Garlic Butter shrimp! Your new favorite way to eat shrimp!

Ingredients

• 1 pound Large Raw Shrimp, peeled and tail‑on (deveined, shells removed except tails for flavor)
• 1 teaspoon Onion Powder (adds subtle sweetness)
• 1 teaspoon Smoked Paprika (provides smoky depth)
• ½ teaspoon Ground Cumin (warm earthiness)
• ½ teaspoon Kosher Salt (seasoning)
• ¼ teaspoon Freshly Ground Black Pepper (adds bite)
• 6 pieces Garlic Cloves (finely minced)
• 3 tablespoons Unsalted Butter (cut into small cubes for quick melting)
• 1 tablespoon Neutral Cooking Oil (e.g., canola or vegetable) (prevents butter from burning)
• ¼ cup Low‑Sodium Chicken Broth (used to deglaze the pan)
• 2 tablespoons Fresh Lemon Juice (adds brightness)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Season and Marinate Shrimp

   Place the raw shrimp in a mixing bowl. Sprinkle onion powder, smoked paprika, ground cumin, salt, and freshly cracked black pepper over the shrimp. Toss gently to coat evenly. Let the shrimp sit for 10–15 minutes to absorb the flavors.

   Time: PT10M

2. Prepare Garlic

   While the shrimp marinates, peel and finely mince the garlic cloves. Set aside in a small bowl.

   Time: PT3M

3. Heat Pan and Sauté Garlic

   Add the neutral oil and half of the butter (1½ tbsp) to the large skillet over medium‑high heat. Once the butter foams, add the minced garlic. Stir continuously for about 30 seconds until fragrant but not browned.

   Time: PT1M

   Temperature: Medium‑high

4. Cook Shrimp

   Add the marinated shrimp to the pan in a single layer. Cook for 2–3 minutes on one side, then flip and cook another 2 minutes until the shrimp turn pink and opaque. Remove the shrimp to a plate and keep warm.

   Time: PT5M

   Temperature: Medium‑high

5. Deglaze and Finish Sauce

   Pour the chicken broth into the same pan, scraping up any browned bits. Add the fresh lemon juice and the remaining butter (1½ tbsp). Stir until the butter melts and the sauce thickens slightly, about 1 minute.

   Time: PT2M

   Temperature: Medium

6. Combine and Garnish

   Return the cooked shrimp to the pan, tossing to coat them in the buttery lemon sauce. Sprinkle chopped parsley over the top, give a final quick stir, and serve immediately.

   Time: PT1M

   Temperature: Medium

Nutrition Facts

Calories

250

Protein

22g

Carbohydrates

5g

Fat

15g

Fiber

1g