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Pat the shrimp very dry with paper towels. In a medium bowl, toss the dried shrimp with cornstarch, salt, and black pepper until evenly coated.

Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add half of the shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 1 1/2 to 2 minutes per side, until golden brown and crispy. Remove cooked shrimp to a plate and set aside. Repeat with the remaining shrimp.

Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute, until fragrant, being careful not to burn the garlic.

Stir in the fresh parsley and lemon juice. Return all of the crispy shrimp to the skillet and toss gently to coat them evenly in the garlic butter sauce.

Serve immediately as an appetizer or over rice, pasta, or with crusty bread.


Pat the shrimp very dry with paper towels. In a medium bowl, toss the dried shrimp with cornstarch, salt, and black pepper until evenly coated.

Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add half of the shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 1 1/2 to 2 minutes per side, until golden brown and crispy. Remove cooked shrimp to a plate and set aside. Repeat with the remaining shrimp.

Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute, until fragrant, being careful not to burn the garlic.

Stir in the fresh parsley and lemon juice. Return all of the crispy shrimp to the skillet and toss gently to coat them evenly in the garlic butter sauce.

Serve immediately as an appetizer or over rice, pasta, or with crusty bread.
