Get ready to savor the succulent and savory flavors of Garlic Butter Shrimp. This mouthwatering dish not only takes basic shrimp to the next level, but it's also quick and easy to make.
No need for fancy equipment or complicated techniques - just pure, simple deliciousness.
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.
But, you can also cook it up on the stove and serve it from there. It would be delicious with some Cilantro Lime Rice or maybe a nice loaf of crusty bread and some salad.
About the Ingredients for Garlic Butter Shrimp
The ingredients are pretty much what you would guess from the name:
- garlic
- butter
- shrimp
- limes
Fresh garlic, or at least jarred minced garlic is a must. Powdered just won't do.
I usually use salted butter, but you can use unsalted or butter flavored coconut oil for a dairy free option.
I like the size of 51-60 shrimp for this. We always used easy peel, but you can go peeled if you want to skip the peeling part. If you are serving it as an appetizer you may want larger tail-on shrimp for presentation.
The first time my parents had the dish was on vacation in Acapulco so we always had it with limes. Lemon wedges are also an option.
Recipe
Ingredients
- 1 pound uncooked shrimp (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)
Instructions
- 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.
Sound fabulous? Share it!
Marilyn Lesniak
Thank you for hosting this opportunity to bring bloggers together and share their posts. I look forward to your party each week. #OverTheMoon #WWBlogHop #ThursdayFavoriteThings.