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Garlic Lemon Butter Shrimp

Posted by Anthony DeRito on

If you let the garlic and olive oil sort of marinate on the shrimp for at least a half hour you'll get maximum garlicky goodness... and garlicky goodness is where it's *at*.

~serves 2 for dinner or 4+ for appetizers~

  • 1 pound large wild shrimp, peeled and deveined
  • 2 T olive oil
  • 4-6 fresh garlic cloves, minced
  • 1T butter
  • ½ fresh lemon
  • Salt, pepper to taste
  • Cilantro or parsley for garnish
Toss the olive oil and the garlic with the shrimp and let them sit for a good 30 minutes to soak up the flavor. (Alternatively, cook them immediately if that timing works better for you - they'll still be very tasty!) In a large frying pan, lay the shrimp out on a flat side. Salt and pepper the shrimp and drop the pat of butter in the middle of the pan. Turn your burner on medium-high and listen for the sizzle. Once the shrimp start sizzling a bit, give them about 2-3 minutes to cook. Turn the shrimp over and let them cook for another 2-3 minutes or until they've lost the translucent quality and are fully cooked. 
Remove the pan from the heat, squeeze the lemon juice over the shrimp and drop the lemons into the pan.(fancy!) Stir all the buttery, lemony, garlicky lovely stuff around a bit, and then serve with a sprinkle of chopped cilantro or parsley to garnish. Enjoy!

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