Ingredients:

  • 700 g (1.5 lbs) Jumbo Shrimp or Prawns, deveined and rinsed (shell-on, tail-on recommended)
  • 15 ml (1 Tbsp) Olive Oil
  • 5 ml (½ tsp) Kosher Salt
  • 1 ml (¼ tsp) Black Pepper
  • 120 g (1 cup) All-Purpose Flour
  • 5 ml (1 tsp) Paprika
  • 5 ml (½ tsp) Cayenne Pepper (optional)
  • 150 g (5 oz / approx. 10 Tbsp) Unsalted Butter, divided
  • 80 ml (1/3 cup) Neutral Oil (Canola or Grapeseed)
  • 1 whole head Garlic (approx. 40g), peeled and finely minced
  • 30 ml (2 Tbsp) Fresh Lemon Juice
  • 15 ml (1 Tbsp) Soy Sauce (low sodium preferred)
  • 10 ml (2 tsp) Finely Chopped Fresh Parsley

Instructions:

  1. Rinse the shrimp/prawns thoroughly. If using shell-on, score the back gently and remove the vein, leaving the shells intact. Pat dry with paper towels—this is crucial for a crisp coating. In a bowl, toss the shrimp with the olive oil, salt, and pepper. Set aside while preparing the coating.
  2. In a shallow dish, combine the flour, paprika, and cayenne pepper (if using). Whisk thoroughly. Dredge the marinated shrimp lightly in the flour mixture, ensuring they are evenly coated but shaking off excess flour.
  3. Place the large skillet over medium-high heat. Add half of the neutral oil and half of the butter (75g). Wait until the butter foam subsides. Once the fat is shimmering, carefully add half of the coated shrimp in a single layer (do not crowd the pan). Sauté for 2–3 minutes per side until the shrimp are pink, opaque, and the coating is golden brown. Remove the first batch and set aside. Repeat the process with the remaining oil, butter, and shrimp.
  4. Once the second batch of shrimp is cooked and removed, reduce the heat to low. Discard any burnt solids from the pan, but leave the flavourful oil behind. Add the remaining 75g of fresh, cold butter. Allow it to melt, scraping up any fond. Add the finely minced garlic to the melted butter. Sauté gently for 60–90 seconds, stirring constantly. Do not let the garlic turn brown or burn. Stir in the lemon juice and soy sauce to finish the sauce.
  5. Return all the cooked shrimp to the pan and toss gently with the garlic butter sauce until every piece is glossy and coated (no more than 30 seconds). Transfer the shrimp and all the sauce immediately to a serving dish. Garnish generously with fresh parsley and serve hot, ideally over steamed white rice.