It's primarily intended as an appetizer, but I often serve this as a light main dish, tossed into some cooked fettuccine noodles to make a fuller meal. Shrimp and prawns are interchangeable in this recipe, but I listed shrimp first as it's much more commonly found here in the Pacific Northwest.
prep time5 Min
cook time10 Min
Ingredients For garlic shrimp
fresh garlic, finely chopped
butter (to reduce fat, you can use 2-4 tablespoons olive oil)
raw shrimp or tiger prawns, 26-30 count
coarse sea salt
fresh lemon juice (about 2 large lemons)
How To Make garlic shrimp
In a large skillet, sauté the garlic in butter until translucent.
Add the shrimp and salt. Toss to coat the shrimp with butter/garlic, and cook just until the shrimp are pink, approximately 5 minutes. Add the lemon juice.
Arrange the cooked shrimp on a plate. Stir the pan juices and pour over the shrimp.
NOTE: When I serve Garlic Shrimp as an appetizer, I usually leave the tails on (makes it easier for guests to serve themselves). But I remove the tails when serving Garlic Shrimp as a main dish.
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