Ingredients
Scale
- ¼ cup (½ stick) butter (or substitute with olive oil for a dairy-free option)
- 2 tablespoons freshly squeezed lime juice (from about 1 large lime)
- 2½ teaspoons Worcestershire sauce
- 2 garlic cloves, minced (or 1 teaspoon garlic paste)
- ½ teaspoon kosher salt (or to taste)
- ⅛ teaspoon freshly ground black pepper
- 1 to 2 pinches cayenne pepper (optional, for a mild heat kick)
- 1½ pounds large raw shrimp, peeled and deveined (tails on or off based on preference)
- 2 tablespoons chopped fresh parsley or cilantro for garnish
- Lime wedges, for serving
Instructions
- Melt the Butter:
In a large skillet over medium heat, melt the butter until it begins to bubble gently. - Add Flavor Base:
Add the minced garlic, Worcestershire sauce, salt, pepper, and cayenne to the butter. Cook for about 30 seconds, just until the garlic becomes fragrant. Do not let the garlic brown as it may turn bitter. - Cook the Shrimp:
Add the shrimp to the skillet in a single layer. Cook for about 2–3 minutes per side, turning once halfway through, until the shrimp turn pink and opaque. Avoid overcooking as shrimp can become rubbery. - Add Lime Juice:
Once shrimp are cooked through, add lime juice to the pan and stir to coat the shrimp evenly. Let the sauce simmer for another 30 seconds to allow the flavors to meld. - Garnish and Serve:
Remove the skillet from the heat. Sprinkle chopped parsley or cilantro on top and serve with lime wedges on the side.
Notes
- Choosing the Right Shrimp:
- Use fresh or frozen large shrimp (21–25 count per pound) for best results.
- If using frozen shrimp, thaw them overnight in the fridge or quickly under cold running water.
- Avoid Overcooking:
- Shrimp cook very fast—typically in under 5 minutes.
- As soon as they curl into a “C” shape and turn opaque, they’re done.
- Overcooked shrimp become tough and rubbery.
- Substitutions:
- Olive oil can be used instead of butter for a lighter or dairy-free option.
- If you don’t have Worcestershire sauce, soy sauce mixed with a touch of vinegar and sugar can mimic the flavor.
- Garlic Tips:
- Fresh garlic yields the best flavor, but garlic paste or even garlic powder (¼ teaspoon) can work in a pinch.
- Avoid burning garlic by keeping the heat at medium or lower.
- Spice Control:
- Cayenne pepper adds a gentle heat. Feel free to skip it or increase the quantity for more spice.
- For a smoky touch, try substituting cayenne with smoked paprika.
- Storage and Reheating:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over low heat or microwave in short bursts to avoid overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes