Spanish
Fifteen-Minute Garlic Shrimp
Shrimp sizzle in olive oil with a lot of garlic and a pinch of chili, then finish with lemon and parsley. Bread on the side is for the oil.
- Prep
- 8 min
- Cook
- 6 min
- Total
- 14 min
- Servings
- 4
- Difficulty
- Easy
Photo: stu_spivack (CC BY-SA). Source
Why you’ll love it
- The clock is the point.
- Garlic should turn gold, not brown.
- Chili is a pinch.
- Lemon stops it tasting oily.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the shrimp dry.
- 2
Warm the oil and garlic in a skillet over medium until the garlic is pale gold, about 2 minutes.
- 3
Add the shrimp, salt, and pepper flakes. Cook 2 minutes per side, until pink.
- 4
Take the pan off the heat. Stir in the parsley and lemon juice.
- 5
Serve immediately, with bread if you have it.
Pro tips
- Medium heat protects the garlic. High heat burns it before the shrimp cook.
- Do not overcrowd. Cook in two batches if the pan is small.
- Salt the shrimp, not only the oil.
Easy substitutions
- Shrimp
- Bay scallops
- Parsley
- Cilantro
- Lemon juice
- Sherry vinegar
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Warm gently in the oil. Do not boil.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 28 g
- Carbs
- 3 g
- Fat
- 17 g
- Fiber
- 0 g
Moderate · Stovetop · Gluten-Free, Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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