Directions
- Season the Shrimp:
Pat the shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated. - Cook the Shrimp:
Heat a large skillet over medium-high heat. Arrange shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook 2–3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside. - Make the Lemon Butter Sauce:
Reduce heat to medium. Add butter and minced garlic to the skillet, cooking for 1 minute until fragrant. Stir in lemon juice, red pepper flakes, and chicken broth or white wine. Simmer 2–3 minutes, stirring occasionally, until the sauce slightly thickens. Taste and adjust salt as needed. - Combine and Serve:
Return the shrimp to the skillet, tossing to coat evenly in the lemon butter sauce. Cook 1 more minute to heat through. - Garnish and Enjoy:
Sprinkle with fresh parsley and serve immediately. Pair with rice, pasta, or crusty bread to soak up all the delicious sauce.
Recipe Details
Prep time: 10 minutes
Cook time: 7–8 minutes
Total time: 17–18 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- For a creamy twist, stir in 2 tbsp heavy cream at the end for a richer sauce.
- Add a pinch of lemon zest for an extra citrusy punch.
- Swap shrimp for scallops or chunks of firm fish for variety.
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