Anti Inflammatory Quick Garlic Butter Shrimp
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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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