Quick Garlic Butter Shrimp Step-by-step instructions

Before you start

Before starting, ensure all ingredients are prepped and within reach. Peel and devein the shrimp, then pat them thoroughly dry with paper towels to facilitate better searing.

Mince the garlic and chop the parsley, keeping them in small bowls. Having the butter and chili flakes measured out is crucial because the cooking process happens very quickly once the skillet is hot.

Instructions

Preparation

1. 1Prepare the aromatics
   Mince the fresh garlic cloves finely and chop the fresh parsley. Keep these ready next to the stove, as the cooking process moves quickly once the butter hits the hot skillet.
   Look for Garlic is finely minced and uniform.
   Tip Using a sharp knife ensures the garlic releases its oils effectively.

The kitchen should be organized with all ingredients prepped. The shrimp should be dry and cold from the refrigerator, while the aromatics are ready to be added. Check that the cast-iron skillet is clean and positioned over the burner, ready for the butter.

Searing

2. 2Sauté the shrimp
   Place the cast-iron skillet over medium-high heat. Add the butter and let it melt until it begins to bubble. Toss in the shrimp and cook, stirring occasionally, until they turn opaque and pink.
   Look for Shrimp are pink and curled into a C-shape.
   Tip Do not overcrowd the pan to ensure even searing.

The butter should be foaming and bubbling gently in the skillet. The shrimp should begin to change color from translucent to opaque pink as they hit the hot fat. The sound should be a steady, consistent sizzle, indicating the heat is sufficient for searing.

Finishing

3. 3Finish with sauce
   Add the minced garlic and chili flakes to the skillet. Sauté for one minute until fragrant. Add the parsley, toss well to coat, and ensure the shrimp reach an internal temperature of 145°F (63°C).
   Look for Garlic is fragrant and sauce is glossy.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Watch the garlic closely so it does not burn or turn bitter.

The garlic should be aromatic and the chili flakes should be well distributed. The sauce should appear glossy and thick enough to coat the back of a spoon.

The shrimp should be fully opaque and firm to the touch, indicating they are perfectly cooked and ready to plate.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the temperature and causes the shrimp to boil in their own juices instead of searing.

Another error is burning the garlic; keep the heat at a controlled medium-high and add the garlic only when the butter is already hot and the shrimp are nearly cooked through to preserve the flavor.

How to tell it’s done

The shrimp are done when they are opaque throughout and have curled into a firm 'C' shape.

Using a digital thermometer, check the thickest part of the largest shrimp to ensure it has reached an internal temperature of at least 145°F (63°C). Avoid overcooking, as this will make the shrimp tough and rubbery.

• Shellfish: 145°F (63°C) in the thickest part