Garlic Shrimp with Lemon Gremolata

Garlic Shrimp Recipe with Lemon Gremolata

Hello! We're going to prepare a dish that combines the richness of butter and garlic with an incredible burst of freshness. This recipe is perfect for those looking for intense seafood flavors without spending hours in the kitchen. The mix of white wine with lemon zest creates a bright sauce that you're going to love.

Preparation time

Organization is key in professional and home kitchens. Here's the breakdown so you know exactly how much time you need to set aside to enjoy this dish without rushing.

• Preparation: 10 minutes
• Cooking: 5 minutes
• Total: 15 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

To achieve that authentic and balanced flavor, we will respect the exact quantities. The quality of the raw ingredients, especially in the shrimp and butter, will make all the difference in the final result.

• 2 pounds (approx. 1 kg) raw shrimp, peeled and deveined (you can leave the tails on if you prefer)
• 4 tablespoons of butter
• 6 cloves of garlic
• ½ cup white wine
• 2 tablespoons finely chopped parsley
• 1 lemon (we will need both the juice and the zest)
• 2 or 3 scallions (green onion/spring onion) chopped
• 1 fresh chili or Fresno type chili (optional, for a spicy kick)
• Salt to taste
• Pepper to taste

For substitutions

If you can't find fresh scallions, you can use the green part of a common young onion. If you don't want to use white wine, you can replace it with seafood or vegetable broth, although the wine provides a special acidity that cuts through the butter's fat. If fresh chili is very difficult to find, a pinch of dried chili flakes will work well to provide that touch of heat.

Utensils we will use

You don't need sophisticated equipment for this dish, but you do need basic tools that allow us to work quickly, as the cooking is very fast.

• Large skillet or shallow pot
• Cutting board
• Sharp knife
• Fine grater (for the lemon peel)
• Citrus juicer (or you can do it by hand)
• Spatula or wooden spoon
• Small bowl (to set aside the shrimp)

Preparation

The secret to this recipe is speed and temperature control. Have all ingredients ready before turning on the heat, which in cooking we call mise en place.

1. Season the seafood

   Start by lightly patting the shrimp dry with paper towels to remove excess moisture. Then, season generously with salt and pepper on both sides. This ensures the flavor penetrates before cooking.

2. Sauté the garlic

   Place the skillet over medium heat. Add 2 tablespoons of the butter and let it melt without burning. Add the 6 cloves of garlic (which you can have sliced or finely chopped according to your taste) and cook for exactly 1 minute. We want it to release its aroma, not to brown too much, as burnt garlic becomes bitter.

3. Initial cooking of the shrimp

   Slightly increase the heat and add the shrimp in a single layer. Cook, stirring frequently, until they change color to a soft pink and are opaque. Just before removing them, sprinkle 1 teaspoon of the chopped parsley so it adheres to the meat.

4. Set aside to prevent overcooking

   Immediately remove the shrimp from the skillet and place them on a separate plate or bowl. Set them aside. This step is vital for them to remain juicy; if we leave them in the boiling sauce the whole time, they will become rubbery.

5. Create the base sauce and reduction

   In the same skillet (don't wash it, all the flavor is there!), add the remaining 2 tablespoons of butter, half a cup of white wine, and 1 teaspoon of lemon zest. Cook over medium-high heat until the liquid reduces by half. You will see that the sauce becomes a little thicker and shinier.

6. Final integration and the Gremolata

   Lower the heat to minimum. Return the shrimp to the skillet and stir gently to coat them with the reduced sauce. Turn off the heat completely. Now, incorporate the chopped scallions, the sliced chili (or ají), and the rest of the parsley. The residual heat will awaken the essential oils of these fresh ingredients without cooking them completely.

To finish and serve

Just before serving, drizzle the lemon juice over the dish. This should be done at the end to maintain the vibrant citrus acidity. Serve immediately while hot. This dish is ideal to accompany with white rice to absorb the sauce, or some crispy patacones if you prefer a more Latin touch. It also tastes spectacular over freshly made long pasta.

5 keys to make it perfect

Although it's a quick recipe, the details make the difference between a good dish and a memorable one. Here are my educational tips for you to master the technique.

1. The shrimp's doneness: The most common mistake is overcooking them. As soon as they form a «C» shape, they are ready. If they close forming an «O», they are overcooked and will be tough. Removing them before making the sauce guarantees that tender texture we are looking for.

2. The sauce emulsion: When adding the remaining butter with the wine, try to move the pan in circles. This helps the butter fat and the wine liquid emulsify, creating a velvety texture instead of a greasy, separated sauce. This technique is similar to what you would use in some garlic shrimp classics, but here the lemon acid helps stabilize.

3. Zest before juice: Always zest the lemon before cutting it to squeeze. The zest contains the aromatic essential oils, while the juice provides acidity. Using both creates layers of citrus flavor. If you like this flavor profile, you'll love trying a shrimp and lemon pasta salad on another occasion.

4. The cut of the aromatics: Chop the parsley, chives, and chili just before using them. If you chop them too far in advance, they oxidize and lose their vibrant green color and some of their fresh aroma. The idea of «gremolata» is for it to be a burst of herbal freshness.

5. Wine choice: Use a dry white wine that you would gladly drink (like a Sauvignon Blanc or Pinot Grigio). Avoid sweet wines or the so-called «cooking wines» from the supermarket, as they often have a lot of salt and artificial flavors. A good wine elevates the dish, just as it happens in a shrimp and asparagus risotto.

Nutritional Information

Below is an estimate of the nutritional values per serving. Remember that these data may vary slightly depending on the exact size of the shrimp or the brand of butter you use at home.

• Calories: 320 kcal
• Proteins: 28 g
• Fats: 18 g
• Carbohydrates: 4 g
• Fiber: 1 g

Note: Daily percentage values are based on a 2000-calorie diet. Values are approximate.

When is it ideal to enjoy it?

These shrimp are incredibly versatile. They are perfect for a quick weeknight dinner when you want to eat something nutritious but have little time, as they are ready in 15 minutes. However, their presentation is elegant enough to serve them as an appetizer at a gathering with friends, accompanied by a good white wine and crusty bread for dipping in the sauce.

They also work wonderfully on hot days or outdoor summer lunches, thanks to the refreshing touch of lemon and parsley. If you're planning a larger buffet-style menu, you could combine them with different options like some coconut shrimp to offer a contrast of flavors between citrusy and sweet tropical.

Comparison table

It's normal to confuse certain shrimp recipes. Here I explain how our recipe today differs from other popular ones so you can choose the one you crave most.

If you're interested in exploring more herbal flavors but different from parsley, you could try a arugula pesto pasta with shrimp, which offers a more bitter and peppery profile.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how these shrimp turned out for you. Did you dare to add more chili? Did you serve it with rice or with bread? Leave your comment and share your own little tricks so we can all learn together!

Culinary glossary

To make you feel completely confident in the kitchen, here I explain some terms we've used today:

Gremolata

Traditionally, it is an Italian mixture of parsley, garlic, and lemon zest chopped together. In this recipe, we use these elements at the end to give that characteristic fresh touch.

Devein

It is the process of removing the shrimp's intestine (that dark line on its back). It is done with a light cut and the tip of a knife, improving presentation and texture.

Reduction

A technique that consists of cooking a liquid (in this case, wine) over high heat so that part of the water evaporates, thus concentrating the flavors and slightly thickening the sauce.

Mise en place

French term meaning «everything in its place». It refers to having all ingredients measured, peeled, and cut before starting to cook.

Emulsify

To make two liquids that normally do not mix (such as butter fat and wine water) combine to form a homogeneous and creamy sauce.