So as you may know from my Instagram post, I am not someone who loves shrimp. I will literally have one a year and then it grosses me out; not entirely sure why I think it’s a texture thing, or maybe it’s the fact that I don’t like “seeing” the animal or thing I eat, It’s gotta be a fillet, or ground up or something or I just can’t do it.
Anyways, after maxing out my yearly quota I actually went for another one–but they were already gone! I figured, if they’re good for me, you all may find them delicious.
- 5 16-20 size Shrimp peeled and de-veined
- 2 Tbsp of Salted Butter
- 2 cloves of Chopped Garlic
- 2 Tbsp of Lemon juice Pepper to Taste
Instructions: Melt the butter in a small skillet add garlic and saute until fragrant; the garlic should be a nice golden brown color. Place shrimp in the skillet for approximately 2-3 mins. Be sure to flip once or until opaque on both sides finish with lemon juice and pepper. Done, that easy! I didn’t add any additional salt, because shrimp are salt water animals and also because the butter was already salted.
This super simple dish was done in less than 10 mins and work as a perfect appetizer or you can increase the shrimp and make it a main course. Unless you are doubling the recipe, the other ingredients would probably not need to be increased further, and even then I may increase them by only 50% as the recipe does give a good amount of sauce.