled and deveined
→ Fats & Oils
02 -
30 grams unsalted butter
03 -
15 milliliters extra virgin olive oil
→ Aromatics & Spices
04 -
4 grams fresh garlic, minced
05 -
2 grams paprika or smoked paprika
06 -
3 grams fresh parsley, chopped (or 1 gram dried parsley)
07 -
2 grams salt
08 -
1 gram black pepper, freshly ground
→ Acidity (optional)
09 -
10 milliliters fresh lemon juice
# Step-by-Step Directions:
01 -
Pat the shrimp dry thoroughly with paper towels, then season evenly with salt, pepper, and paprika. Set aside while preparing the pan.
02 -
Heat butter and olive oil together in a large skillet over medium heat. Once melted, add the minced garlic and sauté for approximately one minute until fragrant, avoiding browning.
03 -
Place shrimp in a single layer in the skillet and cook for about 2 minutes per side, until pink and opaque. Avoid overcrowding for even cooking.
04 -
Sprinkle chopped parsley and add lemon juice if using. Toss gently to combine all flavors thoroughly in the buttery garlic sauce.
05 -
Transfer shrimp to a serving dish, spooning over remaining sauce. Serve hot for optimal texture and flavor.
# Helpful Notes:
01 -
Ensure shrimp are thoroughly dried before cooking to achieve a good sear and prevent steaming.
02 -
Use medium to large raw shrimp for best texture and cooking consistency.
03 -
Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet with a splash of broth or butter.