Garlic Butter Shrimp

Name: Garlic Butter Shrimp
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2.5 Lb Large Shrimp, Peeled And Deveined; 0.5 Lb Unsalted Butter; 8 cloves Garlic Cloves, Minced; 0.5 Cup Fresh Parsley, Chopped; 3 Tbsp Lemon Juice; 0.5 Cup Dry White Wine Or Chicken Broth; 0.5 Tsp Red Pepper Flakes

Twenty minutes, max flavor

Prep: 15 min
Cook: 35 min
Serves 8
Difficulty: easy

Twenty minutes, max flavor. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for tight shifts — one line, real portions, no drama at the stove.

504Cal

32gProtein

2gCarbs

40gFat

Ingredients

2.5 Lb Large Shrimp, Peeled And Deveined
0.5 Lb Unsalted Butter
8 cloves Garlic Cloves, Minced
0.5 Cup Fresh Parsley, Chopped
3 Tbsp Lemon Juice
0.5 Cup Dry White Wine Or Chicken Broth
0.5 Tsp Red Pepper Flakes

Instructions

Prep shrimp: Pat shrimp completely dry with paper towels — moisture is the enemy of browning. Season with salt and pepper. Mince garlic and chop parsley. Have butter measured; this moves fast.
Sear shrimp: Heat a large skillet over medium-high until just smoking. Add 1 tbsp oil, then shrimp in a single layer (work in batches). Cook 60–90 seconds per side until pink with light browning. Remove immediately to a warm tray — do not overcook.
Garlic butter sauce: Lower heat to medium. Add butter and garlic; swirl until butter foams and garlic smells sweet (30–45 seconds). Deglaze with wine or broth, scraping brown bits. Simmer 1 minute until slightly thickened. Return shrimp and any juices; toss to coat.
Plate with lemon: Finish with lemon juice, parsley, and red pepper flakes if using. Garlic Butter Shrimp should smell like butter and garlic, not fishy. Serve over rice, pasta, or with crusty bread on a warm tray — keep backup covered at 200°F for late calls so shrimp do not overcook.

Tonight's spread

Plate Garlic Butter Shrimp with sides in separate pans so the crew can mix portions.
Line up Garlic Butter Shrimp on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Prep all mise en place before the bell — this meal wins on organization, not speed hacks.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Substitutions

Frozen shrimp is fine — thaw under cold running water and pat very dry.

Meal prep

Minimal prep — chop aromatics before shift change so you can cook as soon as the board quiets.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large cast iron skillet or Dutch oven
Large sheet trays
Instant-read thermometer
Aluminum foil