Enjoy a seafood dish that can easily be prepared in just 20 minutes! This Garlic Butter Chicken is rich in taste with its main ingredients and different spices that makes it more mouthwatering.
Seafood are not so hard to season. You can just follow your taste buds to get the taste you love. But we won’t make it harder for you this time when you can have an easy to follow Garlic Butter Shrimp recipe and have a 20-minute seafood dish for a good dinner.
Ingredients
- Shrimp: Easy to cook and has a distinctive flavor. Be careful not to overcook them.
- Butter: It complements and enhances the flavors.
- Chicken Stock: Gives out rich flavor of chicken.
- Garlic: Adds flavor and aroma to the dish.
- Lemon Juice: Helps infuse the flavors to the meat.
- Parsley: A freshy and grassy taste to the food.
- Kosher Salt: Adds salty taste leaving no aftertaste.
- Black Pepper: Add to taste.
Preparation:
You have 10 minutes to prepare and another 10 minutes to get this cooked. This is amazingly delicious and can even make you cook like a pro in just these easy steps:
- In a large skillet, melt 2 tablespoon of butter over medium high heat. Add shrimp, salt and pepper. Don’t let the shrimp get overcook. Saute until turns pink then set aside.
- In the same skillet, add garlic until aromatic then add the remaining butter.
- Stir in the shrimp and toss to combine.
- Garnish with parsley then serve.
Tips and Variations:
There can be more in this Garlic Butter Shrimp and you can have these tips and variations:
- Scallions: You can add scallions or simply sprinkle them to the dish after it’s cooked to add a variety in taste.
- Olive Oil: Drip a small amount of around 20 seconds before removing from the heat to add a more salivating smell and taste.
Storage:
- On the fridge: This dish can stay up to 3 days in the fridge. Just make sure to place it in an airtight container.
- Freezer: This can stay even for 3 months by placing in a freezer bag then lay it on the freezer.
Garlic Butter Shrimp
Print RecipeIngredients
- 750 g medium shrimp, peeled and deveined
- 8 tbsp unsalted butter, divided
- 2 oz chicken stock
- 5 cloves garlic, minced
- lemon juice from 1 lemon
- lemon juice from 1 lemon
- 2 tbsp fresh parsley leaves, chopped
- Kosher salt to taste
- ground black pepper to taste
Instructions
- In a large skillet, melt 2 tablespoon of butter over medium high heat. Add shrimp, salt and pepper. Don’t let the shrimp get overcook. Saute until turns pink then set aside.
- In the same skillet, add garlic until aromatic then add the remaining butter.
- Stir in the shrimp and toss to combine.
- Garnish with parsley then serve.
