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Garlic Shrimp in Garlic Sauce

Pikantne Main Dishes Asian cuisine 45 min Medium 15 wyświetleń ~48.88 PLN - (0)
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Description

Delicate, juicy shrimp sautéed in butter and olive oil in an intense garlic sauce with a hint of lemon and fresh parsley. The dish combines the creaminess of butter with the sharp freshness of garlic and the tartness of lemon juice, while optional white wine and chili flakes add depth and spiciness. Served as an impressive option for a New Year's Eve party or an elegant dinner — they pair wonderfully with crispy baguette, fresh arugula salad, or delicate rice. They are aesthetically presented on a large platter with parsley and lemon slices, attracting attention with their color and aroma. This quick-to-prepare yet striking dish will delight guests and add a touch of luxury to the New Year's Eve dinner.

Składniki (11)

Servings:
4
  • Raw shrimp 600 g
  • Garlic 4 ząbki
  • Butter 50 g
  • Rapeseed oil 30 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • White wine 50 ml
  • Baguette 0.8 szt.
  • Dried chili flakes 1 łyżeczka
💰 Szacowany koszt dania: ~48.88 PLN (12.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Thaw the shrimp if they are frozen: transfer them to a strainer and leave on the counter for 20–30 minutes, then pat dry with a paper towel. If the shrimp are in shells, remove them: place the shrimp on a cutting board, grab the shell with your fingers, and peel it off with a motion from the bottom up, optionally leaving the tail. Gently make a shallow cut along the back of the shrimp with a knife (about 3 mm) and remove the dark intestinal vein with tweezers or the tip of the knife. After peeling, place the shrimp in a large bowl and pat dry again.

Ingredients: Raw shrimp
Use a small knife (scraper) and tweezers to remove the vein. Work on a dry surface, as wet shrimp are harder to handle. If the shrimp are already peeled and cleaned — move on. This step will take about 10–15 minutes for a portion of 600 g.
2

Prepare the garlic sauce: peel the garlic and finely chop it or press it through a garlic press (about 4 cloves = 20 g). Chop the parsley very finely. In a small bowl, combine the butter (50 g, softened), oil (30 g), garlic, lemon juice (30 ml), half of the chopped parsley (15 g), 2 g of pepper, and 5 g of salt. If you are using white wine (optional), pour 50 ml into a separate container — it will be used for deglazing. If you want it spicier, add 2 g of chili flakes (optional). Mix everything with a whisk or spoon until you achieve a smooth emulsion.

Ingredients: Garlic, Butter, Rapeseed oil, Lemon juice, Parsley, Black pepper, Salt, White wine, Dried chili flakes
Use a small bowl and a metal or silicone whisk. The butter should be soft (not liquid) to mix well with the oil. If the butter is cold, you can cut it into small pieces to combine it faster. Time: about 5 minutes.

Frying

3

Heat a large skillet (preferably 26–28 cm, heavy with a thick bottom) over medium-high heat for 2 minutes. Add 1 tablespoon of oil (from the prepared amount) and 10 g of butter, spreading it across the bottom of the skillet. The skillet is ready when a drop of water thrown onto its surface sizzles and evaporates immediately.

Ingredients: Rapeseed oil, Butter
Use a non-stick or cast iron skillet. Do not heat the skillet empty with butter for too long — the butter may burn. Heating time: about 2–3 minutes.
4

Add the shrimp to a heated pan in a single layer (if they don't fit, cook in batches to avoid lowering the temperature). Sauté the shrimp for 1.5–2 minutes without stirring, until the bottom is slightly set and begins to brown. Flip each shrimp and cook for another 1.5–2 minutes until the meat becomes opaque, pink, and firm. The shrimp are ready when they curl into a "C" shape — if they curl tightly into a ball, it means they are overcooked.

Ingredients: Raw shrimp
Use a spatula to flip them. Do not overcook — shrimp cook very quickly. The whole frying process for one batch takes 3–4 minutes. If frying in batches, transfer the cooked shrimp to a plate and keep them warm in an oven set to 70°C.
5

When the last batch of shrimp is almost ready, reduce the heat to medium and pour white wine (50 ml) into the pan if using — let it evaporate for 30–40 seconds to allow the alcohol to dissipate while the flavor remains. Add the remaining butter-oil-garlic mixture (the remaining emulsion) to the pan and stir vigorously for 1–2 minutes until the sauce thickens and nicely coats the shrimp. Season with salt and pepper if needed.

Ingredients: White wine, Butter, Rapeseed oil, Garlic, Lemon juice, Dried chili flakes, Salt, Black pepper
If you are not using wine, pour in 1–2 tablespoons of water or additional lemon juice. Stir quickly with a spoon to prevent the sauce from separating. Time: about 1–2 minutes of reduction.

Finishing and serving

6

Add the chopped parsley (remaining 15 g) to the pan and gently mix to warm the leaves slightly without losing their color. Check the taste: add a little more lemon juice, salt, or pepper if needed. Transfer the shrimp to a warmed serving platter and drizzle with the remaining sauce from the pan.

Ingredients: Parsley, Lemon juice, Salt, Black pepper
Use a metal slotted spoon to remove, so that the remaining sauce stays in the pan. Chop the herbs just before adding to keep them fresh. Time: approx. 1–2 minutes.
7

Serve immediately: place the platter of shrimp in the center of the table, alongside sliced, toasted baguette (optional 200 g) for dipping in the sauce. You can garnish with lemon slices or additional parsley.

Ingredients: Baguette, Parsley
Serve hot — shrimp quickly lose their juiciness after cooling. If serving to guests, keep the pan warm and plate portions just before serving. Preparation time before serving: about 2–3 minutes.

Safety tips

8

Check if the shrimp are fully cooked: the meat should be opaque, firm, and have an even pink color. The internal temperature should reach about 63°C. Never leave raw shrimp at room temperature for longer than 30 minutes.

Ingredients: Raw shrimp
Use a kitchen thermometer for certainty or check visually with the described features. This helps prevent the risk of undercooking or overcooking the meat.

Fun Fact

💡

Shrimp are one of the most popular seafoods in the world — they can take on various flavors, which is why they are combined in Mediterranean and Asian cuisines with both butter and garlic, as well as with spicy seasonings or coconut milk.

Best for

Sylwester 2025 Romantyczna kolacja Przyjęcie w gronie znajomych

Tips

🍽️ Serving

Serve immediately after preparation with warm baguette for dipping in the sauce or with basmati/jasmine rice. For an elegant presentation, arrange the shrimp in a fan shape on a platter, sprinkle with fresh parsley, and serve lemon slices on the side. For those who drink alcohol, a light white wine or sparkling prosecco pairs well.

🥡 Storage

Cooked shrimp are best consumed immediately. If there are leftovers, store them in an airtight container in the refrigerator for up to 24 hours. To reheat, use a skillet over low heat for 1–2 minutes — avoid the microwave, which will dry out the shrimp. Do not refreeze raw shrimp after thawing.

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