Garlic Chili Tiger Shrimp (Prawns)
Impress your guests with pan-fried garlic chili tiger shrimp. Ready in just 10 minutes, they're perfect for a busy weeknight or as a delicious appetizer.
Servings: 8 servings
Calories: 166kcal
Ingredients
- 2 lb tiger shrimp shell on, washed and dried
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1/2 tsp red chili flakes
- 4 tbsp butter unsalted
- 1 tbsp lemon juice
- 2 tbsp fresh parsley finely chopped
- 1 lemon cut in wedges to serve, optional
Instructions
- Season tiger shrimp with salt and pepper.1 tsp salt, 1/2 tsp ground black pepper, 2 lb tiger shrimp
- Heat the olive oil in a large skillet over medium heat. Add 1/2 of the shrimp to the pan and cook for 2 minutes or until they have changed color. Flip them and cook for another 1-2 minutes. Remove and repeat with the remaining shrimp to avoid over-crowing the pan.2 tbsp olive oil
- Add the minced garlic and chili to the olive oil pan and cook until fragrant for 1 minute while stirring. Reduce the heat to medium-low and add the butter. Stir until the butter is melted and the sauce is combined. Cook for 1 minute.3 garlic cloves, 1/2 tsp red chili flakes, 4 tbsp butter
- Switch off the heat and add the lemon juice and parsley. Stir to combine. Return the cooked tiger shrimp to the pan and cover them with the sauce.1 tbsp lemon juice, 2 tbsp fresh parsley
- Transfer the shrimp and sauce to a serving platter and pour over excess chili garlic sauce. Serve immediately alongside lemon wedges and fresh bread such as my Turkish flatbread.1 lemon
Notes
Don't overcook: Tiger shrimp cook quickly, so it's easy to overcook them. Cook them for just a few seconds per side until they turn pink and are cooked through.
Serve with lemon: Serve the tiger shrimp with lemon wedges for two reasons. To add more juice to dish as needed and to reduce the odor on the hands after shelling the shrimp.
Storage: Cool the cooked shrimp completely, peel and devein them, and store them in an airtight container in the refrigerator for up to 2 days. To freeze cooked shrimp, peel and devein them first before storing them in an airtight container in the freezer for up to 3 months.
Nutrition
Calories: 166kcal | Carbohydrates: 2g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 980mg | Potassium: 150mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 501IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 0.4mg
