Garlic Butter Shrimp

Description

Garlic Butter Shrimp is a rich, flavorful dish made with juicy shrimp sautéed in butter, garlic, and warm spices. Finished with fresh herbs and served with toasted bread, this dish is quick to prepare yet elegant, making it perfect as an appetizer, light main course, or seafood dinner.

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Ingredients (Serves 2–3)

Shrimp

• 450 g (1 lb) large shrimp, peeled and deveined (tails on or off)

• Salt, to taste

• Black pepper, to taste

• ½ teaspoon paprika or chili powder

• 1 tablespoon olive oil

Garlic Butter Sauce

• 3 tablespoons unsalted butter

• 4–5 cloves garlic, finely minced

• ½ teaspoon red chili flakes (optional)

• 1 tablespoon lemon juice

• 2 tablespoons chicken broth or white wine (optional)

Garnish & Serving

• 2 tablespoons fresh parsley or chives, finely chopped

• Toasted bread or baguette slices

• Extra lemon wedges (optional)

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Instructions

Step 1: Season the shrimp

1. Pat the shrimp dry with paper towels.

2. Season with salt, black pepper, and paprika. Set aside.

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Step 2: Sauté the shrimp

1. Heat olive oil in a large skillet over medium-high heat.

2. Add shrimp in a single layer.

3. Cook for 1½–2 minutes per side, until pink and lightly golden.

4. Remove shrimp from the pan and set aside.

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Step 3: Make the garlic butter sauce

1. Reduce heat to medium.

2. Add butter to the same pan and let it melt.

3. Add minced garlic and chili flakes. Sauté for 30–45 seconds until fragrant (do not burn).

4. Stir in lemon juice and broth or wine, scraping up any browned bits.

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Step 4: Combine and finish

1. Return shrimp to the pan.

2. Toss gently to coat in the sauce.

3. Cook for 1–2 more minutes until shrimp are fully cooked and glossy.

4. Taste and adjust seasoning if needed.

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Serve

• Transfer to a serving dish.

• Sprinkle with fresh herbs.

• Serve immediately with toasted bread to soak up the sauce.

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Tips

• Do not overcook shrimp—they turn rubbery quickly.

• Use fresh garlic for best flavor.

• Add grated Parmesan or a splash of cream for a richer version.