Garlic Butter Shrimp

Instructions

1. Pat the shrimp dry with paper towels and season generously with salt and pepper on both sides.

2. Heat a cast iron skillet over medium-high heat. Add the butter and let it melt until it starts to foam.

3. Add the sliced garlic and red pepper flakes. Stir for about 30 seconds until the garlic is fragrant but not browned.

4. Add the shrimp in a single layer. Cook for 1–2 minutes per side until they turn pink and curl into a loose C-shape. Don’t overcrowd — work in batches if needed.

5. Squeeze the lemon juice over the shrimp and toss to coat in the garlicky butter.

6. Remove from heat immediately. Shrimp cook fast — they become rubbery if overdone.

7. Plate and spoon the pan sauce over the top. Garnish with fresh parsley if using.

Tips

• Don’t skip drying the shrimp. Wet shrimp steam instead of sear, and you lose that golden colour.
• Garlic burns fast at high heat. Keep the slices moving and add the shrimp promptly after the garlic.
• Size matters: Large or jumbo shrimp (21/25 count) work best. Smaller shrimp overcook too easily.
• Serve alongside roasted asparagus or a simple side salad for a complete meal.