Shrimp … Love it or Hate it? I’ve met some people who doesn’t like shrimp but I know more people like me who love shrimp like there’s other food options. I like seafood in general but there’s nothing like a shrimp to me. Although I like crab, mussels, salmon, oysters if I have to choose one, it will be shrimp.
They’re all good, but I enjoy eating shrimp the most. Pealing them while eating it could could be a torture to some people, but for me it’s part why I like it. I like pealing them, slowly as it gave me time to slowly enjoy them, does r sound weird to you? I like to peel each piece as I eat them and dip them in my favorite spicy vinegar sauce, oh dear! It’s heaven on earth 🙂 Soooo good!
However I cook shrimp, I always go crazy over them. Stir fry, grilled , baked, in a soup or buttered like this recipe I’m sharing with you today. This Spicy Garlic and Butter shrimp is so easy to make and it taste absolutely amazing. Is bursting with flavor and a nice “heat” in every bite. Don’t be scared by the heat, you can decrease the hot spices to your preference and just spice if the way you like it. There’s also a reason why I added quite a lot of Chili in this recipe and that’s what I want to discuss next.
To peel or not to peel
I had shrimp shell intact, but you can remove it if you want to. There are pros and cons in cooking it shelled and not shelled and that’s what I want to point out so that you can decide and make necessary adjustment depending on which option you choose
Cooking with shell on: I kept the shell on because I enjoy peal of them while eating it, also I find that it’s less dry when I kept the shell on because the shell protect the shrimp from being exposed. Having the shell on also gave some space for his butter to sip in, so it’s extra juicy. Even if I added 3 tbsp of Chili flakes, the heat is till just right, it doesn’t bite the tongue when I ate it because it doesn’t have direct contact to the shrimp, the shell was protecting it.
Cooking without shell: obviously this is the less messy way of eating it, without the shell and head, but then again where the fun and challenge in that? I do however also cook it that way if I am serving with with family and friends who doesn’t like eyeing their hands dirty while eating the shrimp, and from time to time I also enjoy mess free eating specially if I am with guest. Cooking without the shell and head also requires less spices, specially the Chili, although I still retain the same measurement of I’m just cooking it for myself, I like to keep it spicy. So if you are choosing this path, you may want to decrease the Chili to 1-2 tbsp because it will stick to the shrimp easily. Heat or no heat, it’s up to you. Also when cooking this way, pay close attention to the color of the shrimp, once it’s no longer translucent and the shrimp is covered with Chili and gylic paste, it’s done. Over cooking it will make it gummy, you don’t want those beautiful shrimp gummy, trust me.
That’s about it actually, it’s a simple process and you can have it done in less than 30 minutes. That the beauty of cooking seafood, they don’t require too much time. So, let me show you how I made it. Let’s get started!
- 3 tbsp butter
- 4 cloves minced garlic
- 3 tbsp chili flakes (or less if you don’t want it too spicy)
- 300g Prawns/Shrimp – shelled or not-shelled
- 1/4 tsp salt ( I used fine salt)
- 1 tsp lemon juice
- Add 2 tbsp of butter in a heated pan and stir until it is fully melted. Add minced garlic and continue cooking until garlic is fragrant and starts to brown. Add prawn/shrimp and salt and cook until prawn is no longer translucent and the juice have evaporated. Remove the shrimp and lave the bits and pieces of garlic and chili in the pan. set aside.
- Add remaining 1 tbsp in the pan and stir until fully melted and the garlic and chili are mix through with the butter. Spoon and drizzle of top of the shrimp.
- Squeeze lemon juice before serving and garnish with some parsley on top and served with vegetable side dish like cucumber.
Here’s some other Shrimp ideas, check them out!
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