We like shrimp and LOVE garlic, so this garlic shrimp recipe is the perfect, simple combination of both. Great for company, a romantic dinner or even a quick weeknight meal.
The shrimp are heaven in your mouth with lemon juice, red pepper flakes and the secret ingredient, caper brine.
Garlic Shrimp is also A-mazing with a good quality spicy sausage. This combo will have guests oooing and awwing over your genius talent in the kitchen. See what I mean in this quick hands-on recipe.
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Garlic Shrimp
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Have all your ingredients ready because this dish is start to finish in under 30 minutes. Serve with some cajun or spicy sausage for the perfect pairing. Could also be a great hot appetizer.
Course: Main Dish
Servings: 4
Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound green shrimp peeled and deveined
- salt to taste
- 6 cloves garlic finely minced
- 1/4 teaspoon red pepper flakes or to taste
- 3 tablespoons fresh lemon juice
- 1 tablespoon caper brine
- 1 1/2 teaspoons cold butter
- 1/3 cup chopped Italian flat leaf parsley divided
- 1 1/2 tablespoons cold butter
- water as needed
Instructions
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
- Cook’s note; Serving the shrimp on top of a nice toasted sourdough is delectable, but if you really want to bring this right over the top? Find yourself a good quality cajun style brat or sausage. Remove casings, cut up and saute in a separate pan with about 1 teaspoon of olive oil while the butter sauce is rendering for the garlic shrimp.
Adapted From Chef John’s Garlic Shrimp
