Garlic Butter Shrimp Skillet
Fast garlic-butter shrimp in a hot skillet with lemon and parsley—steakhouse side turned 15-minute USA dinner over pasta or rice. Shrimp are food-safe at 145°F when opaque and pink.
🛒Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons oil
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- Optional: cooked pasta, rice, or crusty bread
🔧Kitchen Tools Needed
- Large skillet
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Pat shrimp dry; season with salt, pepper, and paprika.
- 2
Heat oil in a large skillet over medium-high. Add shrimp in a single layer; cook 1–2 minutes per side until just opaque and 145°F. Transfer to a plate.
- 3
Reduce heat to medium. Melt butter; cook garlic and red pepper flakes 30–45 seconds until fragrant.
- 4
Return shrimp; toss with lemon juice and parsley 30 seconds until coated and hot.
- 5
Serve immediately over pasta, rice, or with bread. Refrigerate within 2 hours up to 2 days; reheat gently to 165°F.
🥗Nutrition Information
⚡Calories per serving: 290
🏷️Recipe Tags
❓Frequently Asked Questions
Overcooked shrimp?
Pull as soon as they curl into a C shape and turn opaque—O shape means overdone.
Frozen shrimp?
Thaw in the fridge or under cold water; dry thoroughly.
Add veggies?
Sauté asparagus or cherry tomatoes before the shrimp.
Food safety?
Shrimp to 145°F / opaque; leftovers chilled within 2 hours and reheated to 165°F.
