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Skillet Roasted Shrimp

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“From The Stinking Rose Restaurant Cookbook”
1hr 15mins

Ingredients Nutrition


  1. To make the garlic compound butter--in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended.
  2. Pour into a ramekin.
  3. Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
  4. To make the shrimp--in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt.
  5. Add the shrimp and toss to coat.
  6. Refrigerate for 30 minutes to 1 hour.
  7. Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it.
  8. Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color.
  9. Remove from the heat.
  10. Sprinkle with the pepper and the remaining 2 teaspoons parsley.
  11. Bring the hot skillet directly to the table, placing it on a heavy trivet.
  12. Place the ramekin of compound butter in the center of the skillet.
  13. With your fingers, peel each shrimp and dunk it into the compound butter.

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