Crispy Shrimp and Spinach with Chili Butter
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 8 ouncesfresh spinach
- 4 tablespoonbutter
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 teaspoonpaprika (smoked preferred)
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half.
Method
- 01
Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming.
- 02
Add shrimp and cook 2 to 3 minutes per side until just pink and cooked through. Transfer to a plate and season with salt and pepper.
- 03
In the same skillet, add the remaining 2 tablespoons butter, minced garlic, red pepper flakes, and paprika. Cook for 30 seconds until fragrant.
- 04
Add spinach in handfuls, stirring often, until wilted—about 2 to 3 minutes total.
- 05
Return shrimp to the skillet and toss gently to combine. Squeeze fresh lemon juice over everything and taste for seasoning.
- 06
Serve immediately, spooning the chili butter over each plate.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper along with the paprika. A pinch of dried oregano or thyme adds herbal complexity. For a finishing kick, top with fresh red pepper flakes at the table.
Serve over rice, pasta, or crusty bread to catch the chili butter. If you prefer less heat, reduce red pepper flakes to 1/4 teaspoon.