Garlic Butter Shrimp with Lemon

Large shrimp seared quickly, then tossed in garlic butter with a squeeze of lemon. Use a frying pan and kitchen tongs.

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Method

5 clear steps

1
Peel the shrimp, leaving the tails on. Devein them with a toothpick, rinse, and pat dry with kitchen paper. Mince the garlic.
2
Heat a frying pan over medium heat and warm 10 ml olive oil. Add the shrimp and cook 1–1.5 minutes per side until they change color; remove and set aside.
3
In the same pan melt 30 g butter, add the garlic and fry over low heat for about 30 seconds until fragrant. If using wine, add 15 ml and cook about 1 minute until the alcohol has cooked off.
4
Return the shrimp to the pan and toss in the garlic butter for about 1 minute. Squeeze in the lemon juice, toss, and take off the heat at once. The thickest part must be opaque and pearly throughout (63°C); overcooked shrimp turn tough.
5
Plate the shrimp and spoon the sauce left in the pan over them.

Fit page

General

Large shrimp seared quickly, then tossed in garlic butter with a squeeze of lemon. Use a frying pan and kitchen tongs.

Loading kitchen…

5 clear steps

1
Peel the shrimp, leaving the tails on. Devein them with a toothpick, rinse, and pat dry with kitchen paper. Mince the garlic.
2
Heat a frying pan over medium heat and warm 10 ml olive oil. Add the shrimp and cook 1–1.5 minutes per side until they change color; remove and set aside.
3
In the same pan melt 30 g butter, add the garlic and fry over low heat for about 30 seconds until fragrant. If using wine, add 15 ml and cook about 1 minute until the alcohol has cooked off.
4
Return the shrimp to the pan and toss in the garlic butter for about 1 minute. Squeeze in the lemon juice, toss, and take off the heat at once. The thickest part must be opaque and pearly throughout (63°C); overcooked shrimp turn tough.
5
Plate the shrimp and spoon the sauce left in the pan over them.

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