Ingredients
- 1 pound (450g) large shrimp, peeled and deveined (leave tails on for authenticity)
- 2 tablespoons all-purpose flour (for a light coating)
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 tablespoons unsalted butter
- 10 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
- Cooked white rice (for serving)
Instructions
Pat the shrimp dry with a paper towel to remove excess moisture. In a bowl, mix the flour, paprika, salt, and black pepper. Lightly coat the shrimp in this mixture, shaking off any excess. This step helps create a slight crispiness when cooked.
In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. The oil prevents the butter from burning and helps evenly cook the shrimp.
Add the shrimp to the hot skillet in a single layer. Cook for 2 minutes per side until they turn pink and slightly golden. Remove from the pan and set aside.
In the same pan, add the remaining 4 tablespoons of butter and the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant and golden but not burned. Stir in the red pepper flakes if using.
Pour in the fresh lemon juice and stir, scraping up any browned bits from the bottom of the pan. This adds extra flavor and balances the richness of the butter.
Place the cooked shrimp back into the pan and toss them in the garlic butter sauce. Cook for another minute to let the flavors blend.
Sprinkle with fresh parsley and serve immediately with lemon wedges and steamed white rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 380
- Sugar: 1g
- Fat: 22g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g