Brown Butter Lemon Garlic Shrimp is the simplest, most incredible, and flavor-packed 15-minute meal.
Each mouthful bursts with garlicky, buttery, lemony flavor, and the shrimp may be eaten with spaghetti, rice, or salad!
My best buddies are shrimp, garlic, butter, and lemon. Really. When these magical ingredients are combined in a sizzling cast-iron pan, the result is the ultimate taste explosion in the tongue.
Additionally, these shrimp may be served as an appetizer or alongside pasta, rice, or salad.
Lemon butter sauce is one of my favorite protein sauces, especially with fresh and delicious shrimp.
All you need is a simple sauté with lemon, butter, and garlic when you have excellent ingredients.
I brown the butter in this recipe, which instantly raises the garlicky, lemony, and buttery flavor of the skillet shrimp to a whole new level.
At Target, I always purchase shelled and deveined shrimp (tail-on or tail-off). It’s located in the frozen area and costs only $7.45 or $7.95 for a 1-pound bag. Additionally, you may utilize tiger prawns.
Always use unsalted butter, freshly squeezed lemon juice, and fresh garlic in the brown butter lemon sauce. Any store-bought bottle of white wine will suffice.
Why is brown butter used? Brown butter, on the other hand, enhances everything with its more profound, more robust, nutty, and toasted flavor.
Dark butter is made by boiling unsalted butter until it becomes bubbly and brown. By combining the shrimp with the garlic lemon sauce, you may transform them into a gourmet entrée.
This recipe has a low-calorie count of 267 calories per serving. I offer the following dishes for a balanced supper and a simple evening dinner.
- 1 pound (0.4 kg) 4 tablespoons unsalted butter, shelled and deveined shrimp, tail
- 3 minced garlic cloves
- 3/4 teaspoon sodium chloride
- 3 sprinklings of cayenne pepper
- 1 tablespoon white wine
- 1 and 1/2 tbsp. lemon juice
- 1 tablespoon parsley, chopped
- Rinse the shrimp under cold running water. Using paper towels, drain and wipe dry. Place aside.
- Preheat a skillet, preferably cast iron. On medium heat, melt the unsalted butter. Melt and whisk the butter until it foams and turns brown. Sauté for 10 seconds before adding the garlic and shrimp.
- Stir and toss the shrimp until both sides are evenly cooked with a spatula. Combine the salt, cayenne pepper, white wine, and lemon juice in a medium bowl. Cook and slightly decrease the sauce. Remove the dish from the fire and stir in the parsley. Serve right away.