Chili Garlic Butter Shrimp is an enhanced version of garlic butter shrimp wherein I added fresh chili peppers and chopped scallions. I thought that the original recipe was a temptation because it got me to eat a hefty amount of rice. It was so tasty and delicious to the point that I lost control. I did not realize that this version would be insane; I lost count on how much rice I had. It was so good. You will see what I mean when you get a chance to cook this dish.
I used a bit of cooking oil in this recipe to help the butter increase its smoking point. Oil mixed with butter prevents the butter from turning brown and getting burnt quickly. This was done in order to let the garlic cook longer until it is somewhat brown and crisp; it also allowed extra time to cook the chili pepper before the shrimp was added.
This recipe is a winner because it is simple, quick, and produces great results. I recommend you to eat the shrimp with rice using your hands to enjoy it better. However, make sure to wash your hands thoroughly afterwards to completely remove the capsaicin (from the chili). If you think that it is too spicy for you, grab a saucer of vinegar and dip the shrimp in it. It reduces the spice and gives you a whole new flavor that pairs well with the shrimp.
Filipino Vegetable Recipes
The most tasty part of the shrimp is the head. Since I was eating this with my hands, I was able to easily pull the head off and then suck the juices from it. It was rich, spicy, and very flavorful. I needed to follow through by putting some rice in my mouth. Yummy! If you will have another dish to have with it, I think that Chili crab is a good idea.
Try this Chili Garlic Butter Shrimp Recipe. Let me know what you think.
- 2 lbs. medium to large shrimp, cleaned
- 5 pieces red Thai chili pepper, minced
- ½ cup chopped scallions
- 8 cloves garlic, crushed and chopped
- 2 tablespoons cooking oil
- 3 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Place the shrimp in a plate. Rub salt and ground black pepper all over. Let it stay for 10 minutes.
- Melt butter in a pan. Add the cooking oil. Once the mixture gets hot, add the garlic and then cook in medium heat until light brown.
- Put the chili into the pan. Stir and continue to cook for 30 seconds.
- Add the shrimp. Stir-fry until it turns medium orange.
- Stir-in the chopped scallions and continue to stir-fry for 1 minute.
- Transfer to a serving plate.
- Serve. Share and enjoy!