Prep Time: 15 mins
Cook Time: 15 mins
Shrimp season is almost here, so get your taste buds ready for a new twist on pan-fried Gulf Shrimp. This light and zesty dish is packed with shrimp, garlic and bell pepper, and makes a great appetizer or a filling main meal served with fresh, crusty bread. And the best part? It’s ready in under 30 minutes!
1 1/2 lb large shrimp, peeled and deveined
1/4 tsp kosher salt, plus more to taste
1/4 tsp ground black pepper
1/4 cup extra virgin olive oil
7 cloves garlic, 6 cloves thinly sliced lengthwise and 1 clove minced
1 red bell pepper, seeded and diced
1/4 tsp red pepper flakes
1/4 cup dry sherry
2 Tbs fresh parsley leaves, chopped
2 Tbs unsalted butter, softened
1 Tbs lemon juice, freshly squeezed
Lemon wedges, for serving
Crusty bread, for serving
Pat shrimp dry. Toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl. Heat oil in sauté pan. Add sliced garlic. Cook until garlic is golden and crisp, about 3 to 4 minutes, stirring often (don’t let it burn). Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet; cook until bell pepper is soft, about 3 minutes.
Increase heat to high. Add shrimp; cook until edges turn pink, about 1 minute, then flip. Add sherry; simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter. Add minced garlic, parsley, butter and lemon juice to pan. Simmer until thickened, about 1 minute. Adjust with kosher salt. Pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges and crusty bread.
Calories per Serving: 331, Fat: 19 g (6 g Saturated Fat), Cholesterol: 258 mg, Sodium: 257 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 33 g.
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How to Peel & Devein Gulf Shrimp
If you can’t (or don’t want to) buy your shrimp already peeled and deveined, you can do it yourself in just three easy steps:
- If the head is still attached, gently twist to remove, then dig your thumb under the shell on the underside of the shrimp (where the legs are attached) to release the shell.
- Remove the tail with a gentle tug. If you prefer tail-on shrimp, skip this step.
- Lay the shrimp on its side and run a paring knife along the back to make a shallow slit. Be careful not to cut too deep, and then lift out the black vein.
Why Lemon Is Served With Seafood
There are a lot of reasons for pairing lemon with seafood, from reducing strong, fishy smells or flavor intensity to aiding in digestion. The latter is usually accomplished by utilizing the acid in lemons during the preparation process to break down the proteins in the same way cooking does. But the main reason? The flavors are complementary. Fresh lemon is both sweet and sharp, infusing seafood with a bright flavor profile that isn’t overpowering.