Garlic Butter Shrimp

Overcooking is almost always the cause. Shrimp cook in just 1.5–2 minutes per side over high heat. Once they curl into a 'C' shape and turn pink, remove them immediately. A shrimp curled into an 'O' is already overcooked. Also make sure to pat them completely dry — excess moisture causes steaming instead of searing.

It's not recommended. Frozen shrimp release a lot of water in the hot pan, causing them to steam rather than sear. The garlic won't caramelize and the butter sauce won't thicken properly. Thaw in cold water for 15–20 minutes, then dry thoroughly with paper towels before cooking.

Ghee (clarified butter) is the best substitute — it has a higher smoke point so it won't burn at high heat, and adds a rich, nutty flavor. For dairy-free versions, coconut oil with a squeeze of lemon juice works well. Olive oil alone will also work but gives a lighter, different flavor profile.

Add 1–2 teaspoons of flour or cornstarch to the butter before adding garlic and stir well. Alternatively, pour in 3 tablespoons of chicken broth after the garlic and let it reduce for 1 minute — this concentrates the sauce naturally. A pinch of grated parmesan stirred in at the end also helps bind everything together.

Shrimp are best eaten immediately, but if needed they keep for up to 1 day in the fridge. Reheat gently in a skillet over medium heat for 1–2 minutes with a small knob of butter — the microwave will make them rubbery. The sauce will come back together as it warms. Avoid reheating more than once.