FrenchEasy · Hot
Garlic Butter Shrimp with Parsley and Lemon
Butter is not a shortcut here — it is the point. The shrimp cook quickly in a pan that already smells of garlic, the heat coaxing foam from the butter until it deepens to something nutty and urgent. A squeeze of lemon and a handful of parsley at the last moment keep the whole thing vivid and alive.
Prep
15 min
Cook
10 min
Total
25 min
Method
Preparation
1
Season the shrimp generously with salt and black pepper on both sides.
Cooking the Shrimp
2
Heat butter and olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook undisturbed for 60–90 seconds until pink on the bottom. Flip each shrimp and cook for another 60 seconds until pink, curled, and opaque throughout. Transfer shrimp to a plate, leaving the fond in the pan.
Building the Garlic Butter
Final Assembly
4
Serve immediately with crusty bread to mop up the sauce, or over pasta.
D
Nutri-Score
Needs balance
A–E · lower is better · score 13
Calories
394
per serving
High in saturated fat · 14gHigh in salt · 1418mgHigh in protein · 37gLow sugar · 1g
Protein
37g
Carbs
6g
Fat
26g
Sat. fat
14g
Fiber
2g
Sugar
1g
Sodium
1418mg
Gluten FreeLow CarbKetoHeart HealthyDiabetic FriendlyLow Sodium OptionHigh ProteinOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
4.3
per serving
ECarbonBEU all-round· carbon sets the grade
Water
27m³
Land
53Pt
Runoff
1.3g P
Large shrimp, peeled and deveined drives 94% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
2
Spicy
Textures
TenderButterySilky
Aromas
GarlickyButteryHerbalCitrusBriny
Kitchen Equipment
Primary Tool
SkilletCounter FootprintSmall
Techniques
Safety & Storage
Cooking Temperature
Cook shrimp until they reach an internal temperature of 145°F (63°C), appear pink, and are curled into a C-shape. Undercooked shellfish poses serious foodborne illness risk.
Cross Contamination
Use separate cutting boards, utensils, and plates for raw shrimp and ready-to-eat foods. Never place cooked shrimp on surfaces that held raw shrimp without proper sanitization.
Storage
Refrigerate leftover garlic butter shrimp within 2 hours of cooking. Store in airtight containers and consume within 3 days. Reheat to 165°F (74°C) before eating.
High Risk Population
Pregnant women, young children, elderly individuals, and immunocompromised persons should only consume shrimp that has been fully cooked to recommended internal temperature. Shellfish is a high-risk food for vulnerable populations.
Handling
Keep raw shrimp refrigerated at 40°F (4°C) or below until ready to cook. Do not let shrimp sit at room temperature for more than 2 hours total (1 hour if room is above 90°F/32°C).
Pro Tips
Technique
Never rush the garlic in the butter—you are building a foundation, not merely melting fat. Cook until fragrant but never brown, or you will sacrifice the delicate balance we seek.
Substitution
If you cannot find fresh flat-leaf parsley, simply omit it rather than reaching for dried. The dish will survive; your integrity as a cook will not.
Equipment
A heavy-bottomed stainless steel pan is essential here—never nonstick. We need the fond, that beautiful browned sediment, to build the sauce's soul.
From the chef
Garlic butter shrimp is quick, which is not the same as easy. The pan must already be fragrant with garlic before the shrimp go in — sixty seconds per side, pink and curled, and they are done. The fond left behind is the sauce: lemon juice and zest go in while the pan is still hot, the butter emulsifies with whatever is clinging to the surface, and the result is something vivid and impossibly rich at the same time. Parsley at the end. Crusty bread underneath to catch what the shrimp leave behind. That is the entire argument.
TagsGarlic ButterLemonQuickEasySeafoodBistroShrimp
AllergensShellfishMilk
Source: generated · May 30, 2026