Step 4: Add lemon juice, zest and a bit more butter. Stir and make sure the shrimp are all fully coated in the amazing garlic butter sauce.
RECIPE TIPS & TRICKS
This recipe cooks really quickly! Avoid overcooking the shrimp by turning off the heat (or turning it down to LOW) right when the shrimp turn pink.
If you’re using frozen shrimp and you forget to take them out of the freezer the night before (NEVER happens to me!), just run them under very hot tap water for a few minutes and they’ll defrost pretty quickly!
Wild-caught shrimp always taste better!
Ingredients
2 tbsp olive oil
5 tbsp butter, divided salted or unsalted (I always use salted for everything!)
5-6 fresh garlic cloves, minced !!
1 lb. shrimp, peeled and deveined See Note 1
1/3 cup chicken bone broth chicken stock or broth also work (See Note 2)
2 tbsp lemon juice + zest of one Iemon
red pepper flakes, to taste optional
sea salt and freshly ground pepper, to taste
chopped parsley, to taste.
Instructions
In a , melt 4 tbsp butter and olive oil over medium heat. Add garlic and red pepper flakes (if you are using red pepper flakes) and cook for 1-2 minutes, stirring often to make sure garlic doesn’t burn.
Add bone broth and bring to a simmer. Cook 2-3 minutes.
Add the shrimp and season generously with salt and pepper. Cook shrimp on one side for 1-2 minutes, then flip and continue to cook 2-3 minutes more until no longer pink.
Stir in remaining 1 tbsp butter, lemon juice and lemon zest. Stir, stir, stir and make sure shrimp is completely coated with the garlic butter sauce! Remove from heat, add fresh chopped parsley and serve immediately.
