Garlic and Lemon Shrimp

1. 1
   prep · ~5 min

   Pat the shrimp dry and season.

   1.Rinse shrimp under cold water and pat thoroughly dry with paper towels.

   2.Season shrimp with salt and black pepper on both sides.

   3.Zest the lemon, then juice it. Set both aside separately.

   TIPShrimp must be very dry to sear properly — water creates steam and prevents browning.
2. 2
   saute · ~6 min

   Sear the shrimp in batches.

   1.Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.

   2.Arrange half the shrimp in a single layer and cook without moving for 2 minutes until golden on the bottom.

   3.Flip and cook 1 more minute until just pink and opaque. Transfer to a plate.

   4.Repeat with remaining shrimp, adding more butter if needed.

   TIPDon't crowd the pan — shrimp need space to brown. Overcrowding traps steam and makes them rubbery.
3. 3
   saute · ~1 min

   Cook the garlic until fragrant.

   1.Reduce heat to medium-low. Add remaining butter to the same skillet.

   2.Add minced garlic and red pepper flakes. Cook, stirring constantly, for 30 seconds until fragrant but not browned.

   TIPGarlic burns fast — 30 seconds is all it needs. Browned garlic turns bitter.
4. 4
   mix · ~1 min

   Add lemon and return shrimp to the pan.

   1.Pour in the lemon juice and add the lemon zest.

   2.Return all shrimp to the skillet and toss gently to coat in the garlic-lemon butter.

   3.Cook for 30 seconds just to reheat the shrimp.

   TIPToss gently — overworking the shrimp can break them apart.
5. 5
   garnish

   Garnish with fresh parsley and serve immediately.

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