This succulent, no-fuss Garlic Shrimp Recipe is reminiscent of your favorite restaurant shrimp dish, without any of those unnecessary additives.
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When it comes to shrimp, keeping it simple is the way to go. Garlic shrimp are one of the most popular tapas dishes in existence. When I think of these absolutely delicious garlic-marinated ocean critters, I can’t help but think of the food of Andalusia, in the south of Spain. But truth be told, the best shrimp I’ve ever eaten happened to be at a tiny mom-and-pop restaurant one block from the beach in Palma de Mallorca, in the Balearic Islands. Imagine my surprise when the shrimp was presented to me fully sentient-looking – sporting nothing less than its full exoskeleton, legs, and all. (Can you tell I’m American?)
Thankfully I was able to get past that, and there was something about the flavor that was unmistakable. I eventually deduced that it had to have been cooked using really good olive oil, and seriously good shrimp for that matter.
This recipe brings that simple, ever-memorable dish to mind. Whether you’re topping pasta with it or serving it alongside fragrant, steamed rice, this is the shrimp recipe you will want to revisit again and again.
It’s also extremely versatile. Whipping up a quick weeknight dinner and need an easy and delicious protein? This recipe is for you. Heading to a dinner party and not sure what to bring? Pair this mouthwatering shrimp with fragrant Coconut Cilantro Lime Rice and you’ve got yourself a beautifully balanced dish.
Is Garlic Shrimp Healthy?
This dairy-free, gluten-free shrimp recipe is a wonderful source of B12, selenium, and copper. For recipes like this one that require so few ingredients, it’s best to try and use the highest quality ingredients you can get your hands on. Since this shrimp is cooked with olive oil, it’s recommended that you use good-quality olive oil. Good quality (unadulterated) olive oil is rich in healthy fats, antioxidants, and anti-inflammatory properties.
How to devein those shrimp…
While it’s perfectly safe to eat, many people prefer their shrimp deveined. If the thought of having to remove the shrimp’s digestive tract makes you squirm, don’t fret; it’s a quick and painless process.
First, be sure to rinse the shrimp under cold water. Then, with a small paring knife, create a slit along the back of the shrimp. You will want to cut about 1/4 inch deep along the outer edge of its back. Use your fingers or the tip of the knife to locate and discard the vein that runs just under the surface of the back. Once the vein has been removed, rinse the shrimp one more time to remove any residue. And voilà, just pat the shrimp dry and they’re ready to cook!
INGREDIENTS
- 1 1/4 lbs large shrimp, peeled and deveined
- 6 cloves garlic, thinly sliced
- 1 1/2 tbsp olive oil
- Red pepper flakes, to taste
- 1/4 tsp paprika
- Kosher salt, to taste
- 1/4 cup fresh parsley, chopped
INSTRUCTIONS
Sauté
Cook garlic and pepper flakes in oil.
Cook
Season and sauté shrimp until pink.
Serve
Stir in parsley and plate.
Devour!
FAQs & Tips
Once cooked, the shrimp can be stored in an airtight container in the refrigerator for up to 4 days.
Since shrimp are so delicate and fast-cooking, it’s important to never thaw frozen shrimp in the microwave or even in warm water. Instead, you can safely thaw frozen shrimp overnight in the refrigerator.
Others have done all the trial and error so that you don’t have to. To ensure your shrimp is juicy and not rubbery, remember that shrimp takes mere minutes to fully cook. Large shrimp take just 1 ½ – 2 minutes to cook. Once your shrimp have become opaque, slightly pink in color, and springy to the touch, they’re done. Trust the visual cues.
The key to a good sear and browning depends on a couple of factors. Make sure your skillet and oil are hot before adding the shrimp. And whatever you do, don’t overcrowd the pan. Cook the shrimp in a single layer. Avoid turning the shrimp too often. The outer skin needs to make prolonged contact with the heat of the pan in order to achieve that nice sear.
Serving Suggestions
You can serve this shrimp with nearly anything. Nearly. Last week I made garlic shrimp and Twice Baked Sweet Potatoes on the side. It was nothing short of heavenly. Another tried and true option is Angel Hair Pasta. You can’t really go wrong with shrimp and pasta!
Ingredients
- 1 1/4 lbs large shrimp peeled and deveined
- 6 cloves garlic thinly sliced
- 1 1/2 tbsp olive oil
- Red pepper flakes to taste
- 1/4 tsp paprika
- Kosher salt to taste
- 1/4 cup fresh parsley chopped
Instructions
- Warm olive oil in a large skillet over medium heat and sauté garlic and red pepper flakes until garlic is golden, about 2 minutes, being careful not to burn.
- Add the shrimp to the skillet, sprinkle with salt and paprika, and sauté for 2-3 minutes until the shrimp are pink and cooked through, avoiding overcooking.
- Remove from heat, stir in the chopped parsley, and serve immediately, ensuring even distribution among plates.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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