Jason Miller
Tuesday night after a brutal workday, the last thing I wanted was to spend an hour cooking dinner. But takeout felt like giving up, and my family was hungry. That’s when I remembered this genius shrimp trick my chef buddy taught me – high heat, good oil, and barely any time. Fifteen minutes later, we had restaurant-quality garlic shrimp that had everyone asking for seconds. Now this is my go-to rescue dinner when life gets crazy.
aka The Tuesday Night Hero
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 3 tablespoons avocado oil
- 6 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons butter or ghee
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Prep the shrimp: Pat shrimp completely dry with paper towels. Season generously with salt and pepper on both sides.
- Heat the pan: Heat avocado oil in a large skillet over high heat until shimmering and almost smoking.
- Sear the shrimp: Add shrimp in a single layer (work in batches if needed). Don’t move them for 2 minutes until golden brown on bottom. Flip and cook 1 minute more.
- Add aromatics: Reduce heat to medium. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- Deglaze and finish: Add wine and lemon juice, scraping up any browned bits. Add butter and swirl to melt. Toss everything together for 1 minute.
- Garnish and serve: Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges.
Tips
- Make sure shrimp are completely dry before cooking – moisture is the enemy of a good sear
- Don’t overcrowd the pan or the shrimp will steam instead of getting crispy
- Have all ingredients prepped before you start – this recipe moves fast once you begin
- Serve over rice, pasta, or with crusty bread to soak up the amazing garlic butter sauce
