Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook 2 minutes per side, until pink and opaque. Remove the shrimp and set aside.
- Reduce the heat to medium. Melt the butter, then add the garlic and sauté about 1 minute, until fragrant.
- Stir in the chicken broth, lemon juice, and lemon zest (if using). Bring to a gentle simmer and cook 3 to 5 minutes, until slightly reduced.
- Return the shrimp to the skillet and toss to coat. Stir in the parsley, then season with salt and pepper to taste.
Nutrition
Notes
- Don't overcook: Shrimp are done at pink and opaque, about 2 minutes per side. Cooking them first and setting them aside keeps them tender.
- Pat dry: Dry the shrimp before searing for better color.
- Lemon zest is optional: It adds brightness but the dish is great without it.
- White wine option: Swap half the chicken broth for dry white wine for more depth.
- Storage: Keep in the fridge up to 3 days. Reheat gently in a skillet so the shrimp don't toughen.
