Skillet Shrimp with Garlic, Butter and Parsley
A quick, buttery skillet shrimp dish with plenty of garlic and fresh parsley, giving a bright, deeply aromatic finish. Ideal for a fast supper, starter, or spooning over rice, pas…
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Servings: 4 | Prep: 10 min | Cook: 8 min | Total: 18 min
Tags: buttery, garlicky, low-carb, parsley, quick, seafood
Ingredients
- 600.0 g raw shrimp, peeled and deveined (Use large shrimp; thaw fully and pat very dry if frozen.)
- 45.0 g unsalted butter (Divide into two additions for better control and aroma.)
- 1.0 tbsp olive oil (Helps prevent the butter from browning too quickly.)
- 5.0 garlic (Finely sliced or minced.)
- 20.0 g fresh parsley (Finely chopped, leaves and tender stems.)
- 1.0 tbsp lemon juice (Freshly squeezed for brightness.)
- 0.75 tsp fine sea salt (Adjust to taste; season in stages.)
- 0.5 tsp black pepper (Freshly ground if possible.)
- 1.0 pinch chilli flakes (Optional, for gentle warmth.)
Instructions
- Pat the shrimp very dry with kitchen paper, then season them evenly with half the salt and the black pepper, and leave them for 5 minutes at room temperature until the surface looks slightly tacky rather than wet.
- Heat the olive oil and half the butter in a large skillet over medium-high heat for 1 minute, until the butter has melted and the foam begins to settle but the fat is not browning.
- Lay the shrimp in a single layer in the hot skillet and cook over medium-high heat for 1 to 1½ minutes on the first side, until the undersides turn pink and lightly golden at the edges.
- Turn the shrimp and cook for 45 to 60 seconds on the second side over medium heat, until they are just opaque through most of the centre and beginning to curl into a loose C shape.
- Reduce the heat to low, add the garlic and chilli flakes if using, and stir for 30 to 45 seconds until the garlic smells intensely fragrant and just starts to soften, taking care not to let it colour deeply.
- Add the remaining butter and the lemon juice, then toss the shrimp over low heat for 30 seconds until the butter forms a glossy sauce that coats the shrimp.
- Sprinkle in the parsley and the remaining salt, then toss for 15 to 20 seconds over low heat until the herbs are vivid green and the shrimp are fully opaque, juicy, and lightly springy when pressed.
- Take the skillet off the heat immediately and rest the shrimp for 1 minute in the sauce, then serve at once while the butter is aromatic and the garlic is sweet rather than browned.
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