It’s so quick and easy to make, and all you need is a simple side, such as roasted vegetables or some rice or fresh pasta, and you’ll have dinner ready in a flash. It goes with everything, or you can simply eat it on its own! Since its made in one skillet, clean up is a breeze. Even better, that lemony garlic sauce that coats the shrimp is plentiful at the bottom of the pan. You’ll want to grab some crusty bread to soak up every last drop. if you want another easy shrimp recipe, then try my bacon wrapped shrimp recipe, shrimp alfredo recipe, or shrimp scampi recipe.
What You Need to Make This Recipe
Shrimp — I recommend you use large shrimp as small shrimp will cook too quickly, and they’re easy to overcook. You can buy pre-peeled and deveined to cut down on the preparation time. You can use shrimp with tails on or off. Butter — I use unsalted butter. If you only have salted butter, you can adjust the amount of salt you add to the shrimp. Oil — the butter adds flavor to the shrimp, and the oil will help keep the butter from burning in the skillet. Garlic — although you can use pre-minced jarred garlic, freshly minced garlic will provide the best flavor. Lemon juice — I highly suggest using fresh lemon juice for the brightness. Bottled lemon juice does not have the same fresh, bright flavor.
How to Make Garlic Shrimp
- Pat the shrimp dry with paper towels.
- Combine the shrimp, salt, and black pepper in a medium bowl. Toss well. 3 Melt the butter and oil in a large skillet over medium-high heat. Add the seasoned shrimp, garlic, and red pepper. Cook, stirring often, until the shrimp are pink and opaque, about 3 to 4 minutes.
- Stir in lemon juice and parsley. Serve immediately.
Pro Tips for Making This Recipe
This recipe cooks quickly, so make sure you have all your ingredients measured and ready to go as soon as you start melting the butter in the skillet. Shrimp cooks very quickly, so keep a close eye on the skillet! Once the shrimp goes from translucent to opaque, the shrimp is ready. Always pat shrimp dry with a paper towel. This will remove excess water to give your shrimp the best possible texture when it goes in the skillet, and it’ll help the seasoning stick better. If the shrimp has moisture on it, it’ll steam instead of sear in the skillet. The larger the skillet, the better! If you use a small skillet, the shrimp will steam.
If you’ve tried this Garlic Shrimp recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
