My son Tyler has been on a real shrimp kick lately. Every time I ask him what he wants to eat, he says, “Umm, let’s go to Red Lobster.” So of course for his special birthday dinner, I had to make him shrimp. He’s not that big a fan of fried shrimp though (surprising since most kids go for the fried stuff) so I decided to make him this quick sautéed shrimp dish. I was pretty pissed off though that when I was about halfway done with eating my shrimp, I realized that I forgot to put the parsley on it. I know it wouldn’t have changed the flavor that drastically and it tasted really good without it, but it really would’ve looked better in the picture with a little green. Oh well, I’ll get over it.
Anyway, I used a bag of raw frozen medium shrimp that had already been peeled and deveined. I took the tails off before cooking because my son would’ve probably eaten the tails accidentally if I’d left them on. (If it’s attached to food, he thinks it’s automatically edible.) Then I threw them in a bowl with some Kosher salt, a little cracked pepper, about 1/2 a tablespoon of minced garlic, and a few squirts of lemon juice.
I heated some coconut oil in a pan on medium heat. I usually use olive oil, but I kept hearing all this great stuff about coconut oil and how it’s healthier than other oils, so I had my husband buy it. I was disappointed when I found out that it was 130 calories for a tablespoon while a tablespoon of olive oil is 120 calories. Maybe it’s healthier in other ways, but for me, calorie content is more important. Either way, I decided to use it because now I have it. Once the oil was hot, I added 2 tablespoons of butter and let it melt until bubbles formed.
I added the shrimp to the pan and cooked for a few minutes on one side, then flipped to the other side and cooked a few minutes more. Just until the turned all pink and shrimp-like. I’ve heard that you’re not supposed to crowd the pan, but I didn’t have the time or patience to cook these little guys in batches, so I put it all in at the same time and they cooked just fine.
This whole recipe I just kinda threw together. I’m sure there are fancier ways to cook shrimp, but this tasted garlicky, buttery, and lemony delicious and it took less than 10 minutes to make so I’m happy. And Tyler seemed to like it, too.
As you can see, the shrimp was the first thing devoured from his plate. Stay tuned for my next tutorial where I show you what’s in that crazy fried ball thingy on the plate. **Spoiler alert: It’s macaroni and cheese. 😉