This shrimp recipe is easy and finger-licking-good. Ready in 30 minutes or less, serve with spicy sausage for a nice kick.
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.
This shrimp recipe is also delicious with a good quality spicy sausage. The combo will have guests oooing and awwing over your genius talent in the kitchen. See what I mean in this quick hands-on recipe.
- 1 ½ Tablespoons olive oil
- 1 pound green shrimp, peeled and deveined
- salt to taste
- 6 cloves garlic, finely minced
- ¼ teaspoon red pepper flakes, or to taste
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon caper brine
- 1 ½ teaspoons cold butter
- ⅓ cup chopped Italian flat leaf parsley, divided
- 1 ½ Tablespoons cold butter
- water, as needed
- Heat 1 ½ Tablespoons olive oil in a heavy skillet over high heat until it just begins to smoke. Place 1 pound 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 6 minced garlic cloves and ¼ teaspoon red pepper flakes; cook and stir 1 minute. Stir in 3 Tablespoons lemon juice, 1 Tablespoon caper brine, 1 ½ teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 ½ 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.
- 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