Garlic shrimp is a short-cook dish: the whole recipe takes about 15 minutes, and the main risk is overcooking. This page summarises the method published by The Matbakh and adds the food-safety point from the US FDA. It is a recipe summary, not a report of us cooking it.
Ingredients (serves 4)
- 1.5 lb (about 680 g) large raw shrimp or prawns, peeled and deveined
- 2 tablespoons butter and 2 tablespoons olive oil
- 5 garlic cloves, mashed or finely minced
- 2 medium lemons, salt, black pepper and chopped parsley
Method
- Pat the shrimp dry with paper towel so they brown instead of steaming.
- Heat the butter and oil in a nonstick skillet over medium-high heat.
- Add the shrimp in a single layer and season with salt and pepper.
- After 1 to 2 minutes, when the undersides change colour, push some shrimp aside and add the garlic.
- Flip the shrimp, squeeze lemon over them, cover the pan and cook 2 to 3 minutes more, until cooked through.
- Finish with parsley and lemon wedges.
Tips from the source
Use large or medium shrimp, because small ones cook too quickly. Avoid pre-cooked shrimp, and do not leave the shrimp on the heat once they have changed colour on every side, since overcooked shrimp turn rubbery. A 10-inch nonstick pan with a lid works well. The recipe suggests serving with roasted baby potatoes, pasta, couscous or rice, and keeping leftovers refrigerated for 2 to 3 days.
Food safety
The FDA says most seafood should be cooked to an internal temperature of 145°F (63°C). Without a thermometer, fish flesh should look opaque and separate easily with a fork, and shellfish shells should open during cooking. People who are pregnant, older adults, young children and anyone with a weakened immune system are advised to avoid raw or undercooked seafood.
Related Reading