Quick Garlic Butter Shrimp Toasts
Garlicky shrimp piled on crunchy toast with lemon and parsley, ready fast.
Prep: 10 · Cook: 12 · Total: 22 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (404 reviews)
INSPIRED BY
shrimp scampi
Inspired by classic shrimp scampi flavors, turned into a fast toast situation.
Story
This one tastes like something you would order at a roadside diner, but you can knock it out at home without breaking a sweat. I love how it hits the sweet spot, salty, crispy, and saucy, all in one bite. Keep the heat high where it counts, then back it off so nothing dries out. Put it on the table fast and do not overthink it, that is the whole point.
By Theo
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1 lemon, juiced
- 2 tbsp chopped parsley
- 1 baguette, sliced and toasted
Instructions
- Season shrimp with salt and pepper.
- Heat a skillet over medium-high heat, add olive oil, then add shrimp in one layer.
- Cook 1 to 2 minutes per side until just pink, then move shrimp to a plate.
- Lower heat to medium, melt butter, add garlic and red pepper flakes, cook 30 seconds.
- Stir in lemon juice, return shrimp to the pan, toss for 30 seconds to coat.
- Spoon shrimp and garlic butter over toasted baguette slices, finish with parsley, serve hot.
Chef Tips
- Do not overcook shrimp, pull them as soon as they turn pink.
- Toast the bread well so it stays crunchy under the buttery shrimp.
- Add a spoon of mayo to the toasts first for extra richness.
- If you like it saucier, add 2 tablespoons broth when you add lemon.
Cook's Notes
- Buy shrimp already peeled if you want this to move fast.
- Keep garlic on a short leash, it burns quickly in butter.
- Serve immediately, this one does not like to sit around.