Shrimp with Garlic Butter & Parsley

Shrimp with Garlic Butter & Parsley


Servings 4 people

  •      2 tablespoon olive oil
  •      6 tablespoons butter
  •      2 tablespoon garlic minced
  •      24 fresh shrimps cleaned
  •      4 spring onions thinly sliced
  •      4 tablespoons fresh parsley chopped
  •      0.5 teaspoon red chilli flakes
  •      2 teaspoon freshly cracked black pepper
  •      4 tablespoons balsamic vinegar or apple cider vinegar,
  •      1 lemon cut into 2 wedges
  •      2 teaspoon fresh parsley chopped, for garnish


  1.     In a medium pan, heat the olive oil and melt the butter on low heat. Add the garlic and allow to soften, not brown.
  2.     Turn heat to medium and add the shrimps in one layer, adding the spring onions and parsley.
  3.     Cook the shrimps on one side till they curl up, then reduce heat and turn shrimps over. Once they are no longer translucent (they are pink and opaque), remove from flame. (Be careful not to overcook them)
  4.     Remove the shrimps from pan. Taste remaining sauce in the pan for salt, adding more if necessary and add red chilli flakes.
  5.     Deglaze the pan, using the balsamic vinegar reducing the sauce till syrupy.
  6.     Turn off the heat and return the shrimps to the pan, to coat evenly in the sauce.
  7.     Sprinkle with salt to taste, black pepper and more fresh parsley. Serve with lemon wedges.   

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