Garlic Butter Shrimp with Herbs
Garlic Butter Shrimp with Herbs
Ingredients
- 450 g frozen shrimp, peeled and soaked in lemon water
- 150 g butter, divided
- 5 garlic cloves
- 1 spicy pepper
- 1 bunch parsley
- 1 bunch cilantro
- 2 tomatoes, chopped
- 1/2 chicken stock cube
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika powder
- 1 tablespoon cumin powder
- 1/2 lemon, juiced
Instructions
- 1
Add half of the 150 g butter to a pan over medium heat, allowing it to melt.
⏱️ 2 min
- 2
Add the 2 chopped tomatoes to the pan with the melted butter and let them cook down for a few minutes while stirring.
⏱️ 5 min - 3
In a separate container, blend the 1 bunch parsley, 1 bunch cilantro, 5 garlic cloves, and 1 spicy pepper into a rough herb mixture using a hand blender.
⏱️ 5 min
- 4
Add the blended herb mixture to the pan with the cooked tomatoes and butter, then stir to combine.
⏱️ 1 min
- 5
Add the 450 g frozen shrimp (which were peeled and soaked in lemon water) to the pan and stir everything together.
⏱️ 1 min
- 6
Season the mixture with the 1/2 chicken stock cube, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon paprika powder, and 1 tablespoon cumin powder. Mix well to ensure all ingredients are evenly distributed.
⏱️ 1 min
- 7
Add the remaining butter (the other half of the 150 g butter) to the pan. Stir it in and let everything simmer for about 5 minutes until the shrimp are fully cooked.
⏱️ 5 min
- 8
Taste the dish and adjust the spices if needed.
⏱️ 1 min
- 9
Plate the shrimp in a serving bowl and finish with a squeeze of fresh juice from 1/2 lemon.
⏱️ 1 min
- 10
Serve hot with bread, rice, or pasta to soak up the buttery sauce.
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Shrimp with Herbs
- 450 g frozen shrimp, peeled and soaked in lemon water
- 150 g butter, divided
- 5 garlic cloves
- 1 spicy pepper
- 1 bunch parsley
- 1 bunch cilantro
- 2 tomatoes, chopped
- 1/2 chicken stock cube
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika powder
- 1 tablespoon cumin powder
- 1/2 lemon, juiced
Instructions
- 1
Add half of the 150 g butter to a pan over medium heat, allowing it to melt.
⏱️ 2 min - 2
Add the 2 chopped tomatoes to the pan with the melted butter and let them cook down for a few minutes while stirring.
⏱️ 5 min - 3
In a separate container, blend the 1 bunch parsley, 1 bunch cilantro, 5 garlic cloves, and 1 spicy pepper into a rough herb mixture using a hand blender.
⏱️ 5 min - 4
Add the blended herb mixture to the pan with the cooked tomatoes and butter, then stir to combine.
⏱️ 1 min - 5
Add the 450 g frozen shrimp (which were peeled and soaked in lemon water) to the pan and stir everything together.
⏱️ 1 min - 6
Season the mixture with the 1/2 chicken stock cube, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon paprika powder, and 1 tablespoon cumin powder. Mix well to ensure all ingredients are evenly distributed.
⏱️ 1 min - 7
Add the remaining butter (the other half of the 150 g butter) to the pan. Stir it in and let everything simmer for about 5 minutes until the shrimp are fully cooked.
⏱️ 5 min - 8
Taste the dish and adjust the spices if needed.
⏱️ 1 min - 9
Plate the shrimp in a serving bowl and finish with a squeeze of fresh juice from 1/2 lemon.
⏱️ 1 min - 10
Serve hot with bread, rice, or pasta to soak up the buttery sauce.