Looks like I’ve been on a bit of a seafood kick lately… must be because most fish and seafood dishes happen to be so quick to prepare AND even more delicious to eat!
Seriously, you won’t believe the amount of flavor that this Garlic Butter Lemon Shrimp dish boasts under its hood. Both garlic and lemon are tremendous flavor boosters, so when you pair the two of them together, you get mucho gusto, to the hundredth power!
And, not only is this dish totally exquiste, but it’s also unbelievably quick to prepare; serve it with a side of pasta, rice, quinoa or even zoodles and you’ve got yourself a [super quick and easy] complete meal on the table.
One that’s totally worthy of serving to family members, friends and guests, might I add!
Of course, if you wanted to keep this dish strict paleo or keto friendly, you’ll need to totally steer clear of the pasta and other carb-heavy options and definitely opt for zoodles, or steamed vegetables of some kind for a side.
Whatever you do, though, keep in mind that shrimp cooks fast, REAL FAST, so it might be a good idea to get started on that side dish before you even get your shrimp near the stove.
This whole dish will be ready to serve before you can even bring a pot of water to a roaring boil. Just sayin’…
When you’re ready to attend to your shrimp, melt your ghee (you could also use regular butter if you were okay with that) in a saute pan set over medium-low heat.
Add the garlic, salt and pepper and cook for 2 to 3 minutes until the garlic is nice and fragrant.
Don’t go doing this over high heat, otherwise you’d end up burning your garlic. NO GUSTO! Slow and low is how things need to go here… plus, it’s only a few minutes, so don’t rush it.
Next, add the chicken stock and lemon juice and bring them to a simmer, then throw in the shrimp and give them a quick stir.
You’ll see that they’ll start to turn pink almost immediately!
Try and have your shrimp be on a single layer if you can; they’ll cook much better and more uniformly this way.
Now put the lid on and let the shrimp cook until they are completely pink and no longer translucent, which should take no more than 3 to 5 minutes, depending on the actual size of your shrimp.
You see, the beautiful thing with these little critters is that they have a built-in thermometer; soon as they turn pink, they’re done. You simply can’t go wrong!
Sprinkle with the fresh parsley and serve with your choice of side.
I chose to serve mine with a little bit of vermicelli pasta, which I mixed right in with the shrimp and sauce, so they got to soak up all the delicious flavors.
In retrospect, though, I honestly regret not going with zoodles instead… I think that the zucchini noodles would not only look fantastic with the shrimp and lemon, but they would also add an extraordinary layer of flavor and texture to the dish. Especially if I’d used both green AND yellow zucchinis…
I think that I’m gonna have to redo this dish, just so I can give them zoodles a try (and well, because it was totally delicious, too, and I absolutely wouldn’t mind having it again!) If you’re gonna beat me to it, though, I strongly suggest that you rid the zucchini of its excess water, just like I did when I made this amazing Parmesan Chicken Zoodles.
Oh, I can taste it already…
- 600g (21oz) extra-large raw tiger shrimp, peeled and cleaned
- 4 large garlic cloves, minced
- ¼ cup ghee (store-bought or homemade)
- ½ cup light chicken stock
- ¼ cup fresh lemon juice (from about 2 lemons)
- ½ tsp salt (I use Himalayan salt)
- ½ tsp ground black pepper
- ¼ cup fresh parsley or cilantro, finely chopped
- Melt the brown butter or ghee in a saute pan set over medium-low heat. Add the garlic, salt and pepper and cook for 2-3 minutes until the garlic is nice and fragrant.
- Add the chicken stock and lemon juice and bring to a simmer, then throw in the shrimp and give them a quick stir.
- Cover and let the shrimp cook until they are completely pink and no longer translucent, about 3 to 5 minutes.
- Sprinkle with fresh parsley and serve.*