Name: Buttered Lemon Shrimp with Old Bay Recipe
Ingredients: 1 pound Large Shrimp, Peeled and Deveined: The star of our show, shrimp should be fresh or high-quality frozen, thawed completely. Opt for large shrimp (21-25 count per pound) as they cook quickly and remain succulent. Peeled and deveined shrimp save you valuable prep time and ensure a clean, enjoyable eating experience. The natural sweetness of shrimp is the perfect canvas for the vibrant flavors we’re about to introduce. When selecting shrimp, look for a firm texture and a bright, translucent appearance. Avoid shrimp that smells overly fishy or has a mushy texture, as these are signs of less-than-fresh seafood. Properly sourced shrimp is key to a truly delicious dish. For frozen shrimp, ensure it is thoroughly thawed under cold running water or in the refrigerator overnight before cooking. Patting the shrimp dry before cooking is also crucial, as it helps them to sear properly and prevents them from steaming in the pan.; 4 tablespoons Unsalted Butter: Butter is the heart of the luscious sauce that coats the shrimp. Unsalted butter allows you to control the overall saltiness of the dish, especially since Old Bay seasoning already contains salt. The rich, creamy texture of butter melts beautifully, creating a velvety base for the lemon and Old Bay flavors to meld into. Using high-quality butter will elevate the taste of the sauce, adding a depth of flavor that margarine or lower-quality butter simply cannot replicate. The butter not only contributes to the flavor but also helps to create a beautiful golden-brown sear on the shrimp as it cooks. It’s important to use unsalted butter so you can precisely control the salt level of the dish, ensuring it’s perfectly balanced.; 2 tablespoons Fresh Lemon Juice: Freshly squeezed lemon juice is non-negotiable for this recipe. Bottled lemon juice lacks the bright, zesty flavor and aroma of fresh lemons. The acidity of the lemon juice cuts through the richness of the butter, adding a refreshing tang that brightens the entire dish. Lemon juice not only adds flavor but also tenderizes the shrimp slightly, enhancing its texture. The citrus notes of lemon are a classic pairing with seafood, and in this recipe, it perfectly complements the Old Bay seasoning. Make sure to use real lemons and squeeze the juice just before you are ready to cook to capture the most vibrant flavor. You can also zest a bit of lemon peel to add an extra layer of lemon intensity to the dish, if desired.; 2 tablespoons Old Bay Seasoning: Old Bay is the secret weapon that takes this shrimp dish from ordinary to extraordinary. This iconic seasoning blend, with its signature mix of celery salt, paprika, and other spices, provides a unique savory-sweet flavor that is synonymous with seafood, particularly in the Mid-Atlantic region of the United States. Old Bay adds a complex layer of flavor that is both warm and slightly spicy, without being overwhelmingly hot. It perfectly complements the lemon and butter, creating a harmonious flavor profile that is incredibly addictive. While Old Bay is readily available in most grocery stores, ensure you are using authentic Old Bay seasoning for the best results. No other spice blend quite captures the distinctive flavor profile of Old Bay.; 2 cloves Garlic, Minced: Garlic adds a pungent, aromatic depth to the dish. Minced garlic infuses the butter sauce with its characteristic savory flavor, enhancing the overall complexity of the dish. Fresh garlic is preferred over pre-minced garlic in jars, as it has a brighter, more robust flavor. The garlic mellows slightly as it cooks in the butter, becoming sweet and fragrant. It’s important to mince the garlic finely to ensure it cooks evenly and releases its flavor throughout the sauce. If you are sensitive to the strong flavor of garlic, you can use one clove instead of two, or roast the garlic beforehand for a milder, sweeter garlic flavor.; 2 tablespoons Fresh Parsley, Chopped (for garnish): Fresh parsley adds a pop of color and a fresh, herbaceous note to the finished dish. Parsley not only serves as a beautiful garnish but also adds a subtle, clean flavor that complements the richness of the butter and the spice of the Old Bay. Flat-leaf parsley (Italian parsley) is generally preferred over curly parsley for its more robust flavor, but either type will work. Chopping the parsley just before serving ensures it is at its freshest and brightest. Parsley is a classic garnish for seafood dishes, and it adds a final touch of elegance and freshness to this Buttered Lemon Shrimp with Old Bay.; Optional: Red Pepper Flakes (for a touch of heat): If you enjoy a bit of heat, a pinch of red pepper flakes can be added to the butter sauce. Red pepper flakes provide a subtle kick that complements the other flavors without overpowering them. Start with a small pinch (about ¼ teaspoon) and adjust to your preference. The heat from the red pepper flakes adds another dimension to the dish, balancing the richness of the butter and the zesty lemon. It’s a completely optional addition, but for those who appreciate a little spice, it can elevate the dish even further.

Ingredients

Scale

1 pound Large Shrimp, Peeled and Deveined: The star of our show, shrimp should be fresh or high-quality frozen, thawed completely. Opt for large shrimp (21–25 count per pound) as they cook quickly and remain succulent. Peeled and deveined shrimp save you valuable prep time and ensure a clean, enjoyable eating experience. The natural sweetness of shrimp is the perfect canvas for the vibrant flavors we’re about to introduce. When selecting shrimp, look for a firm texture and a bright, translucent appearance. Avoid shrimp that smells overly fishy or has a mushy texture, as these are signs of less-than-fresh seafood. Properly sourced shrimp is key to a truly delicious dish. For frozen shrimp, ensure it is thoroughly thawed under cold running water or in the refrigerator overnight before cooking. Patting the shrimp dry before cooking is also crucial, as it helps them to sear properly and prevents them from steaming in the pan.

4 tablespoons Unsalted Butter: Butter is the heart of the luscious sauce that coats the shrimp. Unsalted butter allows you to control the overall saltiness of the dish, especially since Old Bay seasoning already contains salt. The rich, creamy texture of butter melts beautifully, creating a velvety base for the lemon and Old Bay flavors to meld into. Using high-quality butter will elevate the taste of the sauce, adding a depth of flavor that margarine or lower-quality butter simply cannot replicate. The butter not only contributes to the flavor but also helps to create a beautiful golden-brown sear on the shrimp as it cooks. It’s important to use unsalted butter so you can precisely control the salt level of the dish, ensuring it’s perfectly balanced.

2 tablespoons Fresh Lemon Juice: Freshly squeezed lemon juice is non-negotiable for this recipe. Bottled lemon juice lacks the bright, zesty flavor and aroma of fresh lemons. The acidity of the lemon juice cuts through the richness of the butter, adding a refreshing tang that brightens the entire dish. Lemon juice not only adds flavor but also tenderizes the shrimp slightly, enhancing its texture. The citrus notes of lemon are a classic pairing with seafood, and in this recipe, it perfectly complements the Old Bay seasoning. Make sure to use real lemons and squeeze the juice just before you are ready to cook to capture the most vibrant flavor. You can also zest a bit of lemon peel to add an extra layer of lemon intensity to the dish, if desired.

2 tablespoons Old Bay Seasoning: Old Bay is the secret weapon that takes this shrimp dish from ordinary to extraordinary. This iconic seasoning blend, with its signature mix of celery salt, paprika, and other spices, provides a unique savory-sweet flavor that is synonymous with seafood, particularly in the Mid-Atlantic region of the United States. Old Bay adds a complex layer of flavor that is both warm and slightly spicy, without being overwhelmingly hot. It perfectly complements the lemon and butter, creating a harmonious flavor profile that is incredibly addictive. While Old Bay is readily available in most grocery stores, ensure you are using authentic Old Bay seasoning for the best results. No other spice blend quite captures the distinctive flavor profile of Old Bay.

2 cloves Garlic, Minced: Garlic adds a pungent, aromatic depth to the dish. Minced garlic infuses the butter sauce with its characteristic savory flavor, enhancing the overall complexity of the dish. Fresh garlic is preferred over pre-minced garlic in jars, as it has a brighter, more robust flavor. The garlic mellows slightly as it cooks in the butter, becoming sweet and fragrant. It’s important to mince the garlic finely to ensure it cooks evenly and releases its flavor throughout the sauce. If you are sensitive to the strong flavor of garlic, you can use one clove instead of two, or roast the garlic beforehand for a milder, sweeter garlic flavor.

2 tablespoons Fresh Parsley, Chopped (for garnish): Fresh parsley adds a pop of color and a fresh, herbaceous note to the finished dish. Parsley not only serves as a beautiful garnish but also adds a subtle, clean flavor that complements the richness of the butter and the spice of the Old Bay. Flat-leaf parsley (Italian parsley) is generally preferred over curly parsley for its more robust flavor, but either type will work. Chopping the parsley just before serving ensures it is at its freshest and brightest. Parsley is a classic garnish for seafood dishes, and it adds a final touch of elegance and freshness to this Buttered Lemon Shrimp with Old Bay.

Optional: Red Pepper Flakes (for a touch of heat): If you enjoy a bit of heat, a pinch of red pepper flakes can be added to the butter sauce. Red pepper flakes provide a subtle kick that complements the other flavors without overpowering them. Start with a small pinch (about ¼ teaspoon) and adjust to your preference. The heat from the red pepper flakes adds another dimension to the dish, balancing the richness of the butter and the zesty lemon. It’s a completely optional addition, but for those who appreciate a little spice, it can elevate the dish even further.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Shrimp (if needed): If you are using frozen shrimp, ensure it is completely thawed. The best way to thaw shrimp is to place it in a colander under cold running water for about 5-10 minutes, or until it is no longer frozen. Alternatively, you can thaw it in the refrigerator overnight. Once thawed, pat the shrimp dry with paper towels. This is a crucial step as it helps the shrimp to sear properly in the pan and prevents it from steaming, which can result in rubbery shrimp. Drying the shrimp removes excess moisture, allowing for a beautiful golden-brown crust to form when it comes into contact with the hot butter. Set the prepared shrimp aside while you prepare the other ingredients.

Melt the Butter in a Large Skillet: Place a large skillet, preferably cast iron or stainless steel, over medium heat. Add the unsalted butter to the skillet and allow it to melt completely. As the butter melts, it will become fragrant and begin to shimmer. Be careful not to overheat the butter and let it brown too much at this stage, as burnt butter can have a bitter taste. The melted butter forms the base of the flavorful sauce and provides the fat necessary for cooking the shrimp and developing a rich, savory flavor. Ensure the skillet is large enough to accommodate all the shrimp in a single layer without overcrowding, which can also lead to steaming instead of searing.

Add Garlic and Sauté: Once the butter is melted and shimmering, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, or until it becomes fragrant and lightly golden. Stir the garlic frequently to prevent it from burning. Sautéing the garlic in the butter releases its aromatic oils and infuses the butter with its pungent flavor. The garlic should be cooked until it is fragrant but not browned or burnt, as burnt garlic can also impart a bitter taste to the dish. Keep a close eye on the garlic as it cooks quickly in hot butter.

Add Old Bay Seasoning and Lemon Juice: After sautéing the garlic, stir in the Old Bay seasoning and fresh lemon juice. Stir everything together to combine the spices and lemon juice with the melted butter and garlic. Cook for about 30 seconds to 1 minute, allowing the spices to bloom and release their full flavor. The heat from the skillet will activate the spices in the Old Bay seasoning, intensifying their aroma and flavor. The lemon juice will deglaze the pan slightly, lifting any browned bits from the bottom and adding its bright, acidic notes to the sauce. This step is crucial for building layers of flavor in the sauce.

Add Shrimp and Cook: Add the prepared shrimp to the skillet in a single layer. Avoid overcrowding the skillet; if necessary, cook the shrimp in batches. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque and are cooked through. The exact cooking time will depend on the size of the shrimp and the heat of your skillet. Shrimp cooks very quickly, so it’s important not to overcook it, as overcooked shrimp can become tough and rubbery. You’ll know the shrimp is cooked when it changes from translucent gray to opaque pink and curls slightly. Flip the shrimp halfway through cooking to ensure even cooking on both sides.

Garnish and Serve: Once the shrimp is cooked through, remove the skillet from the heat. Stir in the chopped fresh parsley and, if desired, a pinch of red pepper flakes for a touch of heat. Toss the shrimp gently to coat them evenly with the sauce and parsley. Serve immediately while the shrimp is hot and the sauce is luscious. Garnish with extra parsley and lemon wedges, if desired. Serving the dish immediately ensures the shrimp is at its most tender and flavorful, and the sauce is still warm and vibrant.

Nutrition

Serving Size: One Normal Portion
Calories: 250-300
Sodium: 500-700 mg
Fat: 15-20 grams
Saturated Fat: 9-12 grams
Carbohydrates: 2-3 grams
Fiber: Less than 1 gram
Protein: 30-35 grams
Cholesterol: 200-250 mg