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Garlic Butter Shrimp

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb large shrimp peeled and deveined
  • 5 tbsp butter divided
  • 2 tbsp olive oil divided
  • 6 cloves garlic, minced
  • 1/2 tsp red pepper flakes optional
  • 1/2 cup chicken or seafood broth
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • salt and black pepper to taste

Method
 

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  3. Add the shrimp in a single layer; cook 1-2 minutes per side until pink, opaque, and 145F internal temperature. Remove to a plate.
  4. Add the remaining olive oil, 2 tablespoons butter, garlic, and red pepper flakes to the pan; cook 30 seconds until fragrant.
  5. Pour in the broth and lemon juice, scraping up any browned bits; simmer 1-2 minutes.
  6. Stir in the remaining 2 tablespoons butter until melted and glossy.
  7. Return the shrimp to the pan, add the lemon zest and parsley, and toss to coat.
  8. Serve immediately, garnished with extra parsley if desired.

Notes

This recipe is completely alcohol-free and halal-friendly by design - chicken or seafood broth and lemon juice replace wine. Store leftovers in the fridge for up to 2 days and reheat gently to avoid overcooking the shrimp.