Cowboy Butter Shrimp
Cowboy butter shrimp boasts a vibrant and bold flavor profile, featuring rich, savory garlic that enhances the sweetness of the shrimp. Fresh herbs like parsley and chives add a bright, refreshing note, perfectly balancing the dish’s indulgent buttery richness. A splash of zesty lemon juice cuts through the creaminess, infusing the dish with tangy acidity. If you choose to include red pepper flakes, they introduce a subtle heat that elevates the overall experience. Together, these elements create a deliciously complex dish that is both satisfying and bursting with flavor! If you like this recipe, try my Shrimp Roll Appetizer as well!
What is Cowboy Butter ?
Cowboy butter is a flavorful compound butter that’s often used as a dipping sauce or spread. It typically combines softened butter with ingredients like garlic, herbs (such as parsley and chives), lemon juice, and spices (like paprika or cayenne pepper). It’s great on grilled meats, vegetables, or even bread. The combination of savory and zesty flavors makes it a popular choice for adding a punch to various dishes!
Cowboy butter shrimp features a vibrant and bold flavor profile. The key elements include:
- Savory Garlic: The sautéed garlic adds a rich, aromatic depth that complements the shrimp beautifully.
- Herbaceous Freshness: Fresh herbs like parsley and chives bring a bright, refreshing note, balancing the richness of the butter.
- Zesty Lemon: The lemon juice adds a tangy acidity that cuts through the richness and brightens the overall dish.
- Buttery Richness: The base of cowboy butter provides a creamy, indulgent texture, with a hint of nuttiness from the browned butter.
- Spicy Kick: If red pepper flakes are included, they add a subtle heat that enhances the flavor without overwhelming it.
Cowboy Butter Shrimp
Equipment
- 1 Skillet
- 1 Microplane
- 1 Chefs Knife
- 1 Citrus Juicer
Ingredients
- 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
Instructions
- 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.