EASY Garlic Butter Shrimp Recipe

Ingredients

• 1.5 pounds Jumbo Shrimp (peeled, deveined, tails removed, patted dry; red Argentine shrimp optional for lobster-like flavor)
• 2 tablespoons Olive Oil (neutral oil for searing; can use canola or vegetable oil)
• 2 tablespoons Seafood Seasoning Blend (store‑bought or homemade (1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes))
• 0.25 cup Chicken Broth (low‑sodium; can use vegetable broth or omit for a richer butter sauce)
• 2 tablespoons Garlic (freshly minced; about 4–5 cloves)
• 1 stick Unsalted Butter (cut into pieces for quick melting; ½ cup (113 g))
• 2 tablespoons Louisiana Hot Sauce (adjust to taste; adds gentle heat)
• 0.5 fruit Lemon (juice of half a lemon (≈1 tbsp))
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare and Season Shrimp

   Pat the peeled, deveined shrimp dry, then drizzle with a little oil and toss with the seasoning blend until evenly coated.

   Time: PT5M

2. Sear Shrimp

   Heat the skillet over medium‑high heat, add a drizzle of oil, and place the shrimp in a single layer. Cook 2½ minutes on the first side, then flip and cook another 2 minutes until pink and lightly browned.

   Time: PT5M

   Temperature: medium-high

3. Set Shrimp Aside

   Transfer the cooked shrimp to a plate and keep warm while you make the sauce.

   Time: PT1M

4. Make Garlic Butter Sauce

   Reduce heat to medium, add chicken broth and minced garlic to the pan, stir, then add the butter pieces, hot sauce, and lemon juice. Stir until the butter melts and the sauce emulsifies.

   Time: PT3M

   Temperature: medium

5. Combine Shrimp and Sauce

   Return the shrimp to the skillet, toss to coat in the sauce, and sprinkle chopped parsley over the top.

   Time: PT2M

6. Serve

   Serve immediately over pasta, rice, or mashed potatoes, or enjoy on its own.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

34 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g