Garlic Shrimp Recipe - Quick & Easy Garlic Shrimp

Ingredients

• 1 pound Shrimp (peeled and deveined, large shrimp, thawed if frozen)
• 0.25 cup Fresh Italian Parsley (chopped)
• 6 cloves Garlic (minced)
• 0.25 tsp Red Pepper Flakes (adjust to heat preference)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Caper Brine (from a jar of capers)
• 4 tbsp Unsalted Butter (cold, cut into four pieces)
• 2 tbsp Olive Oil (for high‑heat searing)
• 0.5 tsp Salt (to taste)

Instructions

1. Prepare Ingredients

   Peel and devein the shrimp, mince the garlic, chop the parsley, measure lemon juice, caper brine, and cut the butter into four equal pieces.

   Time: PT5M

2. Heat Skillet and Oil

   Place a heavy skillet over the highest heat, add olive oil, and heat until you see the first wisps of smoke.

   Time: PT2M

   Temperature: high heat

3. Sear Shrimp First Side

   Add the shrimp in a single layer, sprinkle with salt, and let them sizzle untouched for about 1 minute.

   Time: PT1M

   Temperature: high heat

4. Flip and Finish First Cook

   Toss the shrimp and cook another minute until they are about half‑cooked and lightly colored.

   Time: PT1M

   Temperature: high heat

5. Add Garlic and Chili Flakes

   Stir in the minced garlic and red pepper flakes, cooking for about 1 minute while constantly moving to prevent browning.

   Time: PT1M

   Temperature: high heat

6. Create the Sauce

   Pour in the lemon‑caper brine mixture, add one butter piece and half the parsley. Stir until the butter melts.

   Time: PT1M

   Temperature: high heat

7. Finish with Remaining Butter

   Turn the heat down to low and add the remaining butter pieces, stirring until fully melted and incorporated.

   Time: PT1M

   Temperature: low heat

8. Season, Adjust, and Serve

   Taste and adjust salt if needed, add a splash of water if the sauce is too thick, then garnish with the remaining parsley and serve immediately.

   Time: PT1M

   Temperature: low heat

Nutrition Facts

Calories

240

Protein

20 g

Carbohydrates

2 g

Fat

12 g

Fiber

0.5 g