Ingredients (Serves 4)

  • 1½ lb (680 g) large shrimp, peeled and deveined
  • 3-4 tbsp chile-in-oil sauce (your marinade)
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter
  • 5-6 cloves garlic, finely minced
  • 2 tbsp fresh parsley, finely chopped
  • Salt, to taste (if needed)
  • Freshly ground black pepper, to taste
  • Optional: juice of ½ lemon for serving

Marinate

  1. Toss the shrimp with the chile-in-oil sauce until evenly coated.
  2. Cover and refrigerate for 1-2 hours.

Cook

  1. Remove the shrimp from the refrigerator about 15 minutes before cooking.
  2. Heat a large skillet over medium-high heat.
  3. Add the olive oil.
  4. Add the garlic and cook for 30-45 seconds, just until fragrant. Do not let it brown.
  5. Add the marinated shrimp in a single layer.
  6. Cook for about 2 minutes per side, depending on size, until the shrimp are pink and just cooked through.
  7. Lower the heat to medium and stir in the butter until melted and combined with the garlic and chile oil.
  8. Taste the sauce and add salt only if needed.

Finish

  • Sprinkle generously with the chopped fresh parsley.
  • If desired, squeeze a little fresh lemon juice over the shrimp just before serving.

Serving Suggestions

This shrimp pairs wonderfully with:

  • Crusty toasted bread to soak up the garlic butter sauce
  • White rice
  • Angel hair or linguine
  • Roasted potatoes
  • A simple green salad

The result is buttery and garlicky with a pleasant chile warmth, while the fresh parsley brightens the richness without overpowering the marinade.