Ingredients:

  • 1 lb frozen shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 tbsp seafood stock
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Thaw the shrimp under cold running water in a colander for 5–8 minutes.
  2. Place the thawed shrimp on a plate lined with paper towels and pat them completely dry.
  3. Toss the dry shrimp with 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.
  4. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat until it shimmers.
  5. Add the shrimp in a single layer, cooking in batches if they don't fit in one layer; sear for 1–2 minutes per side until edges turn pink and centers are opaque, reaching an internal temperature of 145°F (63°C).
  6. Reduce heat to medium and add 2 tbsp butter to the center of the pan.
  7. Once the butter foams, stir in 4 minced garlic cloves and sauté for 30–60 seconds until fragrant.
  8. Pour in 2 tbsp seafood stock and 1 tbsp lemon juice; toss the shrimp to coat in the bubbling sauce for one final minute.
  9. Remove from heat and garnish with 1 tbsp chopped fresh parsley.