Rich, bold and with a bite, Spicy Garlic Butter Shrimp with Shallots is a quick and easy recipe with impressive results — perfect for dinners.
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The swirl of the butter in the pan. The sizzle of the shallots, garlic and shrimp. The squirt of lemon and drizzle of hot sauce. The sprinkle of parsley. The timing with which you add the ingredients shapes the flavors and textures of this dish. It becomes something that’s both bold and comforting. Something that you can savor with every single bite.
And as you do, you can relish in how easily and quickly this dish comes together.
In a world full of uncertainty and unpredictability, dishes like this are a lovely comfort. When you add butter to a hot pan, you know it will melt to a liquid. When you place raw shrimp in that pan, you know that they soon will turn from a translucent grey to an opaque pink and white. And when you serve it over rice with avocado, you know it will soon be gobbled down.
But first you have to make it. And decide just how spicy you want it to be.
Hot sauce is omnipresent in my fridge. It’s drizzled on eggs, shaken onto tacos, enjoyed in soups and used to enhance the flavors of dishes like this one.
TABASCO® comes in a variety of flavors including TABASCO® Brand Pepper Sauce, TABASCO® Chipotle Pepper Sauce and TABASCO® Green Jalapeño Sauce, allowing you to adjust your flavors and spice levels by using different sauces. The original sauce has just three ingredients — aged red peppers, salt and distilled vinegar. The green sauce is milder but also made with jalapeno peppers. It enhances the flavors and lends some bite to the dish without overpowering anything.
But use whatever hot sauce variety you prefer — there’s great opportunity to customize your food. Why not set out a selection of TABASCO® sauces at your holiday gatherings?
Did you know that this year marks TABASCO® Brand’s 150th anniversary? Usable as both an ingredient (as in this recipe) or as a condiment, this sauce can be found all over the world. But you can find it in stores all over the United States, including at Walmart where it’s near the condiments.
In terms of the garlicky, buttery sauce of Spicy Garlic Butter Shrimp with Shallots, I prefer the smoky, rich flavor of TABASCO® Chipotle Pepper Sauce, which is made with smoke-dried jalapeno peppers.
How to Make Spicy Garlic Butter Shrimp with Shallots
Ready to make this Spicy Garlic Butter Shrimp with Shallots? It’s a quick and easy recipe, so let’s just get started.
Start by gathering your ingredients. In addition to peeled, deveined shrimp with the tails off, you’ll need shallots, garlic, a lemon, parsley and TABASCO® Sauce. A hint on the shrimp: buy frozen easy peel shrimp and do it yourself. Left in the shells until cooking, these shrimp will have a better flavor than their already peeled counterparts.
You might have noticed the shallots and garlic above already prepared. Nonetheless, you need to finely chop the shallots and mince the garlic. Aim for small, like-sized pieces of both.
Now, it’s time to begin cooking. Melt half of the butter in the pan. Then add the shallots, garlic and shrimp. Cook them, stirring frequently and flipping as needed, until the shrimp is opaque and pink. The garlic and shallots should be softened by that time too.
Now, it’s time to finish the sauce. Add the remaining butter, the lemon juice and the hot sauce to the pan. Give it a good stir. Remove it from the heat and swirl in the parsley.
Voila! Rich, buttery, bold and a little spicy. This dish is just waiting to be enjoyed. It’s delightful served over rice with avocado slices.
And you may want to finish it off with a little additional TABASCO® Chipotle Pepper Sauce. I do. Mmm.
Now, the question is who will you share this with?
- 1/4 cup unsalted butter, divided
- 1 lb raw large shrimp, peeled, deveined and patted dry
- 2 finely chopped shallots
- 4 cloves finely chopped garlic
- Kosher salt and pepper, to taste
- juice of 1 lemon
- 1 tbsp TABASCO® Sauce, (I prefer the Chipotle Pepper Sauce in this, but any will work)
- 2 tbsp finely chopped parsley
- Heat 2 tablespoons of butter in a large skillet. Add the shrimp, shallots, garlic, salt and pepper. Cook, stirring, for 4-5 minutes until the shrimp is opaque.
- Stir in the remaining 2 tablespoons of butter along with the lemon juice and TABASCO® Sauce.
- Remove from heat. Stir in the parsley.
- This is delightful served with rice and sliced avocado.
For a spicier sauce, double the amount of hot sauce.
PS – There’s a $1 off offer for TABASCO® bottles 5 oz and larger that you can get here.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.