Lemony garlicky cowboy butter shrimp

COWBOY BUTTER SHRIMP

This is a 15 minute meal that will bring out your inner chef. It is unbelievably easy and it is SO good.

This sauce is great with steak, chicken, or any kind of white fish, but I feel it complemented the shrimp extremely well.

Here is how to make it:

1. First, the shrimp. Grab 1lb wild, peeled, and deveined shrimp. Carefully butterfly down the middle. Add to a bowl. Season with 1 tbsp olive or avocado oil, a couple pinches salt, fresh cracked pepper, 1 tsp paprika and 1/2 tsp garlic powder. Mix well.

2. Get a pan on medium-high heat. Drizzle 1 tbsp avocado or olive oil, then cook the shrimp for about 90 seconds on the first side and about 60-90 seconds on the other side. You don’t want to overcook shrimp as it becomes rubbery.

3. For the sauce, grab a sauce pan and bring it to medium heat. Drizzle with 1 tsp avocado or olive oil and add in 4 to 5 finely minced garlic cloves, a small pinch salt, pepper, 1/4 tsp chili flakes (I used Aleppo pepper), 1/2 tsp oregano, and 1/2 tsp paprika. Mix well.

4. Turn the pan to low heat, add in 2 tablespoons of butter with 1 tbsp dijon mustard and mix until butter melts (be patient, it’s worth it!). Continuously and gently stir.

5. Add in 2 more tablespoons butter and melt, and another 2 more tablespoons of butter after that and melt on low heat. Continuously stir.

6. Add in 1/3 cup of super finely chopped parsley, the zest and juice of 1 lemon, and stir. Give it a taste, and adjust as needed.

7. Plate up the shrimp, top it with however much or little of the sauce as you’d like, and top with fresh parsley.

You can have the shrimp as is, with rice, quinoa, or if you’re lowcarb, my lowcarb Kaizen rice! It is just as good on its own, and can be used as a filling for quesedillas, burritos, or whatever way you like your shrimp.

ENJOY!