Garlic Butter Shrimp

How to make Garlic Butter Shrimp

Preparation10 minutesCooking8 minutesTotal18 minutes

This succulent Garlic Butter Shrimp is perfect as a starter or a full meal! It is also extremely quick and easy to prepare and ready in less than 20 minutes.

Shrimp are lovingly pan-fried in incredible garlic butter, with a hint of spiciness from red pepper flakes.

346068839 153839384325840 1863472819376889602 n

Ingredients

▢2 tablespoons of olive oil

▢4 tablespoons butter (unsalted)

▢1 pound shrimp (large or jumbo, shelled)

▢¼ teaspoon salt (or to taste)

▢6 garlic cloves (chopped)

▢½ tsp red pepper flakes

▢3 tablespoons lemon juice (freshly squeezed)

▢¼ cup fresh parsley (chopped)

Instructions:

Cook the shrimp: Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the prawns to the skillet and cook, 2 to 3 minutes, until the prawns turn pink.

Season with salt. Flip and cook for another 2 minutes.

Add Garlic: Add garlic and red pepper flakes and cook for about 30 seconds or until aromatic. Don’t burn.

Finish the prawns: Stir in the remaining butter, lemon juice and parsley. Turn off the fire. Serve immediately.

Equipment

12 inch cast iron skillet

When you buy fresh shrimp, they should not have a fishy smell.

Fresh shrimp, like other seafood, should smell clean, like salt water or the sea.

Press down on the shrimp body with your finger. If your finger leaves an imprint, that shrimp is not fresh.

Never thaw shrimp on the counter as it can be dangerous, always thaw them in the refrigerator.

Freshly cooked shrimp are really best when served immediately, but they keep perfectly in the fridge for up to 2-3 days in an airtight container.

See also  Cracker Barrel’s Hash Brown Casserole

Allow cooked shrimp to cool completely before placing in airtight freezer bags or containers and storing for up to 3-4 months.

When they’re ready to use, take them straight from the freezer to your pan to reheat.

Leave a Comment