If you need an easy appetizer or weeknight dinner, this Garlic Butter Shrimp is just the ticket. Loaded with flavor, easy to make and fun to eat!
Mom used to make this in the electric skillet right at the table for a special meal. There is something innately unifying about cooking a meal at the table. We would pile our plates with shrimp, then peel and eat them while we talked.
You could serve it with lemon wedges, but the first time my parents had the dish was on vacation in Acapulco so limes it always was. I like the size of 51-60 shrimp and easy peel is the way we have always enjoyed it. But if you are serving as an appetizer you may want larger tail-on shrimp for presentation.
As a main course this would be delicious with the Cilantro Lime Rice I posted last week.
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Delicious, simple and quick, this Garlic Butter Shrimp is a great weeknight fast dinner or appetizer.
- 1 pound uncooked shrimp I recommend, easy peel or peeled tail on 51/60 count
- 2 tablespoons butter
- 3-4 cloves garlic minced
- 2-3 limes, cut in wedges for serving
In a large skillet, heat butter over medium high heat until melted.
Add minced garlic and cook for 1 minute.
Add shrimp and cook until completely pink.
Serve immediately with lime wedges.
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