Buttered Garlic Shrimp (Print Layout)

Juicy shrimp sautéed in a rich garlicky butter sauce with lemon and paprika, ready in just 20 minutes.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Butter Sauce

02 - 6 tbsp unsalted butter
03 - 4 garlic cloves, finely minced
04 - 1 tsp lemon zest
05 - 2 tbsp fresh lemon juice
06 - 1 tsp paprika
07 - 1/2 tsp freshly ground black pepper
08 - 1/2 tsp kosher salt, or to taste
09 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Pat the shrimp thoroughly dry with paper towels and season lightly with salt and pepper.
02 - In a large skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to let it brown.
03 - Add the shrimp to the skillet in an even layer. Sauté for 2 to 3 minutes, stirring occasionally, until the shrimp begin to turn pink on the edges.
04 - Sprinkle in the paprika and lemon zest, then pour in the lemon juice. Stir well to evenly coat all the shrimp.
05 - Add the remaining 2 tablespoons of butter and continue cooking for another 1 to 2 minutes until the shrimp are fully opaque and cooked through and the sauce becomes glossy.
06 - Remove the skillet from heat, toss the shrimp with chopped fresh parsley, and serve immediately, spooning the butter sauce over each portion.

# Expert Suggestions:

01 -
  • It takes exactly 20 minutes from fridge to plate, which makes it a weeknight superhero.
  • The garlic butter sauce is so good you will want to drag crusty bread through every last drop.
  • It feels like something you would order at a restaurant but requires zero special skills.
02 -
  • If the shrimp are wet when they go into the pan they will boil in their own liquid instead of searing, so take the extra minute to dry them really well.
  • Garlic goes from fragrant to bitter in seconds, so watch it like a hawk during that first minute.
  • Shrimp cook incredibly fast and will turn rubbery if you leave them on heat even a minute too long, so pull them off as soon as they are opaque.
03 -
  • Use the largest shrimp you can find because they stay juicier and are harder to overcook than smaller ones.
  • Splitting the butter into two additions, first to cook and second to finish, is the secret to a sauce that tastes rich without feeling heavy.

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