🍳 Skillet Garlic Butter Shrimp
📝 Ingredients (Serves 4):
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1 lb large shrimp, peeled and deveined (tails on or off)
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4 tbsp unsalted butter
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4–5 cloves garlic, minced
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½ tsp paprika (optional, for color & flavor)
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Salt & pepper, to taste
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1 tbsp lemon juice (plus extra wedges for serving)
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1–2 tbsp fresh parsley, chopped
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Optional: pinch of red pepper flakes for heat
👨🍳 Instructions:
1. Prep the shrimp:
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Pat shrimp dry with paper towels.
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Season lightly with salt, pepper, and paprika if using.
2. Sauté garlic in butter:
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In a large skillet over medium heat, melt the butter.
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Add garlic and sauté for 30–60 seconds, just until fragrant (don’t let it burn!).
3. Cook the shrimp:
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Add shrimp in a single layer.
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Cook for 2–3 minutes per side, or until they turn pink and opaque. Don’t overcook!
4. Add lemon & finish:
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Squeeze in fresh lemon juice and toss to coat.
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Sprinkle with chopped parsley and (if desired) a pinch of red pepper flakes.
🥖 Serving Ideas:
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Over buttery rice, angel hair pasta, or garlic mashed potatoes
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With a side of crusty bread to soak up the sauce
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Tossed into a salad or stuffed in tacos with slaw
🔁 Variations:
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Use white wine (¼ cup) with the butter and garlic for a scampi-style twist.
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Add cherry tomatoes and spinach to make it a light one-skillet meal.
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Swap butter for olive oil for a dairy-free version.
Would you like a sheet pan version, or one with creamy lemon sauce? Let me know — I’ve got those too!
