Home Uncategorized Simple Buttery Garlic Shrimp With Parsley

Simple Buttery Garlic Shrimp With Parsley

by Sarah

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Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 4 | Yield: 4 servings

Taste the freshness of the sea with a little modification! These shrimps will be the best food you will ever have. Garlic and butter, I can tell that you can already imagine how awesome these shrimps are! Try adding a little chili if you want it to be spicy. This is perfect to eat with fried rice. For the dipping sauce, I suggest anything sour. This is already perfect but if you prefer having a dipping sauce, it’s okay. Enjoy!


1 ½ tablespoon olive oil

1 pound shrimp, peeled and defined

salt to taste

6 cloves garlic, finely minced

¼ teaspoon red pepper flakes

3 tablespoons lemon juice

1 tablespoon caper brine

1 ½ teaspoon cold butter

⅓ cup chopped Italian flat-leaf parsley, divided

1 ½ tablespoon cold butter

water, as needed


Step 1: Place a large skillet on the stove and turn the heat to high.


Step 2: Drizzle with olive oil and allow to heat through.

Step 3: Pan-fry the shrimps for 1 minute without moving it.

Step 4: Season the shrimps with salt to taste. Turn the shrimp and cook for another  1 minute.

Step 5: Add in the red pepper flakes and garlic. Stir and cook for 1 minute. Pour in the lemon juice, 1 1/2 teaspoon of cold butter, 1/2 of the parsley, and caper brine. Stir until well mixed.

Step 6: Cook for 1 minute until the butter is melted completely then add in another 1 1/2 tablespoons of cold butter. Cook until the sauce thickens for about 2 minutes.

Step 7: Remove the shrimps and transfer it to a serving bowl.

Step 8: Add in 1 teaspoon of water if the butter sauce is too thick. Continue cooking for 2 minutes then season with salt if needed.

Step 9: Pour the sauce on top of the shrimps and sprinkle the rest of the parsley for garnish.

Step 10: Serve and enjoy!

Nutrition Facts: 

Per Serving: 195.9 calories; protein 19.1g 38% DV; carbohydrates 2.9g 1% DV; fat 12g 18% DV; cholesterol 188.1mg 63% DV; sodium 243.7mg 10% DV.

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