American · Dinner
Viet-Cajun garlic butter shrimp
Gulf shrimp shell-on seared hard in a skillet with butter, garlic and lemon, finished Viet-Cajun style with fish sauce, lime and a heavy hit of black pepper and cracked toasted garlic. Served with a scallion-cilantro garnish and crusty bread for mopping the peppery, funky butter sauce.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
432Calories
30.6gProtein
24.8gFat
23.4gCarbs
5.9gSugar
1.6gFiber
1310mgSodium
365mgChol
Instructions
1
Prep
pat the shrimp dry, mince the garlic, slice the scallion, chop the cilantro, and juice the lime half.
2
Melt
place a heavy skillet over medium heat and melt the butter until it foams and turns pale golden, about 1 minute.
3
Bloom
add minced garlic, cracked black pepper and cayenne to the skillet; cook over medium heat 45 seconds until the garlic turns golden at the edges.
4
Sear
add the shrimp in a single layer and cook over medium-high heat 2 minutes per side until the shells turn pink-orange and the flesh is opaque.
5
Deglaze
pour fish sauce, lime juice and brown sugar into the skillet, stirring to coat the shrimp; simmer 1 minute until the sauce thickens slightly.
6
Plate
tip the shrimp and pan sauce onto a plate, scatter with scallion and cilantro, and serve with the baguette alongside.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g large shell-on shrimp, deveined
- 2 tbsp28g unsalted butter
- 5 cloves5 cloves garlic
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp freshly cracked black pepper
- 1/21/2 lime
- 1/2 tsp1/2 tsp brown sugar
- 1/4 tsp1/4 tsp cayenne
- 11 scallion
- 1 tbsp1 tbsp cilantro
- 1.8 oz50g, about a third of a small baguette baguette, for serving