This pan seared garlic butter shrimp is easy to make and it's so tasty! Serve it over a bed of rice or toss into pasta and you have a delicious dinner in no time!
- 1 1/2 lbs fresh Shrimp, not frozen (peeled & deveined) *I like Argentina if you can find it, but any medium sized shrimp is fine*
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- 2 garlic cloves, minced
- juice from 1/2 a lemon
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon onion powder
- Optional: 1 tablespoon minced fresh parsley for garnish
- Start by prepping the shrimp. If you are peeling and deveining, pull off the shell. Cut the back of the shrimp with a paring knife and pull out the vein.
- Pat dry the shrimp and place into a large bowl. Add in 1 tablespoon olive oil, garlic, lemon juice, sea salt, black pepper and onion powder and toss to combine.
- Heat a large stainless steel skillet over medium heat.
- Into the skillet, add in remaining 1 tablespoon of olive oil and the butter. Once it melts, add in the Shrimp, laying them all onto one side.
- Cook for 2 to 3 minutes. Then, flip each shrimp.
- Cook for another 2 to 3 minutes until the internal temperature reaches 165 degrees.
- Top with fresh parsley if you would like and enjoy!
- Take your time to clean and devein the shrimp properly.
- When pan searing or frying shrimp, a stainless steel skillet is best. It distributes the heat evenly and puts the perfect sear on fish and meat.
- Don't overcook the shrimp. After 2 to 3 minutes on each side, the internal temperature should read 145 degrees. Immediately transfer to a serving dish so that the shrimp doesn't continue to cook.
- If you don't have an instant read thermometer at home, I highly suggest buying one. I have my favorite brand linked above. It's about $60 and it is a life saver in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: pan seared
- Cuisine: seafood
Keywords: pan seared shrimp, garlic butter shrimp, shrimp recipes, easy weeknight dinners, quick dinners