Cowboy Butter Shrimp

Cowboy Butter Shrimp

Succulent butterflied shrimp coated in an addictive cowboy butter.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American


  • 1 Skillet
  • 1 Microplane
  • 1 Chefs Knife
  • 1 Citrus Juicer


  • 2 lbs Shrimp, peeled and deveined butterflied
  • 1 stick unsalted butter
  • 1 lemon zested and juiced
  • 3 cloves garlic minced
  • 3 tbsp parsley minced
  • 1 tbsp thyme
  • 1 tbsp smoked paprika
  • 2 tbsp garlic salt
  • 1 tbsp black pepper
  • 1 tsp cayenne
  • 2 tbsp grapeseed oil


  • Split shrimp down the back and butterfly. Pat dry
  • Season with garlic salt, pepper, and half of paprika
  • Add grapeseed oil to a skillet on medium-high heat
  • Place shrimp in skillet, butterflied, to ensure maximum color. Sear on both sides for one minute each, careful not to cook thoroughly. Remove from pan and set aside.
  • Add 2 tbsp of butter to the pan and allow to melt. Add in remaining paprika, garlic, and thyme to skillet, and sauté until fragrant.
  • Add in remaining butter, along with lemon juice and zest.
  • Once melted, add back shrimp and parsley. Cook for one more minute and serve immediately.
Keyword appetizer, butter, cowboy butter, finger food, seafood, shellfish, shrimp

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