Ingredients

The following ingredients have 4 Servings
  • 1 and 1/2 pounds large raw shrimp (20-40 per pound, peeled, deveined, ideally tail on)
  • 3 Tbsp. all-purpose flour
  • 3/4 tsp. salt, or more to taste
  • 3/4 tsp. paprika
  • 3 Tbsp. olive oil
  • 6 Tbsp. (3/4 stick) unsalted butter, cut into 10-12 pieces, divided
  • 18-20 garlic cloves, finely chopped
  • Juice of 1 lemon, plus lemon wedges for serving

Instruction

  • In a large bowl, combine the shrimp, flour, salt, and paprika, tossing to coat. Set aside.
  • Heat the oil and half of the butter in a large skillet over medium-high heat.
  • When the butter has melted, add the garlic and cook, stirring, for 30 seconds.
  • Add the shrimp mixture and cook, stirring occasionally, until the shrimp is just cooked through and the garlic is browned, about 3 minutes. Be sure to scrape up and mix in the garlic in the bottom of the pan as you stir so it doesn’t overcook.
  • Remove from the heat and stir in the lemon juice and remaining half of the butter. Add more salt to taste.
  • Serve with the lemon wedges and rice on the side.