Ingredients
- 1 pound large shrimp peeled and deveined
- 1/4 cup all-purpose flour
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 5 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 8 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley chopped
- Cooked white rice for serving
Instructions
- Pat the shrimp dry with paper towels to remove excess moisture.
- In a mixing bowl, combine flour, paprika, cayenne pepper, salt, and black pepper. Add shrimp and toss to coat evenly.
- Heat a large skillet over medium heat and melt 2 tablespoons of butter with the olive oil.
- Add the minced garlic to the skillet and cook until fragrant, about 1 minute, being careful not to burn it.
- Increase the heat to medium-high and add the coated shrimp to the skillet in a single layer. Cook until the shrimp turn pink and are cooked through, about 2 minutes per side.
- Add the remaining butter to the skillet and stir until melted and the shrimp are well-coated with the garlicky sauce.
- Remove from heat, drizzle with fresh lemon juice, and sprinkle with chopped parsley.
- Serve the garlic shrimp immediately over cooked white rice, spooning extra sauce over the top.