Garlic Shrimp (5ps) Recipe

Prepare shrimp

Pat the 5 large shrimp dry with paper towels. Season both sides with 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp smoked paprika; set aside.

Heat pan

Place a medium skillet over medium-high heat. Add 1 tbs extra-virgin olive oil and 1 tbs unsalted butter. Heat until butter is melted and foamy but not browned (about 1 minute).

Cook garlic

Add the 3 minced garlic cloves to the pan and sauté for 20–30 seconds until fragrant, stirring constantly to avoid browning.

Sear shrimp

Add the seasoned shrimp in a single layer. Sear without moving for 1–1.5 minutes until the underside is pink with light browning. Flip and cook the other side for another 1–1.5 minutes until shrimp are opaque and just cooked through (internal temp ~60°C/140°F).

Deglaze & finish

Pour in 30 ml dry white wine and 1 tbs fresh lemon juice to deglaze the pan, scraping any brown bits for about 30 seconds. Add remaining 1 tbs butter and swirl until melted to create a glossy sauce. If using, sprinkle 0.25 tsp red pepper flakes. Taste and adjust seasoning.

Remove from heat and stir in 1 tbs finely chopped fresh parsley. Transfer shrimp and sauce to a warm plate, reserving pan juices to serve with the shrimp.

In a small bowl combine 1 tsp extra-virgin olive oil, 1 tsp fresh lemon juice, 0.125 tsp salt and 0.0625 tsp black pepper. Whisk or shake to emulsify.

In a mixing bowl toss together 1 cup mixed salad greens, 4 halved cherry tomatoes, 0.25 cup thin cucumber slices and 1 tbs thinly sliced red onion. Drizzle the dressing over the salad and toss gently to coat.

Taste and adjust seasoning if needed. Keep the salad lightly dressed and serve immediately alongside the warm garlic shrimp.

Place the 5 garlic shrimp on a small appetizer plate. Spoon the pan sauce over the shrimp. Add the mixed green salad to the side.

Serve with 2 slices of crusty bread to soak up the sauce and 1 lemon wedge for extra brightness.