Garlic Butter Shrimp with Lemon Zest

A warm shrimp side with quick garlic-butter sautéing, a little lemon juice for brightness, and lemon zest added at the end for a sharper citrus note. The sauce stays light enough to spoon over the shrimp without turning greasy.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 450 g shrimp peeled, deveined, tails on or off
• 2 g fine salt divided
• 0.5 g black pepper freshly ground, divided
• 15 ml olive oil divided
• 15 g unsalted butter divided
• 30 g unsalted butter divided
• 12 g garlic minced
• 1 g red pepper flakes optional
• 15 ml lemon juice freshly squeezed
• 2 g lemon zest finely grated
• 2 g fine salt divided
• 0.5 g black pepper freshly ground, divided
• 8 g parsley chopped

Instructions

1. Pat the shrimp dry with paper towels. In a bowl, toss them with 2 g salt and 0.5 g black pepper so the seasoning is evenly distributed. Shrimp should look lightly seasoned and dry on the surface.
2. Set a large skillet over medium-high heat. Add 15 ml olive oil and 15 g butter, then let the butter melt and foam without browning. Fat is shimmering and the foam begins to subside.
3. Add the shrimp in a single layer. Sauté for 1 to 2 minutes per side until just opaque and curled, then transfer them to a plate. Shrimp are pink, opaque, and still juicy; do not cook until rubbery.
4. Lower the heat to medium. Add the remaining 30 g butter, the garlic, and the red pepper flakes if using. Stir for about 30 seconds until fragrant but not browned. Garlic smells aromatic and stays pale.
5. Stir in the lemon juice, lemon zest, and the remaining 2 g salt and 0.5 g black pepper. Simmer for 10 to 15 seconds, scraping up any browned bits. Sauce is glossy and emulsified, with no raw garlic aroma.
6. Return the shrimp and any juices to the skillet, toss for 20 to 30 seconds to coat, then remove from the heat. Finish with the parsley. Shrimp are coated in a thin, glossy butter sauce and the parsley stays bright green.