Pan-Seared Shrimp with Garlic and Butter

Pan-searing shrimp is one of the quickest and most rewarding ways to cook it. The resulting shrimp are crisp on the outside, tender and juicy on the inside, and imbued with the rich flavors of garlic, butter, lemon, and parsley. This recipe is incredibly easy to make, and it's a great way to use up leftover shrimp.

The origins of pan-seared shrimp are murky, but it is thought to have originated in Southeast Asia, where shrimp is a staple food. The dish was likely brought to the Americas by Spanish and Portuguese explorers, and it has since become a popular dish all over the world. Pan-seared shrimp is a versatile dish that can be served as an appetizer, main course, or side dish. It can be paired with a variety of dipping sauces, such as cocktail sauce, tartar sauce, or garlic aioli.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the shrimp and cook for 2-3 minutes per side, or until golden brown.
3. Add the garlic and cook for 1 minute more.
4. Stir in the butter, lemon juice, salt, and pepper.
5. Cook for 2-3 minutes more, or until the butter has melted and the sauce has thickened.
6. Garnish with parsley and serve immediately.

Why It Works

• The high heat of the pan creates a Maillard reaction, which gives the shrimp a golden brown color and a crispy texture.
• The butter and garlic add richness and flavor to the shrimp.
• The lemon juice brightens the flavors of the shrimp and adds a touch of acidity.
• The parsley adds a fresh, herbaceous flavor to the dish.