Recipes · Italian · Seafood
Garlic Butter Shrimp
One serving has 685 kcal and 69 g protein, and at least a fifth of a woman's daily need of vitamin K (191%), copper (154%), phosphorus (108%), zinc (60%), magnesium (42%) and vitamin A (39%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (477 g)
- Difficulty: Easy
- Diets: High protein, Low carb, Mediterranean
- Contains: celery, dairy, poultry, shellfish
Ingredients
- 330 g Crustaceans, shrimp, raw
- 15 g Olive oil
- 30 g Butter, NFS
- 10 g Garlic, raw
- 60 g Soup, stock, chicken, home-prepared
- 20 g Lemon juice, raw
- 10 g Parsley, fresh
- 1 g Salt, table
- 1 g Spices, pepper, black
Method
- Prepare the Shrimp If using frozen shrimp, place them in a bowl of cold water for 10-15 minutes to thaw. Drain the water and pat the shrimp dry with paper towels. Season the shrimp with 1g salt and a pinch of black pepper to enhance flavor.
- Sauté the Shrimp Heat 15g olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer in the skillet. Avoid overcrowding for even cooking. Cook the shrimp for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- repare the Garlic Butter Sauce In the same skillet, reduce the heat to medium. Add 10g minced garlic and sauté for 30 seconds until fragrant. Add 30g unsalted butter, allowing it to melt completely. Stir in 60g chicken or vegetable broth and 30g lemon juice. Simmer the mixture for 2-3 minutes, letting it slightly thicken.
- Combine and Finish Return the cooked shrimp to the skillet. Toss them gently in the garlic butter sauce until evenly coated. Cook for an additional 1-2 minutes to warm the shrimp through. Stir in 10g chopped fresh parsley for added flavor and garnish. Taste the sauce and adjust seasoning with extra salt, pepper, or lemon juice, if necessary.
- Serve and Enjoy Plate the shrimp and drizzle the sauce over the top. Garnish with lemon wedges and serve immediately. Pair the dish with pasta, steamed rice, or crusty bread to soak up the flavorful sauce.
- Chef's Tips Shrimp Doneness: Shrimp cook very quickly. Remove them from the heat as soon as they turn pink to avoid a rubbery texture. Butter Substitution: For a dairy-free option, replace butter with extra olive oil. Lump-Free Sauce: Whisk the sauce ingredients gently to ensure a smooth consistency.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 685 kcal | 32% |
| Carbohydrates | 7.6 g | |
| Water | 353 mL | |
| Fiber | 0.91 g | 3% |
| Protein | 69.2 g | 144% |
| Tryptophan | 0.01 g | |
| Threonine | 0.01 g | |
| Isoleucine | 0.02 g | |
| Leucine | 0.03 g | |
| Lysine | 0.02 g | |
| Methionine | 0.01 g | |
| Cystine | 0 g | |
| Phenylalanine | 0.02 g | |
| Tyrosine | 0.01 g | |
| Valine | 0.02 g | |
| Histidine | 0.01 g | |
| Fat | 42.3 g | |
| Monounsaturated | 16 g | |
| Polyunsaturated | 2.9 g | |
| Docosahexaenoic Acid (DHA) | 0.1 g | |
| Eicosapentaenoic Acid (EPA) | 0.11 g | |
| Omega-6 | 2.3 g | |
| Saturated | 16.6 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 604 mg | |
| Calcium | 257 mg | 26% |
| Copper | 1.4 mg | 154% |
| Iron | 2.9 mg | 16% |
| Magnesium | 129 mg | 42% |
| Manganese | 0.26 mg | 14% |
| Phosphorus | 753 mg | 108% |
| Potassium | 1,071 mg | 23% |
| Selenium | 2.4 µg | 4% |
| Sodium | 1,031 mg | |
| Zinc | 4.8 mg | 60% |
| Thiamin (vitamin B1) | 0.06 mg | 5% |
| Riboflavin (vitamin B2) | 0.08 mg | 7% |
| Niacin (vitamin B3) | 1.2 mg | 8% |
| Pantothenic acid (vitamin B5) | 0.08 mg | 2% |
| Pyridoxine (vitamin B6) | 0.18 mg | 14% |
| Folate (vitamin B9) | 24.2 µg | 6% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 15.9 mg | 4% |
| Vitamin A | 270 µg | 39% |
| Vitamin C | 22.2 mg | 30% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.3 mg | 22% |
| Vitamin K | 172 µg | 191% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
7 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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