What a tasty and elegant Lemon Butter Shrimp recipe! The addition of garlic and white wine add to the flavor of this dish. It's pretty versatile as you can serve it as an appetizer or pair it up with rice or pasta. This is one of the most easiest seafood recipes I put together and tend to use the base ingredients on other types of seafood as well. I just love combination of the lemon, garlic and butter flavors! You can experiment with using various spices, including tarragon. I usually add red pepper flakes since I love spicy foods, but it can easily be eliminated if you do not like spicy foods. For this recipe, I used large Tiger shrimp. I typically like to use this type due to it's durability, but I wait for the store deals on it. You can use any type of shrimp for this dish, but make sure to monitor the cook time as the smaller ones will cook within a minute on each side.
To prepare this dish, start by washing, peeling and deveining the shrimp and pat them dry with a towel. To save time on the preparation, you can purchase some that has already been peeled and/or deveined. Once peeled and deveined, salt both sides and put aside. If you plan to use red pepper flakes, go ahead and add them at this stage on both sides of the shrimp.
Chop up the parsley and set aside as you will need this at the end of the cooking process.
Then, in a saucepan, melt the butter and add the garlic and shallots. Cook the garlic and shallots in butter for about a minute, then add the Shrimp, lemon juice, and white wine. Allow to cook for 1 1/2-2 minutes per side depending on the size of the shrimp . You will know they are cooked when they turn a pinkish color. Make sure you do not overcook them or they will have a rubbery texture.
Do a quick taste test. If you need more salt or red pepper flakes, then add more at the end, then sprinkle the parsley on top.
Serve immediately as an appetizer or pair it up with your favorite side dishes!
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