This Spicy Garlic Butter Shrimp is a restaurant-quality dish that can be prepared in under 15 minutes. As seen in your image, the secret lies in high-heat searing to achieve a caramelized exterior while keeping the center succulent.
Nutritional Profile: Lean and Flavor-Packed
Spicy Garlic Butter Shrimp is a high-protein, low-carbohydrate dish rich in essential minerals:
- Lean Protein: Shrimp provides a dense source of protein with very little fat, supporting muscle repair.
- Essential Minerals: This dish is naturally high in Selenium, Iodine, and Zinc, which are critical for thyroid function and immune health.
- Metabolic Boost: The capsaicin in the red chilies can temporarily increase metabolic rate and aid in heart health.
- Garlic Benefits: Fresh garlic contains allicin, known for its antibacterial and anti-inflammatory properties.
Essential Ingredients
- Shrimp: 1 lb large or jumbo shrimp (peeled and deveined, tail-on for presentation).
- Butter: 3–4 tbsp unsalted butter for a rich, velvety sauce.
- Garlic: 5–6 cloves, finely minced (the more, the better).
- Spice: 1 tsp red pepper flakes or 4–5 dried whole chilies (as seen in your image).
- Aromatics: Freshly chopped parsley and a squeeze of lemon juice to brighten the flavor.
- Seasoning: Salt, black pepper, and a pinch of paprika for color.
Step-by-Step Culinary Instructions
1. Prep the Shrimp
Pat the shrimp completely dry with paper towels. This is the most important step for achieving the seared, golden-brown crust shown in your photo rather than steaming the meat.
2. High-Heat Sear
Heat a large skillet over medium-high heat with a tablespoon of oil (oil has a higher smoke point than butter). Add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and just opaque. Remove shrimp from the pan.
3. Create the Garlic Butter Sauce
Lower the heat to medium. Add the butter to the same pan. Once melted, add the minced garlic and dried chilies. Sauté for 30–60 seconds until the garlic is fragrant and golden, but not brown or burnt.
4. Toss and Finish
Return the shrimp to the pan. Toss them in the spicy garlic butter for 30 seconds to coat thoroughly. Turn off the heat and garnish with fresh parsley and a squeeze of lemon juice.
Professional Tips for Best Results
- Don’t Overcrowd: Cook the shrimp in batches if necessary. If the pan is too full, the temperature will drop, and the shrimp will release moisture and become rubbery.
- The “C” Shape: Watch the shrimp closely. When they curl into a “C” shape, they are perfectly cooked. If they curl into an “O,” they are overcooked and may be tough.
- Infused Flavor: If you have time, let the minced garlic sit in the melted butter on low heat for 5 minutes before cranking the heat up for the shrimp; this creates a deeper garlic infusion.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes, but they must be fully thawed and patted dry. Thaw them overnight in the fridge or in a bowl of cold water for 20 minutes for the best texture.
How do I store and reheat leftovers?
Store in an airtight container for up to 2 days. To reheat, sauté them briefly in a pan over medium heat with a tiny bit of extra butter. Avoid the microwave, as it often makes shrimp rubbery.
What should I serve this with?
This dish is incredibly versatile. It pairs perfectly with crusty bread for dipping, over a bed of pasta, or alongside the roasted potatoes and green beans seen in your other collections.
Next Step: Would you like me to provide a wine pairing guide for this spicy dish, or perhaps a recipe for a quick pasta base to serve underneath the shrimp?