How to Make Garlic Lemon Butter Shrimp (in 15 Minutes) 🍤
Timing
Start-to-end time: 15 minutes
Preparation time: 10 minutes
Cooking time: 5 minutes
Prep
How to Prepare Your Shrimp
Thaw your shrimp in the refrigerator (if frozen).
No time? No problem. Place the frozen shrimp in a large bowl under running water in your sink.
Once thawed, drain the water from the bowl, or use a strainer if available.
(Optional) Remove the shell if you want the seasoning to stick to the shrimp.
Add salt and pepper to the thawed bowl of shrimp.
How to Prepare Your Garlic
Get 2 cloves of garlic ready for each pound of shrimp (or adjust to your liking as you wish).
Dice the garlic cloves into little cubes.
How to Prepare Your Lemon
Cut a fresh lemon into half.
If you have a juicer, squeeze the lemon into the juicer, which will be poured later.
How to Prepare Your Parsley
Cut a handful of parsley to be used for seasoning
How to Prepare Your Pan
Butter: Cut two 1 tablespoons slices of butter (for each pound of shrimp).
Garlic Paste: Prepare a regular spoon to scoop 1-2 heaping spoonfuls of paste.
Let’s Cook!
How to Make Garlic Butter Shrimp on an Induction Hob (in 15 Minutes)
Pan: Set your induction hob to medium-high heat (approx. 8 out of 10)
Butter #1: Add your 1 tablespoon of butter in the pan. Spread it evenly on the pan as it melts.
Diced Garlic: Add the the garlic cubes to the hot pan. Spread the cubes out.
Shrimp: Pour the dry bowl of thawed shrimp to the pan. Spread the shrimp evenly in one layer on the pan to cook evenly. (Warning: If your shrimp is still wet, be aware that they might splash at you. Dry them as much as possible.)
Garlic Paste: Take 1 or 2 heaping scoops of garlic paste and place it on top of the simmering shrimp.
Stir, stir, stir (30 seconds): Using a wooden spoon, slowly mix the shrimp in a figure-eight pattern so that each shrimp bastes in the garlic sauce.
Juiced Lemon: Pour your squeezed lemon juice from your juicer to the pan.
Stir again (30 seconds): This time, continue mixing to let the lemon juice ferment with the garlic sauce.
Butter #2: Add your second tablespoon of butter to “butter up” your garlic and lemon mix.
Stir until done: Continue to mix the shrimp with the garlic paste, lemon juice, and the butter until the shrimp’s internal temperature is at least 145 degrees F (or 63 degrees C). Usually this is when the shrimp are firm to touch.
Induction Hob: Turn off the hob and let your pan rest for a minute.
Parsley: Sprinkle your sliced parsley leaves over the resting shrimp in the pan.
Serve & Enjoy: Serve the portions of garlic lemon butter shrimp immediately on your plates.
Bon appetit!
