Garlic Shrimp

Pearlescent shrimp, firm to the bite, coated in a glossy and fragrant garlic butter. A touch of acidity cuts through the richness for a clean finish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 289
• Protein: 30 g
• Carbs: 2 g
• Fat: 15 g

Ingredients

• 600 g Shrimp ( peeled )
• 4 piece Garlic ( finely minced )
• 50 g Salted butter
• 1 piece Flat-leaf parsley ( chopped )
• 50 ml Dry white wine
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tbsp Extra virgin olive oil
• 1 pinch Black pepper ground

Instructions

1. Preparing the aromatics

   Finely mince the garlic. Chop the flat parsley without bruising it. Squeeze the lemon to get clear juice.

2. Searing the shrimp

   In a very hot pan with a drizzle of olive oil, toss in the shrimp. They should turn from grey to bright pink instantly. As soon as they are opaque and firm, remove and set aside.

3. The garlic butter

   Lower the heat, add the salted butter. When it foams, add the minced garlic. It should infuse without browning to avoid bitterness. Deglaze with white wine and reduce by half until the liquid is syrupy.

4. Final liaison

   Return the shrimp to the pan. Pour in the lemon juice and sprinkle the parsley. Stir vigorously so the sauce coats every shrimp with a glossy veil. Season with black pepper.

Chef's tips

• Don't overcrowd the pan: shrimp should sear, not boil in their own juices.
• Use raw (grey) shrimp to achieve a snappy and juicy texture.

Storage

Eat immediately. Reheating will make the shrimp rubbery.