Garlic Butter Shrimp is delicious on its own served as an appetizer, or served over rice, pasta, or leafy greens to make it a meal. It's a super quick, healthy, and delicious recipe that also happens to be completely fool-proof.
1poundraw shrimp cleaned, peeled, and deveined (see note)
Kosher salt and freshly ground black pepperto taste
1teaspoongarlic paste
1tablespoonchili pepper pasteor red pepper paste
1tablespoonfresh lemon juice
1teaspoondried parsley
½teaspooncrushed red pepper flakesadjust to taste
Instructions
Heat 2 tablespoons of butter in a skillet set over medium-high heat.
4 tablespoons unsalted butter
Season shrimp with salt and pepper to taste.
1 pound raw shrimp, Kosher salt and freshly ground black pepper
Toss the shrimp into the skillet and add in the garlic paste and chili pepper paste. Stir to combine. Cook for 4-5 minutes, or until the shrimp turn pink and opaque.
1 teaspoon garlic paste, 1 tablespoon chili pepper paste
Stir in the lemon juice and remaining 2 tablespoons of butter, stirring to fully combine.
1 tablespoon fresh lemon juice
Sprinkle with dried herbs and serve.
1 teaspoon dried parsley, ½ teaspoon crushed red pepper flakes
Video
Notes
Note: If you prefer to use frozen, cooked shrimp, you'll want to cook just long enough to heat through, about 1 minute.
Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally.
Storage: Store garlic butter shrimp in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.