Using paper towels, pat dry shrimp, thoroughly; set aside.
Set a large skillet over medium high heat and melt 3 tablespoons butter.
Stir in garlic and cook for 1 minute.
Add shrimp; season with salt, pepper, and paprika.
Cook shrimp for 2 minutes per side.
Add remaining butter, lemon juice, and fresh herbs; stir and cook for 1 more minute, or until butter is melted and shrimp is completely pink and opaque.
Remove from heat; taste for seasonings and adjust accordingly.
- Store leftovers in an airtight container and keep in the fridge for up to 3 days.
Calories: 306 kcal | Carbohydrates: 3 g | Protein: 37 g | Fat: 16 g | Saturated Fat: 8 g | Cholesterol: 459 mg | Sodium: 1714 mg | Potassium: 200 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 595 IU | Vitamin C: 11.2 mg | Calcium: 270 mg | Iron: 4.3 mg | Net Carbs: 2 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.