Garlic Butter Shrimp

Ingredients

• 1 lb Large Shrimp (peeled, deveined, tails on)
• ½ tsp Sea Salt
• ½ tsp Freshly Ground Black Pepper
• 1 ½ tbsp Olive Oil
• 3 tbsp Dairy-Free Butter Alternative (softened, such as Miyoko's Kitchen Cultured Vegan Butter)
• 3 cloves Garlic (minced)
• 1 tbsp Red Pepper Flakes
• 1 tbsp Fresh Lemon Juice
• 2 tbsp Fresh Parsley (chopped)
• 0 for serving Cooked Rice
• 0 for serving Lemon Wedges
• 0 for garnish Additional Fresh Parsley
• 1 tsp Gluten-Free Flour Blend (optional, for thickening sauce)

Instructions

1. 1

   In a bowl, gently toss the shrimp with sea salt and black pepper. Allow to rest for 15 minutes to allow the flavors to meld.

2. 2

   Heat olive oil in a large skillet (cast iron works great!) over medium heat.

3. 3

   Add the marinated shrimp to the skillet and cook for approximately 2 minutes, flipping halfway through, until they turn pink and slightly opaque.

4. 4

   Remove the shrimp from the skillet and set aside. Don't overcrowd the pan; cook in batches if necessary.

5. 5

   Add 2 tablespoons of the dairy-free butter alternative to the skillet. Once melted, add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.

6. 6

   Stir in the red pepper flakes and lemon juice. For a slightly thicker sauce, whisk in the gluten-free flour blend now.

7. 7

   Return the cooked shrimp to the skillet. Add the remaining 1 tablespoon of dairy-free butter alternative and cook for an additional 3-5 minutes, allowing the shrimp to be fully coated in the garlic butter sauce.

8. 8

   Stir in the chopped parsley and combine well.

9. 9

   Remove from heat and serve immediately over cooked rice. Garnish with lemon wedges and a sprinkle of fresh parsley.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.