Highlight the natural sweetness and snap of Mekong Meris shrimp with a delicate garlic lemon butter sauce, bringing modern bistro dining right into your kitchen.
Ingredients
- 180g – 250g Mekong Meris White or Black Tiger Shrimp
- 25g high-grade unsalted butter
- 3 garlic cloves, finely minced
- 1/2 lemon, juiced plus thin slices for garnish
- A pinch of fresh parsley, cracked black pepper and sea salt
Preparation Steps
- Thaw shrimp gently in the refrigerator, rinse lightly, and pat completely dry with paper towels.
- Heat a pan over medium heat with a splash of olive oil; sear shrimp for 1.5 to 2 minutes per side until pink and firm.
- Reduce heat, add butter and minced garlic, tossing gently for 30 seconds until aromatic without browning the butter.
- Remove from heat, drizzle with fresh lemon juice, top with parsley and cracked black pepper, and serve immediately.