This succulent Garlic Butter Shrimp is perfect as an appetizer or as a full meal! It’s also extremely quick and easy to make and ready in less than 20 minutes. The shrimp are lovingly pan-fried in an amazing garlicky butter, with a hint of heat from red pepper flakes.
2 tablespoons olive oil
4 tablespoons butter (unsalted)
1 pound shrimp (large or jumbo, shelled)
¼ teaspoon salt (or to taste)
6 cloves garlic (minced)
½ teaspoon red pepper flakes
3 tablespoons lemon juice (freshly squeezed)
¼ cup fresh parsley (chopped)
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Cook the shrimp: Heat the olive oil and 2 tablespoons of the butter to a large skillet, over medium high heat. Add the shrimp to the skillet and cook for 2 to 3 minutes until the shrimp turns pink. Season with salt. Flip over and cook for another 2 minutes.
Finish the shrimp: Stir in the remaining butter, lemon juice and parsley. Turn off the heat. Serve immediately.
12-inch Cast Iron Skillet
When buying fresh shrimp, it should not have a fishy smell. Fresh shrimp, like other seafood, should smell clean, like saltwater, or the sea.
Press the body of the shrimp with your finger. If your finger leaves an indentation, that shrimp isn’t fresh.
Never thaw shrimp on the counter as this can be dangerous, always thaw it in the refrigerator.
Freshly cooked shrimp is really at it’s best when served immediately, but is perfectly fine in the fridge for up to 2-3 days in an airtight container.
Allow cooked shrimp to cool completely before placing in airtight freezer bags or containers, and store up to 3-4 months. When ready to use, take them directly from the freezer to your pan for reheating.