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My review
Simple Garlic Shrimp
Chef John
"If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!"
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Ingredients
25 m servings 196 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 196 calories; 12 g fat; 2.9 g carbohydrates; 19.1 g protein; 188 mg cholesterol; 244 mg sodium. Full nutrition
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Reviews
Read all reviews 7631009 Ratings
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Most helpful positive review
5/1/2012
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 bett...
Most helpful critical review
1/29/2013
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 w...
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5/1/2012
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 bett...
4/10/2012
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 ...
4/29/2012
So tasty, and so simple. I also did not have caper brine, but used green olive juice instead. Rave reviews all around.
5/26/2013
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 cooki...
7/17/2012
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 ...
4/15/2013
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 sh...
4/21/2012
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...t...
4/23/2012
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
4/21/2014
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 Gu...