Chile-Garlic Shrimp


Makes: 4 servings
  • 1 pound peeled and deveined large shrimp
  • 1 packet (1.6 ounces) Buffalo wing seasoning mix
  • 5 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1⁄4 teaspoon red pepper fakes (or more to taste)
  • 1⁄4 cup coarsely chopped fresh cilantro
  • 2 teaspoons lime juice Lime wedges, for serving (optional)




In a plastic bag, combine shrimp and seasoning and shake to coat.

In a large skillet, combine butter, garlic, and pepper flakes over medium heat. When butter has melted, increase heat to medium-high, being careful not to burn butter or garlic.

Add shrimp to pan when butter begins to pop and sizzle. Cook and stir for 4 to 5 minutes, or until shrimp are opaque and just cooked through; do not overcook.

Remove pan from heat and stir in cilantro and lime juice. Serve with lime wedges for squeezing, if desired.

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