• 1 lb extra large shrimp peeled, deveined, and thawed (455g) • ½ teaspoon table salt • ¼ teaspoon ground black pepper • 3 Tablespoons unsalted butter (42g) • ½ cup finely chopped yellow onion about half a medium-sized onion (70g) • 1 ½ Tbsp freshly minced garlic • ½ cup chicken stock or white wine (118ml) • 2 Tablespoons lemon juice freshly squeezed preferred • ⅛ teaspoon crushed red pepper optional • 2 Tablespoons finely chopped parsley • Additional salt and freshly ground black pepper to taste

Pat shrimp dry and season all over with salt and pepper. Set aside.

Garlic Butter Shrimp Step 1

Garlic Butter Shrimp Step 1

Melt 3 Tablespoons of butter in a large skillet over medium-high heat, stirring occasionally until the butter is just beginning to turn golden brown. 

Garlic Butter Shrimp Step 2

Garlic Butter Shrimp Step 2

Add onion and cook until softened and translucent (about 3-5 minutes).

Garlic Butter Shrimp Step 3

Garlic Butter Shrimp Step 3

Add garlic and cook until fragrant (about 30 seconds).

Garlic Butter Shrimp Step 4

Garlic Butter Shrimp Step 4

Add shrimp in an even layer and allow to cook for 1-2 minutes.

Garlic Butter Shrimp Step 5

Garlic Butter Shrimp Step 5

Flip shrimp and drizzle chicken stock or wine into pan.

Garlic Butter Shrimp Step 6

Garlic Butter Shrimp Step 6

Scrape the bottom of the pan as needed to scrape up any browned bits that may be on the pan (lots of flavor in these!).

Garlic Butter Shrimp Step 7

Garlic Butter Shrimp Step 7

Cook until the stock/wine has reduced by half then add lemon juice, crushed red pepper, parsley, and additional salt and pepper to taste. 

Garlic Butter Shrimp Step 8

Garlic Butter Shrimp Step 8

Serve immediately. This dish is excellent served on its own with a side salad or over pasta, rice, or cauliflower rice. Enjoy! 

Garlic Butter Shrimp Step 9

Garlic Butter Shrimp Step 9