An unmissable classic of French cuisine that is quick and flavorful. Shrimp golden-seared in the pan with a generous blend of garlic and fresh parsley create a simple yet deliciously fragrant dish, perfect as an appetizer or light main course.
⏱️18 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlylight
Ingredients
400 gpeeled shrimp
4 goussesgarlic
40 gfresh flat-leaf parsley
50 gbutter
2 cuillères à soupeolive oil
1 pincéesalt
1 pincéefreshly ground black pepper
1 cuillère à soupefresh lemon juice
Instructions
1PREPARE THE INGREDIENTS: Peel the garlic cloves and finely chop them with the flat of the knife to crush them well and release their aromas. Wash the flat-leaf parsley, pat it dry carefully with paper towels, and roughly chop it. Make sure the shrimp are completely dry by gently patting them with paper towels, as moisture will prevent them from developing a golden color during cooking.
2HEAT THE PAN: Heat a large skillet or wok over fairly high heat for 2 minutes. Pour in the olive oil and wait until it is very hot and shimmering. You should see the oil rippling slightly across the bottom of the pan, a sign that the temperature is optimal for achieving a beautiful golden color on the shrimp.
3COOK THE SHRIMP: Pour the shrimp into the hot pan and let them cook without stirring for 2 to 3 minutes until they turn a beautiful pink-orange color on the bottom. Flip them and continue cooking for 1 to 2 minutes. They should be slightly firm and translucent at the center. Do not overcook them as they will become tough.
4ADD THE GARLIC AND BUTTER: Reduce the heat to medium-high and immediately add the chopped garlic to the shrimp. Add the butter in pieces and stir regularly for 1 minute. The garlic should flavor the shrimp without browning; you will smell its powerful and pleasant aroma rising from the pan.
5FINISHING AND SERVING: Remove the pan from the heat and immediately add the chopped parsley and fresh lemon juice. Season generously with salt and pepper. Toss gently to coat the shrimp evenly. Divide among plates with a little of the cooking liquid. Serve piping hot, accompanied by toasted bread or white rice to savor the savory sauce.