15 MINUTE GARLIC SHRIMP IN LEMON BUTTER SAUCE
Garlic shrimp in less than 15 minutes! These little guys are cooked with a light lemon butter sauce that's just enough to drizzle on steamed veggies or a bit of rice! So easy and so delicious!
Provided by Marzia
Categories 30 Minute Meals
Time 15m
Number Of Ingredients 9
Steps:
- Heat a large skillet over high heat. Add the olive oil and red pepper flakes and allow the spice to infuse into the oil for 30 seconds.
- Add the shrimp to the pan and spread it out so it cooks evenly. Cook for about 1 minute flipping as needed. Add the garlic, lemon juice, and caper brine to the skillet and let cook for 1 minute.
- Add 1/2 of the parsley along with the cubes of butter and swirl the pan so butter starts to melt slowly, about 2-3 minutes. As the butter melts it should start forming a thick type of sauce. Add the remaining parsley and stir to combine. The shrimp should be opaque and cooked through. If the sauce starts to thicken too much, you can remove the shrimp to a serving dish and add a teaspoon of water to help thin it out to a pourable consistency. Keep in mind that this recipe creates just enough sauce to coat the shrimp but it is flavorful enough to serve with rice or pasta tossed in olive oil.
CAJUN GARLIC BUTTER SHRIMP
Cajun Garlic Butter Shrimp is made in the most amazing cajun garlic butter sauce. This is ready in 15 minutes and a meal that will wow the family!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 10m
Number Of Ingredients 10
Steps:
- To start, whisk together your sauce. Add the soy sauce, brown sugar, olive oil, mustard, cajun seasoning, and garlic.
- In a medium-sized skillet over medium high heat add the butter. Add the sauce and whisk and let reduce until the butter is melted about 2 minutes.
- Salt and pepper the shrimp and add to the sauce. Toss and cook in the sauce 4-5 minutes until the shrimp is opaque.
- Garnish with chopped green onions
Nutrition Facts : Calories 263 kcal, Carbohydrate 8 g, Protein 24 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 301 mg, Sodium 1507 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SHRIMP WITH GARLIC SAUCE
Steps:
- For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
- Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
- For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
- Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.
QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE
Provided by Sunny Anderson
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
- Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.
GARLIC BUTTER SHRIMP
This easy garlic butter shrimp with lemon and wine is cooked in a skillet in just 20 minutes. Great with pasta, baguette, grits, or rice!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Pat the shrimp dry with paper towels and place in a large bowl.
- Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
- Heat 2 tablespoons of butter in a large skillet over medium heat until it melts. Add the shallot and let cook for 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp.
- Add the wine and garlic. Cook until the shrimp are no longer translucent and the wine has reduced by half, about 2 to 3 minutes more.
- Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter. Zest the lemon directly over the skillet, then cut the lemon in half. Juice half of the lemon over the top and slice the other half into wedges for serving. Add the rosemary and parsley, then toss to combine. Serve immediately with lemon wedges.
Nutrition Facts : ServingSize 1 of 3, Calories 159 kcal, Carbohydrate 8 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 4 g
GARLIC BUTTER SHRIMP
An amazing flavor combination of garlicky, buttery goodness - so elegant and easy to make in 20 min or less!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth. Stir in shrimp and gently toss to combine. Serve immediately, garnished with parsley leaves, if desired.
SHRIMP IN BUTTERY GARLIC SAUCE
Yuuummmm.....shrimps in a flavorful buttery garlic sauce. One of my husbands favorite meals. What could be better, it is perfect served over hot pasta.
Provided by Baby Kato
Categories Seafood
Time 15m
Number Of Ingredients 11
Steps:
- 1. Heat the oil and butter in a large pan, over medium high heat.
- 2. Add the garlic, red pepper & shrimp.
- 3. Cook for 2 minutes, stirring constantly, until the shrimp turns pink.
- 4. Increase the heat to high and add the lemon juice, sherry, pepper flakes, salt and pepper.
- 5. Bring to a boil and serve over hot pasta, garnish with parsley.
GRILLED SHRIMP WITH GARLIC BUTTER DIPPING SAUCE
Takes you to a quiet beach off the Mexico coast with the sun setting and the surf breaking...A favorite of ours when grilling in Mexico (or anywhere for that matter) - where the shrimp are so fresh and so cheap! Great with a cold beer in hand or a frothy, frozen concoction!
Provided by dukeswalker
Categories Very Low Carbs
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients- cover and chill for 2 hours.
- Combine butter sauce in small saucepan over low heat until melted and well combined- can also be done in the microwave.
- Remove shrimp from marinade and grill until no longer pink and they turn an opaque color.
- For large shrimp this usually takes about 12-15 minutes.
- Serve with garlic butter sauce for dipping- YUM!
- The servings are approximate- as we have used this both as an appetizer and as a meal.
- Prep time is only good if your shrimp are already peeled/deveined- add additional time if you need to do this yourself.
SHRIMP IN GINGER BUTTER SAUCE
A completely delightful dish for two or a really smart appetizer! Ginger and cilantro liven this French classic fusing it with a Southwest Asian flare. Discovered in Gourmet Magazine, 9/08. Thank you to Vicki in Kansas Brown for the garlic suggestion.
Provided by Mamas Kitchen Hope
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds.
- Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes.
- Add sherry and saute 1-2 minutes more or until shrimp are just cooked through.
- Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.
GARLIC BUTTER SHRIMP PASTA
20-minute recipe for the best garlic butter shrimp pasta. This incredibly tasty "scampi" is made with sauteed shrimp in a spicy garlic butter sauce with tomatoes and fresh herbs.
Provided by Karen Tedesco
Categories Seafood
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large (5 or 6 quarts) pot of water to a boil and season with 3 tablespoons kosher salt.
- Cook the pasta according to package directions until al dente (usually about 11 minutes). Scoop 1/2 cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
- While the pasta is cooking, pat the shimp with a paper towel to dry them. Sprinkle lightly with salt on both sides.
- Put a large (12-inch) skillet over medium-high heat. Pour in the oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking until they turn pink and opaque, about 1 more minute.
- Add the tomatoes, garlic, butter and chili to the pan and stir. When the butter is melted, add 2 or 3 tablespoons of the reserved pasta water and swirl around until saucy (add more if needed, a tablespoon at a time).
- Pour the shrimp and sauce over the pasta. Top with the parsley and Parmesan cheese to taste. Toss gently and serve. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 448 kcal, Carbohydrate 43 g, Protein 36 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 297 mg, Sodium 795 mg, Fiber 4 g, Sugar 5 g
STUFFED SHRIMP WITH GARLIC CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 servings as an appetizer
Number Of Ingredients 22
Steps:
- To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
- In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
- To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
- Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
- Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.
SHRIMP IN BUTTERY GARLIC SAUCE
Yuuummmm.....shrimps in a flavorful buttery garlic sauce. What could be better. Perfect over hot pasta.
Provided by Baby Kato
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large pan, over medium high heat.
- Add the garlic, red pepper & shrimp.
- Cook for 2 minutes, stirring constantly, until the shrimp turns pink.
- Increase the heat to high and add the lemon juice, sherry, pepper flakes, salt and pepper.
- Bring to a boil and serve over hot pasta, garnish with parsley.
BUTTERY SHRIMP W/ WORCESTERSHIRE SAUCE
EatSimpleFood.com This easy & flavorful sautéed shrimp recipe is cooked with butter, onions, garlic, lemon juice, Worcestershire sauce, heavy whipping cream, and hot sauce.
Provided by beckie
Categories Main Dish
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Pat shrimp dry with a paper towel and sprinkle with salt and pepper.
- Bring a large pan to medium high heat. Add olive oil and melt butter when hot. If all the shrimp will fit into the pan without crowding than fry in one batch. If not, reduce olive oil and butter by half and cook shrimp in two batches.
- Cook shrimp for ~2 minutes per side or until done (usually the first side needs more time to sear than the second side). Try to get it crispy on the outside. Set aside on a plate.
- In the same pan, reduce heat to medium, and add the remaining butter and onions and cook ~ -3-4 minutes or until onions are translucent.
- Add garlic & rosemary sprig and cook 1-2 minutes or until fragrant.
- Stir in Worcestershire, lemon juice, and hot sauce. Bring to a boil and simmer ~ 3 minutes.
- Remove rosemary sprig and whisk in whipping cream.
- Add shrimp and any juices back to pan and simmer ~ 2-3 minutes or until shrimp are hot.
- Add salt and more hot sauce to taste. Eat as is or serve over cooked spaghetti or rice. Happy Eating! Beckie
Nutrition Facts : Calories 410 calories, Sugar 3 g, Sodium 408.1 mg, Fat 32.9 g, SaturatedFat 17.8 g, TransFat 0.2 g, Carbohydrate 6.8 g, Fiber 0.8 g, Protein 24 g, Cholesterol 256.5 mg
SHRIMP IN GARLIC BUTTER
Very easy shrimp and sauce. Serve this over your favorite pasta. Or just put it over grilled french bread.
Provided by MizzNezz
Categories Sauces
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 12in skillet, melt butter.
- Add all other ingredients except shrimp.
- Stir until boiling.
- Add shrimp and cook for 5 minutes on med heat.
- Mix well.
Nutrition Facts : Calories 540.2, Fat 36.2, SaturatedFat 21.1, Cholesterol 439.8, Sodium 802.1, Carbohydrate 5.1, Fiber 0.1, Sugar 0.3, Protein 47.4
EASY CREAMY GARLIC SHRIMP
This creamy garlic shrimp recipe is a delicious and easy dinner recipe served with pasta or crusty bread to mop up the sauce.
Provided by Alida Ryder
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
- Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
- In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
- Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
- Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.
Nutrition Facts : Calories 269 kcal, Carbohydrate 5 g, Protein 27 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 348 mg, Sodium 1567 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
TAYLOR'S SHRIMP WITH SPAGHETTI IN GARLIC-BUTTER SAUCE
Steps:
- Heat the butter in a skillet over medium heat until melted. Add the garlic. Cook for a few seconds, and then add the shrimp and cook for 4 minutes. Add the spaghetti and cook until just heated through.
- Lay the lettuce on a plate and top with the spaghetti and shrimp. Squeeze lemon juice over the top and garnish with the remaining wedge.
SHRIMP IN GARLIC SAUCE
This is, by far and bar none, the most popular Chinese seafood dish I know. In fact, it is better than its restaurant counterpart because it uses real garlic, not dried garlic reconstituted in water.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
- Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
- In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
- For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
- In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.
DIRTY SHRIMP IN BUTTER-BEER SAUCE
Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!
Provided by EdsGirlAngie
Categories Very Low Carbs
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic and herbs in butter until garlic is slightly browned.
- Add shrimp, stirring constantly, until shrimp are pink and done.
- Pour in beer, simmer 1 minute more, and serve!
SEAFOOD ESSENTIALS: SHRIMP IN GARLIC/BUTTER SAUCE
I love cooking with shrimp... They are easy to work with, and can be cooked in so many yummy ways. My absolute favorite way to present these shrimp is to put the skillet on a heatproof trivet, serve them with some freshly baked baguettes, and eat the shrimp while dipping the baguette into that insanely yummy sauce. When I put these on one of the sideboards in the main dining room, they are always the first thing that disappears. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Seafood
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- Chef's Note: Shrimp are typically sold by count per pound. For example, shrimp designated as 21/25 means that it takes 21 to 25 shrimp to make a pound. Some of the more common measurements are listed below. As the numbers get bigger, the shrimp get smaller. Count per pound 16/20 21/25 26/30 31/36 36/40 41/50
- Gather your Ingredients (mise en place).
- Add 2 tablespoons of butter to a sauté pan, over medium-high heat.
- Chef's Note: While the butter is melting, toss the shrimp with a bit of salt & pepper.
- When the foaming subsides, add the shrimp to the pan.
- Chef's Tip: The shrimp should be peeled and deveined; however, leave the tails intact... that will give your guests something to grab on to.
- Toss and cook in the pan until the shrimp begin to turn pink, about 3 - 4 minutes.
- Remove the shrimp and reserve.
- Add the garlic to the pan and stir until fragrant, about 60 seconds.
- Add the lemon juice, zest, Worcestershire sauce, and chicken stock to the pan.
- Chef's Note: The Worcestershire is an addition I've been making to this recipe for a couple of years now. If you want something a bit more "traditional" then leave it out.
- Chef's Note: If you're feeling decadent, you can sub the chicken stock with white wine.
- Bring to a boil, stir, and reduce by half, about 3 - 5 minutes.
- Add the remaining butter, one tablespoon at a time.
- Stir until the butter has completely melted into the sauce.
- Return the shrimp to the pan, and combine with the sauce.
- PLATE/PRESENT
- Garnish with some chopped dill, and serve straight from the pan with some bagettes, or serve over some nice steamed rice with a side of broccoli.
- Keep the faith, and keep cooking.
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- In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red-pepper flakes and cook for 3 minutes, stirring occasionally.
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- In a medium bowl add stock, soy sauce, cornstarch, vinegar, brown sugar, ginger and chili garlic sauce. Whisk until combined.
- Heat a large cast iron skillet or heavy bottom pan to medium high, add 1 tablespoon oil and add shrimp and cook for 2 minutes then flip and cook another 2 minutes. Remove and set aside.
- Add 2 tablespoon oil and add carrots, onions, red peppers, snap peas cook 3-4 minutes until softened. Add water chestnuts and garlic, cook another minute.
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- In a large pan heat 2 tbsp. vegetable oil, add shrimp, season with salt and black pepper and cook for 4 minutes ( 2 minutes per side) or until shrimp are pink and opaque. Transfer to a plate.
- In the same pan melt the butter, add vegetable oil, garlic and sauté until fragrant but not browned (about 20 seconds) over medium heat. Pour in the chicken stock, lemon juice and allow to simmer for 1-2 minutes. Add in half & half cream; reduce the heat to low-medium and allow to simmer, stirring occasionally.
- Stir in the grated cheese, peperoncino peppers and and allow sauce to simmer until the cheese melts and sauce is thick. Return the shrimp back into the pan, sprinkle with the chopped fresh parsley. Adjust salt and pepper.
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- Bake: Place skillet in oven and bake for about 10 minutes or until shrimp turns slightly pink and hot and bubbly.
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