The first key to garlic shrimp is to get everything prepped and ready in advance. The second key? Tons of minced garlic. Don’t be shy with the garlic! In this video, Chef John also reveals his secret ingredient for making gossip-worthy garlic shrimp. You’ll see how to avoid overcooking your shrimp using a super-fast, high-heat cooking method. Get the recipe for Chef John’s Garlic Shrimp. Unbelievably delicious, these garlic shrimp are great served over rice, potatoes, pasta—any kind of starch. Chef John prefers them over toast topped with the garlic-parsley-lemon sauce.
Unbelievably delicious, these garlic shrimp are great served over rice, potatoes, pasta—any kind of starch. Chef John prefers them over toast topped with the garlic-parsley-lemon sauce.
Sautéed Garlic Shrimp
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 3 pounds large shrimp, shelled and deveined
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- In a very large skillet, heat the olive oil.
- Add the garlic and cook over moderately high heat until light golden, about 2 minutes.
- Add the crushed red pepper and cook for 30 seconds.
- Add the shrimp and cook, stirring occasionally, until white throughout, about 4 minutes.
- Season with salt and pepper.
- Add the lemon juice and butter and cook over low heat until the butter is melted and the sauce coats the shrimp.
- Spoon the shrimp and sauce into shallow bowls and serve.
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.