Whether you’re entertaining guests for lunch or just spending quality time with your family, this delicious Garlic Butter Shrimp recipe will be a hit with everyone.
Serve your garlic butter shrimp with a fresh salad or Chinese-inspired fried rice.
Garlic Butter Fried Shrimp recipe
- 20 whole shelled shrimp weighing about 600g
- 30 ml (2 tbsp) butter
- 5 ml (1 tsp) vegetable oil
- rock salt
- 2 garlic cloves, crushed
- ½ lemon, juice only
- Devein the shrimp. Score the back of the shrimp with a sharp knife. Remove the thin digestive tract with the tip of a knife. Repeat with the remaining shrimp.
- Rinse the shrimp under running water and pat dry with paper towels. Set aside while you prepare the other ingredients, which won’t take long.
- Melt the butter, add the oil and generously grind the salt in a large skillet.
- Cooking the shrimp. When the butter mixture begins to bubble, add the garlic and shrimp in a single layer. Fry over high heat for about 3 minutes, or until the sides of the shrimp turn pink.
- Using tongs, turn the shrimp to their other side and again arrange in a single layer.
- Drizzle the lemon juice over the shrimp and cook for 1 minute, then remove from the heat. The shrimp should be all pink all over, no gray bits.
- Serve immediately on a bed of rice with a green salad and a glass of white wine. Enjoy!
*This recipe was found on www.greedygourmet.com.
SEE ALSO: Recipe of the Day: Jamie Oliver’s Chicken Satay-Style Pasta Salad
This classic recipe takes just 15 minutes to prepare and is easy to adjust during cooking to add the desired ingredients to the dish.
- 3 tablespoons butter, divided
- 2 large eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 3 garlic cloves, chopped
- salt and black pepper
- 4 cups cooked and chilled rice (I prefer short-grain white rice)
- 3 spring onions, thinly sliced
- 3-4 tablespoons soy sauce or more to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoon toasted sesame oil
- Heat 1/2 tablespoon butter in a large skillet over medium-high heat until melted. Add egg and cook until stirred, stirring occasionally. Take out the egg and put it on a separate plate.
- Add 1 additional tablespoon of butter to the pan and heat until melted. Add the carrots, onion, peas and garlic and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are tender. Increase heat to high, add remaining 1 1/2 tablespoons butter and stir until melted. Immediately add the rice, scallions, soy sauce, and oyster sauce (if using) and stir until well combined. Continue sautéing for 3 minutes to sauté the rice, stirring occasionally. (I like to let the rice sit a bit between stirs so it crisps up on the bottom.) Then add the eggs and stir to combine. Remove from the heat and stir in the sesame oil until well combined. Taste and season with additional soy sauce if needed.
- Serve immediately or store in a sealed container in the refrigerator for up to 3 days.
*This recipe was found on www.gimmesomeoven.com.