Low Sodium Quick Garlic Butter Shrimp

Total time18 min

Prep time10 min

Cook time8 min

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb Shrimp Cooked Tail On 26-30 Count Per Pound Extra Large Previously Frozen - 1 Lb
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½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes
1 tbsp olive oil
4 tbsp unsalted butter, divided
5 garlic cloves, minced
¼ cup dry white wine broth or chicken broth
2 tbsp fresh lemon juice (from about 1 lemon)
2 tbsp fresh parsley, finely chopped (optional)

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp thoroughly dry with paper towels, then toss with the salt, black pepper, and red pepper flakes until evenly coated.
2
Heat the olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the shrimp in a single layer and cook undisturbed for 1 to 1½ minutes, until the undersides are pink and lightly golden. Flip with tongs and cook for 30 to 60 seconds more, until the shrimp are opaque throughout and just curled into a loose C-shape. Transfer to a plate.

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