Thanks to the addition of canned pineapples (and their syrup), this butter shrimp recipe acquires an added layer of sweetness and caramelization. This complements the fattiness of the butter, the heat of the chilies, the tartness of some lemon slices, and the freshness of large prawns.
- 8 tbsp butter, divided
- 1 kg large prawns or shrimp, peeled and deveined
- 1 can (225g) pineapple chunks
- 4 cloves garlic, minced
- 1 tsp red chili flakes
- 1 lemon, thinly sliced
Add 4 tablespoons butter to a large skillet over high heat. Swirl until melted and slightly brown. Add the shrimp in an even layer, cooking until orange on one side, about 5 minutes.
Flip over shrimp using tongs, then add pineapple chunks with syrup to the pan. Add garlic and chili flakes. Cook until the shrimp is opaque, about 3–5 minutes.
Around 3 minutes before dish is done, add the lemon slices. Cook just until soft. Stir in the remaining 4 tablespoons butter, cooking until the sauce is thickened. Remove from heat and transfer to a serving dish.