Garlic Shrimp (Shrimp)
Garlic Shrimp – Who doesn’t like a big pile of juicy, delicious shrimp covered in lemon garlic butter? Hands down, my favorite way to cook shrimp! It’s quick and easy and doesn’t fail. The secret ingredient? A splash of white wine makes all the difference.
Garlic Shrimp – Who likes a big pile of soupy and delicious shrimp covered in lemon garlic butter? Hands down, my favorite way to cook shrimp! It’s quick and easy and doesn’t fail. The secret ingredient? A little amount of white wine makes all the difference.
What you need for garlic shrimp?
Here’s what you need. The main difference here is the white wine. Wine adds complexity and depth of flavor to this simple dish.
Use the white wine you have. Dry white wine is best, but sweet wines work well. Rose and champagne are also amazing!
Garlic Shrimp Recipe
This is a 6 minute recipe, so have all the ingredients ready to throw in the pot!
If you have time, marinate the shrimp in 1 teaspoon olive oil, salt and pepper for just 20 minutes (if not skipped). Do not marinate for too long as the salt will absorb a lot of moisture from the pork and make it watery.
Garlic without garlic – I was used to garlic with garlic thinking it would give the meat a garlicky flavor. But that’s not the case. Not this short time for marinating. But you end up with hot garlic!
So these days I add garlic while cooking the shrimp so they don’t burn. The better the results, the better the taste of garlic!
Fry in batches – Heat 1 tablespoon of olive oil in a large skillet over high heat. Place half of the patties in the pan and cook each side for 45 seconds, turning one at a time with tongs.
Remove the first portion to a plate and cook the rest of the shrimp for 45 seconds on each side.
Note: Do not overheat the pan! Low grade = better color = easier to handle = less ripe.
Garlic – return the first package of shrimp to the pan, then add the garlic and stir for 30 seconds.
Wine – Add wine, when the wine hits the hot pan it bubbles and steams, it’s good! This means it will go down very quickly (about 30 seconds) which is exactly what we want (cooking = delicious gravy)
Butter – When the wine is almost absorbed add the butter and lemon juice and rotate the pan evenly. Melt
Parsley – Once the butter is melted, quickly stir in the parsley, then place the shallots and all the butter sauce on a plate.
Serve immediately and it’s ready to cook!
Oh – that’s why I like to make sauces again: to mop bread. All together garlic juice and coconut water for the most delicious butter.
People start fighting for grades. I’ll fight you for butter!!😂
(PS try this pro bread recipe. It’s now known as the easiest yeast bread recipe in the world!)
Garlic Shrimp is easy Make it but I have some tips to make sure you nail it every time!
Tips for the best garlic cloves
Chop the garlic, don’t use a garlic press. Pressed garlic = better garlic that tastes better and burns at the high heat we use in cooking.
Fresh is always best, but ice cream is really cool these days! 5 years ago I wouldn’t have said that. But today there are ice brands of very good quality. Look for big, fat frozen ones – it’s even better if you use frozen ones.
Dried shrimp – especially if you use frozen shrimp. You won’t get good chicken in the short time it takes to cook the shrimp, and you’ll end up with chicken.
Quick Cook – Cooked ham is rubbery and chewy, not sweet and fatty. It takes about 3 minutes to cook (medium to medium).
Group cooking – don’t overfill the pan! Tight pants = tight fists instead of fries. We want to cook for the best taste. Remember, color = taste! Then, cook half of the prawns, then take them out and cook the other half. Also, it is easier to cook a small amount of brandy at a time, that is, to turn it one at a time.
Large pan and high heat – to help cook and cook well.
Use a tongs, not a spatula – turn each grade individually, don’t mix them.
Butter + oil – Butter will taste good, but butter will burn on high heat. To avoid this, we use a combination of butter + oil here. Oil for frying, then butter for flavoring the sauce!
When the wine boils, it evaporates! When you pour the wine in, the pan needs to be very hot so that it boils and evaporates quickly (30 seconds or less). If your shrimp boils in the wine, you lose the cooked surface = lose the flavor 😩
The 6 Minute Rule – You need to cook for 6 minutes. It will take a little longer for the brandy to be fully cooked…😩
Be kind to the lemon! Seafood goes well with lemon. I make a garlic chowder with lots of lemon in it, but I always make it with extra slices for people to serve.
Do you Want a creamy sauce for Garlic Prawns?
Use the Creamy Garlic Prawns recipe – same garlic marinated prawns, along with a garlicky creamy parmesan sauce!
What goes well with Garlic Prawns?
The Crusty bread for mopping up the tasty garlic butter sauce is essential! For homemade options, try one of these especially recommending the crusty Artisan bread – insanely easy recipe!:
Round out your meal with some sides – here are some classics for warm summer days to enjoy the dish:
Ingredients
500g / 1lb prawns (shrimp) , peeled and deveined,
▢1/2 tsp cooking/koshfer salt
▢1/2 tsp black pepper
▢3 tbsp extra virgin olive oil (separated)
▢3 tsp finely minced garlic cloves
Garlic butter sauce
▢40g / 3 tbsp unsalted butter , cut into 1.5cm / 1/2″ cubes (Note 2)
▢1/4 cup chardonnay or other dry white wine
▢1 tbsp lemon juice
▢1 tbsp parsley, finely chopped
Serving
▢Lemon wedges
▢Bread for mopping!
Instructions
Marinade: Place the prawns, 1 tablespoon olive oil and pepper in bowl and then gently toss then set aside for 20 minutes (no longer else the prawns will sweat from the salt),.
Cooking
Sear them in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds to make it warm reddish, use tongs to turn.
Remove and repeat: Remove the shrimp to a plate, heat the last 1 tablespoon of oil and cook for 45 seconds on each side.
Return the first batch of shrimp to the pan.
Garlic – Add the garlic and stir for 30 seconds.
Add the wine – it’s soft and steaming! Stir, scraping the bottom of the pan, until the wine has evaporated – about 30 seconds.
Butter and lemon: Spread the butter in a pan, add the lemon juice. Swirl the butter around the pan to melt, then add the parsley.
Serve: Put the pancakes and all the butter sauce on a plate. Serve with additional lemon wedges. Bread to clean – try this easy Crasty Artisan Bread!
Recipe Notes:
1. Shrimp – If using frozen shrimp, drain well to remove excess moisture, otherwise the shrimp will not turn golden, boil and drain in a pan . Use a paper towel to dry.
If using fresh/whole shrimp, use 1kg/2lbs (the shell is half the weight).
2. Less butter – You can cut the butter in half if you want to eat fewer calories. This sauce adds a lot of flavor to the sauce, but even without the sauce, it’s very tasty.
3. Wine – dry white wine. The wine will give a hint to the flavor and give it a notch, so don’t skip it!
If you can’t drink alcohol, use low sodium chicken or vegetable broth.
4. Notes:
Finely chop the garlic, don’t use a clove, because it burns in high heat
Add the garlic halfway through cooking, otherwise it will burn and die you with bitter chunks of hot garlic. .
Marinade is optional
Fry in batches, don’t overcrowd the pan – bake the pods, don’t fry them.
Use tongs to turn each shrimp individually so that they are evenly cooked. Do not try to throw the shrimp with a wooden spoon.
Due to the addition of wine, the pods will not burn. This is what keeps the garlic from burning.
Oil + Butter – Fry the prawns in oil until well colored (the butter will burn!) Then add the butter at the end to make the sauce.
Salt – You don’t need much, as the fish is salty enough.
Barbecue recipe: Check out this recipe.
5. This is how the prawns are cooked: Straight-hanging buns = raw, C-shaped oven = overcooked, O-shaped curl = overcooked (don’t!)
6. Eating every meal with all the sauce!
