Garlic Butter Chili Shrimp (Print Version)
Juicy shrimp tossed in a glossy garlic butter chili sauce with lemon, parsley, and just enough heat.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined, tails on or off
02 -
1 teaspoon paprika
03 -
1/2 teaspoon Italian seasoning
04 -
1/2 teaspoon kosher salt, plus more to taste
05 -
1/4 teaspoon black pepper
06 -
1 tablespoon olive oil
For the garlic chili butter
07 -
3 tablespoons (42 g) unsalted butter
08 -
5 cloves garlic, finely minced
09 -
1 teaspoon chili flakes, plus more for serving
10 -
1 tablespoon fresh lemon juice
11 -
2 tablespoons chopped fresh parsley
12 -
Lemon wedges, for serving
# Instructions:
01 -
Pat the shrimp very dry with paper towels. Toss with paprika, Italian seasoning, salt, and black pepper until evenly coated.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until just pink. Transfer to a plate.
03 -
Lower the heat to medium-low. Add the butter to the same skillet, then stir in the garlic. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.
04 -
Stir the chili flakes into the garlic butter and cook for 15-20 seconds so the butter turns lightly red and aromatic.
05 -
Add the lemon juice, then return the shrimp and any juices to the skillet. Toss for 30-60 seconds, just until coated and cooked through.
06 -
Remove from heat. Sprinkle with parsley and extra chili flakes, then serve right away with lemon wedges.
# Notes:
01 -
Best served immediately while the sauce is glossy.
02 -
Use a large skillet so the shrimp sear instead of steam.
03 -
Add 1 tablespoon broth or water if the sauce tightens too much.