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–+ servings
20 Minute Garlic Shrimp

Discover the secret to a quick and delicious 20 Minute Garlic Shrimp perfect for busy weeknights. Easy to make and packed with flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 8 cloves garlic, minced
  • 0.25 cup white wine
  • 0.5 whole lemon juice
  • to taste salt and pepper
  • 2 tbsp parsley, chopped

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Thaw shrimp completely and pat dry with paper towels. Season with salt and pepper.
  2. Heat a large skillet over medium-high heat and add olive oil and 2 tablespoons of butter.
  3. Add shrimp to the skillet in a single layer and cook for about 2 minutes without moving.
  4. Flip the shrimp and cook for another 1-2 minutes until they are pink and curled into a C shape. Remove from the pan and set aside.
  5. In the same pan, add the remaining 2 tablespoons of butter and let it melt.
  6. Add minced garlic and sauté for 30-45 seconds until fragrant and slightly golden.
  7. Pour in white wine, scraping up brown bits, and allow to reduce for about 2 minutes.
  8. Squeeze in lemon juice and stir to combine.
  9. Return shrimp to the pan and toss to coat in the garlic butter sauce for 30 seconds to a minute.
  10. Sprinkle with fresh parsley, toss once more, and serve immediately.

Nutrition

Calories: 280kcalCarbohydrates: 3gProtein: 24gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 500mgPotassium: 300mgVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the sauce. Feel free to add red pepper flakes for heat or cherry tomatoes for extra color. Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. The recipe can be adapted with various proteins like chicken or scallops if desired.
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