Garlic Shrimp Recipe
Garlic shrimp, though popular worldwide, draws much of its influence from Spanish cuisine, particularly from dishes like gambas al ajillo (shrimp with garlic). The recipe gained popularity as part of tapas-style dining in Spain, where shrimp are commonly cooked in olive oil with garlic, chili, and parsley.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Small bowl
- Measuring spoons
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4–5 garlic cloves, minced
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for added heat)
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Shrimp: Begin by ensuring the shrimp are peeled and deveined. Pat them dry with a paper towel; dry shrimp help prevent excess liquid in the pan, ensuring a nice sear.
- Heat the Pan: Place a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter, allowing the butter to melt and combine with the oil.
- Sauté the Garlic: Add the minced garlic to the pan and cook for 1–2 minutes, stirring frequently. The garlic should become fragrant but not browned. Browning the garlic too much will make it bitter, so keep an eye on it.
- Cook the Shrimp: Increase the heat to high and add the shrimp to the pan in a single layer. Season with salt, pepper, and red pepper flakes if you want a spicy kick. Cook the shrimp for 1–2 minutes on each side until they turn pink and opaque. Avoid overcooking, as shrimp can become tough if cooked for too long.
- Finish with Lemon and Butter: Reduce the heat to low. Add the remaining tablespoon of butter and the fresh lemon juice to the pan. Stir well to coat the shrimp in the buttery lemon sauce.
- Garnish and Serve: Remove the pan from the heat and sprinkle chopped fresh parsley over the shrimp. Serve immediately with your favorite side dishes, like pasta, rice, or a warm baguette for dipping in the garlic butter sauce.