Garlic Lemon Butter Shrimp
"I like to serve this over rice, garnished with a bit of parsley and some lemon wedges"
- Serving Size: 1 (175.5 g)
- Calories 266.1
- Total Fat - 21.6 g
- Saturated Fat - 8.7 g
- Cholesterol - 125.7 mg
- Sodium - 532 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 2.4 g
- Sugars - 1.8 g
- Protein - 11.6 g
- Calcium - 72.2 mg
- Iron - 0.9 mg
- Vitamin C - 40.2 mg
- Thiamin - 0.1 mg
Add shrimp to a large mixing bowl.
Add olive oil, juice of 1 lemon, chopped garlic, 1 tablespoon fresh parsley, flour, cayenne pepper and pepper. Toss to combine, cover the bowl and place in the fridge for 30 minutes to 24 hours.
Heat a large skillet over medium heat.
Using a slotted spoon, add shrimp and garlic to hot skillet and season with salt and pepper
Saute the shrimp until pink, about 2-3 minutes per side
Remove the shrimp, but leave as much of the garlic as possible
Add the salted butter and 1/2 teaspoon pepper
Cook the garlic in the butter until it begins to caramelize
Remove from the heat and stir in 1 tablespoon chopped parsley, the juice of 1/2 a lemon
Serve shrimp over rice and drizzle with warm garlic butter. Garnish with fresh chopped parsley and a lemon wedge if desired
Tips & Variations
No special items needed.