The most fantastic lemon, garlic, and butter-covered shrimp recipe are ready in 20 minutes. With or without pasta, this dish is delicious.
THE BEST LEMON GARLIC SHRIMP
In my opinion, shrimp is the only food that I could not live without. I love shrimp, and if I had to choose just one dish, it would be this one. Yes. That’s how much I enjoy shrimp.
When I recently went through my fridge, I was delighted to find a pound of shrimp in my freezer. Garlic and parsley leaves are also in the bag, along with lemons and half sticks of butter.
My mind began to race with possibilities. I could cook lemon-garlic shrimp with all of the items listed above and be overjoyed. It sounds delectable and is quite simple to prepare.
INGREDIENTS FOR LEMON GARLIC SHRIMP
- Unsalted butter
- Cayenne pepper
- Black pepper
- Use medium-sized shrimp for the best results, as more giant shrimp have a rubbery feel. Peel off the shell, but keep the tail on so that you may eat the shrimp with your hands.
- Take a bite out of the entire shrimp, and you’ll feel like you’ve entered a shrimp-flavored abyss.
FREQUENTLY ASKED QUESTIONS
Before it spoils, how long can you store cooked shrimp in the refrigerator?
- When stored in the refrigerator, there is a three-to four-day shelf life on shrimp.
HOW DO YOU NOT OVERCOOK SHRIMP?
- To avoid overcooking shrimp, remove them from the flame just as their meat has reached a consistent, even shade of pink. Overcooked shrimp have a tight C shape, but perfectly cooked shrimp have a relaxed C shape.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 222 calories.
With this recipe, what are its complementary dishes?
Garlic noodles are the ideal side dish for this recipe. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- EASY STEAMED MUSSELS
- GRILLED OYSTERS
- PARMESAN GARLIC NOODLES
- HONEY SRIRACHA SHRIMP KEBAB
- 1/2 teaspoon cayenne pepper
- 3 dashes of black pepper
- 1/4 teaspoon salt
- 4 cloves garlic, minced
- 4 tablespoons (1/2 stick) unsalted butter
- Lemon wedges
- 1 tablespoon chopped parsley leaves
- 1 lb. shelled, deveined, tail-on medium-sized shrimp
- 1 1/2 tablespoons lemon juice
- The shrimp should be well rinsed. Keep the tail on when peeling and deveining the shrimp. Use a colander to catch the extra liquid. Salt & pepper to taste.
- Set medium-high heat to a skillet. Butter and garlic should be sautéed for a few minutes until they are fragrant but not browned. Stir in the shrimp once they’ve been spread out in a single layer and cooked thoroughly. Cook the shrimp for a further 2-3 minutes after adding the cayenne and lemon juice. Stir in the parsley and mix thoroughly. Serve right away with a side of lemon wedges.