Description
Spicy, zesty shrimp sautéed in a delicious garlic‐butter and chili sauce—perfect as an appetizer or served over pasta or rice.
Ingredients
Units
Scale
- 1 lb large shrimp (16-20 count), peeled and deveined
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1–2 tsp red pepper flakes (adjust to taste)
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 cup dry white wine or chicken broth
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Pat shrimp dry and season lightly with salt and pepper.
- Heat butter and olive oil in a large skillet over medium–high heat until butter is melted and bubbling.
- Add garlic, red pepper flakes, smoked paprika, and chili powder. Sauté until fragrant, about 30 seconds.
- Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.
- Pour in white wine (or broth) and lemon juice. Stir to deglaze the pan, scraping up any browned bits. Simmer 1–2 minutes until sauce slightly reduces.
- Remove skillet from heat. Stir in chopped parsley.
- Serve immediately, spooning the spicy garlic sauce over the shrimp. Great with pasta, rice, or crusty bread.
Notes
- For extra heat, add a dash of hot sauce or cayenne pepper.
- Substitute vegan butter to make it dairy‑free.
- Make‑ahead: mix spices, garlic, and parsley ahead, but add to shrimp just before cooking.
- Use gluten‑free wine or broth to keep it gluten‑free.
Nutrition
- Serving Size: 4 oz shrimp (about 4–5 pieces)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 23 g
- Cholesterol: 215 mg