What you’ll need
- Frying pan
- Garlic press
- A big appetite!
- 1lb of Shrimp (21/25 size), peeled
- 3 tbsp of butter
- 4 cloves of garlic, crushed
- Juice of half a lemon
- 1/2 cup of white wine or homemade broth (recipe coming soon!)
- Chili paste
- Salt and Pepper to taste
Get to cooking!
- Heat 1 tbsp of butter in a skillet at medium heat
- Once the butter is simmering, add in the garlic and cook for about 30 seconds
- Stir in the chili paste and let it simmer for 1-2 minutes
- Add the wine/broth, lemon zest, lemon juice, salt and pepper
- Let the whole thing simmer for 1-2 minutes
- Lay as many of the shrimp down into the pan and cook for 1 minute or until they become pink on the pan side (The first shrimp should be ready to turn by the time you’ve put them all in the pan)
- Flip the shrimp over and cook for another 1 minute on the opposite side.
- Take the pan off of the element and serve on a plate with the extra sauce in a ramekin or I love throwing it all in one big soup bowl!
I figured it would be a good idea to add this to the end of the recipe rather than at the beginning since I’m always cursing when I get to a recipe and there is a gigantic blog post ahead of it! Let’s do the opposite around here!
I’m a big fan of both shrimp and spicy food so combining the two only seemed natural. I’ve done the cajun-style boil both in restaurants and at home before. They’re absolutely amazing but the time it takes to both prep and cook take away a bit of the lustre of it all.
Along came Carl Franklin, one half of the 2 Keto Dudes. On one of their more recent podcasts, Carl discussed a shrimp recipe that sounded incredible! I quickly took a mental note of the ingredients and drove to the store to buy everything I needed. I found a great garlic chili paste (link here) that is Keto so I decided to use it in the recipe. Along with shrimp and spicy food, I adore garlic so it was the perfect match.
I prefer my sauce a bit on the runny side so I don’t cook it down nearly as much as I’m sure you could so I’ll definitely leave that up to you. I’ve used the sauce on roasted broccoli which just elevates an already incredible veggie.
All in all, if you enjoy cajun-style shrimp, then this little asian/cajun fusion spin will blow your socks off!