Garlic Butter Shrimp
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(128)
Ingredients
4 servings
- 1 ½ pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 8 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- ¼ cup chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Season shrimp with salt and pepper, to taste.
Step 2
Melt 2 tablespoons butter in a large cast iron skillet over medium-high heat. Working in batches, add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Step 3
Stir in garlic until fragrant, about 1 minute.
Step 4
Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.
Step 5
Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Step 6
Stir in shrimp and gently toss to combine.
Step 7
Serve immediately, garnished with parsley leaves, if desired.
Step 8
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Chef's notes
Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
Cook in batches. Overcrowding the pan will lead to poor searing and chewy, rubbery shrimp.
Reheat in the oven. Leftover shrimp can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through.
Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
