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Is there any better way to eat toasted shrimp than bathed in copious amounts of bubbling garlic butter? Probably not. You start with shell-on shrimp and give them a toss in garlic-infused butter and oil mixture (because, really, more is more here) and then finish them off with a generous amount of salt and pepper and a squeeze of fresh lemon. Put these out to start a dinner party with friends and enjoy the hands-on, peel-and-eat activity. Serve with dry white wine or beer, and ample napkins, and if you really want to go nuts, some soft French bread for sopping up the sauce.


Credit: Greg DuPree

Recipe Summary

15 mins
15 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons each butter and oil in a large skillet over medium-high until butter melts, 1 to 2 minutes. Add half the garlic and cook, stirring, until garlic just starts to turn golden, about 1 minute. Using a slotted spoon, transfer garlic to a small bowl.

  • Add half the shrimp to skillet in a single layer; season with ½ teaspoon salt and several grinds of pepper. Reduce heat to medium and cook, undisturbed, until bottoms of shrimp turn pale golden brown, about 2 minutes. Flip shrimp and cook, undisturbed, until just cooked through, 1 to 2 minutes. Transfer to a platter.

  • Repeat with remaining butter, oil, garlic, shrimp, salt, and pepper. Squeeze lemon over shrimp and top with toasted garlic.