Give garlic shrimp a try if you like shrimp and love garlic. It's fast and delicious, and I hope you enjoy it!
Absolutely delicious. Almost skipped the caper brine but decided on a last minute trip to the store for it. Absolutely worth it as it adds a certain zing. Company or weeknight - couldn't be better! Be sure to watch the video: it is short and gives helpful instructions.
Read MoreI wasn't crazy about it. There was a lot of flavor lacking and I had to seriously doctor it up before I was able to eat it. After all was said and done I served it over angel hair pasta and it was good.
Read MoreAbsolutely delicious. Almost skipped the caper brine but decided on a last minute trip to the store for it. Absolutely worth it as it adds a certain zing. Company or weeknight - couldn't be better! Be sure to watch the video: it is short and gives helpful instructions.
I love this! I didn't have caper brine, but it still turned out perfect to me. I added some chicken cubes (as I didn't have enough shrimp on hand at the time), cooked first before the shrimp as it needs more time. I served this with pasta for a quick dinner, yum!!
So tasty, and so simple. I also did not have caper brine, but used green olive juice instead. Rave reviews all around.
Be prepared to pull out the shrimp when they are done and finish the sauce separately. Smaller shrimp may cook faster than required to finish off the sauce and it is critical to avoid over cooking the shrimp. Have the ingredients fully prepped, as in measured and combined where appropriate, and not just putting containers out on the counter. Husband calls this one a keeper, 5 stars.
OMG, wow! Just finished eating this and it is hands down, the best recipe that I have made from this website (I've made a lot). SO delicious, and SO much flavor! Absolutely restaurant-quality shrimp. In my opinion, the caper brine makes the dish -- it adds a certain sourness/saltiness that for me puts it over the top. Very simple to make too! I can't say enough how great this is. If you're planning on making this, DO NOT leave out the caper brine. I served it over toasted baguette slices to soak up all of the yummy sauce...amazing. Thank you so much for this recipe Chef John!!
Very good! I did not use the caper brine, instead I used white cooking wine! I mixed the sauce and shrimp with cooked angel hair pasta and topped with freshly grated parmesan cheese! This is an excellent dish!
This recipe is really good. My suggestion for it is: you must have mise en place for it, otherwise it can go south in a hurry -- expensive shrimp will get over-cooked in a hurry (I used 16/25 Gulf and shelled them myself -- really, NOT a problem if you have 5 minutes -- also, really, really pay attention to Chef John's directions and timing). Please be prepared before you put this together -- don't be going all "Oh, I forgot to mince the garlic" before you attempt this recipe. Do follow Chef John's directions -- and have your ingredients all lined up on your stove top before you begin. Set your timer(s). It especially rocks if you add some (drained) chopped artichoke hearts and some steamed asparagus to it. Oh, also, fresh lemon juice and fresh garlic work far better than bottled/jarred varieties. Trust me. And ... you're welcome.
This recipe is so simple to make and really tasty..I found that the red pepper flakes add a world of difference .. I didn't have the caper brine so I left it out and it still was very tasty...thanks Chef John for the recipe and the video ...
This is a great meal My little one is not a fan of GARLIC but she loved this one.. I did add capers to the dish not justs the the Brine
The only tweak I made was to only add one of the 1 1/2 T of cold butter, as I like more of a thicker sauce than a soupy one. Simple recipe to execute. Kudos to Chef John!
I hate it when people write a review on a recipe that they totally altered....but I did just that. I was in a tight bind and needed to come up with dinner fast. I had some precooked shrimp thawed and went for this recipe. I didn't have fresh Italian parsely but I did have cilantro. Otherwise I followed the recipe to a tee.....oh, well I was sipping white wine and decided, what the heck! I poured a "glug" of white wine into the sauce. I served it over white Jasmine rice. This was a 5 Start restaurant kind of good! Thank you for sharing this delicious shrimp dish!! Mmmmmm!
This was a really good recipe and super easy. I made sure I had everything measured out and ready to pour in the pan. Doubled the recipe for a Father's Day dinner. Watched the video before I made. Thanks for the great recipe!
This was a superb recipe. I did add two things, a dash of crushed red pepper to the sauce and a nice glass of wine for the cook. Thanks for sharing.
I didn't have fresh parsley but dried worked just fine. I also didn't have capers, so I tried jalapeno brine! It was awesome. Will definitely use this recipe again.
I wasn't crazy about it. There was a lot of flavor lacking and I had to seriously doctor it up before I was able to eat it. After all was said and done I served it over angel hair pasta and it was good.
Just tried this- my one major suggestion is to cook the butter sauce FIRST and then throw your shrimp in to cook. Honestly, shrimp takes but like 3, maybe 4 min to cook and the total cook time with shrimp in the pan is just too long. Mine came out overcooked unfortunately but the sauce is good. Also, I seasoned my shrimp beforehand and put it in the fridge to marinate for like 2hrs, just so there was some good flavor. I skipped the caper and parsley...
The rawness of the garlic in this recipe was much too strong. When we sampled the left over shrimps, the mellowed garlic was terrific; next time, I'll saute the garlic a little before I add it to the recipe.
This was my first time cooking shrimp and it was very easy and fast. I didn't have caper brine or red pepper flakes. I added freshly ground pepper as well as mushrooms and topped it over some buttered spaghetti noodles. (Very easy to add your favorite ingredients.) I will definitely be making this again. My boyfriend loved it as well. Proof that all you need is a few fresh ingredients to make great tasting food.
My whole family Loved this! I did not use caper brine instead I used Jalapeno juice (otherwise to a T) we like the kick and it gave a great lingering taste, quick and very simple! This will be used over and over and over!!
We enjoyed this recipe. If I did it again I would saute the garlic before putting the shrimp in. The garlic was a little raw and a bit strong for our tastes (and we love garlic).
I had an accidental incident as I cooking other dishes at the same time, so my shrimp was cooked pretty much at the point and flipped when I had to add the garlic, so added in 1/2 garlic (and I had at least 10 cloves minced) with the shrimp knowing that a minute or two at medium heat will still give garlic flavor without the garlic bite that raw garlic has.Me and my SO prefer undercooked/raw vs burnt and detest overcooked shrimp. I added the caper brine to the lemon juice as suggested but me and my SO LOVE capers so I added in about a table spoon of medium sized capers. I then cooked through the garlic and added butter until saucy as my fresh pasta (Brand name found in refrigerated section) angel hair cooked, and so I added the pasta to the sauce with the garlic, parsley and caper mixture with added butter...then added in the already cooked shrimp as I took it off the heat. The fresh cooked pasta still had some of the water because I took it out of the pot with tongs which loosened up the sauce but still stuck to the pasta enough and then added back in the half coated garlic shrimp and tossed. End result, pasta covered with flavor with perfect ratio of shrimp to pasta (about .75 to 1 lb shrimp with 9 ounces of fresh brand name angel hair) garlic and caper ratio. Again we LOVE capers, so for us to add in whole capers was not to say this recipe isn't delicious - but a perfect recipe for people to use as a base and adjust accordingly to taste a it's quick and fast.
Three words: won der ful I made it exactly as described, no modifications and loved it. In my opinion you have to do it as prescribed the first time to be a judge. AFTER that you can ad modifications, see below: Second time I made it I used white wine instead of water to finish the sauce. I liked that as well of course.
Wish I made this sooner! Had everything except the shrimp so I picked up a 1 lb bag of frozen, 16 count raw with shell on. Made it exactly as written, and it turned out to be one of our new favorites! Served with Chef John’s Garlic Aioli Bread, Angel Hair Pasta and small dinner salad. Will make this again and again.
What can I say deeelish! This recipe and 'Basil Shrimp' on this site have so far been the most flavorful shrimp dishes I've tried. If you want more sauce easy to make more sauce. The only change I made was to add 1 tb. capers and made some pasta for a base.
Simple and delicious. Great easy recipe. Shrimp were beautiful with a wonderful flavor. I did not change a thing.
made these to go on top of our steaks tonight fantastic my husband thinks I am a genius lol
This recipe was great! I made this recipe with some roasted potatoes and some veggies! Definitely will make again.
Made this last night as written and it was outstanding! The five of us all agreed this is a keeper and we will be making it many times. Thank you Chef John.
Loved it! Definitely need to prep everything before starting and pull those shrimp off as soon as they are done. I subbed olive juice for caper brine and tasted awesome. Added angel hair pasta to the sauce with a little of the pasta cooking water and then threw the shrimp back in. I doubled the recipe for 4 adults and had just enough leftovers for my lunch the next day!
Absolutely delicious! Placed cast iron pan in an oven I heated to 400 degrees. Prepped all ingredients in advance --- chopped garlic, chopped parsley, juiced lemons, measured juice, added caper brine. Rinsed shrimp and shook off most of the water. Pulled the hot pan out of the oven, placed it on a high burner, added the oil and started cooking - it was done in less than 5 minutes once the cooking started. So fast! So easy!!! Anytime you get a recipe that the hardest part is mincing garlic ---- you know you have a winner. This cooks so fast, you not only have to have your ingredients prepped, you need to have all of the side dishes ready, also. I only had time to toast the bread --- not even time to throw together a salad --- once this started.
This was amazing, i am not a fan of garlic or spice, but i decided to try this recipe. It was truly gourmet and succulent, happy to say there was no leftovers :). My husband loved it so much he has requested it to be a part of regular meals lol.
This was so easy and SO good! My husband took one bite and said, "Can you make this again?" I increased everything except the shrimp by 50% to make more sauce and served it over egg noodles. Awesome! Also, I didn't have capers so I dissolved kosher salt in water and added a few drops of pickle juice. Worked great. This will be a standard for our family.
This is a keeper! I did not have caper brine so used olive juice and added sliced mushrooms. I actually sauteed all of the ingredients and added the shrimp at the end, tasted wonderful!
I loved this recipe. I am a young teenager and I made this dish fairly easily for 7 people. This dish was easy and delicious! For the parsley I didn't use exact measurements and for the red pepper I added more. I thought the extra red pepper made the dish taste even better with the bit of extra spice. I definitely will be using this recipe again. Some advice is to make a few extra side dishes as I didn't find the shrimp alone filling enough.
this recipe is fantastic. i made this about a month ago and my husband and i polished off the whole recipe :) i served it over angel hair pasta, and accompanied it with fresh artichokes, lemon, and butter. oh, and a nice glass of white wine. but remember what chef john says, have everything prepped and ready to go before you start. it is critical to the success of the recipe, as shrimp will not be very tasty if overcooked. this is a great recipe (very very quick!) for a weeknight or for a fancy special occassion. and i feel that the caper brine is critical, as chef says. it really adds a special somthing. bon appetit!
I tried it, and it was so easy and good--esp on the bread pieces. I did cheat and used dry white wine after removing the shrimp-- and OMG! DO IT!
Phenomenal taste and the caper brine really does make a difference, don't skip this step. Very simple but the shrimp is swimming in outstanding flavors. Paired this with Brazilian Rice ( also found on allrecipes ) and my boyfriend and I couldn't get enough. Can't wait to make it again.
I got this recipe today by email and made it tonight. I told my husband this was one recipe that I would not change one thing. Absolutely delicious!
6 weeks ago I never heard of Chef John, now I make it a habit to find his recipes. He is the most down to earth chef I have ever come across. This recipe is simple and I have tried it with and without the caper brine, and it definitely tastes better with the brine. Very good!
I never review! This was AMAZING! My husband said it's a good thing I didn't make a double batch or he would have eaten it all! The caper brine is brilliant!
Watching the video made it easy to make this recipe. I did as written and it wasn't at all hard to follow and the only thing I really didn't like to much about was the acidity. I used 6 cloves of garlic but the acidity in the lemon & caper mixture was slightly over powering for my taste. I added more butter and a few tbsp of water to reduce the flavor and then it was much better. After those adjustments, it was better to my liking. And the shrimp had a nice little heat.
Heavenly smell still lingers! NOt as much butter and no chili peppers. Outta capers but I love them so made a special trip and added a few capers along with the brine.
Absolutely magnificent! I followed this recipe to a T and had enough wonderful tasty sauce to add to fettuccini noodles to make a dinner just divine! Thank you so much for the how-to video. It showed just how simple this recipe is to have such an amaing result! Thanks!
So so good...I didn't have the caper brine but substitued it with white wine, I also added Chopped onion greens, served it in flat bread, wow! good!
Made this for a birthday dinner and it was a hit! Followed the recipe as written (although I did double it) and watched the video. Everyone loved the dish especially the zing of the red pepper flakes. Have been asked to make this for upcoming parties in July and September. Will definitely add this to my repertoire!
Awesome, easy, fast. This can go with pasta, on salad, nachos, or whatever if you're creative. Yes.
One of the worst recipes I ever found on this site. After reading the recipe I thought it sounded strange because of the excessively long shrimp cooking times especially at the high temps they recommend but I decided to try it exactly as thee recipe called for and it was a disaster, the shrimp were literally cooked to a charcoal briquette texture and the sauce had no flavor. I think it could be a decent recipe with some major modifications and I mill probably try it again using common sense instead of the absurd recipe directions.
This was ungodly delicious! I made this exactly as stated except for adding a little more garlic, because I am a garlic fiend. I served it over sphaghetti squash. My only complaint is that it should state "1 serving" as I could have finished the whole thing off myself. I made this in a cast iron pan which gave the shrimp a nice little crust. Don't skip the caper brine, it gives the dish a nice depth of flavor!
Basically perfect as is. But I agree with others, 6 + minutes is to long for shrimp, no matter what the size. 3 - 4 minutes will do just fine. Next time I'll try it with fresh salmon.
Really delicious! I LOVE the caper brine in this but then I could make myself sick on capers - love them! The only thing I changed was the parsley. I just don’t like fresh parsley but I had some fresh basil and used it instead and it was wonderful. Thanks for another great recipe, Chef John!
Made just as the recipe is written...we absolutely loved it! I will definitely make this again. I used Angel hair pasta with it but might try toast next time:)
This recipe was amazing ! I am a huge seagoi fan and was skeptical when it came to trying this but it turned out pretty well . I would not recommend letting the olive oil heat until it starts to smoke if you have a house full cause it will cause panic , lol . Enjoy !
3 stars because this was so sour from all the lemon! My cheeks hurt! The add ins I made, which I don't think affected the sourness is add a couple capers and some fresh tomatoes... and not sure why everyone is gushing over this. It was edible but wow! Served over angel hair pasta for the family and I ate mine over zucchini noodles. Probably won't make again.
Simple recipe that catches the essence of garlic and shrimp. Just make sure to NOT overcook shrimp --then it's too rubbery.
Indescribably divine! I did a test run using 2#'s of shrimp, will be using 3-4#'s for a party. I don't have a pan big enough for that much shrimp in one layer so I made double the amount of sauce, but with an entire bulb of garlic and without the shrimp. For the shrimp, I tossed it in 2T melted butter plus some salt + pepper. Layed them out on a baking sheet, not touching, and broiled for 2.5 minutes. Pulled them out of the oven and tossed with the sauce. AMAZING! I used extra jumbo Argentinian Red Shrimp, which can apparently overcook really quickly so even if I was using a smaller amount I don't think the stovetop method would work for them because of the cooking time. The shrimp were deveined with shells on. I took the shells off for most but left some on for comparison. Next time I will definitely take the shells only leaving the tail on. (**For people reading that get angry about people making changes & reviewing, the reason to do this is to help other people with a possible hurdle whether they be missing ingredients, dislikes, ideas, diet restrictions, equipment, etc. Also, get over it!**)
I didn't care for this. Also, shrimp was overcooked based on following his time line for cooking. So follow your instincts instead.
This recipe is terrific! I omitted the caper brine and used 1 less tsp butter. The shrimp turned out just right! Thank you for a great recipe!
I have used this recipe over 25 times. Almost alway frozen shrimp from Walmart . We have adapted to more pepper flakes. Don't skip the caper brine, don't change this recipe.
As a rule, when trying a new recipe, I don't stray from a recipe the first time I prepare it. That said, I should have known better than to cook the shrimp for as long as is called for. The shrimp were so overcooked they were inedible. I did try this a second time and adjusted the shrimp cooking time. Wheile the shrimp were cooked perfectly, the dish as very bland so i won't be making it again.
My sauce was black and unappetizing. I just left it off. Otherwise it was pretty good.
It's a great basic recipe so I had to tweak it a little. I added more red pepper flakes, 1.5 TV of capers, 12 cloves of garlic minced with 1/4 white onion, 1/c chicken broth and a teeny bit of cornstarch. I also cooked it with brocoli. My husband loved it. Served with saffron rice and garlic nann.
I've actually made this before and I did it again with linguine but I substituted butter with white wine for cooking bottle and lemon.
Holy lemon juice! This had a bit of a bitter and spicey bite to it. It was way too lemony - I re-read the recipe 3 times to see if it was supposed to be teaspoons instead of tablespoons. Sorry, was excited but this tastes like lemon, not garlic.
It was the best shrimp I have ever had in my life, and I am a huge foodie. Add the caper brine. It takes this recipe to a whole new level. Chef John, thank you for such an outstanding recipe!
Wow!! This was wonderful. We all loved this. I will be making this all the time.
This is delicious. I have made this several times. I serve the shrimp with pasta. Use the caper brine! If you don't, you are not making this recipe. You are making a different one.
I watched the video and followed the exact instructions. Sometimes I will change things for my family but this was PERFECT. Served with yellow rice and caesar salad. Wonderfully garlicky meal!!!
didn't have any caper brine but made it anyway. this turned out awesome :) thanks for the recipe !
I made this recipe today and everyone loved it!!! I didn't have fresh parsley so I used dried. My daughter who usually doesn't care for shrimp tried and wanted more. I didn't make enough!! I will be making this within the next few days again. It was so good!!!!
cooked up easy and was delicious! Careful though cooks very quickly so pay attention.
SIMPLE GOODNESS. This is a simple, fast and DELISH recipe. Can be a main with veggies and starch or an appetizer even a snack!
I'm new to cooking and tried this one. First time trying this and it went good. Easy peasy and delicious.
My 10-year old son picked this recipe out to make last night. I was skeptical (not being a fan of capers) but I have to say, the caper brine made the dish. We made one batch with fish (it turned out incredibly tasty), and one with shrimp. They licked their platters clean, and I think I'm going to see my son on "chopped" about 10 years from now if he keeps it up!
Very yummy! Was actually quite spicy when I made it--too much for my husband. But otherwise, a keeper!
I make something vey similar...instead of water, you could add chicken broth or wine for more death.
Yummy! I sauteed some mushrooms and asparagus in butter and added it at the end over angel hair pasta. Delicious!
VERY tasty recipe!! Also, very quick dinner. Prep everything first and have it by the stove ready to use.
Delicious! Will make again. I agree with the caper brine. Gives it a nice kick.
I need a lot more sauce to serve this over whole wheat pasta. Serving it over toasted bread isn't enough for me and a hungry man. Thanks.
Love it! Can't wait to make it again. We made it "as is" and served w/ cheese grits.
I've made it several times now, & it is Superb! I double the sauce to serve over pasta. Don't skip the caper brine!
I’ve made this at least a dozen times and every time we are licking the bowl. I serve it over some grilled garlic bread and sometimes add capers as well as the brine. I make it exactly as directed and it’s a favorite in my house.
So quick, simple and delicious! Great for weeknights. My only change was I added capers to the recipe since i love the taste of them. I paired it with angel hair pasta and it was a hit.
I followed the recipie exactly. Served over linguine. Family absolutely loved it. This dish is restaurant quality!
Made this a second time, still good, but the shrimp cooked too long and made it tough.
Perfect in every way. Thinking about making the sauce over fish. Delicious! Caper juice a must! I used regular parsley because that's what I had on hand, and felt it tasted delicious. Plates empty! That's when you know something is good. Definite do again.
Very delicious recipe! I didn't have caper brine, but it was delicious anyway - I did add about 1/2 red and 1/2 yellow medium bell peppers. Also left the red pepper flakes on the side to add on my own plate since my wife can't do spicy. It was so good, we had it again later that week. Goes great with rice (even brown).
This recipe was a little too garlicy for me and my family (and we cook with garlic all the time and LOVE it). I would say cut back on the garlic the first time around and see how it tastes and if you need more garlic you can add extra the next time.
This was a very good dinner, and very quick to make. I followed the directions exactly, including cooking time on each step. I was disappointed to find the shrimp (16/20 count) overcooked. I will make it again, but remove the shrimp much sooner. We liked the sauce it made, and served this for dipping with crusty french bread. While I love shrimp cooked in just garlic and butter (with leftover, for dipping), I don't like cooking with that much butter. This recipe is a perfect blend of other liquids, while using a small amount of butter.
