Spicy Garlic Butter Shrimp (Like the Photo)
🕒 Time
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Prep: 10 minutes
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Cook: 6–8 minutes
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Total: ~15–20 minutes
🍤 Yield
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Serves 2–4 (or 1 very happy person)
Ingredients
Shrimp
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1½ lbs large or extra-large shrimp (16–20 count)
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Peeled & deveined
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Tails on or off (your call)
Seasoning Mix
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1 tsp smoked paprika
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1 tsp garlic powder
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½ tsp onion powder
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½–1 tsp cayenne pepper (to taste)
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1 tsp Cajun seasoning (or Old Bay)
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½ tsp dried oregano
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½ tsp dried thyme
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¾ tsp kosher salt
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½ tsp black pepper
Cooking Base
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2 tbsp olive oil
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3 tbsp butter (unsalted)
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4–5 cloves garlic, finely minced
Optional Flavor Boosts (highly recommended)
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1 tbsp lemon juice
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½ tsp chili flakes
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1 tbsp chopped parsley or cilantro
Step-by-Step Instructions
1️⃣ Prep the Shrimp
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Pat shrimp very dry with paper towels (this is crucial for browning).
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Place shrimp in a large bowl.
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Sprinkle all seasoning ingredients over shrimp.
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Toss until evenly coated.
👉 Shrimp should look deep orange/red and well-spiced.
2️⃣ Heat the Pan
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Use a large skillet (cast iron or stainless steel is best).
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Heat pan over medium-high heat for 2 minutes.
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Add olive oil and let it shimmer (hot but not smoking).
3️⃣ Sear the Shrimp
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Add shrimp in one single layer (don’t overcrowd).
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Cook 2 minutes without touching—this creates the crust.
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Flip shrimp and cook another 1–2 minutes.
Shrimp should be:
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Bright orange
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Slightly curled
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Lightly charred on the edges
Remove shrimp temporarily and set aside.
4️⃣ Make the Garlic Butter Sauce
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Lower heat to medium.
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Add butter to the same pan.
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Once melted, add garlic and chili flakes.
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Stir for 20–30 seconds until fragrant (don’t burn it).
5️⃣ Finish & Glaze
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Return shrimp to the pan.
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Toss in the garlic butter for 30–60 seconds.
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Add lemon juice and herbs.
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Taste and adjust salt or heat.
The sauce should look shiny, buttery, and slightly thick, coating every shrimp—just like in the photo 🤌
🔥 Pro Tips (This Is the Secret Sauce)
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Dry shrimp = better browning
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High heat + fast cook keeps shrimp juicy
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Don’t overcook—shrimp turn rubbery fast
