Garlic shrimp is for shrimp and garlic lovers. Or should that be the other way around? This Mexican version with lime always satisfies.
1 lb frozen shrimp thawed, peeled and deveined (I use 25’s)
1 large head garlic- separated into cloves and peeled
1 t coarse salt
2 limes worth of juice
Freshly ground pepper (this adds a lot of flavor in addition to the chiles)
3 T olive oil
3T vegetable oil
20 dried arbol chilies (I use about 1 t dried chili pepper flakes, but you may want to test this)
1 T butter or more
2 T Cilantro, rough chopped
Rice or couscous or pasta to serve shrimp over
Crush 2 cloves of garlic to a paste with salt in a medium bowl. Stir in the lime juice and a good grinding of pepper. Add shrimp and toss to combine. (I let this stand 5 to 15 minutes, because I don’t want the shrimp to cook in the lime juice.)
Crush, slice or chop the remaining cloves. Add 1 T of each oil to pan and heat over medium heat until oil is rippling. Add garlic and cook for about 2 minutes until golden. Add chilies or chile flakes and cook for another minute being careful not to scorch chilies. Remove from pan and place in small dish.
Add remaining 4 T oil to pan until oil ripples. Add shrimp with juice and cook until they change color about 2-3 minutes. Add back the garlic mixture and cook about another minute. Stir in 1 T butter or more to enrich sauce.
Stir in cilantro if you like . Serve over rice, pasta or couscous. This will serve 4 but everyone always wants MORE!
Adapted From Zarela’s VeraCruz
Keywords: garlic shrimp, garlic butter shrimp, garlic shrimp recipe, garlic shrimp saute