Garlic Shrimp
This is a quick-fire dish that relies on the quality of your oil and the timing of your heat. You are aiming for shrimp that snaps when you bite it and garlic that is golden, not burnt.
Watch the garlic, not the clock.
Garlic moves from toasted to bitter in seconds. Have your ingredients prepped and within reach before you turn on the burner.
- large stainless steel or cast iron skillet
- chef's knife
- tongs
What goes in.
- 1 lblarge shrimp, peeled and deveined
- 6 clovesgarlic, sliced paper-thin
- 1/3 cupextra virgin olive oil
- 1 tspred chili flakes
- 1/2 cupfresh parsley, chopped
- 1lemon, juiced
- 1 tspsea salt
Cold start for the aromatics
Place your garlic and oil in a cold pan. As the oil slowly warms, it draws out the garlic oils without searing the exterior, ensuring the entire dish tastes of garlic from the first bite.
The method.
Prep the shrimp
Pat the shrimp dry with paper towels. Excess moisture will steam the shrimp rather than sear it.
Aromatic infusion
Add the olive oil and garlic to a cold skillet. Turn the heat to medium-low. Cook until the garlic edges turn a pale straw color.
Add the heat
Turn the heat to high. Add the red chili flakes and the shrimp in a single layer. Do not crowd the pan; use two batches if necessary.
Sear and finish
Cook for 90 seconds per side until the shrimp is opaque. Remove from heat immediately. Stir in the lemon juice, salt, and parsley.
Other turns to take.
Butter finish
Whisk in two tablespoons of cold cubed butter after removing from heat to create a richer, emulsified sauce.
White wine base
Deglaze the pan with a splash of dry white wine after the shrimp sears, letting it reduce by half before adding the herbs.
When it doesn't go to plan.
If your garlic starts turning brown too quickly, move it to the edges of the pan or add a tablespoon of oil to lower the temperature.
Buy shell-on shrimp if possible and peel them yourself; the shells keep the meat protected and juicy until the last moment.
Serve directly from the skillet to keep the oil warm while eating.
The ones that keep coming up.
How do I know when the shrimp is done?
Look for the tail to curl into a loose 'C' shape. If it tightens into a tight 'O', it has been in the pan too long.
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