Butter Garlic Shrimp

Name: Butter Garlic Shrimp
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 4 tbsp butter; 8 garlic cloves, minced; 1/2 tsp red chili flakes; 1/2 tsp kasuri methi (dried fenugreek); to taste salt; 1/2 tsp black pepper; 2 tbsp lemon juice; 1.5 tbsp oil; 2 tbsp fresh cilantro, chopped

Succulent shrimp cooked in a silky butter and garlic sauce with aromatic spices. A trending Indian seafood dish that's restaurant-quality, elegant, and ready in minutes.

22 minEasyServes 4280 cal/serving

IndianDinnerStovetopPescatarianGluten-Free

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Ingredients

1.5 lbs large shrimp, peeled and deveined
4 tbsp butter
8 garlic cloves, minced
1/2 tsp red chili flakes
1/2 tsp kasuri methi (dried fenugreek)
to taste salt
1/2 tsp black pepper
2 tbsp lemon juice
1.5 tbsp oil
2 tbsp fresh cilantro, chopped

Instructions

1

Heat 1.5 tbsp oil in a large pan over medium-high heat.
2

Add 8 minced garlic cloves and 1/2 tsp red chili flakes. Cook for 30 seconds until fragrant.
3

Add 1.5 lbs large shrimp, peeled and deveined and cook for 2-3 minutes on each side until they start to turn pink.
4

Push shrimp to the sides and add 4 tbsp butter to the center of the pan.
5

Once the butter is melted, stir in 1/2 tsp kasuri methi (dried fenugreek), to taste salt, and 1/2 tsp black pepper.
6

Toss shrimp gently to coat with the butter mixture, cooking for 1-2 minutes more until pink and cooked through.
7

Internal temperature should reach 145°F.
8

Remove from heat and drizzle with 2 tbsp lemon juice.
9

Garnish with fresh 2 tbsp chopped fresh cilantro and serve immediately over rice or with naan.

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Questions

What internal temperature should Butter Garlic Shrimp reach?

For Butter Garlic Shrimp, the target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

Is there a substitute for dried fenugreek leaves in Butter Garlic Shrimp?

The entry for Butter Garlic Shrimp calls for 1/2 tsp kasuri methi (dried fenugreek). In its place: A little celery leaf with a pinch of fennel seed, or simply leave it out. The flavor is distinctive and the dish still works without it.

Can I use frozen shrimp instead of shrimp in Butter Garlic Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Butter Garlic Shrimp uses 1.5 lbs large shrimp, peeled and deveined.

Is Butter Garlic Shrimp spicy?

Moderately. The heat in Butter Garlic Shrimp comes from 1/2 tsp red chili flakes. For a milder plate, halve the chili flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Butter Garlic Shrimp dairy-free?

Yes. The dairy in Butter Garlic Shrimp is 4 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How many calories are in Butter Garlic Shrimp?

One serving (the recipe makes 4) is about 280 calories, with 32 g protein, 8 g carbohydrate and 14 g fat, plus 1 g fiber and 480 mg sodium.

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