On the table in just about 10 minutes, you're going to want to lick your plate clean in this garlicky, lemony, shrimpy favorite!
Servings: 4 servings
- 1 pound shrimp
- 1/2 cup butter
- 3 cloves garlic
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chicken broth
Peel and devein the shrimp if necessary. Dry them well with paper towels and season with salt and pepper.
Add the butter to a heavy-bottomed skillet and turn the heat to medium-high. When the butter starts to foam, add the garlic and stir it around for a minute until the garlic cooks.
Add the shrimp all at once, and keep them in one layer in the pan. Turn the shrimp over after a minute or two (depending on the size) and cook through.
Remove the shrimp from the pan and remove the pan from the heat. Add the lemon juice and lemon zest and chicken broth. Stir well to combine.
Pour sauce over the shrimp and garnish with a few lemon wedges. Dig in!
Serving: 0.5cup and 1/4 of the sauce | Calories: 322kcal | Carbohydrates: 1g | Protein: 24g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 1112mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 2mg