Brown Butter Garlic Shrimp

Brown Butter Garlic Shrimp might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, primal, and pescatarian recipe has 342 calories, 47g of protein, and 15g of fat per serving. This recipe serves 4. For $4.96 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Add A Pinch has 258 fans. A mixture of red pepper flakes, shrimp, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is tremendous. Users who liked this recipe also liked Brown Butter Garlic Shrimp, Brown-Butter Shrimp, and Hawaiian Shrimp Truck Special (Garlic Lemon Butter Shrimp).

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

¼ teaspoon black pepper

4 tablespoons butter

¼ cup fresh parsley, chopped

6 cloves garlic, chopped

pinch red pepper flakes

½ teaspoon salt

2 pounds shrimp, peeled and deveined

¼ medium sweet onion, diced

Equipment:

frying pan

Cooking instruction summary:

Melt butter to a large skillet over medium heat. As the butter melts, it will begin to foam as it transitions from a bright, lemon-yellow color to golden and then finally to a nutty-brown color. As the butter just begins to turn nutty-brown from golden, reduce your heat to medium-low and carefully toss in your garlic and onion. Cook until the onion just begins to become tender and then add in your shrimp. Stirring frequently, cook until the shrimp turn pink and lose their translucence.Stir in salt, black pepper, red pepper flakes and fresh parsley. Toss shrimp to make sure all are well-coated. Remove from heat and serve.

 

Step by step:


1. Melt butter to a large skillet over medium heat. As the butter melts, it will begin to foam as it transitions from a bright, lemon-yellow color to golden and then finally to a nutty-brown color. As the butter just begins to turn nutty-brown from golden, reduce your heat to medium-low and carefully toss in your garlic and onion. Cook until the onion just begins to become tender and then add in your shrimp. Stirring frequently, cook until the shrimp turn pink and lose their translucence.Stir in salt, black pepper, red pepper flakes and fresh parsley. Toss shrimp to make sure all are well-coated.

2. Remove from heat and serve.


Nutrition Information:

Quickview
342k Calories
47g Protein
14g Total Fat
3g Carbs
14% Health Score
Limit These
Calories
342k
17%

Fat
14g
22%

  Saturated Fat
7g
48%

Carbohydrates
3g
1%

  Sugar
1g
1%

Cholesterol
601mg
201%

Sodium
2157mg
94%

Get Enough Of These
Protein
47g
94%

Selenium
108µg
155%

Vitamin K
62µg
60%

Manganese
1mg
51%

Phosphorus
460mg
46%

Calcium
350mg
35%

Copper
0.63mg
31%

Zinc
4mg
31%

Iron
5mg
29%

Vitamin B12
1µg
28%

Vitamin C
16mg
20%

Magnesium
80mg
20%

Vitamin E
2mg
19%

Vitamin A
674IU
13%

Folate
31µg
8%

Potassium
250mg
7%

Vitamin B3
1mg
7%

Vitamin B6
0.11mg
5%

Vitamin B5
0.4mg
4%

Vitamin B2
0.05mg
3%

Vitamin B1
0.04mg
3%

Fiber
0.44g
2%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

Chili peppers are hot because they contain a substance called alkaloid capsaicin and four other related chemicals. It is also the primary ingredient in pepper spray.

Food Joke

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