Garlic Butter Shrimp
Tender shrimp with the richness of butter infused by chili, topped off by the fresh squeeze of a lime to tie it together.
Ingredients
- 500 g large shrimp, unpeeled and butterflied (keeping the shells adds flavor)
- 8 cloves garlic, minced (garlic lovers, feel free to go all in here!)
- 4 tbsp butter (the heart of this dish)
- 1 bird’s eye chili, finely chopped (adjust to your spice level)
- 2 Fresh rosemary, a sprig or two for a bit of earthiness
- 1 fresh lime, juiced
- Salt to taste
- Sugar to taste
Instructions
- Make a shallow cut along each shrimp's back to let the garlic butter seep in; leaving the shells on adds richness to the sauce.
- Melt butter in a large skillet over medium heat. Add garlic, bird's eye chili, and rosemary, and sauté until golden and fragrant, about 1-2 minutes. Watch closely to avoid burning.
- Place the shrimp in a single layer in the skillet. Add a pinch of salt and sugar for depth. Sauté 2-3 minutes per side until the shrimp turn pink and opaque.
- When the shrimp are cooked, drizzle with fresh lime juice and toss to coat in the sauce.
- Garnish with extra rosemary if desired and serve immediately. These shrimps are delicious on their own or over rice, pasta, or with crusty bread to soak up the sauce.