Sauteed Shrimp in Garlic Butter Sauce

Sautéed garlic butter shrimp in a large silver skillet with lemon and parsley.

Sauteed Shrimp in Garlic Butter Sauce

Easy but delicious shrimp sauteed in a garlic butter sauce are the perfect 15-minute entree you've been looking for!

Prep: 10

Cook: 10

Total: 20

Yield:4 servings

Equipment

small mixing bowl
whisk or fork
Large skillet
Tongs
Plate

Ingredients

For the Garlic Butter

½ cup butter softened, not hot
½ tablespoon minced garlic
½ teaspoon garlic powder
¾ teaspoon salt

For the Shrimp

2 tablespoons neutral oil avocado oil, extra-virgin olive oil, etc.
1 pound medium or large shrimp peeled, deveined
salt to taste
freshly cracked black pepper to taste
½ cup dry white wine or chicken broth, see Notes
1 tablespoon chopped fresh parsley optional

Serving Suggestions (All Optional)

prepared angel hair pasta
mashed potatoes
steamed white rice

Instructions

Add softened butter, minced garlic, garlic powder, and salt to small bowl. Mix with whisk or fork until ingredients are fully combined, then set bowl aside.
Heat large skillet over medium-high heat. When pan is warm, add 2 tablespoons neutral oil. Continue warming skillet, swirling pan occasionally to coat bottom in oil, until oil is hot and shimmery.
When oil is hot, place shrimp in skillet. Work quickly and be careful not to overlap shrimp or crowd pan, cooking shrimp in batches if needed.
Sauté shrimp 1 minute undisturbed, then quickly flip shrimp over and sauté shrimp 30 seconds more. When shrimp are cooked through, transfer shrimp to plate and set aside. Note: shrimp are cooked when opaque white (or lightly pink) and slightly curled, forming "J" shape.
Repeat with any remaining batches of shrimp until all shrimp is cooked through and transferred to plate.
Reduce heat under skillet to medium-low. Pour white wine into skillet and deglaze pan, using spatula to scrape up any browned bits that may be stuck to bottom of skillet. Simmer wine 4 to 5 minutes or until liquid is reduced by 50%.
Reduced heat under skillet to low. Add prepared garlic butter and chopped parsley (optional) to skillet. Gently stir ingredients until butter is melted and incorporated into wine.
Remove skillet from heat. Return sauteed shrimp to skillet and spoon garlic butter sauce over shrimp to cover completely. Divide shrimp into preferred portions, plate with sides of choice, and serve immediately with additional garlic butter sauce if desired.

Notes

Shrimp: This recipe works for any size or number of shrimp. For very small or very large shrimp, you may need to adjust the cook time slightly. If using frozen shrimp, defrost shrimp completely before cooking.
White Wine: I recommend sauvignon blanc or pinot grigio in recipes like this. For a wine-free version, replace the wine with an equal amount of chicken broth. Do not substitute juice.
Make it Whole30/Paleo: Replace the butter with ghee and the wine with chicken broth.

Nutrition

Recipe By:Cheryl Malik