Garlic Butter Shrimp Quick (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 tablespoons olive oil
02 -
4 tablespoons unsalted butter, divided
03 -
450 grams large or jumbo shrimp, shelled
04 -
0.25 teaspoon salt, or to taste
05 -
6 cloves garlic, minced
06 -
0.5 teaspoon red pepper flakes
07 -
3 tablespoons freshly squeezed lemon juice
08 -
0.25 cup fresh parsley, chopped
# Step-by-Step Directions:
01 -
Heat olive oil and 2 tablespoons of the unsalted butter in a large cast iron skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes until they turn pink. Season lightly with salt. Turn the shrimp and cook for another 2 minutes.
02 -
Stir in garlic and red pepper flakes, cooking for approximately 30 seconds until fragrant. Take care not to brown the garlic.
03 -
Add remaining unsalted butter, pour in freshly squeezed lemon juice, and sprinkle chopped parsley. Stir well and remove from heat. Serve immediately while hot.
# Helpful Notes:
01 -
Choose fresh shrimp with a clean, salty aroma and firm texture for optimal results.
02 -
Always thaw shrimp in the refrigerator, never at room temperature, to prevent bacterial growth.
03 -
Shrimp are best enjoyed immediately after cooking, but can be stored in an airtight container in the refrigerator for up to 3 days.
04 -
Cool cooked shrimp completely before freezing in airtight containers. For best quality, consume within 4 months.