You may have this delicious Garlic Butter Shrimp as an appetizer or as a complete meal! It can be prepared in less than 20 minutes and is really simple and quick to create. The shrimp are carefully pan-fried in a delicious butter that is garlicky and has a touch of spiciness from red pepper flakes.
Not only is this Garlic Butter Shrimp delicious, but it’s also easy to prepare quickly. You can prepare a pan full of delectable shrimp and serve them to your hungry visitors in less than fifteen minutes. And it’s a complete win when you serve shrimp with garlic sauce! The taste of shrimp combined with butter and garlic is simply so delicious.
To avoid overcooking the shrimp while preparing the other components for the dish, it is a good idea to have your sauce ingredients measured out and ready to go before starting to cook the shrimp. Shrimp are excellent for summer parties because they cook quickly. No one will have to wait long to eat because you may start them as soon as your visitors arrive.
Ingredients:
Here is what you need to make Garlic Butter Shrimp Recipe:
- half a cup of butter
- One tablespoon of finely chopped garlic
- One pound of peeled and deveined shrimp
- To taste, add salt and pepper
- Two tablespoons of lemon juice
- Double-stick white cooking wine
- Freshly cut parsley
Instructions for making Garlic Butter Shrimp:
- In a big skillet set over medium-high heat, melt butter.
- Add the garlic and heat for one minute.
- Add shrimp to pan with butter after seasoning with salt and pepper.
- Cook for about 2 minutes on each side, or until the color begins to turn pink. Then, add the cooking wine and turn the vegetable over.
- After both sides turn pink, drizzle with lemon juice.
- Remove the heat. Try it and adjust the seasoning to your taste.
- Add freshly cut parsley as a garnish. Have fun!
Leftovers
Although this garlic butter shrimp is best served right away, it keeps well in the refrigerator for two to three days when stored in an airtight container.
Refrigerator:
When storing cooked shrimp for up to four months, let them cool fully before putting them in sealed freezer bags or containers. Take them straight from the freezer to your pan to warm when you’re ready to use them.
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