Shrimp In Garlic Oil Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika (if using). Let sit at room temperature for 10 minutes while you prepare the garlic oil.

Infuse oil with garlic

In a wide skillet (10–12 inches) set over medium-low heat, add 3/4 cup extra-virgin olive oil and 1 tbsp unsalted butter. When the butter has melted, add the 6 thinly sliced garlic cloves and 1 tbsp minced shallot. Cook gently, stirring frequently, for 4–6 minutes until the garlic is softened and just beginning to turn pale golden. Do not brown the garlic — if it browns too quickly lower the heat.

Build the sauce

Increase heat to medium-high, add 1/4 cup dry white wine (or chicken broth) and 2 tbsp fresh lemon juice to the skillet to deglaze, scraping any browned bits from the pan. Add 1/4 tsp red pepper flakes, 1 tsp lemon zest, 1/4 tsp black pepper and 1/2 tsp kosher salt. Let the liquid bubble for 1 minute to reduce slightly.

Cook shrimp

Add the seasoned shrimp to the skillet in a single layer. Cook for 1.5–2 minutes on the first side without moving so they get a slight sear, then flip and cook another 1–1.5 minutes until the shrimp are opaque and just cooked through (internal temperature ~120–125°F/49–52°C). Total cook time will be about 3 minutes depending on shrimp size. Spoon the garlic oil and pan sauce over the shrimp as they cook.

Finish sauce

Remove the skillet from heat. Stir in 3 tbsp chopped fresh parsley and an additional 1 tbsp lemon juice if you prefer brighter flavor. Taste and adjust seasoning with a pinch more salt or pepper as needed. Let the shrimp rest in the oil for 1 minute to absorb flavors.

Transfer shrimp and the garlic oil sauce to a warm serving bowl or plate. Serve immediately with crusty bread to mop up the garlic oil, or spoon over 2 cups cooked pasta or rice. Garnish with extra parsley and a lemon wedge if desired.

Leftovers: refrigerate in an airtight container for up to 2 days. Rewarm gently in a skillet over low heat to avoid overcooking the shrimp.