Make restaurant-quality garlic butter shrimp in 10 minutes with plump, juicy shrimp in a simple lemon, garlic, & parsley butter sauce. A low-carb, keto, gluten-free appetizer or dinner!
If needed, peel and de-vein the shrimp. To de-vein the shrimp yourself, make a shallow cut along the back where you see the vein, and then use the tip of the knife to pull it up and away.Mince the garlic.
Melt the butter in a large skillet over medium-high heat. Once hot, add the shrimp and all the spices.
Cook the shrimp for 3-5 minutes (2-3 minutes for medium shrimp or up to 5 for large), stirring occasionally, until the shrimp are pink and opaque. For better flavor, baste the shrimp with the garlic butter sauce occasionally, to better infuse the flavors.
Stir in the garlic and cook for one more minute before stirring in the lemon juice and parsley. Serve and enjoy!
Notes
If using frozen shrimp: I highly recommend thawing the shrimp entirely before making the recipe to avoid unevenly cooked, rubbery shrimp. It will take as little as 15 minutes to thaw shrimp in a bowl of cold water (never warm/hot!) or overnight in the refrigerator. To "refresh" the frozen shrimp, optionally soak them in salted water (1-2 tbsp salt per 1 quart of water) if needed.Storage instructions: It’s best to serve the shrimp directly after cooking for the best texture and flavor. However, you can store any leftovers in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 3 months.I prefer not to reheat them, but to use the leftovers chilled in salads, grain bowls, over toast/bruschetta, etc. If preferred, you can reheat them gently on the stovetop over low heat.Check the blog post for serving recommendations and more tips!