Garlic Butter Shrimp

Perfectly-cooked shrimp in a rich and simple garlic butter sauce.

Course Appetizer, Main Course

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 255kcal

Cost $14-$18

Devein the shrimp by making a shallow cut along the back and pull out the vein using a toothpick or skewer. Cut off the sharp end just below the eyes. Season with salt and pepper.
Over high heat, sear the shrimp in a thin layer of oil for 1-2 minutes on each side until they start to turn pink and get slightly charred. Do this in batches to avoid overcrowding. Transfer to a plate and set aside.
Lower the heat to medium and melt the butter. Add ginger and garlic, sautéing until fragrant and lightly golden. Be careful not to burn the garlic.
Add a pinch of salt and a teaspoon of sugar, then mix until combined. You can also add some crushed red pepper for a bit of heat.
Bring the shrimp back to the wok and toss them into the garlic butter sauce. Increase to medium high heat, cooking the shrimp until they are fully pink but not overcooked.
Squeeze some lemon or calamansi juice over the shrimp and season with more black pepper. Turn off the heat.

Shrimp: I like using larger-sized or jumbo shrimp because they are less prone to overcooking.
Butter: You can reduce the amount of butter or substitute a portion with extra virgin olive oil for a lighter, but still flavorful, sauce.
Sugar and Lemon: I am adding a bit of sugar to replicate the Filipino cooking style where Sprite or 7up is used to add sweetness. Lemon brightens up the dish.