12ouncesextra-large shrimppeeled and deveined and thawed, if necessary
1 ½tablespoonsflour or cornstarchdivided
4tablespoonsunsalted butterdivided
1teaspoon minced garlic
½cuplow-sodium vegetable brothor chicken broth
½lemonjuiced + wedges for garnish
salt and pepper to taste
crushed red pepper flakesoptional
parsley or basilfor garnish
Instructions
Preheat a non-stick skillet over medium to medium-high heat.
Meanwhile, pat the shrimp dry with a paper towel. Dust the shrimp with 1 tablespoon cornstarch (or flour).
Add 2 tablespoons butter to hot skillet. When melted, add the shrimp and saute for 2-3 minutes per side until pink and slightly brown. Transfer the shrimp to a plate.
Turn the heat down to medium-low and add the garlic. Cook for one minute, taking care not to burn the garlic. Add the remaining flour/cornstarch and stir to combine. Add the broth, whisking to combine. Bring to a gentle simmer and allow the sauce to thicken, 2-4 minutes.
Add the lemon juice and whisk in the remaining 2 tablespoons of butter to create a silky sauce. Season the sauce with salt and pepper to taste. Add the shrimp back in and coat with the sauce.
Serve with rice or pasta. Garnish with basil or parsley, lemon wedges, and crushed red pepper flakes, if desired.