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Garlic Butter Shrimp Skillet

Shrimp go from raw to perfectly pink in minutes and absorb garlic butter like a sponge. A squeeze of lemon at the end cuts the richness, and red pepper flakes wake everything up.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 1/2 lbs large shrimp peeled and deveined (thawed)
  • 4 tbsp butter
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lemon half juiced, half cut into wedges
  • 2 tbsp chopped fresh parsley

Method
 

  1. Pat the shrimp very dry with paper towels (this is what gets you a sear instead of a steam).
  2. Melt the butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes; cook 30 seconds until fragrant.
  3. Add the shrimp in a single layer. Season with salt and pepper. Cook 2 minutes without moving.
  4. Flip and cook 1 to 2 minutes more, until pink and curled into a C shape (an O shape means overcooked — pull them sooner next time).
  5. Squeeze the lemon juice over everything, toss with parsley, and serve immediately over rice or with bread.