GARLIC BUTTER SHRIMP
Steps:
- Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
- Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 204 calories, Carbohydrate 3.3 g, Cholesterol 203.3 mg, Fat 12.5 g, Fiber 0.2 g, Protein 19 g, SaturatedFat 7.5 g, Sodium 300.6 mg, Sugar 0.5 g
GARLIC BUTTER SHRIMP
Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Brandon, Mississippi. "I like to serve them over wild rice mix from a box," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.
Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 309mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
PAN SEARED SHRIMP WITH GARLIC-LEMON BUTTER
This is so good and so simple to make. I made it tonight and my whole family raved about how good it was. I got the recipe from America's Test Kitchen.
Provided by Alisa Lea
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp salt until combined. Set aside.
- Heat 1 tbs oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate.
- Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.
Nutrition Facts : Calories 260.8, Fat 17.2, SaturatedFat 6.5, Cholesterol 237.2, Sodium 1258.1, Carbohydrate 2.4, Fiber 0.1, Sugar 0.3, Protein 23.4
PERFECT PAN-SEARED SHRIMP WITH GARLIC BUTTER
from America's Test Kitchen TV show. Their note: The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.
Provided by TesB7083
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- INSTRUCTIONS.
- Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
- Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.
SHRIMP WITH GARLIC AND PARSLEY RECIPE - (4.5/5)
Provided by lauramae
Number Of Ingredients 10
Steps:
- In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve. Serve over pasta if desired.
SHRIMP WITH PARSLEY-GARLIC BUTTER
This comes from the Williams-Sonoma Bride & Groom cookbook. The recipe didn't state regular or unsalted butter, so I used regular and found it too salty, but my husband loved it. So, if you love salty dishes, I suggest regular butter, but if you prefer less salt in your dishes, use unsalted butter. Butter can be prepared in advance, it can be kept in the refrigerator for up to 3 days and in the freezer for 1 month. Also, recipe calls for raw shrimp, but I used flash-frozen, pre-cooked & de-shelled shrimp and had no problems. I hope you enjoy.
Provided by KimmieCat1
Categories Spreads
Time 34m
Yield 6-8 appetizer servings, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper.
- 2. Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry.
- 3. Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches).
- 4. Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes.
- 5. Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells.
Nutrition Facts : Calories 384.5, Fat 32.3, SaturatedFat 19.6, Cholesterol 272, Sodium 1903.3, Carbohydrate 2.7, Fiber 0.3, Sugar 0.1, Protein 21.2
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP
Simple flavors... Grilled shrimp, finished in a basic, yet 'oh, so good' garlic and butter sauce. I am not a shells-on gal but they make heck of a difference. Pick them off the serving plate and enjoy! Get a napkin--you'll need it.
Provided by FrackFamily5 CA->CT
Categories Seafood Shellfish Shrimp
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
- Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
- Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 1.5 g, Cholesterol 155.7 mg, Fat 20.6 g, Fiber 0.3 g, Protein 12.9 g, SaturatedFat 10.5 g, Sodium 704.2 mg, Sugar 0.1 g
EASY GARLIC BUTTER SHRIMP
I wanted something fast for dinner, and I made this with some grilled vegetables. Easy peasy and delicious.
Provided by AmyZoe
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper, and garlic.
- Roast for 6 to 8 minutes, or until the shrimp are pink and just cooked through.
- Immediately add the butter directly on the hot baking sheet and stir until melted.
- Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.
Nutrition Facts : Calories 331.3, Fat 20.6, SaturatedFat 8.5, Cholesterol 317, Sodium 1870.7, Carbohydrate 4.4, Fiber 0.6, Sugar 0.4, Protein 31.4
GARLIC BUTTER SHRIMP
Easy and delicious. I had this recipe for years, lost it, and just recently found it on the internet. It's the best tasting shrimp I've ever had.
Provided by Peg 4
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Remove shells from shrimp if they are still on. Pat dry shrimp on paper towels, if they're at all wet, the sauce will be runny.
- Place butter in a large glass baking dish and place in the oven for 5 minutes. Take it out and add salt, garlic, and 1 tbsp of the parsley. Stir it up and then place shrimp on top of this butter mixture in a single layer. Bake this for another 5 minutes, uncovered.
- Remove the dish from oven, turn over each shrimp, sprinkle with the lemon juice and the remaining parsley. Return it to the oven and bake it for an additional 8 minutes.
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Servings 4Estimated Reading Time 1 minCategory Dinner, Main DishTotal Time 15 mins
- In a large sauté pan over medium heat, add olive oil and garlic and cook for 1 minute, stirring with a wooden spoon.
- Add shrimp, then season with salt and pepper and cook until slightly pink, about 2 minutes per side.
- When butter begins to foam add parsley. Cook until parsley is crispy and shrimp is pink with browned edges.
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Cuisine AsianTotal Time 15 minsCategory Main CourseCalories 270 per serving
- If your shrimp are fresh, pat them dry with paper towel before cooking. If still frozen, thaw quickly by placing them in a colander and let the cold tap water run through. It might take about 15 minutes.
- Add defrosted shrimp, and season with salt and pepper to your taste. Cook until shrimp starts to turn pink, about 2 minutes on each side. Remove from heat
GARLIC PARSLEY BUTTER SHRIMP - JO COOKS
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4.4/5 (52)Total Time 15 minsCategory AppetizerCalories 228 per serving
- Make compound butter: In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste.
- Prepare the shrimp with butter: Take half of the butter paste and place pieces of it on the bottom of a skillet. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it.
- 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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