Ingredients:

  • 1 lb jumbo shrimp (16/20 count), peeled and deveined, tails on
  • 2 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 0.25 tsp cayenne pepper
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter

Instructions:

  1. Dry the shrimp. Use paper towels to pat the 1 lb of shrimp until they are bone dry to the touch.
  2. In a large bowl, whisk together the 2 tbsp cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp sea salt, and 0.25 tsp cayenne.
  3. Add the shrimp to the bowl and toss vigorously until every crevice is lightly dusted in pinkish powder.
  4. Place your skillet over medium high heat and add the 2 tbsp avocado oil.
  5. Wait about 2-3 minutes until the oil shimmers and a tiny pinch of starch sizzles instantly.
  6. Arrange the shrimp. Place the shrimp in the pan in a single layer, leaving space between each one.
  7. Cook for 2 to 3 minutes without moving them until the edges turn opaque and golden.
  8. Turn the shrimp over and cook for another 2 minutes.
  9. Drop the 1 tbsp unsalted butter into the center of the pan until it foams and smells nutty.
  10. Swirl the shrimp in the melted butter for 30 seconds, then remove them from the heat immediately.