Garlic Butter Shrimp
A quick and delicious dish featuring shrimp sautéed in a buttery garlic sauce with a splash of white wine and lemon juice.
Ingredients
Shrimp and Sauce Ingredients
- 1 pound shrimp, peeled and deveined (16–20 count works well) Thaw if using frozen shrimp.
- 4 tablespoons butter (unsalted or salted — adjust seasoning) For dairy-free, swap for olive oil or vegan butter.
- 4 cloves garlic, minced (about 1–2 teaspoons) Fresh garlic preferred for best flavor.
- 1/2 cup white wine Use a dry wine like Sauvignon Blanc. Substitute with chicken broth and vinegar if preferred.
- Juice of 1 lemon (about 2 tablespoons) Freshly squeezed recommended.
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Heat a large skillet over medium heat and add the butter. Let it melt and begin to foam but not brown.
- Add the minced garlic and sauté for 1–2 minutes just until fragrant; don’t let it burn.
- Pour in the white wine and lemon juice, then season with salt and pepper. Let the liquid simmer for 1–2 minutes to meld flavors and reduce slightly.
- Add the shrimp in a single layer. Cook for 1–2 minutes per side (about 3–5 minutes total) until the shrimp are pink, opaque, and just firm. Avoid overcooking as shrimp will become rubbery.
- Remove from heat, spoon the sauce over the shrimp, and garnish with chopped parsley. Serve immediately.
Notes
Storage: Refrigerate cooked shrimp in an airtight container within 2 hours of cooking. Consume within 2 days for best texture and safety. For freezing, place cooled shrimp and sauce in a container or freezer bag and freeze up to 1 month.