Description
This Garlic Butter Shrimp recipe is a quick and easy way to enjoy a flavorful and elegant seafood dish! Tender shrimp are sautéed with garlic, white wine, and herbs in a rich butter sauce. It’s a simple yet satisfying meal that’s perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 1 pound uncooked large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 3 tablespoons unsalted butter, divided
- 1 small shallot, minced
- 1/2 cup dry white wine (or low-sodium chicken broth)
- 4 cloves garlic, minced
- 1 small lemon, zested and juiced
- 1 tablespoon chopped fresh rosemary or thyme (optional)
- 1/4 cup chopped fresh parsley
- Cooked rice, pasta, grits, or toasted bread, for serving
Instructions
- Season Shrimp: Pat shrimp dry and place in a bowl. Season with salt, pepper, and cayenne pepper.
- Sauté Shrimp: Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and cook until softened. Add shrimp in a single layer and cook for 1 minute per side, or until pink and opaque.
- Add Wine and Garlic: Add white wine and garlic to the skillet. Cook until the wine reduces by half and shrimp are cooked through.
- Finish and Serve: Remove from heat and stir in remaining butter. Zest lemon over the skillet, then add juice from half of the lemon. Add rosemary (if using) and parsley. Toss to combine. Serve immediately with lemon wedges and your choice of side dish.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in the microwave or on the stovetop over low heat, covered with a lid. Be careful not to overcook the shrimp.
Nutrition
- Serving Size: ⅓ of recipe
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg
