Frozen shrimp, garlic, butter, lemon, 10 minutes in a skillet. The garlic butter shrimp search that shows up when you want something that feels like a restaurant but uses the freezer bag.
Frozen shrimp, garlic, butter, lemon, 10 minutes in a skillet. The garlic butter shrimp search that shows up when you want something that feels like a restaurant but uses the freezer bag.
Calories
290
Protein
28g
Fat
18g
Carbs
4g
Pat shrimp very dry and season with salt and pepper. Wet shrimp spit and will not brown.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just curled. Do not crowd — work in two batches if needed. Transfer to a plate.
Drop the heat to medium-low. Add remaining butter, garlic, and pepper flakes. Stir 30–45 seconds until fragrant, not brown.
Return shrimp and any juices. Add lemon juice and toss 30 seconds. Off heat, add parsley.
Eat with leftover rice, pasta, or bread to swipe the pan. Overcooked shrimp turn rubbery — if they already look tight and C-shaped, stop.
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