Garlic Parsley Butter Shrimp
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This Garlic Parsley Butter Shrimp features gorgeous jumbo shrimp slathered in an exquisite garlic and parsley butter then baked to perfection. This delicious shrimp can be on your table in only 15 minutes!
Garlic Parsley Butter Shrimp
Shrimp on it’s own can be pretty boring, but shrimp with this incredible butter, we’re talking shrimp on steroids! Out of this world, da bomb!
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, parsley, a bit of salt and pepper, pulse and voila! It’s crazy butter!
Actually, it’s called compound butter. Compound butter is a mixture of butter and other ingredients, such as herbs or spices, used to enhance flavors in various dishes.
What Kind of Shrimp to Use
I prefer to use nice big jumbo shrimp for this, however, they can be quite pricey. This recipe will actually work on any shrimp, however if you’re looking for the wow factor, I strongly recommend to buy the largest shrimp you can afford.
If you’re using larger shrimp, make sure to devein them and keep their tails on. Most times, the shrimp already come deveined, but if they don’t just make sure to do it yourself.
Why and How to Devein Shrimp
If using smaller shrimp it’s completely unnecessary to devein shrimp. However, you’ll find that larger shrimp have a dark, sandy intestinal tract. You won’t get sick if you don’t remove this but it’s recommended to remove this to avoid affecting the shrimp’s clean taste.
First you have to peel the raw shrimp, but leave the tails on. This makes it easier to grab the shrimp when eating, plus they look fancier.
Devein by making a shallow slit down the middle of the back to expose the black intestine. Using a paring knife, lift out the black vein and wipe it off on a paper towel. Rinse out the shrimp and you’re done.
How to Make Garlic Parsley Butter Shrimp
This shrimp recipe couldn’t be easier. In a food processor add the butter, garlic, parsley, salt, pepper and pulse until it turns into a paste. If you do not have a food processor you can still make this. Make sure your butter is at room temperature, the parsley is finely chopped and the garlic finely minced. Simply combine all the ingredients and mix really well with a fork.
Take half the compound butter and place it on the bottom of an oven safe skillet then arrange the shrimp over it. Take the remaining butter and place pieces of it over each shrimp.
Bake the shrimp for about 10 minutes at 425 F degrees. Drizzle with lemon juice and serve.
Can You Fry the Shrimp Instead of Baking It
Absolutely, and it would probably be a bit quicker. The reason I like to bake it is because as the shrimp bakes, the compound butter melts nicely and completely surrounds the shrimp and even penetrates it to give it a delicious flavor.
If you wanted to pan sear it, I would pan sear the shrimp first in a bit of butter on one side, flip them, then add the compound butter to the side that’s been cooked already. This way it will give the butter time to melt and surround the shrimp.
How to Store Leftover Shrimp
Although, this shrimp is best served as soon as you make it, you can store leftovers. Make sure to store leftovers in an airtight container in the refrigerator for up to 4 days.
Looking for More Shrimp Recipes? Try These:
- Drunken Jerk Prawns
- Honey Soy Shrimp
- Spicy New Orleans Shrimp
- Blackened Shrimp
- Chili Garlic Shrimp
- Bang Bang Shrimp
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Garlic Parsley Butter Shrimp
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serves: 4
This Garlic Parsley Butter Shrimp features gorgeous jumbo shrimp slathered in an exquisite garlic and parsley butter then baked to perfection. This delicious shrimp can be on your table in only 15 minutes!
Ingredients
- 1 lb jumbo shrimp deveined, shells off except the tail
- 1/4 cup butter unsalted
- 3 cloves garlic
- 1/4 cup parsley
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 lemon juiced
Instructions
- Preheat oven to 425 F degrees.
- Make compound butter: In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste.
- Prepare the shrimp with butter: 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.
- Bake: Place skillet in oven and bake for about 10 minutes or until shrimp turns slightly pink and hot and bubbly.
- Drizzle with lemon juice and serve.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 228kcal (11%)Carbohydrates: 3g (1%)Protein: 23g (46%)Fat: 13g (20%)Saturated Fat: 7g (44%)Cholesterol: 316mg (105%)Sodium: 1176mg (51%)Potassium: 157mg (4%)Vitamin A: 670IU (13%)Vitamin C: 24.7mg (30%)Calcium: 184mg (18%)Iron: 2.8mg (16%)
Catherine Morgan says
I made this recipe exactly as written. My husband is recovering from an extended illness which has negatively impacted his appetite. Well, let’s just say there were NO leftovers, and he asked me to make a double batch next time! I will definetely be making this again soon!
Jo Cooks Team says
That’s great to hear! We hope he recovers soon 🙂
Becky says
This was a hit at our house! Thank you for this great recipe.
Dana says
I love all your recipes and this one looks so good too. Does it matter what kind of parsley you use?
Joanna Cismaru says
No it doesn’t, though I used the flat leaf parsley. 🙂
Dana says
Thanks. Making this tonight!
Susan says
Why on earth would you keep the tails on? That is always so annoying trying to each a shrimp while fighting to get it out of the tail.
Joanna Cismaru says
Because it looks prettier and it’s easy to grab the shrimp, however feel free to remove them. 🙂
LoriSTL says
And it’s easier to eat. Something to hold on to. The meat usually pops out for me. It’s just a tiny bit in the tail if it doesn’t come out. Don’t think I’ve ever seen large or jumbo shrimp served with the tail removed.