@kurveyskitchen: Once you taste this, you’ll know why it’s one of my faves! What You’ll Need • 1 lb extra large shrimp, peeled & deveined (tails optional) • 1 tbsp olive oil • 4 tbsp unsalted butter • 6–8 garlic cloves, minced (keep it slightly chunky) • ½ tsp smoked paprika • ½ tsp garlic powder • ½ tsp onion powder • Salt & black pepper • Pinch red pepper flakes • 2–3 tbsp chicken broth • 1 tsp cornstarch • Juice of ½ lemon • 1 tbsp chopped cilantro Instructions Pat shrimp dry and season lightly with salt and pepper. Heat olive oil and butter in a pan over medium heat until melted and gently bubbling. Add garlic and let it bloom for about 30 seconds until fragrant (don’t let it burn). Add shrimp and cook 1–2 minutes per side until just pink, keeping everything moving. Sprinkle in your seasonings and toss to coat. Mix broth + cornstarch, then pour it into the pan. Toss continuously as the sauce thickens into a glossy, silky coating that clings to the shrimp. Finish with lemon juice and cilantro, giving everything one final toss in that garlic butter sauce. Serve immediately over crispy tostones and spoon that extra sauce right over the top. Tips: Everything moves fast! Have everything prepped before you start. Patting the shrimp dry = better texture and helps the sauce cling instead of turning watery. Season lightly upfront so the flavor builds, not disappears! #cookwithme #dinnerldeas #mealinspo #shrimp #recipes

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Monday 21 September 2026 23:50:06 GMT