Ingredients
Per serving (estimated)
- Calories
- 245
- Protein
- 31 g
- Fat
- 13 g
- Carbs
- 1 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Pat the shrimp very dry and toss with the salt.
- Melt 2 tbsp butter in a large skillet over medium-high heat until it foams.
- Add the shrimp in a single layer. Cook 1 to 2 minutes until pink underneath.
- Flip, add the remaining butter, and cook another 1 minute, basting, until the shrimp are opaque throughout and curled into a loose C shape.
- Shrimp are done when the flesh is pearly and opaque, which the FDA equates with about 145°F. A tight O shape means they are overcooked.