A quick and flavorful seafood dish, this Shrimp Boil with Garlic-Butter Sauce combines tender shrimp with rich butter, garlic, and bold spices. Perfect for family meals or gatherings, it’s ready in just 30 minutes and packed with zesty, savory goodness.
Ingredients Tips:
Shrimp (2.5 lbs, cleaned and deveined)
• Choose fresh shrimp with firm, translucent flesh and no strong fishy smell. If using frozen, go for headless, shell-on for better flavor.
• Opt for large sizes (16/20 or 21/25 count per pound) so they stay juicy and don’t overcook.
• Shell-on shrimp hold more flavor. You can peel them after boiling if preferred.
Garlic (4 tbsp minced)
• Pick tight, firm bulbs with dry outer skin. Avoid cloves that are soft or starting to sprout.
Unsalted butter (1 stick / 100g)
• Use real unsalted butter to manage salt levels. It also gives a richer base flavor than margarine.
Olive oil (¼ cup)
• Choose extra virgin olive oil for a more aromatic and full-bodied result.
Annatto (atsuete) powder (1 pack)
• Look for brightly colored, lump-free powder. Skip packs that are pale or mixed with unnecessary fillers.
Spices – paprika, garlic powder, black pepper, beef powder, Old Bay seasoning
• Ensure your spices are fragrant and not expired. Stale spices won’t deliver the same impact.
• If Old Bay isn’t available, a mix of celery salt, paprika, cayenne, and pepper works as a good alternative.
Lemon (½ pc)
• Select lemons that feel heavy and have thin skin — these are juicier.
• Roll the lemon on a surface before slicing to release more juice.
Green onions and cilantro (for garnish)
• Choose firm, bright green stalks. For cilantro, avoid wilted or yellow leaves.
• Store them in the fridge wrapped in damp paper or upright in a jar of water..
Cooking Tips You May Want to Try:
• Pat shrimp dry with paper towels before cooking. This helps them sear better and avoids watery sauce.
• Use a large sauté pan or wok to ensure everything cooks evenly and can be tossed easily.
• Melt the butter and olive oil together over medium heat. This keeps the butter from burning.
• Add the minced garlic and sauté just until aromatic. Don’t let it brown, or it might turn bitter.
• Stir in the annatto powder and remaining spices. Let them cook for about 30 seconds so the flavors can bloom.
• Add shrimp and cook for 2 to 3 minutes per side, just until they turn pink and curl into a C-shape. Avoid overcooking.
• Squeeze lemon juice over the shrimp just before turning off the heat. This adds freshness and balance.
• Garnish with chopped green onions and cilantro right before serving. Serve hot with rice, corn, or potatoes.
Shrimp Boil with Garlic-Butter Sauce
Ingredients
- 1 stick 100g unsalted butter
- ¼ cup olive oil
- 4 tbsp minced garlic
- 1 pack annatto atsuete powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp beef powder or beef bouillon
- 1 tsp Old Bay seasoning
- 2.5 lbs shrimp cleaned and deveined
- ½ pc lemon for squeezing
- Green onions chopped (for garnish)
- Cilantro chopped (for garnish, optional)
Instructions
- In a large pan or wok,melt the butter and heat ¼ cup olive oil over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Stir in the annatto powder, paprika, garlic powder, ground black pepper, beef powder, and Old Bay seasoning. Cook for another 1 minute to bring out the spices.
- Cook the Shrimp:
- Add the shrimp directly into the pan and toss to coat in the sauce.
- Cook for about 5–7 minutes, or until the shrimp turns pink and is cooked through. Do not overcook.
- Final Touches:
- Squeeze in ½ lemon for brightness. Toss again to coat evenly.
- Garnish with chopped green onions and cilantro before serving.
Video
Notes
