Garlic Shrimp

Ingredients

• 680 g (1½ lb)large shrimp, peeled and deveined
• 6 clovesgarlic, thinly sliced
• 15–30 ml (1–2 tablespoons)extra virgin olive oil
• 1 pinchsalt
• 1 mediumred pepper, sliced
• 1 mediumspring onion, sliced
• ½ teaspoonsesame seeds
• To tastepaprika

Instructions

1. 1

   Sauté the garlic

   Heat the oil in a large frying pan over a medium heat. Add the garlic and sliced red pepper and sauté for about 2 minutes, until fragrant. Watch closely so the garlic does not burn.

2. 2

   Cook the shrimp

   Add the shrimp, then season with a pinch of salt and paprika. Cook for 2–3 minutes, until cooked through; take care not to overcook them.

3. 3

   Garnish and serve

   Divide between 2–4 plates. Sprinkle with sesame seeds and sliced spring onion. Serve on its own or over rice, quinoa, grits, pasta or salad.

What is garlic shrimp?

Garlic shrimp is a straightforward seafood dish in which shrimp are cooked with garlic and a little oil, then served with a garnish or alongside a starch. This American-style version adds sliced red pepper for sweetness and sesame seeds for a finishing touch.

The short cooking time makes it useful for a quick meal. The main thing is to have the ingredients ready before the shrimp go into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 49 calories, 1g protein, 4g carbs, 4g fat.

The shrimp provide most of the protein, while the olive oil contributes most of the fat; the red pepper adds a modest amount of carbohydrate. For a more balanced plate, serve a portion with rice or quinoa and a generous side of salad or vegetables.

Choosing and preparing the ingredients

Shrimp: Peeled and deveined shrimp are ready to cook, so they need little preparation. If using frozen shrimp, thaw them first and drain away excess water.

Garlic: Thin slices release their flavour into the oil as they cook. Keep them moving and watch their colour, as burnt garlic can taste bitter.

Pepper and spring onion: The red pepper cooks with the garlic, while the sliced spring onion is used as a fresh garnish. Sesame seeds finish the dish with a little crunch.

Getting the pan ready

Warm the oil over a medium heat before adding the garlic and pepper. The recipe uses 1–2 tablespoons, so choose an amount that lightly coats the pan without leaving the ingredients swimming in oil.

Sauté the garlic and pepper for about 2 minutes, just until fragrant. If the garlic starts to brown rapidly, lower the heat before adding the shrimp.

How to tell when shrimp are done

Timing: The shrimp need only 2–3 minutes in the pan. The exact time can vary with their size and how hot the pan is.

Doneness: Look for shrimp that have turned opaque and are cooked through. Remove them from the heat as soon as they reach that point, since continued cooking can make them firm and dry.

Serving the shrimp

Serve the shrimp alone for a light meal, or spoon them over rice, quinoa, grits or pasta. A bed of salad is another option if you want a fresh contrast to the warm, garlicky pan juices.

Crusty bread also works well alongside, giving you something to mop up the oil and garlic left on the plate.

Portioning and timing

The method suggests dividing the batch between 2–4 plates, while the recipe lists 4 servings. For four servings, portion it evenly; for two plates, each serving will be larger.

With a total time of 10 minutes, this is best cooked just before serving. Have any rice, pasta or other accompaniment ready so the shrimp do not sit in the pan and overcook.

Recipe notes & tips

• Slice the garlic evenly so the pieces cook at a similar rate.
• Pat thawed shrimp dry before cooking to limit excess liquid in the pan.
• Keep the garlic and pepper moving as they sauté so the garlic does not burn.
• Arrange the shrimp in a single layer if your pan is large enough.
• Prepare your chosen accompaniment before starting the 10-minute cook.

Variations

• Add chilli: Include a pinch of chilli flakes for a little heat.
• Use lemon: Finish with a squeeze of lemon for a brighter flavour.
• Try fresh herbs: Scatter chopped parsley over the shrimp just before serving.
• Make it saucier: Add a small splash of water to the pan and stir in the browned bits before serving.
• Change the pepper: Use another sliced pepper in place of the red one.

Common mistakes to avoid

• Burning the garlic: Keep the heat at medium and sauté only until fragrant, about 2 minutes.
• Overcooking the shrimp: Check them after 2 minutes and remove them once opaque and cooked through.
• Crowding the pan: Cook in batches if the shrimp will not fit in a single layer.
• Adding wet shrimp: Drain and pat them dry first so they sear rather than release excess water.
• Starting without a side ready: Cook rice or pasta in advance so the shrimp can be served straight away.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a frying pan until hot, taking care not to cook the shrimp for much longer than necessary.

Frequently asked questions