Buttered Garlic Shrimp (Printable)

Juicy shrimp pan-seared in a luscious garlic butter sauce with bright lemon and smoky paprika. Ready in 20 minutes.

# What You'll 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

# Steps:

01 - Pat the shrimp thoroughly dry with paper towels and season lightly with salt and pepper.
02 - Melt 4 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for approximately 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 turning pink on the edges.
04 - Sprinkle paprika and lemon zest over the shrimp, then pour in the lemon juice. Stir well to coat every piece evenly.
05 - Add the remaining 2 tablespoons of butter to the pan. Continue cooking for another 1 to 2 minutes, swirling the pan gently, until the shrimp are fully opaque and the sauce is glossy and emulsified.
06 - Remove from heat, toss with chopped fresh parsley, and serve immediately, spooning the pan sauce generously over each portion.

# Expert Advice:

01 -
  • The entire thing comes together in twenty minutes, which makes it faster than delivery and infinitely more satisfying.
  • That garlicky lemon butter sauce is so good you will want to drag crusty bread through every last drop.
02 -
  • If the pan gets too hot the butter will brown and turn bitter on you fast, so keep the heat at medium and back it off if you see dark specks forming.
  • Overcooked shrimp turn rubbery in seconds, so pull them off the heat when they are just opaque because residual heat will finish the job.
03 -
  • Dry shrimp are the single most important factor in getting a good sear instead of a steamed, watery mess.
  • Adding the butter in two stages, first to build flavor and second to finish the sauce, creates a texture that is richer and more complex than melting it all at once.

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