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Good Thymes Shrimp

Name: Good Thymes Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American / BBQ (Italian-Influenced)
Ingredients: 1 pound large shrimp, peeled and deveined; ¼ teaspoon baking soda; Cold water, enough to cover the shrimp; Meat Mitch Meltdown Good Thymes Seasoning, to taste; 4 tablespoons butter; 3 cloves garlic, minced; 1 tablespoon fresh lemon juice; Meat Mitch Meltdown Good Thymes Seasoning, to taste (for the scampi); Fresh parsley, chopped, for finishing; Lemon wedges, for serving

Large shrimp given a baking-soda soak for extra plumpness, then seasoned with Meat Mitch Meltdown Good Thymes Seasoning and cooked in a buttery, garlicky scampi sauce.

Time, Servings and Calories are estimated.

Prep 15 min

Cook 10 min

Total 25 min

Serves 4

Calories 310

Ingredients

1 pound large shrimp, peeled and deveined
¼ teaspoon baking soda
Cold water, enough to cover the shrimp
Meat Mitch Meltdown Good Thymes Seasoning, to taste
4 tablespoons butter
3 cloves garlic, minced
1 tablespoon fresh lemon juice
Meat Mitch Meltdown Good Thymes Seasoning, to taste (for the scampi)
Fresh parsley, chopped, for finishing
Lemon wedges, for serving

Instructions

Soak the shrimp: place the shrimp in a bowl and cover with cold water. Add the baking soda and gently stir to combine. Let soak 10–15 minutes -- this helps the shrimp stay plump and retain moisture. Drain, rinse briefly with cold water, and pat completely dry.
Season with Good Thymes: generously season the shrimp with Meltdown Good Thymes Seasoning, tossing until evenly coated.
Start the scampi: heat a large skillet over medium-high heat. Add the butter and let it melt. Stir in the minced garlic and cook briefly until fragrant, being careful not to burn it.
Cook the shrimp: add the seasoned shrimp to the hot skillet in a single layer. Cook 1–2 minutes per side, until pink, opaque, and just cooked through.
Finish the sauce: add the fresh lemon juice and another sprinkle of Good Thymes Seasoning. Toss the shrimp in the melted butter until completely coated.
Serve: remove from the heat and finish with fresh parsley and a squeeze of lemon. Serve immediately on its own, over pasta or rice, or with crusty bread for soaking up the Good Thymes butter.
Mitch Tip: don't skip the baking soda and cold water soak -- just ¼ teaspoon for a pound of shrimp keeps them plump, juicy, and tender when they hit the hot pan.