Shrimp with Garlic, Chilies and Herbs

Marsha Gardner


The jalapenos are a bit spicy but the fennel and mint cool the dish down a bit. Make sure to sop up the cooking juices with a great bread. Serve with or without pasta, either way is delicious.

★★★★★ 1 vote


2 lb
jumbo shrimp, peeled and deveined
1/2 c
olive oil, extra virgin
4 clove
garlic, thinly sliced
red jalapeno peppers, seeded and thinly sliced
1/2 c
dry white wine
1/4 c
fresh mint leaves
1/4 c
fennel fronds, chopped
3 Tbsp
marjoram leaves, fresh

How to Make Shrimp with Garlic, Chilies and Herbs


  • 1Split the shrimp in half lengthwise.

    In a 12-inch saute` pan heat 1/4 cup olive oil until smoking. Add shrimp, garlic and jalapenos and cook until shrimp has turned bright pink on one side but the garlic is still light brown, 4-5 minutes.
  • 2Add wine and remaining olive oil. Turn shrimp over and cook 2-3 minutes more, until bright pink all over and still flexible.
  • 3Add mint, fennel and marjoram and toss through. Pour into a warm serving bowl and serve.
  • 4We eat this several ways. My favorite is straight from a bowl with a great bread to sop up the cooking juices or served over linguine or capellini.

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About Shrimp with Garlic, Chilies and Herbs

Course/Dish: Fish, Seafood
Regional Style: Italian