Description
A quick and elegant weeknight dinner featuring shrimp coated in cornstarch for a crispy crust, tossed in a rich garlic butter sauce with white wine and lemon. Ready in under 30 minutes.
Ingredients
Scale
- 1.5 lbs (680g) large raw shrimp (21–25 count), peeled and deveined
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4–5 cloves fresh garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons cornstarch (or all-purpose flour)
- 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Thaw frozen shrimp if necessary by running cold water over them for 5-10 minutes. Pat them completely dry with paper towels to ensure crispiness.
- In a large bowl, toss the dried shrimp with salt, pepper, garlic powder, and smoked paprika. Sprinkle cornstarch over the shrimp and toss until lightly and evenly coated.
- Heat a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Wait until the butter foams and subsides.
- Arrange shrimp in a single layer in the pan, ensuring not to overcrowd. Cook for 1-2 minutes per side until golden brown and crispy. Remove shrimp to a plate and set aside.
- In the same pan, add the remaining 2 tablespoons of butter. Once melted, add minced fresh garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Pour in the white wine and use a wooden spoon to scrape up browned bits from the bottom of the pan. Simmer for 1-2 minutes until the liquid reduces by half.
- Return the cooked shrimp to the pan. Add fresh lemon juice and toss everything together for 30 seconds to heat through and coat in sauce.
- Remove from heat, sprinkle with fresh chopped parsley, and serve immediately.
Notes
Ensure shrimp are completely dry before dredging to prevent steaming. Do not overcrowd the pan; cook in batches if necessary. Add garlic after removing shrimp to prevent burning. Substitute white wine with chicken broth and lemon juice if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 5
- Protein: 20
Keywords: garlic butter shrimp, crispy shrimp, quick dinner, weeknight meals, seafood recipe, keto friendly, gluten free option