Garlic Shrimp accompanied by a fresh lemon gremolata

Garlic Shrimp Recipe accompanied by a fresh lemon gremolata

Hello! We are going to prepare some shrimp that combine the intensity of sautéed garlic with the vibrant freshness of lemon and parsley. It's a dish that balances the fat of olive oil with citrus acidity, ideal for those looking for authentic Mediterranean flavors in less than 20 minutes.

Preparation time

Getting organized is key in the kitchen. Here's the time breakdown so nothing catches you by surprise:

• Preparation: 10 minutes
• Cooking: 8 minutes
• Total: 18 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

Product quality is 80% of the success in this recipe. Make sure you have everything measured before turning on the heat.

For the shrimp

• 500 g medium shrimp, peeled and deveined
• 4 cloves garlic
• 3 tablespoons extra virgin olive oil
• 1 teaspoon crushed dried chili (Optional)
• Salt to taste
• Freshly ground black pepper

For the fresh gremolata

• 1 tablespoon yellow lemon zest
• 2 tablespoons fresh parsley
• 1 small garlic clove (for the raw mixture, optional)

Note on substitutions: If you can't find fresh shrimp, you can use frozen. Just make sure to thaw them completely in the refrigerator overnight and dry them very well. If you prefer a less intense flavor in the gremolata, omit the raw garlic in that part and leave only the lemon and parsley.

Utensils we will use

You don't need sophisticated equipment, these kitchen basics are enough to achieve a professional result.

• Large skillet (preferably stainless steel or non-stick)
• Cutting board
• Sharp knife
• Fine grater (microplane type or the fine side of a box grater)
• Absorbent kitchen paper
• Silicone spatula or wooden spoon
• Small bowl for mixing the gremolata

Preparation

Follow this step-by-step to get juicy and flavorful seafood. The order is important to avoid burning the garlic.

Phase 1: Prior preparation (Mise en place)

1. Dry the shrimp. Take the shrimp out of the cold. Place them on kitchen paper and dry them very well on both sides. This is vital: if they are wet, they will steam instead of browning.
2. Chop the aromatics. Peel the 4 cloves of garlic and chop them into thin slices or very small cubes (brunoise), depending on how you prefer to find the pieces. Wash the parsley, dry it, and chop it finely.
3. Make the gremolata. In the small bowl, mix the lemon zest with the 2 tablespoons of chopped parsley. If you decide to use extra raw garlic, add it here very finely chopped. Set this fresh mixture aside.

Phase 2: Cooking

1. Infuse the oil. Place the pan over medium-low heat. Add the olive oil and chopped garlic. Let them cook slowly. We want the oil to take on the flavor of garlic without it burning; it should be a soft golden color.
2. Increase the temperature. Once the garlic is golden and fragrant, add the crushed dried chili if you are going to use it. Raise the heat to medium-high.
3. Cook the seafood. Add the shrimp in a single layer (do not pile them up, do it in batches if your pan is small). Season with salt and pepper.
4. Flip at the right moment. Cook for about 2 minutes on the first side until they turn pink. Flip them over and cook for 1 more minute on the other side. Do not leave them longer or they will become rubbery.

To finish and serve

Turn off the heat immediately. Sprinkle the gremolata you prepared (lemon and parsley) over the hot shrimp; the residual heat will activate the essential oils of the lemon without cooking the parsley, maintaining that aroma of fresh herbs. Adjust salt if necessary. Serve immediately. Ideally, accompany it with artisanal bread for dipping in the olive oil flavored, or if you prefer a more complete meal, serve them alongside a citrus couscous that wonderfully complements the acidity of the dish.

Nutritional Information

Here is an estimate of the nutritional values per serving so you can control what you eat.

• Calories: 210 kcal
• Proteins: 23 g
• Fats: 12 g
• Carbohydrates: 2 g
• Fiber: 0.5 g

Note: Values are approximate and may vary depending on the size of the shrimp or the exact amount of oil you decide to use.

5 keys to make it perfect

Sometimes we follow the recipe to the letter and the result is not as expected. Here I explain the technical details that make the difference between a normal dish and a spectacular one.

1. Drying is non-negotiable
I insist on this because it is the most common mistake. Water is the enemy of browning. If you throw wet shrimp into the oil, the pan's temperature will drop drastically and they will release their internal juices. Result: small shrimp, dry inside and boiled outside. Use absorbent paper without fear.

2. Beware of burnt garlic
Garlic burns in seconds and, when that happens, it becomes bitter and inedible. If you notice the garlic darkening too quickly before adding the shrimp, remove the pan from the heat for a few seconds to lower the temperature. It's better to go slow at the beginning.

3. The zest, only the yellow part
When making the gremolata, gently grate the lemon peel. Avoid reaching the white part (the pith), as it is very bitter and will ruin the freshness of the mixture. We want the essential oils from the peel, not the bitterness.

4. Do not overcook the seafood
Shrimp continue to cook with residual heat once you turn off the fire. Remove them when they are opaque and pink, but still tender to the touch. If you wait for them to be «hard» in the pan, they will be like rubber on the plate.

5. Good quality oil
Being a recipe with so few ingredients, each one is a protagonist. Use a good extra virgin olive oil. It is not only the cooking medium, it is part of the final sauce that you will eat with bread.

When is it ideal to enjoy it?

These garlic shrimp are incredibly versatile. They work wonderfully as a appetizer centerpiece at a friends' gathering, where everyone can snack directly from the platter with chopsticks. They are also perfect for a quick Tuesday night dinner when you arrive tired and want something delicious without dirtying many pots. If the weather permits, they are ideal for a summer lunch on the terrace, accompanied by a glass of white wine well chilled. Their freshness makes them not feel heavy, even on hot days.

Comparison table

It's normal to confuse preparations or want to vary. Here I show you how this recipe compares to other popular options of seafood that you might be considering.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how these shrimp turned out for you. Did you dare to make them spicier? Did you serve them with rice or with bread? Leave your comment below and share your own little tricks so we can all learn new ways to enjoy this classic!

Culinary glossary

So you don't have doubts if you find these terms in other recipes, here I explain what they mean in a simple way.

• Gremolata: It is a traditional Italian mixture of fresh parsley, garlic, and lemon zest, all very finely chopped. It is used raw to finish dishes and add freshness.
• Devein: The process of removing the intestine (the black line) that runs along the back of the shrimp. It is done with a small knife or a special tool.
• Brunoise: A way of cutting vegetables (like garlic in this recipe) into very small and uniform cubes, about 2 to 3 millimeters per side.
• Mise en place: French term meaning «placed in its spot.» It refers to having all ingredients measured, cut, and ready before starting to cook.
• Sear: To cook food quickly over high heat to brown the surface, creating flavor and texture, while keeping it juicy inside.

Garlic Shrimp accompanied by a fresh lemon gremolata

Garlic Shrimp Accompanied By A Fresh Lemon Gremolata: step-by-step recipe with golden marks and a smoky touch. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: shrimp, garlic, accompanied, a, fresh, gremolata, lemon, Mexican, meats, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 500 kcal

Preparation Time: PT10M

Cooking Time: PT8M

Total Time: PT18M

Recipe Ingredients:

• G of peeled and deveined shrimp: 500 g
• Minced garlic cloves: 4
• Tbsp olive oil: 3
• tsp crushed dried chili (optional): 1
• Lemon zest: 1 tablespoon
• Tbsp fresh chopped parsley: 2
• Salt and pepper to taste:
• Fresh chopped parsley: 2 tablespoons

Recipe Instructions:

Preparation: :

Preparation: 10 minutes

Cooking: :

Cook time: 8 minutes

Total: :

Total: 18 minutes

Servings: :

Servings: 4

Difficulty: :

Difficulty: Easy

Cooking control: :

Cooking control: Do not cook the shrimp for more than 3 minutes per side to prevent them from becoming tough.

Seafood freshness: :

Seafood freshness: Shop at La Camaronera to ensure you get the best shrimp on the market.

Gremolata preparation::

Preparation of the gremolata: Add it at the last moment to maintain its freshness and lively aroma.

Editor's Rating:
4.8