Lemon-Garlic Boiled Shrimp
Juicy boiled shrimp infused with lemon, garlic, and butter, topped with fresh parsley—perfect for seafood lovers seeking a flavorful, easy-to-make dish suitable for casual dinners.
Ingredients
Instructions
- Rinse the shrimp with cold water and drain thoroughly on paper towels.
- Cook the chopped garlic in melted butter until tender.
- Remove the garlic from the pan and add lemon juice, salt, pepper, Tabasco, and Lea & Perrins to the butter.
- Arrange the shrimp in a single layer in a 15 x 10 x 1-inch pan.
- Pour the sauce over the shrimp to cover them.
- Broil the shrimp 4 inches from the heat for 8 to 10 minutes, depending on their size.
- Do not overcook the shrimp.
- Baste the shrimp with the sauce once during cooking.
- Sprinkle with parsley just before serving.
Tips & Substitutions
For extra flavor, marinate the shrimp in the lemon-garlic butter sauce for 30 minutes before broiling. If you prefer a spicier kick, increase the Tabasco or add a pinch of cayenne pepper. If fresh garlic isn't available, garlic powder can be a quick substitute, though fresh will yield better flavor. For a twist, consider adding a splash of white wine to the sauce.
Serving Suggestions
Serve the lemon-garlic boiled shrimp with a side of crusty bread to soak up the flavorful sauce. A fresh green salad or steamed vegetables complement the dish nicely. For a complete meal, consider pairing it with rice or pasta. This recipe pairs beautifully with Pop'S Shrimp Gumbo for a delightful seafood feast.
Storage & Reheating
Leftover boiled shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp in a skillet over low heat or steam them for a few minutes until heated through. Avoid microwaving, as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Garlic Boiled Shrimp contains roughly 108 calories, with 7g protein, 18g carbohydrates, and 3g fat. It is an excellent source of vitamin C (227% of the Daily Value), dietary fiber (41% of the Daily Value), and iron (40% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1538mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed before cooking. To thaw, place the shrimp in the refrigerator overnight or run them under cold water for a quick thawing method. This will help maintain their texture and flavor.
What can I substitute for butter in this recipe?
If you're looking for a dairy-free option, you can substitute the butter with olive oil or a plant-based margarine. Both will provide a rich flavor, though olive oil will add a slightly different taste. Just ensure it's a high-quality oil for the best results.
How can I tell when the shrimp are done cooking?
Shrimp are cooked when they turn pink and opaque. The cooking time may vary based on size, so keep an eye on them to avoid overcooking, which can make them tough. A good rule of thumb is to remove them from the heat as soon as they are no longer translucent.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).