My herb garden is starting to come alive this time of the year. The bay leaf survived the winter, thanks to my husband who put a cover over it during the cold season. I have already made used of them, along with thymes for making stews and soups. Chives are another herb that I have and use frequently for cooking as well as for garnishing. 
They are perennial herb so they die back to the underground bulbs in winter with new leaves appearing at this time of the year. It is good to know that these fresh herbs are in hand anytime I need them. I love the smell of the fresh chives especially after they are freshly cut from the plant. I used them to garnish these pan fried shrimp with the lemon-garlic butter that I made on the weekend. A sprinkle of the lemon zest and chives added color as well as flavor to the dish. My family found the pan fried shrimp already good on its own but with the addition of flavored butter and garnished, it tastes even better. Enjoy!
Cooking Tips for Perfect Shrimp
To achieve perfectly cooked shrimp, focus on the size and freshness of the shrimp you select. Fresh shrimp should feel firm and have a mild ocean scent. For this recipe, medium to large shrimp work best, as they hold up well during cooking. When preparing the shrimp, make sure to devein and peel them if they still have their shells on. This not only makes for a more pleasant eating experience but also allows the flavors from the lemon garlic butter to penetrate the shrimp better. When frying, make sure your pan is hot enough before adding the shrimp. This helps create a nice sear, sealing in the juices and enhancing the flavor. Cook the shrimp for about two to three minutes per side, until they turn pink and opaque. Overcooking shrimp can lead to a rubbery texture, so keep a close eye on them. Lastly, adding the lemon garlic butter towards the end of cooking allows the flavors to meld without burning, giving you that rich taste you want.
Serving Suggestions and Pairings
These shrimp are incredibly versatile and can be paired with a variety of sides. For a light meal, serve the shrimp over a bed of mixed greens or with a simple arugula salad dressed with olive oil and lemon juice. If you want something heartier, consider serving them alongside garlic bread or over a bed of fluffy rice or quinoa to soak up the delicious butter sauce. Pasta is another great option; toss the shrimp with some cooked spaghetti and a bit of the lemon garlic butter for a quick pasta dish. For a touch of elegance, consider adding a glass of white wine, such as a crisp Sauvignon Blanc, which complements the citrus flavors beautifully. Don’t forget to sprinkle some extra fresh herbs on top to elevate the presentation. This dish is also great for meal prep, so consider making a larger batch. Just store the leftovers in an airtight container in the fridge for up to two days and reheat gently.
Frequently Asked Questions
What can I use instead of dry white wine?
If you don’t have dry white wine, chicken broth or vegetable broth can work as a substitute. Just keep in mind that it will change the flavor a bit, but it will still be tasty.
How do I store leftovers?
Store any leftover shrimp in an airtight container in the fridge for up to two days. Just reheat them gently in a skillet to avoid overcooking.
Can I make this ahead of time?
You can prepare the lemon garlic butter in advance and store it in the fridge. Just remember to reheat it gently before tossing it with the shrimp.
What can I serve with shrimp in lemon garlic butter?
This dish pairs wonderfully with a fresh salad, steamed vegetables, or even a side of pasta to soak up that delicious sauce. Rice works great too!
What mistakes should I avoid when cooking shrimp?
Avoid overcooking the shrimp, as they can become rubbery. Also, make sure to devein and peel them properly to enhance the flavor and texture.
Shrimp with Lemon Garlic Butter
Ingredients
- 1/2 cup dry white wine
- 2 tbsp white wine vinegar
- 8 garlic cloves minced
- 1/4 cup chilled butter cut into 1/2-inch pieces
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 1/2 lbs tiger prawn or large shrimp peeled, deveined
- Seasoning salt or salt and pepper
- 2 tbsp grated lemon peel
- 1 tbsp chopped fresh chives
Instructions
- In a small saucepan, combine wine, vinegar and garlic; boil until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice. Season with salt and pepper. Cover and keep warm.
- Heat oil in large non-stick skillet over high heat. Sprinkle shrimp with seasoning salt (or salt and pepper). Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to a serving plate. Drizzle lemon-garlic butter over and sprinkle with lemon peel and chives.
- Serve and enjoy!
Notes
Nutrition
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