Last updated on April 15th, 2018 at 04:38 pm
Garlic and Parsley Butter Shrimp – gorgeous jumbo shrimp slathered in an exquisite garlic and parsley butter and baked to perfection.
Ok, so I know I’m a little late for this but I am now officially obsessed with The Gilmore Girls. I can’t stop watching it. I didn’t think it would be my type of show but I got hooked. There’s just something so romantic about Luke and Lorelai and I love it. When I saw it on netflix I thought I’d watch the pilot expecting some kind of mindless show, so I was quite surprised to find this quite intelligent show with quick and witty dialogue.
So while I watched The Gilmore Girls all weekend I did pry myself from the TV for a couple hours to actually make something to eat. Though I did have the TV on in the kitchen while making this easy garlic butter and parsley shrimp. See, unlike Lorelai, I actually love to cook.
So now let’s stop talking about the Gilmore Girls and let’s talk about this yummy shrimp. Shrimp on it’s own, kinda boring, but shrimp with this ridonculous butter, shrimp on steroids! Out of this world, da bomb!
No, you don’t need to be a 5 star chef to make this butter, anyone can do it and all you really need is a food processor. In goes the butter, garlic and parsley, a bit of salt and pepper, pulse and voila! It’s crazy butter! Now I know I said the shrimp itself is kind of boring, but this shrimp was nice big jumbo shrimp, gorgeous shrimp. So now comes the good part, bake the shrimp until the butter has had a chance to completely envelop the shrimp and it gets hot and bubbly. Now take that lemon juice and drizzle it all over the shrimp and mangia (eat). Now while the shrimp is so amazingly yummy, you must must take some nice French bread and dip in that garlic butter. Trust me you will be in love.
Yeah. I love this. And I love my Gilmore Girls. Even as I sit here and type this to you, my webbie peeps, I am watching the show, so if I said something stupid in this post, I apologize. But now I must leave you, because I’m hungry and I wish I just had some more of this yummy shrimp in the kitchen, but it was gone in minutes, literally.
Love shrimp as much as I do? Try these:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Garlic and Parsley Butter Shrimp
Ingredients
- 1 lb jumbo raw shrimp deveined, shells off except the tail
- 1/4 cup butter unsalted
- 3 cloves garlic
- 1/4 cup parsley
- salt and pepper to taste
- 1 lemon juiced
Instructions
- Preheat oven to 425 F degrees.
- In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste.
- Take half of the butter paste and place pieces of it on the bottom of a skillet. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it.
- Place skillet in oven and bake for about 20 minutes or until shrimp turns slightly pink and hot and bubbly. Drizzle with lemon juice and serve.
Notes
Nutrition
Fantastic! Just a few comments. I didn’t have the Jumbo Shrimps, so used the medium sized ones with tail. They did end up fairly small, but this is no criticism on the recipe of course. I also used a bit too much of the butter, but that meant that they just didn’t get golden, which is fine….butter makes everything better right??? Used fresh parsley and it was nice and green.
My tip to anyone using the smaller shrimps is to cook some linguine whilst the shrimps cook, then toss the shrimps and butter sauce in the pasta. Only suggesting this because of their size…I wouldn’t do this with the Jumbo though….the crispy French bread you suggested Jo is def the way to go with Jumbo Shrimp!
Thanks Jo for all the wonderful recipes you post! I was so eager to eat them that I didn’t get a chance to take a photo…..next time 🙂
I happen to be addicted to seafood,especially shrimp so I always have at least a couple of pounds in the freezer. Could I also use scampi and just increase the amount of the other ingredients?
Sure you could always substitute scampi or prawns for shrimp
Do you think Incould pan fry it instead of baking?
You could, you’ll just have to flip them half way through, and it will take a lot less time.
Fabulous! My oven will be full. I’m making this tomorrow for a dinner party. Will let you know how it goes. Thank you x
Hi there – I don’t ever put enough salt or pepper- can you give me a good measurement ? Please and thank you
I’d go with 1/4 tsp of each, should be enough. 🙂
Hi! I am new to healthy eating and I am trying to “eat clean”. Is this recipe considered “clean”?
Hi Deanna,
Sorry I can’t answer your question since I’m not a clean eating expert. I’m sure if you do a google search you can find more information of what is considered clean.
I follow caloriecount.com for healthy eating. when i entered this recipe in, it scored a D+ with these stats …(bear in mind, the site mostly uses user input for data figures)…and YES i would most definitely add this to my diet! awesome recipe Jo!
Nutrition Facts
Serving Size 1 serving (145.7 g)
Amount Per Serving
Calories 227
Calories from Fat 119
% Daily Value*
Total Fat 13.2g 20%
Saturated Fat 7.1g 36%
Cholesterol 210mg 70%
Sodium 390mg 16%
Potassium 39mg 1%
Total Carbohydrates 2.4g 1%
Dietary Fiber 0.2g 1%
Sugars 1.5g
Protein 22.2g
Vitamin A 11% • Vitamin C 13%
Calcium 5% • Iron 13%
* Based on a 2000 calorie diet
Can’t wait to make this. I got a huge bag of shrimp at Costco last weekend. I am just puzzling now over what to serve it with. Probably some gluten free pasta, and homemade Alfredo.
That sounds like a great idea, especially the homemade Alfredo.
I’m trying out this recipe now but my parsley butter doesn’t look nearly as green or blended as yours 🙁 Any idea as to what I’m doing wrong?
I don’t think it matters what it looks like as long as it tastes good. 🙂
I find that with dry parsley, and most other spices really, organic parsley tends to be greener than non organic. She is probably using fresh in the recipe though. I plan to use organic dried parsley. Also if you dry the parsley yourself, it will be greener than store bought.
I can’t even begin to tell you how exquisite this looks. AMAZING! Beautiful photographs… Pinned!
Oh, and thanks for the Pinterest boards invites!
You’re welcome Kevin 🙂
Do these really need 20 minutes at 425?! That’s just like they would be quite overcooked. Have you tried a shorter cooking time? Other than that minor quibble, this recipe looks fantastic and I want to try it soon.
It totally depends on your oven, that’s why I said in the instructions 20 minutes or until shrimp turns slightly pink. For my oven it took 20 minutes, for your oven it could take 10 minutes.
This was really good. I have celiac disease so am always in search of easy, naturally gluten free recipes which this is. Thanks for sharing it with us.
Good morning! Just letting you know that I featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes Round-Up from November 2015. Hope a lot of my readers will come over here and try it!
Morning! Thank you so much Kalyn! 🙂
You made me hungry with this photos! They are amazing!
Thanks Priyanka 🙂
Just wanted to let you know that I’ll be adding this to my thanksgiving appetizers! Can’t wait to try this. Looks amazing!
I just had to stop by and say what a great presentation this was. Also digging the multipurpose sauce for bread dipping!
Thanks Farah!
Love those vibrant colours! I’ll have to make this when my mum visits, she’s a shrimp addict 🙂 pinned!
This looks so good! I need to start cooking with shrimp more!
Add a bit of lemon zest to the butter to up that flavor quotient even more! I’m from the “waste-not-want-not” committee, and lemon zest wiggles its way into a LOT of recipes here. Yum.
This looks fabulous and sounds so easy! I don’t have a skillet that can withstand high oven temperatures, so I will have to try it in my cast iron dutch oven. Pinning.
Thanks Andrea!
Looks wonderful! Does the butter needs to be at room temperature? Thank you!
It doesn’t matter Julia, I took mine right out of the fridge. 🙂