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Healthy Garlic Butter Shrimp – Fast, Flavorful, and Light

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, finely minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4–1/2 teaspoon red pepper flakes (optional, to taste)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (about 1/2 lemon)
  • 2 tablespoons chopped fresh parsley (or cilantro for a twist)
  • 1/4 cup low-sodium chicken broth or dry white wine (optional but adds depth)
  • Lemon wedges, for serving

Method
 

  1. Pat the shrimp dry. Use paper towels to remove surface moisture. Dry shrimp sear better and don’t steam in the pan.
  2. Season. Toss shrimp with salt, pepper, and red pepper flakes if using. Set aside while you prep the aromatics.
  3. Heat the pan. Warm a large skillet over medium-high heat. Add olive oil and 1 tablespoon of the butter.
  4. Sauté the garlic. When the butter is melted and foamy, add the garlic. Cook 30–45 seconds until fragrant. Do not brown it.
  5. Add shrimp in a single layer. Arrange them so each piece touches the pan. Cook 1–2 minutes until the bottoms turn pink and slightly opaque.
  6. Flip and deglaze. Turn the shrimp, then add broth or wine if using. Scrape up any browned bits with a wooden spoon. Cook another 1–2 minutes, just until shrimp are opaque.
  7. Finish with butter and lemon. Turn heat to low. Add the remaining 1 tablespoon butter, lemon zest, and lemon juice. Toss until the butter melts and lightly coats the shrimp.
  8. Add herbs and taste. Stir in parsley. Taste and adjust salt, pepper, and lemon as needed.
  9. Serve right away. Plate with extra lemon wedges. Spoon the pan sauce over the top.