Spicy Garlic Shrimp
Spicy Garlic Shrimp is the most perfect and simple antipasto for all the seafood lovers out there! It is abundant with flavor, but not complexity. With only a few key ingredients and a bit of marinating time, you will have a savory, scrumptious dish, totally worth of major bread-dipping! It’s great for any special occasion, get-together, or as a complement to your favorite holiday menu.
Ingredients
- 1/4 cup mashed Garlic Confit cloves (see separate recipe on this website)
- 1/4 cup Garlic Oil (see separate recipe on this website)
- 1 Tbsp Calabrian chili paste
- 1 tsp crushed red pepper
- Pinch black pepper
- 1 pound raw shrimp peeled & deveined (See Note.)
- 1/4 cup extra-virgin olive oil
- 1/4 cup thinly-sliced or chopped raw garlic
- 1/4 cup chopped flat-leaf parsley
- 1 lemon, juiced
- Pinch salt
Instructions
- Prepare Garlic Confit and Garlic Oil if you do not have any on hand. (See separate recipe on this website.)
- In a medium bowl, whisk the mashed Garlic Confit, Garlic Oil, Calabrian chili paste, crushed red pepper and black pepper together until well-combined. Carefully fold the shrimp into this mixture and mix until all shrimp are well-coated. Cover and transfer the marinated shrimp to the refrigerator for 1 to 2 hours.
- When ready to cook the shrimp, combine the raw garlic and olive oil in a skillet, then heat them together gently over medium-low heat. Stir occasionally and cook a few minutes until the garlic begins to brown. Mix in half of the chopped parsley. Be careful not to burn the garlic!
- Once the garlic has lightly browned, add all the shrimp and marinade to the pan, arranging the shrimp in a single layer. Increase the heat to medium-high. Cook until the shrimp has turned pink, 1 to 2 minutes, then turn each shrimp over to cook the other side. Work quickly! Shrimp does not take very long to cook and will become chewy if overcooked.
- Once fully cooked, turn off the heat, and top the shrimp with the juice of 1 lemon, the remaining parsley and a pinch of salt. Toss and serve immediately with lots of crusty bread to sop up all that delicious spicy and garlicky oil! Buon Appetito!
Notes
- The Garlic Confit and Garlic Oil recipes can be found here. They hold well and can be made several days in advance.
- I left the tail on the shrimp in this recipe, but you could just as easily leave them off if you prefer.
- Regarding shrimp size, that is totally up to you! I used U31-36, which means that there are roughly 31 to 36 shrimp per pound.
- I love making this dish in a cast-iron pan. The shrimp get a nice sear; then, you can serve the shrimp in the pan itself, if you would like.
- Don’t forget the crusty bread! This recipe was designed to have extra oil for dipping. Enjoy it!
Tried this recipe?Let us know how it was!