# Garlic Butter Shrimp (Skillet) Garlic butter shrimp is a fast skillet dinner that tastes far fancier than the effort. The shrimp sear in a few minutes, then the garlic and butter turn into a glossy sauce you will want to mop up with bread or rice. The key is a hot pan, very dry shrimp and a short cook time. Shrimp go from tender to rubbery in under a minute, so everything is ready before they hit the pan. - Total time: 16 min (prep 10 min, cook 6 min) - Serves: 4 - Per serving (estimated): 290 kcal, 30 g protein - Cuisine: American. Category: Main course. Diet: gluten-free, high-protein, low-carb. ## Ingredients - 500 g large shrimp, peeled and deveined - 1 tbsp olive oil - 4 tbsp butter - 5 cloves garlic, minced - 1/2 tsp kosher salt - 1/4 tsp black pepper - 1/4 tsp red pepper flakes - 1/4 cup chicken broth or dry white wine - 1 lemon, juiced - 2 tbsp fresh parsley, chopped ## Method 1. Pat the shrimp very dry with paper towels. Season with the salt, pepper and red pepper flakes. 2. Heat a 12 inch (30 cm) skillet over medium-high heat for 2 minutes. Add the olive oil and 1 tablespoon of the butter. 3. Add the shrimp in a single layer. Cook 1 to 2 minutes without moving, until the bottoms are pink and lightly golden. 4. Flip each shrimp. Add the garlic and cook 30 seconds, until fragrant but not browned. 5. Pour in the broth or wine and add the remaining butter. Cook 1 minute, stirring, until the butter melts into a glossy sauce. 6. Take the pan off the heat. The shrimp are done when they curl into a loose C shape, turn opaque and reach 145°F (63°C). 7. Stir in the lemon juice and parsley. Serve right away with the pan sauce. ## Why it works - Dry shrimp brown in the hot pan instead of steaming, which gives better flavor. - A mix of oil and butter lets you sear at higher heat, since oil handles heat that butter alone would burn at. - Adding garlic after the flip keeps it from scorching and turning bitter. - A splash of broth or wine lifts the browned bits and lets the butter thicken into a sauce. - Lemon juice stirred in off the heat keeps the flavor sharp and fresh. ## The science - **Why shrimp turn rubbery.** Shrimp proteins tighten quickly as they heat, and past about 145°F (63°C) they squeeze out water and turn tough. Their small size means the window is only a minute or two. Pulling them when they form a loose C keeps them tender. - **Butter and oil together.** Butter contains milk solids that brown and burn around 300°F (150°C). Adding oil raises the pan temperature the mix can handle, so shrimp can sear fast while you still get the rich, nutty butter flavor. - **Garlic and bitterness.** Garlic burns quickly because it has little water and plenty of sugar and protein. Adding it for only the last 30 seconds gives you sweet, aromatic garlic instead of bitter brown bits that can ruin an otherwise delicate sauce. ## Tips - Buy shrimp with the shell on if you can, then peel them yourself for a sweeter flavor. - Do not crowd the pan; cook in two batches if the shrimp touch each other. - Have everything chopped and measured before you turn on the heat. ## Mistakes to avoid - Cooking shrimp past the loose C shape makes a tight O and rubbery meat, so pull them as soon as they turn opaque. - Adding garlic at the start burns it and makes the sauce bitter, so add it after flipping. - Using wet or icy shrimp makes them steam and turn pale, so thaw fully and pat them very dry. ## Variations and swaps - Add a spoonful of Cajun seasoning and a pinch of sugar for a Louisiana style kick. - Toss the finished shrimp with cooked linguine for a quick scampi. - Finish with a spoon of honey and a dash of hot sauce for sweet heat. - Swap the butter for olive oil and use vegetable broth to make it dairy free. - Swap lemon juice for lime and parsley for cilantro for a lighter, zesty finish. - Swap shrimp for sea scallops, searing 2 minutes per side. ## Storage Refrigerate within 2 hours in a covered container for up to 3 days. Reheat gently in a skillet over low heat just until warmed through to 165°F (74°C), since long heat toughens shrimp. ## FAQ **How long do you cook garlic butter shrimp?** Cook large shrimp 1 to 2 minutes per side in a hot skillet, about 3 to 4 minutes in total. They are done when they are pink, opaque and curled into a loose C. Remove them from the heat right away. **How do I keep shrimp from getting rubbery?** Use high heat, cook them briefly and take them off as soon as they turn opaque. Overcooking is the main cause of rubbery shrimp. Also dry them well so they sear rather than steam. **Can I use frozen shrimp?** Yes. Thaw them in the fridge overnight or in a bowl of cold water for 15 to 20 minutes, then pat them very dry. Frozen shrimp are often fresher than the thawed ones at the counter. **What do I serve with garlic butter shrimp?** Rice, crusty bread, pasta, roasted vegetables or grits all work well. The garlic butter sauce is meant to be soaked up, so choose something that can do that. **Should I leave the tails on?** It is up to you. Tails add a bit of flavor and look nice, but they are a nuisance to eat in a sauce. Remove them if serving over pasta or rice. --- Source: https://cookingscientist.com/recipes/garlic-butter-shrimp (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846