It’s safe to say: we’re officially shrimp addicts.
With my health issues kind of “up in the air” right now — and with the fact that fish seems totally gross to me at the moment — it’s a little surprising to me that we’re still eating seafood at all. I mean, other than me and our oldest boy (who is OBSESSED with salmon burgers!), no one else really gravitates toward seafood.
But all things considered, even before I went vegan over a decade ago, shrimp was my favorite seafood and one of my favorite things to eat… period. So, shrimp it is.
This recipe was whipped up in 20 minutes FLAT and is an incredibly easy way to feed a family as large as ours (4 growing boys and me — in case you were wondering). You can use fresh or frozen shrimp, whatever you’ve got on hand… though frozen shrimp may take a few extra minutes to cook on the stovetop.
Since we’re still avoiding dairy, I also used Earth Balance vegan butter. But if you LOVE your dairy, simply switch for your regular ol’ butter or ghee. (Same goes for oil — if olive ain’t yo thing, use whatever you like.)
Garlic Butter Shrimp (Dairy-Free)
Total Time: 20 minutes
- 4 tbsp. butter (I used Earth Balance vegan butter)
- 1/4 c. olive oil
- 2 tbsp. minced garlic
- 1/4 onion, finely chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. parsley flakes
- 1/2 tsp. cayenne
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1.5 — 2 lbs. shrimp, peeled and de-veined
- Pasta or rice, for serving
- Combine the butter, oil, garlic, and spices into a large skillet. Cook on medium-high for 7-8 minutes.
- Add the shrimp to the skillet, and stir to coat.
- Cover and cook on medium heat for 10 minutes, or until the shrimp are opaque and pink in color.
- Serve over rice or pasta (and pour the remaining sauce on top for a boost of flavor).