Who are you calling a shrimp?
When I was growing up, the garlic shrimp we would have came from a frozen package and I am sure had an entire stick of butter in it. Don’t get me wrong, it was delicious. However, it was not the cleanest and healthiest option by today’s standards. So I wanted to create a recipe that was just as yummy but with cleaner and fewer ingredients. Enter: my easy garlic shrimp.
This recipe has only a few ingredients and is Whole30 and paleo compliant. This shrimp is good plain, on top of a salad, or with freshly grilled vegetables or cauliflower rice. At this point, I hope you are getting that this easy garlic shrimp maybe should maybe be called “easy versatile garlic shrimp.”
I typically buy frozen, peeled and deveined shrimp, but you can totally buy fresh if that is easier or more affordable for you. Either way, you will want to have thawed, peeled and deveined shrimp for this recipe. You can remove the tails before cooking or you can wait until serving to remove the tails. One of the tricks of this recipe is to make sure you rinse your shrimp and pat them dry before cooking. This ensures they cook evenly and they actually are sauteed instead of end up steaming in the pan due to the excess water.
Rinsing and patting the shrimp dry is probably the most time consuming part of this recipe. Otherwise, you throw in a pan with some ghee, garlic, salt, pepper, and lemon juice. You cook these easy garlic shrimp for 90 seconds to 2 minutes per side and you are done!
- 1 bag of peeled and deveined raw shrimp, thawed, rinse and patted dry
- 1 ½ tsp ghee
- 1 TBSP minced garlic
- 2 tsp lemon juice
- Salt and pepper to taste
- Heat the ghee in a frying pan on medium heat for 1-2 minutes or until when you put a drop of water in the pan, it sizzles.
- Add the minced garlic to the pan and stir. Cook for 1-2 minutes.
- Then add shrimp to the plan in a single layer. Avoid overcrowding the pan.
- Add 1 tsp of lemon juice.
- Add salt and pepper to taste. Typically this is a pinch of salt and a pinch of pepper (or a few cranks of the salt and pepper grinders).
- Cook 90 seconds to two minutes.
- Flip the shrimp and add 1 tsp of lemon juice and salt and pepper to taste.
- Cook for 90 seconds to two minutes, or until the shrimp are pink and cooked through.
- Remove from heat, serve, and enjoy!
- This recipe serves 2-3. Serving size depends on what you serve the shrimp with. If you include the shrimp on top of a salad, it only serves two. If you serve this with rice and vegetables or on a sandwich, this will easily make three servings.
- The amount of time the shrimp cook per side depends on how big they are, so make sure you cook the shrimp all the day though without over cooking them. Shrimp should be pink and with the head meeting the tail.