Chili garlic butter shrimp

 

Chili garlic butter shrimp

Serve Chili Garlic Butter Shrimp over garlic butter rice, noodles or pasta, with soft white dinner rolls or cheesy garlic bread, or vegetables (roasted cauliflower, sautéed green beans, asparagus).Chili Garlic Butter Shrimp is the easiest weeknight or weekend meal! A garlic buttery sauce with a smack of chili will be on your mind for days after. Ready in less than 10 minutes!


        Chili garlic butter shrimp

The simplest low carb weeknight or weekend meal is Chili Garlic Butter Shrimp! A garlic buttery sauce with a smack of chilli will stay with you for days. What could be better than being ready in less than 10 minutes? Nothing else!

In order to create the best shrimp recipe

  • The most important tip I can give you is to plan ahead of time before you begin cooking! It's critical to have all of your ingredients on hand because, like most shrimp recipes, this one comes together quickly.
  • For a juicy mouthful, I like to use extra large or jumbo fresh shrimp (or prawns). If you can buy them ready to cook, it's a huge bonus that will save you time (peeled and deveined). I always leave their tails on for added flavour, but you can remove them if you prefer.
  • Sear your shrimp in oil first for amazing crisp edges.Season with salt and pepper to taste. You can also add paprika, garlic, or onion powders if desired. I like to keep this recipe simple.the flavour of our shrimp truly shine.A splash of good quality dry white wine such as a good Pinot Grigio or a Sav Blanc to deglaze the pan is an optional addition and one I highly recommend when cooking this recipe. Those browned bits that get stuck on the bottom of the pan are packed with flavour! They make a great addition to any sauce. You can use chicken broth instead if you wish.
Serve Stew Garlic Margarine Shrimp over garlic spread rice, noodles or pasta, with delicate white supper rolls or messy garlic bread, or vegetables (broiled cauliflower, sautéed green beans, asparagus).



              PREP:5 MINS                 COOK:5 MINS               SERVES: 4 PEOPLE

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 1/4 pounds (600 grams) large shrimp (prawns), shelled and deveined, tails on or off
  • Pinch of coarse salt and fresh ground black pepper, to taste
  • 4 tablespoons butter
  • 4-5 cloves garlic, minced (or 1 1/2 tablespoons minced garlic)
  • splash of dry white wine or broth (about 2 tablespoons)
  • 1-2 whole red cayenne chili peppers
  • 1/4 cup chopped parsley

INSTRUCTIONS

  • Heat olive oil in a large pan or skillet over medium heat. Add the shrimp, season with salt and pepper to taste and sear for 1-2 minutes on each side (until just beginning to turn pink).
  • Quickly deglaze the pan with a splash of wine or broth (if using), scraping up any browned bits from the bottom of the pan. Add the butter, garlic, red chilis and parsley. Toss shrimp through the butter sauce and cook for a further 30 seconds - 1 minute until the shrimp is cooked through (being careful not to overcook your shrimp)  
  •  Immediately take off heat and serve. Serve Chili Garlic Butter Shrimp over rice, noodles or pasta, with fresh bread or garlic bread, or vegetables (roasted cauliflower, sautéed green beans, asparagus).

NUTRITION

Calories: 289 k cal | Carbohydrates: 1 g | Protein: 29 g | Fat: 19 g 
Saturated Fat: 8 g | Fiber: 0.2 g | Sugar: 0.1g