Quick and Easy Weeknight Garlic Shrimp
 
Prep time
Cook time
Total time
 
Delicious and flavorful Mediterranean Shrimp
Author:
Recipe type: Main Course
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 1 lb. shrimp, peeled and deveined, tails intact, (21-25 count)
  • 4 TBSPS. olive oil
  • 5 med. cloves garlic, chopped
  • ¼ tsp. red pepper flakes
  • ¼ tsp. ground cumin
  • ¼ tsp. fennel seeds (optional)
  • ¼-½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • --- zest of half a lemon
  • 5 lemon slices
  • 1-2 TBSP. fresh parsley, minced finely
Instructions
  1. Place the shrimp on a tray lined with paper towels. Place another piece of paper towels. on top and pat the shrimp dry.
  2. In a medium bowl, whisk together 3 TBSP. of the olive oil, garlic, pepper flakes, cumin, fennel seeds, salt, pepper, lemon zest and slices. Add the shrimp and toss well to coat. Cover and set aside to marinate for 20 minutes.
  3. Heat a large skillet over medium-high heat. Add the remaining 1 TBSP. of olive oil and tilt it to coat the bottom of the pan. Once it is well heated, using tongs add the shrimp to the skillet - the shrimp should sizzle. Pour the olive oil marinade over the shrimp. Cook for about 4-5 minutes total, turning half way through and shaking the pan every now and then to make sure that the garlic does not burn. The cooking time depends on the size of the shrimp, so adjust the time for larger sizes.
  4. Turn the shrimp and sauce onto a platter, sprinkle the parsley over top, and serve.
Notes
How to tell if the shrimp is cooked: before cooking, shrimp are grey and translucent; when they are done they turn completely opaque with a light pink color and bright red tails. Another way to check is by their shape: uncooked shrimp are straight, shrimp that have just curled into a C-shape are perfectly cooked. When they are overcooked they twist into an O-shape. Overcooked shrimp taste rubbery; Do not overcook your shrimp!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/quick-and-easy-weeknight-garlic-shrimp/