This palate pleaser in a pan is ready in less than 30 minutes — fewer if you buy pre-peeled shrimp.
A few sneaky ingredients make it much lighter than the garlic shrimp you’ll find in most restaurants too.
Before we start, I’ll like to share a few tips with you.
TIPS FOR COOKING SHRIMP
My biggest, and most important, tip for cooking shrimp would be to ensure that you have all of the ingredients prepped before you start cooking.
Why is that?
Well, once this lemon garlic butter shrimp recipe starts rolling, it happens FAST. Make sure that you have all the ingredients, along with any cooking utensils (like a large spoon and a big plate for when you remove the shrimp from the skillet) in easy reach.
- 1 1/4 pounds peeled and deveined uncooked large shrimp
- 2 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry white wine or low-sodium chicken stock or broth
- 1 tablespoon chopped fresh rosemary or thyme (this is optional but definitely worthwhile!)
- 3 tablespoons light butter, melted
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Pat the shrimp dry with paper towels and place in a large bowl.
- Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
- Melt 2 tablespoons in a small saucepan over low heat. Add the garlic and let cook until it just begins to soften.
- Add the shrimp in a single layer and let cook undisturbed for 1 minute.
- With a wide spatula, turn over the shrimp.
- Add the wine.
- Cook until the shrimp is no longer translucent and wine has reduced by half, about 2 to 3 minutes.
- Remove the pan from the heat.
- Stir in the remaining 1 tablespoon butter.
- Zest the lemon directly over the pan, then cut the lemon in half.
- Juice half of the lemon over the top and slice the other half into wedges for serving.
- Add the rosemary and parsley, then toss to combine.
- Serve immediately with lemon wedges.