Prep 15 mins
Cook 5 mins
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.
- 3 tablespoons butter, softened
- 1 medium garlic clove, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley leaves, chopped
- 1⁄8 teaspoon salt
- 2 tablespoons vegetable oil
- 1 1⁄2 lbs shrimp, peeled and deveined (21/25 count)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon sugar
- Beat 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.
- Heat 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.
- Repeat 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.
Really quick and easy. For the first time I got well cooked shrimp. The only thing I will recommend is adding chili flakes.
Add a pot of cream right at the end of coking for extra yummyness, and serve over pilaf rice! xxx
This was truly wonderful. I feel I finally know how to cook shrimp without over-cooking it. The family loved it. I liked the butter mixture especially and plan to use it on fish and other seafood.