Giant Garlic Shrimp

Photo: Lisa Romerein; Styling: Dani Fisher

This is a very simple appetizer, but oh-so-delicious. You could also serve this over pasta for a main course and add some sliced chile for a bit of a kick. Because large shrimp (prawns) often come from farms in Asia that do not follow sustainable practices, consider buying wild-caught Pacific spot prawns or American-farmed freshwater prawns, both of which are well managed. One good source for freshwater prawns is Lauren Farms (laurenfarms.com).

Yield: Serves 10
Total:
Recipe from Sunset

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Recipe Time

Total: 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 49%
  • Protein: 7.3g
  • Fat: 4.1g
  • Saturated fat: 2.3g
  • Carbohydrate: 1g
  • Fiber: 0.0g
  • Sodium: 178mg
  • Cholesterol: 76mg

Ingredients

  • 3 tablespoons butter
  • 1 pound large (16 to 20 per lb.) shrimp, peeled and deveined
  • 2 tablespoons minced garlic
  • Juice of 1 lemon
  • 1/2 teaspoon kosher salt

Preparation

  1. Melt butter in a large frying pan (not nonstick) over high heat. Add shrimp and cook on one side until bright pink. Turn shrimp over and add garlic. Cook until completely pink, about 3 to 5 minutes. Remove from heat and add lemon juice and salt. Arrange on a plate and drizzle with pan juices.
  2. Note: Nutritional analysis is per serving.
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