Sauteed Shrimp

Yield:
4 servings
Level:
Easy
Ingredients
  • 1/2 cup all-purpose flour
  • Sea salt and freshly ground black pepper
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 1 lemon, juiced
  • 1/2 cup chicken broth
  • Chopped fresh flat-leaf parsley, for garnish
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 53
Super easy and REALLY good. I'll make this again very soon. item not reviewed by moderator and published
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
Yummy item not reviewed by moderator and published
I have made this quite a few times now and I just love it. When you get the perfect amount of lemon juice in there the taste is incredible. It is very easy and quick to make. item not reviewed by moderator and published
Needed a super quick sauteed shrimp recipe to go with pasta for dinner tonight at the last minute and Tyler's recipe just became my favorite! I did not have a fresh lemon on hand so I used lime juice and it turned out wonderfully. My husband really enjoyed it (and he's the "chef" in the house) so I was extremely pleased. Another reviewer said they ate the shrimp and forgot to initially make the sauce so I popped one in my mouth and it was delicious; nice and juicy. The sauce was an added bonus. Thanks Tyler! item not reviewed by moderator and published
The shrimp came out beautifully and delicious! This will become a go to recipe. item not reviewed by moderator and published
This recipe was easy to follow and was tasty. As other reviewers have noted, the sauce seemed a bit on the lemony side (I used a large home grown lemon). That said, once the lemon sauce was added to the shrimp it did mellow. One other minor disappointment was how the beautifully browned shrimp seemed to drink up the sauce and get slightly mushy (possible remedy: serve/eat immediately). I might need to perfect the sauce (didn't thicken as much as I had expected) or add the sauce just before serving to avoid this problem in the future. Overall, very tasty and I will definitely make this again! item not reviewed by moderator and published
I made this shrimp for some friends, who didn't know that once the shrimp was cooked there was still sauce to be made. fter scolding them for eating it before it was done, they had me try it. It was incredible. Easily the most succulent shrimp I've had. And that was JUST dredged in flour. The sauce makes it absolutely unreal. Fantastic recipe!! item not reviewed by moderator and published
DELICIOUS!! I liked all of the bursts of different flavors with each bite. The lemon juice contrasted nicely with the chicken broth and added a wonderful flavor. I wish I had made more! item not reviewed by moderator and published
This dish has a lot of great, simple ingredients and was tasty, if not a little on the tangy side. Be sure you buy uncooked shrimp, mine were already cooked and the sauteeing made it chewy. The breading on the shrimp will be soggy if you don't cook it long enough. Overall a great dish, would recommend for a simi-quick meal. item not reviewed by moderator and published
...it tastes much better if instead of flour, you use panko breadcrumbs (Japanese bread crumbs) instead of dredging in flour. The main drawback to adding the shrimp back in is that NO coating will not soften when re-exposed to liquid. Another alternative is to broil the shrimp instead of sauteeing them in oil/fat. Keep the shells ON (they will help protect the meat under the hot broiler and keep in the flavor). Cook the recipe sauce as instructed then add the broiled shrimp to it. item not reviewed by moderator and published
This dish was easy to prepare and tasted great! It will become a regular weeknight dish. item not reviewed by moderator and published
This turned out so well. I cooked the shrimp in grapeseed oil so the high heat wouldn't make anything smoke. Before I added the shrimp back to the sauce, I was nervous because I tasted it and it seemed way too acidic, so after cooking it down as the recipe states, I added a pat of butter off the heat. When I added back the shrimp, it completely mellowed out the lemon to a tasty sauce. So good with simply dressed pasta on the side... I made giada's lemon spaghetti, and feared a lemon overload, but together they were perfect! i had no problems with mushy shrimp, the coating stayed golden brown and delicious! item not reviewed by moderator and published
There are many other recipes out there which are better. The shrimp gets mushy once you put it back in the sauce. If you need to try this recipe, I would pour the sauce over the shrimp and serve immediately. It loses its crispy coating when you add it back in. item not reviewed by moderator and published
i hate shrimp. i absolutely despise it. however, i made this recipe and it was one of the best things i've ever made!!! it was so good. may i suggest a variation? instead of adding lemon, i added two tablespoons of cuban "mojo" which is a bitter-orange based marinade made with onions, garlic, and juice from a bitter orange which resembles citrus-flavored vinegar. item not reviewed by moderator and published
This is really good, my only thing is that I think to much lemon juice was used. I personally will use less next time, but I like this shrimp dish very much. item not reviewed by moderator and published
This was very easy to make and good. It was pretty lemony so next time I may use a smaller lemon... My husband said not to change a thing. Served over pasta w/ bread on the side. item not reviewed by moderator and published
Easy and quick to cook, makes a delicious meal!! item not reviewed by moderator and published
easy to make and a great party platter item not reviewed by moderator and published
this takes no time at all and my husband loved it item not reviewed by moderator and published
Light,easy and extremely tasty! Could also be an elegant meal! Thanks Tyler! item not reviewed by moderator and published
This dish was so simple and very good-will definately use again! item not reviewed by moderator and published
I have tried making this twice and even have a note on the recipe to back off on the lemon. All we could taste was lemon and it was not good. I may just get rid of this one because noone in the family enjoys it. item not reviewed by moderator and published
i love it. i make it every couple of weeks!!! item not reviewed by moderator and published
Not difficult to make, especially if you buy shrimp that is already de-veined. Some chopping required. There is a good amount of flavor for the adults but not too much to scare the kids away. item not reviewed by moderator and published
I love shrimp and this recipe was delicious. The batter was really tasty and and my family couldn't get enough of it. I will definitely make it again. and again. item not reviewed by moderator and published
d item not reviewed by moderator and published
Needs to be adjusted to taste item not reviewed by moderator and published
The only thing I do differently is use Panko bread crumbs instead of flour. Plus I do not put the shrimp back in the sauce because then they would not be crunchy. item not reviewed by moderator and published
Before I made this my husband wasn't too big on shrimp,but he loved it and so did all 8 of out dinner guest. item not reviewed by moderator and published
I thought this was a fast and easy recipe that tasted great. I added a little white wine along with the broth and lemon juice. I will definitely make this one again! item not reviewed by moderator and published
it was very tasty!!! item not reviewed by moderator and published
my husband says this is the best dish that has ever been made in our kitchen item not reviewed by moderator and published
well I did it we all liked it easy to cook item not reviewed by moderator and published
ok item not reviewed by moderator and published
I thought this recipe was Very Good i feed it to a family of 4 so i doubled the sauce and it came out perfect i will be making this again item not reviewed by moderator and published
I followed the lead of another viewer and served mine atop angel hair pasta. It is a lovely dish. Even my husband commented that I was eating it with real gusto. Truly EASY company food. item not reviewed by moderator and published
Easy to make and tastes great! item not reviewed by moderator and published
It is great for a meal or special evening or party. item not reviewed by moderator and published
This was an extreemly quick to prepare and cook meal that was exceptionaly tasty. I put it on top of some angel hair, coated in oil and mixed with freshly grated parm. The only sounds coming from my wife and I were grunts and moans because we didn't want to waste time that could be used to put another bite in our mouths. item not reviewed by moderator and published
This is an awesome recipe!!! My husband says this tastes so good there is no reason to get shrimp at our local restaurant. (By the way we are in Chesapeake big seafood place!). Family of four (2 teenage boys) devoured every bit and could have had more. Thanks to Tyler! item not reviewed by moderator and published
This is an easy and excellent dish. My family and guests loved it. I substituted white wine for the chicken broth! item not reviewed by moderator and published
I'm not at all a cook, but I like to try new recipes especially ones that are quick and easy to make (not to mention food that is delicious). This recipe was so easy, so quick and so delicious! Two thumbs up! item not reviewed by moderator and published
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