Pan Seared Shrimp With Garlic-Lemon Butter

By Alisa Lea on October 03, 2005

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    1. 3 tablespoons butter, softened
    2. 1 medium garlic clove, minced
    3. 1 tablespoon lemon juice
    4. 2 tablespoons fresh parsley leaves, chopped
    5. 1/8 teaspoon salt
    6. 2 tablespoons vegetable oil
    7. 1 1/2 lbs shrimp, peeled and deveined ( 21/25 count)
    8. 1/4 teaspoon salt
    9. 1/4 teaspoon pepper
    10. 1/8 teaspoon sugar


  1. 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.
  2. 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.
  3. 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.