Garlic Butter Shrimp

Servings: servings

Calories: 166cal

Season shrimp on both sides with garlic salt and lemon pepper. You will not use it all, reserve the rest for a later step.
Melt half of the butter in a large skillet over medium-high heat. Add half of the garlic and sauté for 1-2 minutes, or until fragrant.
Add shrimp to the pan in a single layer. Sprinkle with remaining garlic salt and lemon pepper (or to taste). Add lemon juice.
Turn shrimp over and add the remaining garlic and butter to the pan. Turn shrimp to coat and heat through (about 1-2 minutes).

5 from 2 votes

You can peel the tails from the shrimp if you like. Tails can also be left on for presentation purposes. The shrimp should be raw for this recipe, not pre-cooked.
Frozen shrimp will work just fine for this recipe, but you do want to allow them to thaw before beginning. Allowing the shrimp to thaw will help your seasonings stick and not slip right off. Thaw shrimp in the refrigerator overnight.
Shrimp cooks quickly and only needs about 4-5 minutes tops. Working fairly quickly is key for this recipe.
Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.
Reheat in the oven set to 300F. Place the shrimp in a single layer inside a baking dish or spread out on a sheet pan. Cover with foil and heat until warmed through, about 6-10 minutes. Be careful not to leave them in the oven for too long as they dry out quickly.

Course: Appetizer, Dinner

Cuisine: American

Prep Time5

Cook Time5

Total Time10