Ingredients (Serves 3–4)
600g large shrimp (peeled and deveined)
5 tbsp unsalted butter (divided)
2 tbsp olive oil
6 garlic cloves (finely minced)
1 tsp paprika
1/2–1 tsp chili flakes (optional)
Salt and black pepper (to taste)
Juice of 1 lemon
Zest of 1 lemon
4 tbsp fresh parsley (chopped)
2 tbsp fresh cilantro (optional)
2 tbsp white wine or chicken broth (optional)
Instructions
1. Prepare the shrimp
Rinse the shrimp and pat them completely dry using paper towels. Season with salt, black pepper, and paprika.
2. Heat the pan
In a large skillet, heat olive oil with 2 tablespoons of butter over medium-high heat until hot.
3. Cook the shrimp
Place shrimp in a single layer. Cook for 2–3 minutes without moving them until golden, then flip and cook for another 1–2 minutes. Remove and set aside.
4. Make the garlic butter sauce
Reduce heat to medium. Add the remaining butter, then add garlic. Cook for 30–60 seconds until fragrant.
5. Add extra flavor
Pour in the white wine or broth. Let it simmer for 1–2 minutes to reduce slightly.
6. Combine
Return shrimp to the pan. Add lemon juice and zest. Toss gently
to coat.
7. Finish
Add parsley and cilantro. Adjust seasoning if needed and serve immediately.
Tips
Do not overcook shrimp; they become tough quickly
Always dry shrimp before cooking for better texture
Add garlic after removing shrimp to prevent burning
Fresh lemon juice gives the best flavor
Use a wide pan to avoid overcrowding
