Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp soy sauce
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Pat the shrimp completely dry with paper towels. Toss the shrimp with kosher salt and cracked black pepper.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1–2 minutes per side until opaque and pink. Remove shrimp to a plate immediately.
  3. Reduce heat to medium. Add 2 tbsp of butter to the same pan. Once foaming, stir in the minced garlic and red pepper flakes, sautéing for 30–60 seconds until fragrant.
  4. Stir in the soy sauce and lemon juice, scraping the bottom of the pan to incorporate the browned bits (fond).
  5. Return the shrimp to the pan and toss to coat in the glaze.
  6. Turn off the heat and stir in the remaining 2 tbsp of cold butter and lemon zest. Stir rapidly until the butter melts into a velvety, glossy sauce. Garnish with chopped parsley.