Garlic and lemon prawns are so delicious, you have to watch your fingers! The recipe couldn’t be simpler, super-fast (15 minutes), and with minimal ingredients. Delicious with pasta, rice, mashed vegetables, and bread.
▪ 500gm raw shrimp, medium or large, peeled, deveined with or without tail (in the photos I used 1kg medium shrimp)
▪4 garlic cloves, minced
▪Pinch of paprika (optional)
▪salt and pepper as needed
▪Half a teaspoon of olive oil
▪2 teaspoons butter
▪juice of 1 lemon (2 tablespoons), see note 2
▪1 teaspoon minced parsley (optional)
■ Rinse the shrimp in cold water and pat dry them with paper towels, then heat the oil in a frying pan.
Fry the shrimp over high heat, 1 minute per side, until they turn pink (1.5 minutes if the shrimp are large). Don’t cook it for too long, or it will become hard and dry. Salt // Pepper until cooked halfway. , mix up.
■ Remove the shrimp and set it aside on a warm covered plate.
Note: If the skillet is small, or if you are using a lot of shrimp, do this a few times. Do not fill the skillet with shrimp.
■ Add garlic, pinch the paprika if using, and butter in skillet. Let it cook for two minutes, stirring. Be careful not to burn the garlic, it will taste bitter.
■ Add parsley if used, then lemon juice. Mix and then return the shrimp to the skillet. Heat and stir quickly to marinate shrimp in sauce. Enjoy your lunch, serve it with pasta, rice, mashed potatoes (or mashed cauliflower), or just bread.
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