Lemon Garlic Butter Shrimp
Prep Time: 20 minutes | Cook Time: 5 – 7 minutes | Total Time: 30 minutes | Serves: 4
I know that I mention Abingdon Olive Oil Company when it comes to infused olive oils and excellent extra-virgin olive oils, but they truly are delicious. A full-flavored oil is what you need here. It’s not just to keep shrimp from sticking to the pan, but as every ingredient is important and intentional, your oil should bring and enhance flavor when possible. Check out their website for a wide variety of oils, vinegars, and more. Better yet, visit the store in Abingdon, Virginia. It’s a fun and delicious experience!
My husband and I discovered a lovely store in Blowing Rock, NC, called The Spice and Tea Exchange. You are encouraged to smell and taste spice blends, salts, and teas – a store of my dreams. I picked up several (okay, more than several) spices to play around with and experiment. I saw the Aleppo Pepper and my heart leaped. I use this dried pepper in my Hummus recipe. Grabbing a bag was a must. The Aleppo pepper has a more complex flavor than your traditional crushed red pepper flakes. Aleppo is yummy in this shrimp recipe, it brings heat plus flavor! I add the pepper near the end of cooking, but it could be sprinkled over the finished dish.
Combining lemon, garlic, and butter creates a cohesive flavor profile that is so good on chicken, pork, veggies, etc. Simplistic and straightforward. And since shrimp cook quickly, this dinner recipe puts food on the table fast.
If you purchase shrimp in the shells, don’t discard the shells. Quickly rinse them, pat them dry, and place them into a freezer-safe bag or container to save for shrimp stock! I have a recipe for Mexican Shrimp Cocktail that uses the shrimp shells to make a flavorful stock. It’s so delicious!
Add a simple side salad or sautéed veggies to complete your seafood meal! The photo of oyster mushrooms is from Extraterrestrial Fungi in East TN. I can pick up their amazing mushrooms at my local farmers’ market. More recipes to come highlighting their mushrooms!
Enjoy!
Lemon Garlic Butter Shrimp
Ingredients
- 1 pound large shrimp, peeled, deveined, tails off, patted dry
- Sea salt, to taste
- Freshly-cracked black pepper, to taste
- 1 tablespoon excellent-quality extra-virgin olive oil, I prefer Abingdon Olive Oil Company
- 2 tablespoons unsalted butter, divided
- 4 - 5 garlic cloves, smashed and finely minced
- 1 lemon, zested and juiced
- 1 teaspoon Aleppo pepper, I prefer The Spice and Tea Exchange
- 1 tablespoon Italian parsley, chopped
Instructions
- Season the shrimp with salt and pepper.
- Heat a shallow skillet/pan with the oil and 1 tablespoon of the butter. Once hot, add the shrimp and cook on one side for 2 minutes, or until beginning to turn pink. Cook in batches as needed.
- Add the garlic, lemon zest, lemon juice, and Aleppo pepper.
- Stir the shrimp to combine the ingredients. Flip any shrimp that did not turn over to cook on the other side. Cook for about 1 ½ to 2 minutes or until the shrimp are just cooked.
- Remove the pan from the heat and add the remaining tablespoon of butter. Toss to combine and melt. Taste the sauce and adjust seasonings as desired.
- Sprinkle with the parsley and serve very warm.
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