Sauteed Shrimp

Yield:
4 servings
Level:
Easy
Ingredients
Directions

Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.

Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.

Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.


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4.6 52
this was great, easy and delicious as is...served with Orzo on the side and spinach. Fast weeknight meal!! Thank you Tyler! item not reviewed by moderator and published
I made this last night and it was simple and delicious. The sauce is not dark and heavy at all. It is light and lemony. I used 1/2 lemon based on previous reviews. I tossed the shrimp in the sauce, but I might serve it on the side next time so the shrimp will stay crisp. My 21 year old son said this recipe was "off the chain." item not reviewed by moderator and published
This is so easy and good! Have made it with Key West wild pink shrimp, and wild caught Atlantic shrimp. I skip the flour portion. Have made like 4x and it is foolproof and delicious. item not reviewed by moderator and published
This was very, very good and very easy. When using a recipe from Tyler it's always the best. I would recommend this to everyone. item not reviewed by moderator and published
Dont bother, this was a waste of perfectly beautiful sauteed (expensive gulf shrimp. To go to the trouble of sauteing the shrimp to a golden color and then placing back into the pan of what ultimately ends up being a very lemony dark roux was pointless. I layered this over Jasmine rice and after the third or forth bite it was just so heavy it was like eating mud. Glad I didnt try this with guest.. item not reviewed by moderator and published
My husband made this in 20minutes. It was fabulous. Www make a tilapia with a similar preparation that calls for capers. This doesn't need capers and is so full of flavor. If you want to serve it over rice make a bit of extra sauce as it was not very saucy. I would not change a thing, my husband thought it was a bit too lemony. It would be a great dinner to make for unexpected guests if you keep shrimp in your freezer pantry. item not reviewed by moderator and published
Really easy and tasty. I think I had the heat to high cause the shallots and garlic burned quickly, but that actually taisted pretty good. I like this recipe. item not reviewed by moderator and published
I would suggest that you don't put the shrimp back into the "pan" it will get mushy! (HOWEVER The favor is amazing! YUM YUM YUM YUM...just pour it over the shrimps so you can keep the shrimps stay crispy!! At first I thought the sauce was a tad bit "tangy" but WOW once you put the shrimps in they are some kind of good! Next time I will have the sauce going in one pan and the shrimps cooking on another so I can keep everything hot and mix at once ready to serve. item not reviewed by moderator and published
I made this last night and it turned out really good. I love lemon so I didn't mind that it had a strong lemon taste, but if you're not a big lemon fan, I'd suggest cutting down on it. Mine didn't turn out exactly like the picture, the sauce was a little thicker. Maybe I used too much flour. Either way, it tasted great. item not reviewed by moderator and published
Absolutely wonderful! The sauce does seem a bit too lemony at first, until you add the shrimp. Then the sauce compliments the shrimp very well. This should be served immediately, because the breading on the shrimp does get a little soggy if you wait too long. But overall, this recipe is just great and worth trying. item not reviewed by moderator and published

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