What goes with garlic butter shrimp?

Serve it over something that soaks up the delicious butter sauce. Steamed white rice, pasta like angel hair or linguine, or crusty bread are my top picks. For a lighter meal, a simple green salad works perfectly. The sauce is so good you'll want to use every drop.

Is it healthy to eat shrimp?

Shrimp are a lean source of protein and provide nutrients like selenium and iodine. This recipe uses butter and olive oil, which adds saturated and unsaturated fats. For a lighter version, you can reduce the butter by a tablespoon or two, but it will be less rich.

How do you keep shrimp from overcooking?

The key is high heat and a very short cook time: just 1-2 minutes per side. Pull them off the heat the moment they turn pink and form a loose "C" shape. They continue to cook from residual heat in the pan, so err on the side of underdone.

Can I use frozen shrimp?

Absolutely. Thaw them overnight in the refrigerator for the best texture. Never use warm water, as it makes them mushy. The most important step is to pat them completely dry with paper towels before cooking so they sauté instead of steam.

What's the difference between shrimp and prawns for this recipe?

For cooking, the terms are often used interchangeably. Both work perfectly. Just focus on size: buy large (16-20 per pound) or jumbo shrimp or prawns. Larger ones are more forgiving and harder to overcook in the few minutes they spend in the pan.

Garlic Butter Shrimp: 17-Minute Easy Pan Fry Recipe

Name: The 17-Minute Garlic Butter Shrimp Recipe (How to Pan Fry Prawns)
Prep time: 8 min
Cook time: 9 min
Total time: 17 min
Cuisine: American
Ingredients: 1 ½ pounds (680g) large shrimp or prawns, peeled and deveined; 6 tablespoons (85g) unsalted butter; 6 cloves fresh garlic, minced (about 2 tablespoons); 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup fresh parsley, chopped; Pinch of Italian seasoning; Splash of soy sauce or white wine; ¼ teaspoon red pepper flakes

Description

Garlic butter shrimp is a quick, flavorful weeknight dinner ready in 17 minutes. Sautéed in a rich garlic butter sauce with a splash of fresh lemon, the shrimp are juicy and perfect over rice or pasta. The key is high heat and a fast cook to avoid a rubbery texture.

Ingredients

Scale

For the shrimp:

1 ½ pounds (680g) large shrimp or prawns, peeled and deveined

For the sauce:

6 tablespoons (85g) unsalted butter

6 cloves fresh garlic, minced (about 2 tablespoons)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

¼ cup fresh parsley, chopped

Optional:

Pinch of Italian seasoning

Splash of soy sauce or white wine

¼ teaspoon red pepper flakes

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Instructions

1. Heat a large skillet over medium-low heat. Add the butter and olive oil. Once melted, add the minced garlic and sauté for 60 seconds until fragrant.

2. Increase heat to medium-high. Add the dried shrimp in a single layer. Season with salt and pepper.

3. Cook undisturbed for 1-2 minutes until the bottoms are pink and opaque. Flip each shrimp and cook another 1-2 minutes until pink all over and forming a loose “C” shape.

4. Turn off the heat. Immediately pour in the fresh lemon juice and toss to combine. Stir in most of the chopped parsley, saving a little for garnish.

5. Serve immediately over pasta, rice, or with crusty bread.

Notes

Pat shrimp completely dry with paper towels before cooking to ensure a good sear.

Use fresh garlic and lemon juice for the brightest flavor.

Shrimp cook quickly. Pull them off the heat just before they look completely done, as they will continue to cook from residual heat.

Store in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Prep Time: 8 min
Cook Time: 9 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 215 kcal
Sugar: 1 g
Sodium: 520 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 23 g
Cholesterol: 245 mg