Brown-Butter Shrimp With Hazelnuts
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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.
Ann W.
Leftovers? As if.
Katrina
Are you allergic to macadamia nuts? They make an excellent if not a better replacement to hazelnuts in my opinion
Kellye
Delicious! Next time i will use a full cup of hazelnuts and double the shallots and butter. It was divine!
Judy
A good substitute for hazelnuts would be pecans.
Donice Gilliland
Perhaps blanched almonds would be good with shrimp. Also macadamia nuts.
ExDC
So already we're on to substitutions - pine nuts, blanched almonds, macadamia nuts? To me, the hazelnuts are the point. So, since I keep kosher, I was going to joke about going all in and substituting a white fish for the shrimp...and guess what, there are already recipes for cod and browned butter and hazelnuts out there. So my next project is to follow this one with cod. Will report back but I expect it will be yummy.
silke
Marian - how about some buttery toasted breadcrumbs?
Linda in Virginia
As a hazelnut substitute, you might try sliced water chestnuts. I’ve subbed them in for slivered almonds on a couple of occasions when I had no almonds and they were fine.
Ted
Nice simple recipe. I used pistachios. They were in the pantry and I think it all came together well. Next time I’ll use linguine instead of egg noodles and reserve some pasta water to work up a sauce with a bit more lemon juice.
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.
SueB
The recipe suggests serving with egg noodles or rice. I think it works better served with orzo. I tried it with egg noodles and the flavor was good but the noodles didn’t mesh well with the smaller pieces of nuts.
Ben
Delicious and quick and beautiful. I agree it would be possible to sub several other nuts. I’ll second teds suggestion to add more lemon and perhaps try whipping up more sauce with reserved pasta water. My only complaint was too little sauce
bonnie c
We found this rather plain. The nuts and butter were nice, but adding a pinch of red pepper flakes or a dash or two of soy sauce amped it up a bit.
lissakate
I’m a total hedonist, so I added more browned butter. This is one of my new favorite dinners.
Katileigh
Nut allergies are no joke. I would think that pecans or macadamias would serve the purpose. Yes, crunch, but also the taste of the nut. Pick what tastes good to you and responds well to the butter sauté.
pam
It was pretty bland. I won’t make again.
Cheryl
Hazelnuts made the dish bitter - a waste of good shrimp.
changes
I used Langoustine tails and macadamia nuts instead of shrimp and hazelnuts. I thought about skipping the nuts but they really did add something to the dish.
Robin
I didn't have hazelnuts so used roasted and salted macadamia nuts. It was delicious!
Ted
Nice simple recipe. I used pistachios. They were in the pantry and I think it all came together well. Next time I’ll use linguine instead of egg noodles and reserve some pasta water to work up a sauce with a bit more lemon juice.
James Cryer
Pecans
Sarah Medvitz
This sounds really delicious, but why leave the tails on the shrimp? That makes them hard to eat.
Ron
This dish was delicious. I put it over egg noodle Spaetzle. My grocery store only had unroasted blanched hazelnuts, so I roasted them as suggested in the recipe. I have to think that the fresh roasted flavor added more flavor, so I would go this route even if I see roasted.
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