This shrimp is served in the most addicting garlicky butter sauce that’s made for dipping!
Scale
Ingredients
- 1 – 2 tablespoons olive oil, depending on the size of your skillet {*see note}
- Kosher salt and fresh black pepper for seasoning the shrimp
- 2 teaspoons Old Bay Seasoning
- 1 pound 21-30 count shrimp, peeled and deveined {*see note}
- 2 tablespoons chopped garlic
- 1 stick of butter
- 1/2 cup white wine
- 2 tablespoon fresh lemon juice
- 1 tablespoon chopped parsley
Instructions
- Season the shrimp generously with salt, pepper and Old Bay Seasoning on both sides.
- Add enough olive oil to evenly coat the bottom of a 12 inch skillet. You might need more or less depending on the size of the skillet that you’re using.
- Add the shrimp in an even layer, if you’re pan isn’t large enough to do this all at once just cook the shrimp in two batches. Sear the shrimp for 2 minutes on each side, then remove to a plate and cover with foil.
- Add 2 tablespoons of the butter to the pan, then add the garlic. Stir to cook the garlic in the butter for 1 minute, then carefully pour the wine into the pan.
- Scrape up the bottom of the pan as the wine cooks down, then bring the wine to a simmer for 3-4 minutes until it reduces slightly.
- Add the rest of the butter to the skillet along with the cooked shrimp and the parsley. Stir to combine the shrimp with the sauce and cook for 2 minutes to warm the shrimp. Add the lemon juice to the pan right before serving.
- Serve immediately with bread for dipping.
Recipe Notes
You can use smaller shrimp too for this recipe, just use about a pound.
You’ll want a thin, even coating on the bottom of your skillet so add enough oil depending on the size of your pan.
This recipe will serve 6 for appetizers and 4 for dinner.
- Category: Appetizers
- Method: Stove Top
- Cuisine: American
