Next time I’m going to try some from a frozen package to compare. Loved the cooking method. I don’t recommend frozen cooked shrimp for this recipe, Mikki – sorry! I live in Maryland where we get some of the best seafood, so jumbo shrimp have about 10-15 in a pound. Hi Mina, the recipe calls for unsalted butter. The flavor is wonderful and the ease of preparation is painless and stress free. Fantastic! Every recipe of yours is awesome. Delish! Add the marinated shrimp to the pan and cook over medium-high heat for 2-3 minutes on each side until the shrimp turn pink and opaque, and voila! Hi Paula, Although I’ve never tried this with margarine, I suspect that should work here. Hi Lauren, this recipe is written for extra large or jumbo shrimp, so no need to make any adjustments to the oven temp. I’m always amazed how some of the easiest, least complicated dishes are so tasty! Jenn, simple , easy and delicious. If you are buying them with their tails on, you will need to remove the entire tail and devein the shrimp before cooking them. If you want to adapt it for cooked shrimp, I would cook the garlic in the olive oil and butter over very low heat for about 5 minutes, then add the cooked shrimp and heat until just warm. Perfect to go over a big bowl of pasta! This ingredient shopping module is created and maintained by a third party, and imported onto this page. Comment document.getElementById("comment").setAttribute( "id", "a1c9bda504460d917cb4dd908191ac51" );document.getElementById("g279b5f9cd").setAttribute( "id", "comment" ); Privacy Policy Disclosure Policy Cookie Policy, Copyright © 2020 Add a Pinch. It is one that I turn to time and again when I need a simple weeknight recipe for supper in a hurry and I love how versatile it is! Here’s my Easy Garlic Shrimp recipe. Add the shrimp and cook, stirring often until it just begins to turn pink. Hi, A little late to the party, I know but…. Will vegetable oil work? A hit with the kids. The little bit that was left I mixed w/ the pasta and corn and ate it cold for lunch the next day. If you have a leftover bottle of Chardonnay in your fridge, this is the perfect way to use it up. I’m also curious what else to pair it with besides some noodles – what kind of low carb options could you add to this? This is one of my favorite recipes! I’m surprised there are no other comments about this. Immediately add the butter directly on the hot baking sheet and stir until melted. It was so colorful but was quickly gone before I could take a picture. Hi Jen, Very nice recipe. Question: I tried to print the whole document, step by step and I am unable to print it or save it. I had never made this dish before but it had the word easy in the title had I had frozen shrimp on hand. A large skillet over medium heat is the way to go. How would they change the cooking time (if at all?) Garlic and butter go great with shrimp. How many shrimp in one serving of this recipe? Hi Vinny, You could definitely make this in a wok. Scrumptious. This recipe is definitely in my regular meal rotation! Made this for dinner tonight and it was soooooo good. Only one comment so far? Another recipe that does NOT fail!!! Hi Margaret, I can’t say for sure how many shrimp per serving as it depends on whether you use extra large or jumbo shrimp. This was so very easy and delicious! Can pre-cooked shrimp be used in this recipe? Delicious, easy to make and loved by my family! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Make sure to eat with rice (it's amazing with the garlic-butter sauce!) They are great for meal prepping, but I don’t recommend cooking them more than 3 days in advance. Love this recipe. Enjoy! In a medium-sized mixing bowl, toss the shrimp with the olive oil until fully coated. This sounds so much like the buttered shrimp that we have at a local Chinese buffet. Served over wheat fettuccine pasra with broccoli. Sorry! Wow, this was good. Enjoy! I have your cookbook and choose your recipes online whenever they come up in my searches. It sounds too good to be true, but it's not. Like, mind-boggling so. This field is for validation purposes and should be left unchanged. Once you have your peeled and deveined shrimp, you’ll add garlic, white cooking wine (or if you’re like me, a splash from the bottle you’re drinking), and dill to a bowl and toss. And it's absolutely delicious. Everyone has their own taste for how their protein is cooked: I like my meat on the rare to med rare – lamb is rare. Learn how your comment data is processed. Let us know how it went in the comments below! I must say that I found the shrimp, while tasty, were waaaaay too salty. Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes. Thanks. Thanks for sharing another great recipe, Robyn! Prep Time 5 minutes. Normally I have mixed feelings about sea food and sea food flavors, but the garlic especially made this recipe an instant favorite! Thanks for posting and I hope the best to you and your family. Thank you! Super easy to make, I had all the ingredients! Unique procedure in baking the shrimp. Have you made this yet? What a great recipe! Add the shrimp to the pan in a single layer without overcrowding the pan, cook 1-2 minutes on each side until the shrimp are pink and opaque. Wild-caught is supposedly much cleaner and safer. to match a different meal profile. If I use Kerrygold butter with this, which is salted, do I need to make any adjustments to the recipe? Published: May 31, 2019 Filed Under: Main Dishes, Meal Prep That Doesn't Suck, Seafood, Side Dishes. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. These were delicious. It’s similar to something I have been making 15-20 years (garlic-butter shrimp on the grill, my late Father-in-law cooked shrimp like this). I really don’t have anything else to add. I have never cooked shrimp before and want to make sure taking the tails off doesn’t cause them to cook faster or dry out? Delicious! My family wanted something different tonight for dinner and shrimp sounded good only I’ve never made it before. A HUGE THANK YOU! Next time I will use 1/2 tsp. This garlic butter shrimp is a delicious favorite! Once upon a time, I went to culinary school and worked in fancy restaurants. It only needs a few minutes. All rights reserved. I usually run them under warm water, which makes it quick and easy. If there is an allergy to butter what do you recommend? . In the early stages of my blog, I posted a similar garlic shrimp recipe for One Pan Garlic Parmesan Shrimp Spaghetti that is so delicious. Can I make these in the morning, chill them in the fridge and then serve them cold as an appetizer for dinner party? This is an amazing recipe! This garlic butter shrimp is one of my go-to recipes when I have to hit the kitchen running. salt per stick, so you can reduce the salt in the recipe as needed. Served them over fettucini, along with some crusty bread. Your email address will not be published. Thanks in advance! I’m going to try incorporating this into a main course. I added chopped onion and red pepper. I made these and added Old Bay seasoning and a little less salt, then served them with pasta and asparagus and everyone thought I’d spent forever in the kitchen . It turns out these are delicious even without butter! https://therecipecritic.com/sticky-honey-garlic-butter-shrimp Definitely going the serve from the skillet with bread route – the Southern husband is in for a treat! I do that sometimes as well. To serve the shrimp as an appetizer do you recommend serving with a toasted or fresh baguette? Added it to pasta and broccoli and it was a hit with my 11 year old (who said he doesn’t like shrimp)! Thank you! It makes me always want to make shrimp this way. What other options are they besides shrimp? Glad you liked the shrimp and are enjoying the cookbook! shrimp, honey shrimp, sticky, sticky honey shrimp, garlic butter, butter shrimp. Garlic flavor is one of my favorites to pair with Shrimp and this recipe looks so good! I don’t think it took the whole 20 minutes. Made it for a rare ‘date night’ dinner, along with your Zucchini Noodles with Pesto and Pine Nuts, and both were fantastic. They always shrink when they cook and to avoid serving anything but the most plump, delicious looking shrimp, you’ll want to get the big ones. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. The whole thing can be yours in 15 minutes or less. Sea food has always been my favorite and shrimp with garlic flavor seems to be the best way to make them with minimum ingredients…I have been through many recipes from your blog and liked them and am thankful to have come across such a wonderful blog…. Hmmm, so as not to overcook the shrimp, maybe I’d undercook them a bit in the oven, and then reheat them just until warm in the microwave. I’m starting the whole30 challenge next week and can’t use butter. Love this recipe! Enjoy! I’m planning a pasta bar party. Looks super simple to whip up on a weeknight. Is there any reason this couldn’t be done in a wok, just requires more attention?
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