Description
Seared golden in a hot skillet and tossed in a velvety emulsion of six garlic cloves, fresh lemon juice, broth, and cold butter, this 15-minute garlic butter shrimp stays plump and juicy.
Ingredients
Scale
Seared Shrimp & Garlic Lemon Butter
- 1 and 1/2 pounds (680g) jumbo raw shrimp (16/20 count), peeled and deveined, tails on, patted completely dry
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon baking soda
- 1 and 1/2 Tablespoons (22ml) extra-virgin olive oil
- 5 Tablespoons (70g) unsalted butter, cubed and divided
- 6 large cloves garlic, finely minced
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup (80ml) low-sodium chicken broth (or dry white wine)
- 1 teaspoon freshly grated lemon zest + 2 Tablespoons (30ml) fresh lemon juice
- 1/4 cup (15g) finely chopped fresh flat-leaf parsley
Instructions
- Dry and season the shrimp: Pat the peeled shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with the sea salt, smoked paprika, black pepper, and baking soda.
- Sear in a hot skillet: Heat the olive oil in a wide 12-inch cast-iron skillet or braiser over medium-high heat until shimmering. Arrange the shrimp in a single layer and sear undisturbed for 90 seconds until golden on the bottom. Flip and cook 30 seconds more (they will be nearly opaque). Transfer shrimp to a warm plate.
- Sauté the garlic: Reduce heat to medium-low and melt 2 Tablespoons (28g) of the butter in the skillet. Add the minced garlic and red pepper flakes and stir constantly for 45 seconds until fragrant.
- Deglaze with broth and lemon: Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the pan bottom. Simmer for 90 seconds until reduced by half.
- Swirl in cold butter off the heat: Remove the skillet from the burner. Add the remaining 3 Tablespoons (42g) cold cubed butter and lemon zest, swirling the pan until a glossy, creamy emulsion forms.
- Toss and serve: Return the seared shrimp (and any juices on the plate) to the skillet along with the chopped parsley. Toss to coat in the warm garlic butter sauce and serve immediately with lemon wedges.
Notes
- Make Ahead & Storage Instructions: Peel and pat the shrimp dry up to 8 hours ahead and keep covered in the fridge. Store cooked leftovers in an airtight container for up to 2 days; reheat gently over low heat for 1 minute so the shrimp stay tender.
- Special Tools: 12-Inch Cast-Iron Skillet or Braiser | Kitchen Tongs | Microplane Zester | Paper Towels.
- Baking Soda Secret: That tiny 1/4 teaspoon of baking soda is a classic restaurant trick that keeps shrimp crisp-tender and prevents moisture loss during high-heat searing.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop Skillet
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 345
- Sugar: 1g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 285mg