why make this recipe
Killer Shrimp is quick, bold, and full of flavor. It makes a small meal feel special. You can cook it fast and get big taste with few steps.
introduction
This Killer Shrimp recipe comes from Alex & Hana’s Family Cookbook. It blends garlic, butter, spices, and a splash of wine or lemon for spicy, buttery shrimp. It works as a main dish or a starter. The dish is easy for weeknights and good for guests.
how to make Killer Shrimp Recipe – from the Alex & Hana’s Family Cookbook
You will cook shrimp in a spicy garlic butter sauce. The shrimp cook fast. Watch them so they do not overcook. Finish with fresh parsley and serve with bread or rice.
Ingredients :
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white wine or 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1-2 tsp hot sauce (adjust to taste)
- 1 tsp smoked paprika or cayenne (adjust to heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
- Lemon wedges, for serving
Directions :
- Pat shrimp dry with paper towel. Season lightly with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add garlic and cook 30 seconds until fragrant. Do not brown.
- Stir in smoked paprika, red pepper flakes, and hot sauce.
- Pour in white wine or lemon juice and Worcestershire sauce. Let the sauce simmer 1 minute.
- Add shrimp in one layer. Cook 1–2 minutes per side until shrimp turn pink and opaque.
- Toss shrimp in the sauce to coat. Turn off heat.
- Sprinkle chopped parsley over shrimp and squeeze a lemon wedge on top.
- Serve immediately.
Delicious Killer Shrimp served with crusty bread for dipping, showcasing a mouthwatering garlic butter sauce.
how to serve Killer Shrimp Recipe – from the Alex & Hana’s Family Cookbook
Serve hot. Good with crusty bread to soak the sauce, over rice, pasta, or with a green salad. Add extra lemon wedges and chopped parsley on the side.
how to store Killer Shrimp Recipe – from the Alex & Hana’s Family Cookbook
Cool leftover shrimp quickly. Put in an airtight container and store in the fridge for up to 2 days. Reheat gently in a skillet over low heat. Do not overcook when reheating.
tips to make Killer Shrimp Recipe – from the Alex & Hana’s Family Cookbook
- Use fresh or thawed shrimp. Pat them dry for better browning.
- Do not crowd the pan. Cook in batches if needed.
- Taste the sauce and adjust hot sauce or lemon before adding shrimp.
- Add butter at the end for a richer sauce.
variation (if any)
- Make it creamy: stir in 1/4 cup heavy cream at the end.
- Make it tomato-based: add a small can (8 oz) of crushed tomatoes and simmer 3 minutes.
- Make it milder: reduce hot sauce and red pepper flakes.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw first and pat dry. Remove excess water so the shrimp sear well.
Q: How long do I cook the shrimp?
A: About 2–4 minutes total, depending on size. Cook until they are pink and no longer translucent.
Q: Can I make this without wine?
A: Yes. Use lemon juice or a little chicken broth instead of wine.
Q: Is this recipe very spicy?
A: It can be. You can lower the hot sauce and cayenne to make it mild.
Q: Can I double the recipe?
A: Yes, but cook the shrimp in batches so they cook evenly.
Conclusion
For the original version and more details, see the Killer Shrimp recipe – from the Alex & Hana’s Family Cookbook on the Family Cookbook Project: Killer Shrimp recipe – from the Alex & Hana’s Family Cookbook
Killer Shrimp
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined Use fresh or thawed shrimp.
- 3 tbsp butter Add at the end for a richer sauce.
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ¼ cup dry white wine or lemon juice Substitute with chicken broth if desired.
- 1 tbsp Worcestershire sauce
- 1-2 tsp hot sauce Adjust according to taste.
- 1 tsp smoked paprika or cayenne Adjust according to heat preference.
- ½ tsp salt Season lightly.
- ¼ tsp black pepper Season lightly.
- Pinch red pepper flakes (optional)
- 2 tbsp chopped fresh parsley For garnish.
- Lemon wedges For serving.
Instructions
Preparation
- Pat shrimp dry with paper towel. Season lightly with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat.
Cooking
- Add garlic and cook for 30 seconds until fragrant. Do not brown.
- Stir in smoked paprika, red pepper flakes, and hot sauce.
- Pour in white wine or lemon juice and Worcestershire sauce. Let the sauce simmer for 1 minute.
- Add shrimp in one layer. Cook for 1–2 minutes per side until shrimp turn pink and opaque.
- Toss shrimp in the sauce to coat. Turn off heat.
- Sprinkle chopped parsley over shrimp and squeeze a lemon wedge on top.
- Serve immediately.