Begin by preparing the lemon garlic sauce. To do so, heat the butter in a small skillet over medium heat and add 1 to 2 teaspoons of avocado oil. The avocado oil prevents the butter from burning. Add the garlic and sauté until very fragrant, about 3 to 4 minutes. Remove from the heat, stir in the lemon juice, and set aside while you cook the shrimp in another skillet.

Tip: Avoid cooking this mixture over too high of a heat, as you don’t want the garlic or the butter to turn brown.

Heat the avocado oil in a large skillet and allow it to heat up to a sizzling point.

Add the shrimp and sprinkle with paprika and sea salt. Cook shrimp in a single layer for 1-2 minutes per side, or until both sides have a golden sear and the shrimp is cooked through. Remove from the heat and drizzle the lemon butter garlic sauce over the shrimp. Immediately serve the shrimp to get it off of the heat.

Serve the garlicky shrimp over pasta noodles (I recommend angel hair pasta), risotto, or spaghetti squash or cauliflower rice (for a low carb option) or with your favorite side dishes and crusty bread, and enjoy!