Garlic Butter Shrimp {Ready in 15 Minutes}
Servings: 4
Calories: 225kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound jumbo shrimp peeled and deveined
- ¼ cup (½ stick) unsalted butter
- 2 tablespoons minced garlic about 5 to 6 cloves
- Zest of 1 lemon optional
- Juice of 1 lemon or 2 tablespoons bottled lemon juice
- ½ cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 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.
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.
Nutrition
Calories: 225kcal | Carbohydrates: 3g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 944mg | Potassium: 180mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 644IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 0.5mg