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Lemon Garlic Butter Shrimp Special
15 minutes
10 minutes
6
Steps
- 1. Pat the shrimp dry. In a bowl, toss the shrimp with the flour, paprika, cayenne, 1 teaspoon pepper, and 1 teaspoon salt.
- 2. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove from the skillet to a plate. Set aside.
- 3. If needed, let the skillet cool slightly. Melt 2 tablespoons butter and the garlic together over medium heat. Cook until the garlic begins to turn golden, 2-3 minutes. Melt in 4 more tablespoons butter. Add the shrimp and toss. Cook 2-3 minutes, until the shrimp is warmed and the garlic is dark golden and crisp. Squeeze over the lemon juice, remove from the heat.
- 4. To make the lemon pepper sauce, whisk together all ingredients in a bowl. Season with salt and pepper.
- 5. Serve the shrimp with the garlic butter spooned over top. Add rice, lemon wedges, lemon pepper sauce, and chili sauce on the side.
Notes
- Spicy Chili Sauce: mix 1/4 cup sweet chili sauce, 2 tablespoons ketchup, 1-2 cloves grated garlic, and a pinch each of chili flakes and salt. Add 1/4 cup chopped pineapple if desired.
- Shell on Shrimp: for best flavor use, shell-on shrimp. You can either suck the sauce off the shell and then eat the shrimp. Or eat the shell, though I prefer to not eat the shell.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
