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Melt In Your Mouth Lemon Garlic Shrimp - Bright, Buttery, And Ready Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tail on or off)
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, finely minced
  • 1 large lemon (zest and 3–4 tablespoons juice)
  • 1/4 teaspoon crushed red pepper flakes (optional, to taste)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup dry white wine or low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon honey or sugar (optional, balances acidity)
  • Lemon wedges, for serving

Method
 

  1. Pat the shrimp dry. This helps them sear instead of steam. Season both sides lightly with salt and pepper.
  2. Prep the lemon and garlic. Zest the lemon first, then juice it. Mince the garlic and have it ready. Shrimp cooks fast, so it helps to prep everything ahead.
  3. Heat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, tilt the pan to coat.
  4. Sear the shrimp in batches. Add half the shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden. Transfer to a plate. Repeat with another 1 tablespoon olive oil if needed and the remaining shrimp. Do not overcook.
  5. Build the sauce. Reduce heat to medium. Add the remaining 2 tablespoons butter. Stir in the garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
  6. Deglaze. Pour in the white wine (or broth). Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.
  7. Add lemon. Stir in the lemon zest and 2–3 tablespoons lemon juice. Taste. For balance, add the honey if the sauce tastes too sharp.
  8. Return the shrimp. Add the shrimp and any juices back to the pan. Toss to coat and warm through for 30–60 seconds. Finish with chopped parsley. Adjust salt, pepper, and lemon to taste.
  9. Serve immediately. Spoon shrimp and sauce over pasta or rice, or serve with crusty bread to soak up the buttery lemon-garlic sauce. Add lemon wedges on the side.