20-Minute Garlic Shrimp (Print Version)
Buttery garlic shrimp cooked quickly for flavorful weeknight dinner or appetizer, with hints of lemon and parsley.
# What You'll Need:
→ Seafood
01 - 1 pound large raw shrimp, peeled and deveined, tails optional
→ Aromatics
02 - 4 cloves garlic, finely minced
03 - 1 small shallot, finely chopped (optional)
→ Sauce
04 - 3 tablespoons unsalted butter or olive oil for dairy-free
05 - 2 tablespoons olive oil
06 - Juice of 1/2 lemon
07 - 1/4 cup dry white wine or chicken broth
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# How-To Steps:
01 - Pat shrimp dry with paper towels and season evenly with sea salt and black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
03 - Arrange shrimp in a single layer and sauté for 1 to 2 minutes per side just until pink and opaque. Remove shrimp and set aside.
04 - Lower heat to medium and add remaining butter and olive oil. Sauté garlic and shallot until fragrant, about 1 to 2 minutes, without browning.
05 - Pour in white wine or chicken broth and add lemon juice, scraping up any browned bits from the pan. Simmer for 2 to 3 minutes to reduce slightly.
06 - Stir in crushed red pepper flakes, then return shrimp to the skillet. Toss to coat evenly and heat through for 1 to 2 minutes.
07 - Remove skillet from heat. Sprinkle with chopped parsley and serve immediately with lemon wedges.
# Expert Tips:
01 -
- Quick enough for busy evenings
- Uses easy to find ingredients like shrimp and garlic from the local store
- Versatile for gluten-free or dairy-free needs
- Feels elegant but only takes twenty minutes
02 -
- High in protein keeps you satisfied
- Low in carbs fits many eating styles
- Sauce is perfect for dipping and sopping
- Freezes beautifully if needed
03 -
- Always pat the shrimp dry or you miss out on the golden sear
- Use good wine in the sauce for the most depth of flavor
- Fresh garlic beats jarred every time trust me it makes the whole dish pop