Some of the best recipes I make come from clean out the fridge meals. This brown butter lemon shrimp came together when I had two pounds of extra shrimp from another recipe and basically nothing else in my fridge but butter and lemons.

The inspiration came from a dish I had in Florence, a brown butter lemon chicken that was the best chicken I have ever had. It was simple, cooked to perfection, and packed with flavor, like most Italian dishes. I thought, this is so good with chicken, why not try it with shrimp?

And it was an instant hit and so easy to make.

• Shrimp – Use cleaned and deveined shrimp for this. You can also use other seafood of choice like salmon bites or cod.
• Eggs – This is used as the egg wash to get the flour to stick to the shrimp. Use oil if you cannot consume eggs.
• Gluten Free 1-1 Flour – This is the best flour for this recipe if you are gluten free. I like Bob’s or King Arthur’s blend. You can also use pure cornstarch or all purpose flour.
• Olive Oil – We use a dash of olive oil here to raise the smoke point initially in the pan. If we used just butter, the butter would burn too quickly.
• Butter – This is a brown butter recipe after all, use a high quality butter!
• Lemon Juice – I use 1/2 – 1 whole lemon for this recipe to finish at the end.