Garlicky Pan Seared Shrimp
By Julia Turshen
Garlicky Pan Seared Shrimp
By Julia Turshen
Yield/Serves:
Makes 4 to 6 servings
- 2 pounds medium shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1⁄2 teaspoon red pepper flakes
- 3 tablespoons fresh lemon juice
- Handful of chopped fresh flat-leaf parsley
In a large bowl, combine the shrimp, oil, and salt and use your hands to coat the shrimp evenly.
Place a large cast-iron fry pan on an outdoor grill set to high heat (if using gas, or build a hot bed of coals if using charcoal) and heat until smoking hot. Add the shrimp to the pan in a single layer. Cook the shrimp without disturbing them until the undersides are dark golden brown and crispy, about 3 minutes.
Carefully flip each shrimp over and add the butter, garlic, and red pepper flakes to the pan. Once the butter melts and the garlic begins to sizzle, in about 30 seconds, take the pan off the heat. Stir well to coat the shrimp with the garlicky butter. Add the lemon juice and parsley to the pan and stir well to combine. Serve immediately.
Place a large cast-iron fry pan on an outdoor grill set to high heat (if using gas, or build a hot bed of coals if using charcoal) and heat until smoking hot. Add the shrimp to the pan in a single layer. Cook the shrimp without disturbing them until the undersides are dark golden brown and crispy, about 3 minutes.
Carefully flip each shrimp over and add the butter, garlic, and red pepper flakes to the pan. Once the butter melts and the garlic begins to sizzle, in about 30 seconds, take the pan off the heat. Stir well to coat the shrimp with the garlicky butter. Add the lemon juice and parsley to the pan and stir well to combine. Serve immediately.