Killer Shrimp
A quick and flavorful shrimp dish that blends garlic, butter, and spices, perfect for weeknights or entertaining guests.
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.
Notes
Serve hot 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. Cool leftover shrimp quickly and store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.
