These creamy lemon butter garlic shrimps are so tasty you’ll want to suck out the last drop of juice from them. And the sauce is so good you’ll want to mix it in with your rice.
I was going to chop the shrimps and add them to the chicken fried rice to make it a complete meal but Alex wanted a separate main dish so the shrimps became a dish of creamy lemon butter garlic shrimps instead.
You’ll want medium-sized to large shrimps or prawns for this dish (see the difference between shrimps and prawns). I cooked them with their heads, shells and tails but I still slit the back of each shrimp to remove the digestive system (see how to peel and devein shrimps).
Creamy lemon butter garlic shrimps
- Cut off the shrimps' antennae. Using a very sharp knife, slit the back (yes, cut through the shell!) and pull out the black vein.
- Place the deveined shrimps in a bowl.
- Mix together the salt, garlic and pepper. Add to the shrimps and toss well.
- Heat the butter in a frying pan large enough to accommodate the shrimps in a single layer.
- Add the shrimps together with the marinade.
- Over high heat, cook the shrimps about one minute per side.
- Pour in the lime or lemon juice. Toss the contents of the pan gently.
- Pour in the cream and milk. Cook the shrimps for two minutes longer, one minute per side.
- Turn off the heat. Sprinkle in the parsley and stir. Taste the sauce and add more salt, pepper or lime or lemon juice, if needed. If the sauce is too thick, whisk in a tablespoonful of butter to loosen.
- Arrange the shrimps in a plate. Pour the sauce (with all the chopped garlic) over and around them.
- Serve at once.
Enjoy the creamy lemon butter garlic shrimps with rice.