Quick & Spicy Garlic Shrimps with Butter Sauce
A restaurant-quality seafood dish ready in literally 5 minutes. These juicy, succulent shrimps are pan-seared in a garlic-infused butter sauce with a hint of paprika and lemon. Low in calories but incredibly high in protein, this dish is the definition of 'fast food' done right. Ideally served with crusty bread to mop up the golden garlic butter sauce, this recipe proves you don't need hours to develop deep, complex flavors. Perfect for a quick dinner date or a fancy solo meal.
Method
- Pat the shrimps dry with a paper towel (crucial for searing).
- Melt butter in a skillet over medium-high heat.
- Add garlic and paprika, saute for 30 seconds until fragrant.
- Toss in shrimp in a single layer.
- Sear for 1-2 minutes per side until pink and opaque.
- Squeeze lemon juice over the top and garnish with parsley.
- Remove from heat immediately to prevent rubbery texture.
A restaurant-quality seafood dish ready in literally 5 minutes. These juicy, succulent shrimps are pan-seared in a garlic-infused butter sauce with a hint of paprika and lemon. Low in calories but incredibly high in protein, this dish is the definition of ‘fast food’ done right. Ideally served with crusty bread to mop up the golden garlic butter sauce, this recipe proves you don’t need hours to develop deep, complex flavors. Perfect for a quick dinner date or a fancy solo meal.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 20 g
- Carbs
- 2 g
- Fat
- 14 g
- Sodium
- 480 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Do not overcrowd the pan; shrimp should steam, not boil. Shrimp cook very fast; the moment they curl into a 'C' shape, they are done. An 'O' shape means overcooked.
Substitutions
- Butter: Olive oil or Ghee
- Shrimp: Scallops or diced chicken breast
- Parsley: Cilantro or chives
Serving suggestions
Serve with crusty baguette, over pasta, or with steamed asparagus.
Storage
Best eaten fresh. Refrigerate for up to 1 day.
Reheating
Gently warm in a pan over low heat.
Microwave will make them rubbery.
Equipment
- Skillet
- Tongs
Variations
- Spicy: Add red pepper flakes
- Creamy: Add a splash of heavy cream at the end
- Herb: Add oregano and thyme
Why it works
Butter acts as an emulsifier, thickening the shrimp juices into a rich, glossy sauce without flour.
Frequently asked questions
Frozen or fresh shrimp?
Thawed frozen shrimp works perfectly.
Why preserve the shells?
Cooking with shells on adds more flavor
Tags
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