Skillet Garlic Butter Shrimp

Name: Skillet Garlic Butter Shrimp
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 pound shrimp (peeled and deveined); 3 tablespoon unsalted butter; 4 clove garlic (minced); 2 tablespoon lemon juice (freshly squeezed); 1.5 pound asparagus (trimmed); 1 tablespoon olive oil; 2 English cucumbers (medium, diced); 1 cup radishes (thinly sliced); 1 tablespoon red wine vinegar; 0.25 cup fresh dill (chopped); 0.75 teaspoon salt; 0.5 teaspoon black pepper (ground)

Plump shrimp seared in garlic-herb butter, paired with tender roasted asparagus spears and a crisp dill cucumber salad.

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 6
Cuisine: Greek
Difficulty: Easy
Cost: $5.34/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
Low-Carb
Low-Calorie
High-Protein
Low-Fat
Low-Saturated-Fat

Ingredients

2 pound shrimp (peeled and deveined)
3 tablespoon unsalted butter
4 clove garlic (minced)
2 tablespoon lemon juice (freshly squeezed)
1.5 pound asparagus (trimmed)
1 tablespoon olive oil
2 English cucumbers (medium, diced)
1 cup radishes (thinly sliced)
1 tablespoon red wine vinegar
0.25 cup fresh dill (chopped)
0.75 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat your oven to 400°F. Place the trimmed asparagus on a baking sheet, toss with the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Roast for 10 to 12 minutes until tender and lightly browned at the tips.
In a medium bowl, combine the diced cucumber, sliced radishes, fresh dill, red wine vinegar, and 1/4 teaspoon of the salt. Toss to coat and set aside at room temperature.
Melt the unsalted butter in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Add the peeled shrimp in an even layer. Season with the remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon of black pepper. Cook undisturbed for 2 minutes, flip, and cook for 1 to 2 minutes more until opaque and pink throughout.
Drizzle the fresh lemon juice over the hot shrimp, stir to combine with the pan juices, and take off the heat.
Plate the garlic butter shrimp alongside the roasted asparagus spears and cucumber-radish salad, spooning pan juices over the shrimp.

Notes

Shrimp cooks in mere minutes—keep an eye on the skillet so they stay juicy and tender.

Nutrition (per serving)

Calories: 241
Protein: 32.7 g
Carbohydrates: 10.7 g
Fat: 9 g
Fiber: 3.2 g
Sodium: 478 mg
Saturated Fat: 4.4 g
Sugar: 4.8 g
Cholesterol: 228 mg