Garlic-Chili Shrimp with Crispy Breadcrumb Topping
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 tablespoonolive oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ½ teaspoonpaprika
- 1fresh lemon
- ½ cuppanko breadcrumbs
- ¼ cupfresh parsley
- 2 tablespoonbutter
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Chop 1/4 cup fresh parsley.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 02
Add shrimp to the pan, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Cook for 2–3 minutes per side until pink and just cooked through. Transfer to a plate.
- 03
In the same skillet, reduce heat to medium. Add 2 tablespoons butter and 2 tablespoons olive oil, then stir in panko breadcrumbs. Toast for 2–3 minutes, stirring often, until golden and crispy.
- 04
Return shrimp to the pan, toss gently to coat with the garlic oil and crispy breadcrumbs. Squeeze lemon juice over everything and finish with fresh chopped parsley. Taste and adjust salt and pepper as needed.
- 05
Serve immediately over rice, pasta, or crusty bread to soak up the spicy garlic oil.
Spice Tips
For mild heat, reduce red pepper flakes to 1/4 teaspoon. For a bolder fire, add a pinch of cayenne pepper to the pan with the garlic or stir in a teaspoon of sriracha after cooking. A squeeze of fresh lime instead of lemon adds brightness.
Pair with a crisp white wine or cold beer to balance the heat. If you prefer more kick, add an extra pinch of red pepper flakes or a dash of hot sauce to the finished dish.