Best Garlic Butter Shrimp Recipe
fromrebeccatasty.comwww.rebeccatasty.com/wprm_print/best-garlic-butter-shrimp-recipe
Author: Emily Davis
Ingredients
Instructions
Pat the shrimp dry. Use paper towels to remove all surface moisture. Dry shrimp sear instead of steam, this step is non-negotiable for a good crust.
Season generously. Toss the shrimp with salt, pepper, and red pepper flakes in a bowl. Let them sit for 3 minutes.
Heat the pan. Place a large skillet over medium-high heat. Add 2 tbsp butter and 2 tbsp olive oil together. Wait until the butter foam subsides.
Cook the shrimp in a single layer. Add shrimp in one layer. Cook for 1 to 2 minutes on the first side until pink and slightly golden at the edges. Flip each shrimp individually.
Add the garlic. Once flipped, add the minced garlic to the pan immediately. Stir gently. Cook for 30 seconds until fragrant but not brown.
Add remaining butter and lemon. Drop in the last 2 tbsp of butter. Squeeze the lemon juice over everything. Tilt the pan and spoon the buttery sauce over the shrimp continuously for 30 to 45 seconds.
Remove from heat. Don't wait for them to look fully done in the pan. Residual heat finishes the job. Top with fresh parsley and serve immediately.
Notes
- Pro Tips Before You Start Frozen shrimp work. Thaw overnight in the fridge or run cold water over them for 10 minutes. Pat completely dry before cooking. Don't skip the dry pat. Moisture = steam = no sear. This is the single most impactful prep step. Shell-on shrimp add flavor. If you don't mind peeling at the table, shell-on shrimp give the sauce an extra depth from the shells. Room-temp butter at the end. Cold butter added at the end of basting creates a creamier, more emulsified sauce. Serve immediately. Garlic butter shrimp are best right off the heat. They get rubbery fast if left sitting.
