1 pound uncooked large shrimp (peeled and deveined )
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
3 tablespoons unsalted butter (divided)
1 small shallot (minced)
½ cup dry white wine (or low-sodium chicken stock or broth)
4 cloves garlic (minced)
1 small lemon
1 tablespoon chopped fresh rosemary or thyme (optional but definitely worthwhile!)
¼ cup chopped fresh parsley
cooked rice, (pasta, grits, or toasted bread (for serving))
Categories
Appetizer
Main Course
Cuisine
American
Steps
Pat the shrimp dry with paper towels and place in a large bowl.
Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
Heat 2 tablespoons of butter in a large skillet over medium heat until it melts. Add the shallot and let cook for 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp.
Add the wine and garlic. Cook until the shrimp are no longer translucent and the wine has reduced by half, about 2 to 3 minutes more.
Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter. Zest the lemon directly over the skillet, then cut the lemon in half. Juice half of the lemon over the top and slice the other half into wedges for serving. Add the rosemary and parsley, then toss to combine. Serve immediately with lemon wedges.
Nutitrion
Serving Size: 1 (of 3)
Calories: 159 kcal
Carbohydrates: 8 g
Protein: 1 g
Fat: 12 g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sugar: 2 g
Unsaturated Fat: 4 g
Reviews
BRENDA on 2025-05-05 (5 stars): I'm glad I tried it!
June on 2025-04-08 (3 stars): The ingredients are great but the timing is completely off. It takes longer than 3 minutes to reduce the sauce, which made me remove my shrimp so I didn't overcook it. This also made my timing for the noodles base to be really off as well, but I guess that's my own fault. After reducing the sauce by half, there's very little so I had to go through the whole process again. Would not follow these directions again.
Robin on 2024-10-07 (5 stars): This has become a family favorite. I make it almost every week. My kids love the shrimp.
Hema Rupnarain on 2024-08-23 (5 stars): So good! I would make this recipe again!
Gillian on 2024-08-08 (5 stars): I love this recipe! I use less lemon and garlic as I otherwise find them too overpowering. When I first tried it, I didn’t have any chicken stock, however as I had fresh prawns I used their heads and shells to make the stock. Turned out absolutely amazing and I keep making it this way! Thank you for the recipe!
Sonia on 2024-08-06 (5 stars): Oh goodness, this recipe is just pure yum! The tartness of the lemon really balances the fat in the butter. Yum, definitely will make this recipe again in the future. Thank you!
Fiona on 2024-08-04 (5 stars): I made this for dinner this evening and savored every single bite! We love garlic and this recipe really delivers. The shrimp was very tender. We served it over penne and the pasta soaked up the garlic-lemon reduction very nicely. Absolutely delicious!
Evan on 2024-07-11 (5 stars): I would make this recipe again
Tammy on 2024-04-17 (5 stars): Was delicious
Courtney S on 2023-08-31 (5 stars): We tried this last night and it was delicious!
