Garlic butter shrimp
Shrimp seared in butter with garlic, lemon and parsley. Ready in about 10 minutes.
- Hands-on
- 12 min
- Total time
18 min, show breakdown
- Prep 8 min
- Cook 6 min
- Clean up 4 min
- Pans
- 1
- Ingredients
- 6
- Cost/serving
- $4.83
Per serving
- Calories
- 283
- Protein
- 41 g
- Fiber
- 0.4 g
- Net carbs
- 2.6 g
- Fat
- 12 g
High in (% Daily Value per serving): Selenium 140%, Vitamin B12 93%, Vitamin K 54%, Niacin (B3) 33%, Zinc 26%, Vitamin B6 24%, Vitamin E 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
400 g raw shrimp, peeled and deveined
Same amount as: 14 oz.
2 tbsp butter (28 g)
Same amount as: 30 mL, about ¼ stick.
4 cloves garlic, smashed (12 g)
Same amount as: 4 tsp fresh minced garlic, 2 tsp jarred minced garlic, ½ tsp garlic powder.
- 1 pinch crushed red pepper flakes (0.3 g)
1 tbsp lemon juice (15 g)
Same amount as: 15 mL, ¼ lemon squeezed from fresh lemons.
2 tbsp fresh parsley (7.6 g)
Same amount as: 30 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- butter
- olive oil: Much less saturated fat. Uses a little less, since oil is all fat. Best for cooking, not baking.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. More than 400 g of shrimp crowds a 30 cm pan. Cook in two rounds.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (232 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 283 | ||
| Total fat | 12 g | 16% | |
| Saturated fat | 7.4 g | 37% | |
| Cholesterol | 352 mg | 117% | |
| Sodium | 486 mg | 21% | |
| Total carbohydrate | 3 g | 1% | |
| Dietary fiber | 0.4 g | 1% | |
| Total sugars | 0.3 g | ||
| Net carbs† | 2.6 g | ||
| Protein | 41 g | 82% | |
| Vitamin D | 0.21 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 288 mg | 6% | |
| Vitamin A | 115 mcg | 13% | |
| Vitamin C | 9.9 mg | 11% | |
| Vitamin E | 3.1 mg | 20% | |
| Vitamin K | 64 mcg | 54% | |
| Thiamin (B1) | 0.06 mg | 5% | |
| Riboflavin (B2) | 0.05 mg | 4% | |
| Niacin (B3) | 5.3 mg | 33% | |
| Vitamin B6 | 0.41 mg | 24% | |
| Folate | 46 mcg | 12% | |
| Vitamin B12 | 2.2 mcg | 93% | |
| Magnesium | 49 mg | 12% | |
| Zinc | 2.8 mg | 26% | |
| Selenium | 77 mcg | 140% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Thaw the shrimp if frozen. Pat them very dry with paper towel. Salt and pepper them.
Mince the garlic. Chop the parsley.
Melt 1 tbsp butter in the pan on medium-high until it foams.
Add the shrimp in one layer. Cook 1–2 minutes without moving them. Flip each one.
Done looks like: Pink on the underside and starting to curl. Turn the heat to medium. Add the rest of the butter, the garlic and the pepper flakes. Stir 1–2 minutes.
Done looks like: Pink and opaque all through, curled into a loose C. The thickest one reads 63 °C / 145 °F. Take the pan off the heat. Stir in the lemon juice and parsley.
Equipment
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Rubbery, tight shrimp | Overcooked. They curl into a tight O when cooked too long. | Take them off the heat as soon as they form a loose C. |
| Pale shrimp sitting in liquid | Wet shrimp or a crowded pan steams instead of searing. | Pat them dry and cook in two rounds if they do not fit in one layer. |
| Bitter, dark garlic | Garlic added with the raw shrimp on high heat. | Add it only after flipping, with the heat turned down. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 12 min, total 18 min. | 283 kcal 41 g protein 0.4 g fiber 2.6 g net carbs 12 g fat |
| Dairy-free | Olive oil instead of butter. Hands-on 12 min, total 18 min. | 302 kcal 41 g protein 0.4 g fiber 2.6 g net carbs 15 g fat |
| Higher carb | Add cooked white rice (microwave pouch). Hands-on 12 min, total 18 min. | 446 kcal 44 g protein 0.9 g fiber 37 g net carbs 13 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook shrimp to 63 °C / 145 °F, until pink and opaque all through.