Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they’re pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you’ll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!
Cook Time
25 minutes
Total Time
45 minutes
Yield
4 servings
Ingredients
3 tablespoons all purpose flour
2 ½ teaspoons sweet paprika
½ teaspoon cayenne
1 teaspoon kosher salt, plus more to taste
1 ½ lb shrimp (680 g), cleaned and deveined, patted dry with paper towels.
¼ cup canola oil (60 mL)
12 tablespoons unsalted butter, divided
24 cloves garlic, minced
1 lemon, juiced
¼ cup fresh parsley (10 g), minced
Nutrition Info
Calories 588
Fat 50g
Carbs 10g
Fiber 1g
Sugar 1g
Protein 24g
How to Make It
1. Step
In a large bowl, combine the flour, paprika, cayenne, and salt. Add the shrimp to the bowl and toss to coat evenly with the spices.
2. Step
Add the canola oil and 8 tablespoons of butter to a 12-inch (30 cm) cast-iron or heavy-bottomed skillet over medium heat. When the butter begins to foam, add 10–12 shrimp to the pan and cook for 3–4 minutes on one side. Flip, season lightly with salt, and cook for 2–3 minutes on the other side, until the shells are crispy and the shrimp is pink and opaque. Remove from pan and set on a serving dish. Add 1–2 more tablespoons of butter to the pan and repeat with remaining shrimp.
3. Step
Once the shrimp are cooked, add the remaining 4 tablespoons of butter and the garlic to the pan and sauté briefly, about 1 minute, until fragrant but still somewhat pungent. Remove the pan from the heat.
4. Step
Squeeze the lemon juice all over the shrimp.
5. Step
Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.