Garlic lemon shrimp

Let’s make it.

1. Dry the shrimp

   Pat thawed shrimp dry with paper towels. Season with salt and pepper. Keep raw-seafood tools separate from ready-to-eat food.

2. Sear in one layer

   Heat oil in a skillet over medium-high heat. Add shrimp in one layer and cook about 2 minutes, until the underside turns pink and opaque.

3. Add garlic butter

   Turn shrimp and reduce heat to medium-low. Add butter and garlic and cook another 1–3 minutes, depending on size. Stir the garlic so it does not burn.

4. Check and finish

   Cook shrimp until the flesh is pearly and opaque; check 145°F / 63°C in the thickest part where measurable. Remove from heat, add lemon juice and parsley, and serve with rice or bread.

Make it your own

Use olive oil instead of butter for a dairy-free version. Add chili flakes for heat.

Refrigerate perishable leftovers promptly. Read our food storage guide.