Shrimp Sautéed in Garlic

Shrimp Sautéed in Garlic. Garlic, chilies, and olive oil. My favourite combination in life. These are the ingredients I have probably lived off for most of my life. So when you combine these with the best wild shrimp available, well, it’s nothing short of perfection.

While the shrimp was defrosting, I tossed the olive oil in a pan over medium low heat and added sliced garlic, sliced ginger and a stalk of lemon grass. (Might as well add some extra flavour to the dish while I prep, right?)

Then I removed the garlic, ginger and lemon grass, turned up the heat to medium and added the shrimp. A couple of minutes later, in went the chilies, parsley, garlic, lemon juice & zest.

When the shrimp was just cooked through, in we went! Straight into the pan with crusty bread!

I strongly suggest you give this a try because every last, succulent, juicy bite of this flavour packed meal is delicious.

Ingredients

• Olive oil
• Garlic
• Ginger
• Lemon grass
• Wild Caught Argentinian Shrimp
• Red chili
• Parsley
• Salt
• Lemon

See recipe card for quantities.

Instructions

Add the oil into a shallow saucepan and gently heat on medium-low.

Add the sliced garlic, ginger, and lemon grass to the oil, then simmer (slightly bubbling) to infuse the oil for 10 to 20 minutes (the time it takes to defrost the shrimp in cold water, peel and dry it). Be sure not to burn the garlic, it should be golden, but not brown.

Remove the sliced garlic, ginger, and lemon grass from the oil with a slotted or mesh spoon.

Pat the shrimp dry with a paper towel, then add the shrimp into the oil. Raise the heat to medium and cook for 3 minutes.

Add the chilies, parsley, minced garlic, lemon zest and juice and stir. Cook for another 2 minutes, the shrimp should be plump and opaque.

Serve hot with crusty bread for dipping.

Watch how this easy Shrimp Sautéed in Garlic recipe was made here.

This Shrimp Sautéed in Garlic video was created in partnership with Marina Del Rey Foods, all opinions in this post are my own.

Equipment

This shrimp was made in the Hestan Culinary CopperBond 3.5 Quart Sauteuse on Hestan Cue Portable Induction Cooktop. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Shrimp Sautéed in Garlic

Garlic, chilies, and olive oil. My favourite combination in life. These are the ingredients I have probably lived off for most of my life. So, when you combine these with the best wild shrimp available, well, it’s nothing short of perfection.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Dinner

Cuisine Asian Fusion

Servings 2 People

Ingredients

  

1x2x3x

• 1 cup of olive oil
• 5 cloves garlic divided – 3 sliced, 2 minced
• 1 thumb size piece of ginger
• 1 4” stick of lemon grass crushed/flattened with the side of a knife to release the flavourful oils
• 400 g Wild Caught Argentinian Shrimp* 20/30 per pound, peeled with tails on or off
• 1 red chili sliced
• ¼ cup parsley chopped
• ½ teaspoon salt
• 1 lemon zest and juice

Instructions

 

• Add the oil into a shallow saucepan and gently heat on medium-low.
• Add the sliced garlic, ginger, and lemon grass to the oil, then simmer (slightly bubbling) to infuse the oil for 10 to 20 minutes (the time it takes to defrost the shrimp in cold water, peel and dry it). Be sure not to burn the garlic, it should be golden, but not brown.
• Remove the sliced garlic, ginger, and lemon grass from the oil with a slotted or mesh spoon.
• Pat the shrimp dry with a paper towel, then add the shrimp into the oil. Raise the heat to medium and cook for 3 minutes.
• Add the chilies, parsley, minced garlic, lemon zest and juice and stir. Cook for another 2 minutes, the shrimp should be plump and opaque.
• Serve hot with crusty bread for dipping.

Video

Notes

*We buy the 800g bags and use about half.

Keyword easy cooked shrimp recipes, easy sauteed shrimp, recipe for sauteed shrimp with garlic, sauteed shrimp garlic, shrimp recipes with garlic

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