5 stars according to 25 votes
This garlic clove butter shrimp is among my go-to recipes when I must hit your kitchen running. It requires just 20 minutes to create, I usually have all the ingredients on hands, the children like it around I actually do, there’s barely any clean-up! I love to serve it over pasta or having a gently toasted baguette for mopping up all the garlic clove-butter sauce. Additionally, it constitutes a fabulous appetizer for any party &- keep the tails on and serve with lots of napkins.
Start by tossing the shrimp with essential olive oil, salt, pepper and garlic clove on a baking sheet.
Roast within the oven for six-8 minutes, until pink.
Add some butter straight to the new baking sheet and toss using the shrimp until melted. Sprinkle along with some parsley if preferred and serve with lemon wedges.
Ingredients
- 2 pounds huge or jumbo shrimp, peeled and deveined
- two tablespoons essential olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large cloves garlic clove, minced
- 4 tablespoons unsalted butter, softened
- Pinch freshly chopped parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Put the shrimp on the baking sheet and toss using the essential olive oil, salt, pepper and garlic clove. Roast for six-8 minutes, or before the shrimp are pink and merely cooked through. Immediately add some butter on the new baking sheet and stir until melted. Transfer the shrimp and butter sauce to some serving dish and sprinkle along with some fresh parsley, if preferred. Serve with lemon wedges.
Diet Information
Reviews Comments
Hi Jenn, I made your recipe using wild Argentinean red shrimp, that have a rather different taste. These were absolutely scrumptious and thus easy. I’m wondering where all of the sodium originates from. 1867mg per serving appears way high for that ingredients. I’m wishing that’s a typo. Thanks.
- Sally Davis on June 27, 2016 Reply
Hi Sally, I’m glad to listen to you enjoyed the shrimp! I personally use a course known as Edamam to calculate dietary info for every recipe. I simply re-joined the recipe and also the results now indicate there are only one,286 mg. of sodium per serving so still high, although not approaching 2,000 mg! I believe that Edamam periodically changes the figures of certain ingredients according to any research they are doing, and so i think that makes up about the periodic alterations in the figures. Hope that can help!
- Jenn on June 27, 2016 Reply
Jenn- Can there be whatever reason you need to keep your tails on? Now i am thinking tails off will make it simpler in my kiddos. I have not cooked shrimp before and wish to make certain using the tails off doesn’t lead them to prepare faster or dry up? Thanks!
- Meredith on April 30, 2016 Reply
Hi Meredith, You can take them of. I actually do that typically too. Hope the children enjoy :)
- Jenn on April 30, 2016 Reply
I’m planning for a pasta bar party. What exactly are your recommendations for causeing this to be being an &"make-ahead-of your time&" dish?
- Mary on April 5, 2016 Reply
Hmmm, so they won't overcook the shrimp, maybe I’d undercook them a little within the oven, after which reheat them just until warm within the microwave.
- Jenn on April 6, 2016 Reply
Eh. I’m confused within the rave reviews about this one. It certainly wasn’t bad however it certainly wasn’t great either. Just average. We offered it with noodles however the only variation towards the recipe is the fact that I only used 1 lb of shrimp, after which cut another ingredients in two to coincide. Shouldn’t make a positive change because everything was at proportion towards the original recipe but there is hardly any flavor.
- Mary on March 31, 2016 Reply
To be sure..these were good but simply missing something?
- Leigh johnson on August 24, 2016 Reply
- Jenn on This summer 12, 2015 Reply
I made the simple shrimp the night time before a celebration and offered it cold with cocktail sauce. I simply added 1/2 T from the butter along with a little fresh lemon juice to soak overnight.
baked @ 400 4min for that 31-40 size that is perfect. I've baked my shrimp for quite some time and located. 7 min for 26-30 size 9 min 12-15 size
Can’t believe anybody would prepare shrimp 12 min! they'd be dry and difficult and ugh.
- Diane Seibert on This summer 9, 2015 Reply
Question:
I attempted to print the entire document, step-by-step and i'm not able to print it or reserve it. However, I can print the recipe and just among the pictures. What shall we be held doing wrong?
Thanks.
Maria Kippen
Hi Maria, I'd try highlighting exactly what you look for to print, then right click to print. The website isn't made to print the step-by-photos, since many people don’t to cope with that lots of pages (there's a lot!).
- Jenn on This summer 9, 2015 Reply
Can One add scallops towards the shrimp recipe? Wouldso would they alter the cooking (if?)
Thanks,
Jeanne
- Jeanne Sherwin on April 30, 2015 Reply