Garlic Butter Shrimp Stir-Fry (Print version)

Shrimp with garlic, butter and veggies sautéed and served warm over steamed rice for a lively meal.

# What You Need:

→ Main Ingredients

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter
04 - 4 cloves garlic, finely minced

→ Vegetables

05 - 2 cups broccoli florets
06 - 1 cup sugar snap peas, trimmed

→ Seasoning

07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon freshly ground black pepper

→ To Serve

09 - 2 cups cooked long-grain rice
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for garnish (optional)

# How to Make:

01 - Pat shrimp dry with paper towels and season evenly with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until opaque. Remove shrimp and set aside.
03 - Add butter to same skillet, then stir in minced garlic. Sauté for 30 seconds until aromatic. Add broccoli florets and snap peas, cooking for 3-4 minutes until vegetables are just tender yet still vibrant.
04 - Return shrimp to the skillet with vegetables. Toss everything together to coat in garlic butter and cook for 1 minute to heat through.
05 - Spoon stir-fry over prepared rice. Sprinkle with fresh parsley and add lemon wedges if desired.

# Expert tips:

01 -
  • Ready in about 15 minutes from start to finish
  • Bursting with fresh flavor thanks to tender shrimp and vibrant vegetables
  • Minimal ingredients needed, all easy to find at any grocery store
  • Crowd-pleaser that works equally well for guests or family dinners
02 -
  • Fast to make but elegant enough for dinner guests
  • Shrimp cooks best when patted dry so it quickly sears instead of steaming
  • Sauce thickens as it stands so serve right away for the best saucy texture
03 -
  • Pat your shrimp bone dry for a golden sear and not steamed texture
  • Use a really big skillet so the veggies caramelize not steam
  • Finish with fresh lemon zest for brightness that cuts the richness of the butter
  • Never walk away from the garlic it burns quickly and turns bitter

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