Ingredients
- 1 lb large shrimp, shell-on (deveined if preferred)
- 6–8 garlic cloves, finely minced
- 4 tbsp butter, divided
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 tsp paprika
- Salt to taste
- Black pepper to taste
- Lemon wedges (for serving)
- Cooked rice (to serve)
Instructions
- Pat the shrimp dry and season with salt, pepper, and paprika.
- Lightly dust the shrimp with flour.
- Heat olive oil and 2 tbsp of butter in a large skillet over medium heat.
- Sauté shrimp for 2–3 minutes per side until pink and lightly golden. Remove from pan.
- Reduce heat and add minced garlic to the same pan. Cook for 1–2 minutes, stirring constantly.
- Return shrimp to the pan, add remaining butter, and toss to coat in the garlic butter sauce.
- Serve immediately over hot rice with lemon wedges on the side.
Notes
- Use shell-on shrimp for maximum flavor, but peeled shrimp can be used for convenience.
- Be cautious not to burn the garlic—keep heat moderate and stir continuously.
- Add chili flakes or cayenne for a spicier version.
- Zesting lemon into the butter adds a citrusy twist.
- Ghee or clarified butter can be used for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Hawaiian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 220mg
