Toss this sauteed shrimp in a garlic butter sauce mixed with shallots and parmesan and you have the juiciest, most supple shrimp to serve as an appetizer or main course.
Mix all the garlic butter sauce ingredients together in a bowl then melt in the microwave. Set aside.
Pat the shrimp dry with paper towels.
Combine paprika, garlic salt, and pepper in a small bowl. Sprinkle the seasonings on the shrimp on both sides.
Melt 1 tablespoon of butter in a skillet over medium heat. When butter begins to foam, add the shrimp to the skillet. Cook 3 minutes on one side then turn over and cook 3 minutes more. The shrimp will curl up and turn opaque with bright red and pink hues.
Add butter sauce to the skillet and toss to coat. Remove immediately so the shrimp does not continue to cook.
Video
Notes
We keep the tails on because they make a great handle for dipping the shrimp. You can remove the tails before cooking if you prefer.
You can buy shrimp that is already peeled and deveined. Be sure they are raw, not cooked. If you are using frozen shrimp, allow them to fully thaw before seasoning and cooking.
Shrimp cooks fast, be sure to remove the shrimp from the skillet immediately after tossing in the sauce so they don't continue to cook. Overcooked shrimp will become tough and rubbery.