Sautéed Garlic Shrimp

Ingredients

• 600 g Fresh peeled shrimp (Deveined and cleaned)
• 1 unité Lemon (Use only the juice of half a lemon)
• 0.5 cuillère à café Espelette pepper (Optional, adjust to taste)
• 6 gousse(s) Garlic cloves (Finely minced)
• 1 petit bouquet Fresh parsley (Finely chopped)
• 3 cuillère(s) à soupe Extra virgin olive oil (For cooking)
• 1 pincée Salt (To adjust)
• 1 pincée Ground black pepper (Freshly ground preferably)

Instructions

1. Clean the shrimp

   On the board, remove the head, peel by taking off the shell segments one by one, then make a cut along the back to extract the black vein. Rinse quickly under cold water and pat dry with paper towels.

   Time: PT10M

2. Season the shrimp

   Squeeze the half lemon into a bowl, add the shrimp, a small pinch of salt and a few turns of the pepper grinder. Gently stir with a spoon.

   Time: PT3M

3. Finely mince the garlic

   Slice each garlic clove into thin strips, then cut into small sticks and finally into very tiny dice to obtain an almost liquid garlic paste.

   Time: PT5M

4. Chop the parsley

   Gather the parsley into a bunch, roll it between your hands and cut into very thin ribbons, then chop again to achieve an almost foamy texture.

   Time: PT2M

5. Heat the oil

   Pour 3 tablespoons of olive oil into the pan and heat over medium‑high heat until it begins to shimmer.

   Time: PT2M

   Temperature: 180°C

6. Cook the first side of the shrimp

   Place the shrimp in the hot pan, sprinkle with a pinch of Espelette pepper and a little salt. Cook for 2 minutes without stirring.

   Time: PT2M

   Temperature: 180°C

7. Flip the shrimp

   Using the spatula, flip each shrimp and continue cooking for another 2 minutes until they are opaque.

   Time: PT2M

   Temperature: 180°C

8. Add the garlic

   Stir in the minced garlic, mix quickly and cook for 1 minute, watching that the garlic does not brown.

   Time: PT1M

   Temperature: 180°C

9. Add the parsley

   Add the chopped parsley, stir for 20 seconds so the aromas diffuse, then remove from heat.

   Time: PT20S

10. Serve

    Transfer the shrimp to a plate, enjoy immediately with crusty bread or rice if desired.

    Time: PT0M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

5 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Espelette pepper: Smoked paprika, Cayenne pepper
• Instead of Extra virgin olive oil: rapeseed oil, sunflower oil

Equipment Needed

• Cutting board
• Chef's knife
• Citrus press (optional)
• Bowl or salad bowl
• Heavy‑bottomed skillet
• Wooden spatula or wooden spoon
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Clean the shrimp (deveining)
• Cook the first side of the shrimp
• Add the garlic without burning it

Chef Tips from the Video

• Use medium to large shrimp for better texture
• Deglaze the pan with a splash of dry white wine before adding the garlic for more depth
• Serve with lightly toasted country bread to soak up the flavorful juices

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the refrigerator, consume within 2 days.

Freezer: Freezing not recommended; shrimp texture will deteriorate.

Room temperature: Consume immediately; do not leave at room temperature for more than one hour.

Make-Ahead Tips

• Devein the shrimp the day before and keep them chilled in a covered bowl
• Pre‑chop the garlic and parsley and store them separately in small airtight containers
• Measure the oil and pepper in advance for a quick start