Garlic Butter Shrimp 
Such an incredibly GORGEOUS dish, while being (secretly) VERY VERY simple & quick to prepare – we’re talking just 10 minutes, folks!
This recipe is buttery, lemony, perfectly seasoned, AND juicy! Ultra satisfying and so tasty!
Since it comes out perfect every time and involves minimal hands-on prep, I love to serve this buttery shrimp to guests because it looks a lot more difficult than it really is.
So whether it’s a holiday dinner party, a quick weeknight dinner for the family, or just a delicious meal prep idea – you’re gonna want to add this to your bag of tricks!
Because this dish is so simple, be sure to use the freshest ingredients you can find. Frozen raw shrimp will work great for this recipe – just be sure to completely thaw them in the fridge first.
ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste bright and fresh.
Want to get the most juice possible from each of your fresh lemons? Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
How To make your own Ghee.
4 servings
Ingredients:
- 4 Tbsps clarified butter or ghee, divided
- 1 lb raw jumbo shrimp, peeled and deveined, with tails on if desired
- sea salt and freshly ground black pepper, to taste
- 6 cloves garlic, finely chopped
- juice of 1 large fresh lemon
- 1/2 tsp crushed red pepper flakes
- a handful of chopped fresh parsley
- additional lemon wedges for serving
Instructions:
Melt half of the clarified butter or ghee in a large skillet over medium heat.
Add in your shrimp in a single layer and season with sea salt and pepper. Cook undisturbed for 2 minutes. Flip the shrimp and continue to cook for 1-2 minutes more, or until pink, curled, and opaque. Set aside on a plate and
cover to keep warm.
In your same heated skillet add in the garlic and cook, stirring continuously for 30 seconds. Stir in the fresh lemon juice, crushed red pepper flakes, and remaining clarified butter/ghee.
Return your shrimp into the sauce and toss with the chopped parsley.
Serve immediately and enjoy!
Enjoy!
Rachel
Ingredients
- 4 Tbsps clarified butter or ghee, divided
- 1 lb raw jumbo shrimp, peeled and deveined, with tails on if desired
- sea salt and freshly ground black pepper, to taste
- 6 cloves garlic, finely chopped
- juice of 1 large fresh lemon
- 1/2 tsp crushed red pepper flakes
- a handful of chopped fresh parsley
- additional lemon wedges for serving
Instructions
- Melt half of the clarified butter or ghee in a large skillet over medium heat.
- Add in your shrimp in a single layer and season with sea salt and pepper. Cook undisturbed for 2 minutes. Flip the shrimp and continue to cook for 1-2 minutes more, or until pink, curled, and opaque. Set aside on a plate and
- cover to keep warm.
- In your same heated skillet add in the garlic and cook, stirring continuously for 30 seconds. Stir in the fresh lemon juice, crushed red pepper flakes, and remaining clarified butter/ghee.
- Return your shrimp into the sauce and toss with the chopped parsley.
- Serve immediately and enjoy!
- Enjoy!
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