Garlic Butter Shrimp

from ButterYum
makes 2 servings


  • 2 tablespoons canola oil
  • 1/2 pound 34-40 count peeled, tail-on shrimp, thawed and patted dry
  • 1/4 teaspoon granulated garlic
  • 1/2 cup low sodium chicken stock
  • 1/2 teaspoon dried parsley flakes
  • 1-2 tablespoons butter 
  • salt and pepper to taste


  1. In a large skillet over medium heat, heat canola oil until it shimmers.
  2. Cook half the shrimp for 1-2 minutes per side (shrimp should be pink, but don't have to be cooked the whole way through yet).
  3. Remove first batch of shrimp from skillet and repeat with the remaining shrimp.
  4. Remove second batch of shrimp from pan and add granulated garlic; whisk quickly and constantly for 10-20 seconds until the garlic smells fragrant.
  5. Immediately add the chicken stock and parsley flakes; whisk to deglaze the pan and break up any clumps of granulated garlic.
  6. Whisk in butter and season with salt and pepper; remove from heat.
  7. Return shrimp to the pan for 30-60 seconds, turning to coat with the pan sauce.  Makes 2 servings.