food.com

Pan Seared Shrimp With Garlic-Lemon Butter

5.0(19)

This is so good and so simple to make. I made it tonight and my whole family raved about how good it was. I got the recipe from America's Test Kitchen.

by Alisa Lea·published 2005-10-03

Open original recipe

Very Low Carbs

Servings

4 serving(s)

Total time

20 min

prep 15 min

Calories / serving

261 kcal

Ingredients (10)

serves

3 tablespoons butter, softenedbutter
1 medium garlic clove, mincedgarlic
1 tablespoon lemon juicelemon-juice
2 tablespoons fresh parsley leaves, choppedparsley
1/8 teaspoon saltsalt
2 tablespoons vegetable oilvegetable-oil
1 1/2 lbs shrimp, peeled and deveined (21/25 count)shrimp
1/4 teaspoon saltsalt
1/4 teaspoon pepperpepper
1/8 teaspoon sugarsugar

Instructions (3 steps)

01Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp salt until combined. Set aside.
02Heat 1 tbs oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate.
03Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.