Garlic Butter Shrimp

5 from 2 votes

Today we have one of my all time favorite shellfish recipes on the menu. I love it for its simplicity, flavor, and versatility. This can be served over rice, mashed potatoes, pasta, or with crusty bread as an appetizer. Whether you're a seafood enthusiast or simply looking to elevate your weeknight dinner repertoire, this recipe is sure to tantalize your taste buds and leave you craving more. Join us on a culinary journey as we explore the art of creating this delectable dish.

Prep Time20

Cook Time15

Course: Appetizer, Seafood Recipes

Cuisine: Louisiana

Servings: people

Author: Matt Price

Equipment

1 Cutting Board
1 Mixing Bowl
1 Mr. Make It Happen Chef Knife or preferred kitchen knife

Ingredients

2 lbs Jumbo or XL Shrimp cleaned with tails on or off.. your choice lol
1 stick of butter
1-2 tbsps capers
1 diced shallot
1 lemon zest and juice
1 cup dry white wine
¼ cup diced parsley
2 tbsps Roasted Garlic
1 teaspoon chicken bouillon
salt, pepper, garlic, onion powder, chili flakes
Serve with White Rice Pasta Noodles, Garlic Bread, or w/ Salad

Instructions

If you’re not into leaving the tails on, you can buy them without tails or just remove them before cooking.
For seasoning, we are going with All Purpose and Lemon Bae (subs: salt, pepper, garlic, onion, lemon pepper, old bay)
Cook the shrimp in a skillet over medium heat with avocado oil 2-3 minutes on each side, or until they turn pink and opaque. Be mindful not to overcook the shrimp, as they can become tough and rubbery
Remove the shrimp when they are 75% cooked and add in butter, shallot, garlic, and capers.
Begin to season to taste (red pepper flakes can be added for a little subtle heat). Cook for 3-4 minutes and then deglaze with chicken broth or white wine.
Bring to a simmer and reduce for 7-10 minutes. Season to taste and add the shrimp back in for the final 3 minutes or so - or until the shrimp hit 145 degrees.
Garnish with diced parsley and enjoy with rice, potatoes, pasta, or garlic bread.

Nutrition