Garlic Parsley Butter Shrimp Recipe Learn like a Pro: The beautiful giant shrimp in this Garlic Parsley Butter Shrimp are covered in a delicious garlic and parsley butter and then baked to perfection.
Garlic Parsley Butter Shrimp Recipe Learn like a Pro
In just 15 minutes, you can have this tasty shrimp on the table.
Ingredients
- 1 pound jumbo shrimp (deveined, shells off except the tail)
- ¼ cup butter (unsalted)
- 3 cloves garlic
- ¼ cup parsley
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 lemon (juiced)
Instrucition
Warm the oven up to 425°F. How to make compound butter: Salt and pepper should be added to the food processor along with the butter.
Pulse the food processor until the mixture turns into a paste. Put butter on the bottom of a pan with half of the butter paste.
This will help the shrimp cook. Put the shrimp on top of the butter in the pan, and then cover them with the rest of the butter paste. Make sure that every shrimp has some butter on it.
Put the pan in the oven and bake for about 10 minutes, or until the shrimp turns a little pink and the food is hot and bubbling. Put some lemon juice on top and serve.
Also See:Â
Basil Peach Pepper Parmesan Cobbler Recipe
Storing Leftovers
For three to four days, the shrimp will stay fresh in the fridge if they are kept in a container that doesn’t let air in. You can make them ahead of time!
Freezing
In a jar that doesn’t let air in, you can freeze the shrimp for up to three months.
Let it thaw in the fridge overnight. You can add some garlic butter to them and heat them up in a pan with it to make them taste better.
Tips for RecipeÂ
Mise en place means getting all of your items ready before you start cooking. This is important because the shrimp cooks quickly, so you want to make sure that everything is ready to go when you need it. No need to worry, you only need to chop the parsley and cut the garlic.
For this dish, use fresh big shrimp that haven’t been cooked yet. I like to take off the tails, but leaving them on makes the fish look better. Youcan buy shrimp that have already had their veins and shells taken out.
Not the fake stuff, use lemon juice that you just squeezed. Watch out that you don’t cook the shrimp too much and make them tough!
Nutrition
- Serving:Â 1serving
- Calories:Â 228kcalÂ
- Carbohydrates:Â 3gÂ
- Protein:Â 23gÂ
- Fat:Â 13gÂ
- Saturated Fat:Â 7gÂ
- Cholesterol:Â 316mgÂ
- Sodium:Â 1176mgÂ
- Potassium:Â 157mgÂ
- Vitamin A:Â 670IUÂ
- Vitamin C:Â 24.7mgÂ
- Calcium:Â 184mgÂ
- Iron:Â 2.8mgÂ
