Boiled Shrimp with Lemon Butter Sauce
Tender shrimp are gently boiled until just cooked, then tossed in a bright, silky lemon butter sauce that highlights their natural sweetness. This simple main dish feels elegant and fresh, with a clean balance of richness, acidity, and savory seasoning.
Follow the steps below to cook the desired recipe
1. Fill a large pot with the water and add the salt. Bring it to a vigorous boil over high heat so the shrimp will cook quickly and stay tender.
2. While the water heats, pat the shrimp dry with paper towels if needed and season lightly with a little black pepper.
3. Once the water is boiling, add the shrimp in a single layer. Stir gently to keep them from sticking together.
4. Boil the shrimp just until they turn pink, opaque, and begin to curl, about 2 to 3 minutes depending on size. Do not overcook them.
5. Drain the shrimp immediately and let them sit briefly while you prepare the sauce. If desired, keep them warm in a covered bowl.
6. In a small saucepan over low heat, melt the butter slowly until just fully liquid and foamy, taking care not to brown it.
7. Add the lemon juice and lemon zest to the melted butter, then season with a small pinch of salt and black pepper. Stir until the sauce looks smooth and glossy.
8. Transfer the shrimp to a serving bowl or platter, pour the warm lemon butter sauce over the top, and toss gently to coat. Taste and adjust with a little more salt, pepper, or lemon juice if needed before serving.
900g shrimp, peeled and deveined
2 liters water
100g butter
1 lemon, zested and juiced
2 tsp salt, plus more to taste
1 tsp black pepper, plus more to taste
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