Lemon Herb Salmon
25 minEasy
Garlic Butter Shrimp
Juicy shrimp in a lemony garlic butter sauce, finished with parsley. Fifteen minutes from pan to plate.
- Prep time5 min
- Cook time10 min
- Total time15 min
- Servings2
- DifficultyEasy
- Calories390 kcal
Method
Instructions
- 1
Dry the shrimp
2 minPat the shrimp thoroughly dry and season with salt and pepper.
Tip: Dry shrimp sear instead of boil — moisture makes them rubbery.
- 2
Sear the shrimp
3 minHeat the olive oil in a large skillet over high heat. Add the shrimp in a single layer and cook until pink and just curled, 1–2 minutes per side. Transfer to a plate.
- 3
Make the garlic butter
1 minLower the heat to medium, add the butter, garlic, and red pepper flakes. Cook, stirring, until the garlic is fragrant, about 45 seconds.
Tip: Keep the heat moderate so the garlic perfumes the butter instead of burning.
- 4
Combine and finish
2 minReturn the shrimp to the skillet with the lemon juice and parsley. Toss until coated and just warmed through, 1 minute. Serve immediately with lemon wedges.
Cook smarter
Cooking Tips
- Buy shrimp with the shell on and peel them yourself — they taste noticeably better.
- Do not overcook: shrimp go from perfect to rubbery in about a minute.
- Serve over pasta, polenta, or crusty bread to catch every drop of the butter.
Make it yours
Ingredient Substitutions
No shrimp?
- Scallops
- Cubed white fish
- Chicken breast, sliced thin
Scallops cook in roughly the same time; chicken needs a few extra minutes.
No butter?
- Olive oil
- Vegan butter
No fresh parsley?
- Chives
- Basil
Leftovers
Storage & Reheating
How to store
Store leftovers in an airtight container.
How long it keeps
Best eaten immediately; keeps in the refrigerator for up to 1 day.
How to reheat
Reheat very gently in a skillet with a splash of water — shrimp turn tough when reheated hard.
Can you freeze it?
Not recommended — cooked shrimp lose their texture when frozen.
Build the plate
Serving Suggestions
- Crusty bread
- Buttered linguine
- Roasted asparagus
- Creamy polenta
Good to know
Common Questions
How do I know when the shrimp are done?
They turn pink and curl into a loose C shape. If they curl into a tight O, they are overcooked.
Can I use frozen shrimp?
Yes. Thaw overnight in the fridge, or under cold running water, and dry them very well before searing.
Can I make this dairy-free?
Absolutely — use olive oil or a good vegan butter in place of the butter.
Keep cooking
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