Description
A quick and flavorful skillet dish featuring succulent shrimp sautéed in a bright lemon‑garlic butter sauce, perfect as a weeknight dinner or appetizer.
Ingredients
Units
Scale
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 2 tbsp extra‑virgin olive oil
- 4 cloves garlic, minced
- 1 lemon (zested & juiced)
- 1/4 tsp red pepper flakes (optional)
- Salt & freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Pat shrimp dry and season lightly with salt and pepper.
- Heat butter and olive oil in a large skillet over medium‑high heat until butter is melted and sizzling.
- Add shrimp in a single layer and cook 1–2 minutes per side until just pink; remove shrimp and set aside.
- Reduce heat to medium, add garlic to skillet, sauté ~30 seconds until fragrant (don’t burn).
- Add lemon zest, juice, and red pepper flakes; simmer for ~1 minute, scraping up any browned bits.
- Return shrimp to the skillet; toss to coat in sauce for another minute.
- Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges.
Notes
- Use fresh lemon juice for best flavor.
- Don’t overcook shrimp — they’re done as soon as they turn pink.
- Serve over pasta, rice, or alongside crusty bread to soak up the sauce.
- To make a lighter version, skip the butter and use 4 tbsp olive oil instead.
Nutrition
- Serving Size: ~¼ lb shrimp
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 22 g
- Cholesterol: 220 mg