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Tiger Butter Shrimp


  • ½ cup Tiger Sauce Habanero
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Creole seasoning
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
  • 1¼ pounds large shell-on shrimp, preferably head-on and either boiled or steamed


Bring Tiger Sauce Habanero, lemon juice, Creole seasoning, salt and pepper to a gentle simmer in a large skillet over medium-low. Whisking constantly, gradually add butter a few pieces at a time. Whisk until all butter is incorporated and sauce is emulsified. Add shrimp and cook, tossing gently and adjusting heat as needed to keep sauce just below a simmer, until cooked through, about 5 minutes.