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