Brown-Butter Shrimp With Hazelnuts

By Kay Chun

Updated June 30, 2022

Brown-Butter Shrimp With Hazelnuts
David Malosh for The New York Times
Total Time
15 minutes
Rating
4(376)
Comments
Read comments

Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.

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Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil
  • ⅓cup blanched and roasted hazelnuts, chopped (see Tip)
  • Salt and black pepper
  • ¼cup unsalted butter
  • ½cup finely chopped shallot (from 1 large shallot)
  • 3garlic cloves, minced
  • 1½pounds peeled, deveined large shrimp (tails left on)
  • 1tablespoon lemon juice
  • 2tablespoons chopped parsley
  • Baguette or egg noodles, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

642 calories; 33 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 45 grams protein; 672 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.

  2. Step 2

    Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.

  3. Step 3

    Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.

Tip
  • If you are only able to find unroasted blanched hazelnuts, you can roast them on a sheet pan in a 375-degree oven until golden, about 10 to 15 minutes. Let them cool until you can handle them, then chop and proceed with the recipe.

Ratings

4 out of 5
376 user ratings
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Comments

Marian

What would be a good substitute for the hazelnuts (I'm allergic)? I assume they are there for the crunchy element.

Sarah

There is no good substitute for hazelnuts – they have a unique flavor. We do a butter/hazelnut sauce for numerous seafood dishes, including over seared scallops and Black Sea Bass.

Diane

I still have to ask: What is the point of leaving the tail and shell on the last segment of the shrimp? Especially when it is served in a sauce. I know this has been asked before but I've never heard a good reason for leaving it on.

Rebecca

For the autumn flair, I served the shrimp over butternut squash ravioli and added a. touch of maple syrup to the sauce. Pretty tasty, I'd say!

Sarah N.

This is really nice. Mellow and simple, but a lovely blend of nutty, sweet, and bright. Served them over egg noodles for a filling work lunch. A little bit of the rich sauce goes a long way. This will be a weeknight dinner in future, but also good enough to make for company.

Grace

Nice, lovely weeknight dinner. We had this over Angel hair pasta with some roasted broccoli thrown in, too. It would be hard to replace the hazelnuts for those allergic to tree nuts, but I would suggest either pumpkin seeds or watermelon seeds. Roasted Watermelon seeds are harder to come by, but I've tried them before and they literally taste like butter. Apparently they have a decent protein content, too. You might find them on nuts.com or Amazon.

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