Best 7 Garlic Butter Shrimp With Parsley Recipes

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Garlic butter shrimp with parsley is a delectable seafood dish that combines the rich, savory flavors of garlic and butter with the delicate sweetness of shrimp. This classic combination is often enhanced with the addition of fresh herbs, such as parsley, which adds a bright, earthy note to the dish. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP WITH PARSLEY-GARLIC BUTTER



Shrimp With Parsley-Garlic Butter image

This comes from the Williams-Sonoma Bride & Groom cookbook. The recipe didn't state regular or unsalted butter, so I used regular and found it too salty, but my husband loved it. So, if you love salty dishes, I suggest regular butter, but if you prefer less salt in your dishes, use unsalted butter. Butter can be prepared in advance, it can be kept in the refrigerator for up to 3 days and in the freezer for 1 month. Also, recipe calls for raw shrimp, but I used flash-frozen, pre-cooked & de-shelled shrimp and had no problems. I hope you enjoy.

Provided by KimmieCat1

Categories     Spreads

Time 34m

Yield 6-8 appetizer servings, 6-8 serving(s)

Number Of Ingredients 7

2 lbs unpeeled jumbo shrimp (or prawns, about 28)
1 cup butter, slightly softened
1 bunch parsley, remove stems, and mince leaves
5 -6 medium garlic cloves, minced
1 tablespoon lemon zest, grated (or minced)
2 teaspoons fine sea salt
1 teaspoon pepper

Steps:

  • 1. Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper.
  • 2. Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry.
  • 3. Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches).
  • 4. Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes.
  • 5. Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells.

Nutrition Facts : Calories 384.5, Fat 32.3, SaturatedFat 19.6, Cholesterol 272, Sodium 1903.3, Carbohydrate 2.7, Fiber 0.3, Sugar 0.1, Protein 21.2

GARLIC BUTTER SHRIMP



Garlic Butter Shrimp image

Delicious, satisfying, and oh-so-comforting garlic butter shrimp. Serve over rice or pasta.

Provided by Swanky Jay

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 8

Number Of Ingredients 6

½ cup butter
2 pounds frozen medium shrimp
2 tablespoons garlic powder, or more to taste
¼ cup water
2 tablespoons cornstarch
salt and ground black pepper to taste

Steps:

  • Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
  • Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 204 calories, Carbohydrate 3.3 g, Cholesterol 203.3 mg, Fat 12.5 g, Fiber 0.2 g, Protein 19 g, SaturatedFat 7.5 g, Sodium 300.6 mg, Sugar 0.5 g

GARLIC BUTTER SHRIMP



Garlic Butter Shrimp image

Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Brandon, Mississippi. "I like to serve them over wild rice mix from a box," she says.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 pound uncooked medium shrimp, peeled and deveined
2 to 3 garlic cloves, minced
1/4 cup butter
3 tablespoons lemon juice
Hot cooked rice

Steps:

  • In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.

Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 309mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.

SHRIMP WITH GARLIC AND PARSLEY RECIPE - (4.5/5)



Shrimp with Garlic and Parsley Recipe - (4.5/5) image

Provided by lauramae

Number Of Ingredients 10

4 to 5 tablespoons olive oil
4 garlic cloves, finely minced
1 teaspoons red pepper flakes
1 teaspoons sweet paprika
1 pound medium shrimp, peeled and deveined
1 to 2 tablespoons fresh lemon juice
1 to 2 tablespoons dry white wine
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Lemon pepper pasta for serving, optional (I got the pasta from Trader Joe's)

Steps:

  • In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve. Serve over pasta if desired.

OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP



Our Backyard Grilled Garlic-Butter Shrimp image

Simple flavors... Grilled shrimp, finished in a basic, yet 'oh, so good' garlic and butter sauce. I am not a shells-on gal but they make heck of a difference. Pick them off the serving plate and enjoy! Get a napkin--you'll need it.

Provided by FrackFamily5 CA->CT

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 7

1 small bunch fresh Italian parsley, stemmed and roughly chopped
2 tablespoons olive oil
1 pound fresh medium shrimp - shells on, rinsed, and patted dry
bamboo skewers
1 tablespoon seasoned salt (such as Lawry's®), or to taste
½ cup salted butter
3 cloves garlic, minced

Steps:

  • Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
  • Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
  • Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 1.5 g, Cholesterol 155.7 mg, Fat 20.6 g, Fiber 0.3 g, Protein 12.9 g, SaturatedFat 10.5 g, Sodium 704.2 mg, Sugar 0.1 g

GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY



Garlic Butter Shrimp Fettuccine Recipe by Tasty image

Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles

Provided by Holland House

Categories     Dinner

Yield 5 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 ¼ lb large raw shrimp, peeled and deveined
½ cup Holland House® White Cooking Wine
⅛ teaspoon red pepper flakes
2 tablespoons fresh lemon juice
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup fresh parsley, plus 1 tablespoon, chopped, divided
1 lb dried fettuccine noodles, cooked according to package instructions

Steps:

  • In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
  • Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
  • Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
  • Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams

EASY GARLIC BUTTER SHRIMP



Easy Garlic Butter Shrimp image

I wanted something fast for dinner, and I made this with some grilled vegetables. Easy peasy and delicious.

Provided by AmyZoe

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs extra large shrimp or 2 lbs jumbo shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 large garlic cloves, minced
4 tablespoons unsalted butter, softened
1 pinch freshly chopped parsley, for garnish
1 lemon, cut into wedges for serving

Steps:

  • Preheat oven to 350.
  • Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper, and garlic.
  • Roast for 6 to 8 minutes, or until the shrimp are pink and just cooked through.
  • Immediately add the butter directly on the hot baking sheet and stir until melted.
  • Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.

Nutrition Facts : Calories 331.3, Fat 20.6, SaturatedFat 8.5, Cholesterol 317, Sodium 1870.7, Carbohydrate 4.4, Fiber 0.6, Sugar 0.4, Protein 31.4

Tips:

  • Use large shrimp for the best results. Smaller shrimp will cook too quickly and become tough.
  • Do not overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
  • Cook the shrimp until they are just opaque and pink. Overcooked shrimp will be tough and chewy.
  • Use fresh parsley for the best flavor. Dried parsley will not provide the same level of flavor.
  • Serve the shrimp immediately after cooking. This will ensure that they are at their best.

Conclusion:

Garlic butter shrimp with parsley is a quick and easy weeknight meal that is sure to please the whole family. With just a few simple ingredients, you can create a delicious and flavorful dish that will have everyone asking for seconds. So next time you're looking for a quick and easy seafood recipe, give garlic butter shrimp with parsley a try.

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