Shrimp in Garlic & Olive Oil with Lemon and Parsley

Ingredients

• 500 g medium shrimp, cleaned (about 1.1 lb) — peeled or with tails on, as you prefer
• 4 medium garlic cloves, thinly sliced
• 5 tablespoons (≈75 ml) extra-virgin olive oil
• 1 tablespoon (≈14 g) butter (optional, for sheen)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh flat-leaf parsley, chopped (about 15 g)
• Juice of 1 lemon (about 2 tablespoons / 30 ml)
• 4 small French rolls, halved, for serving (optional)

Instructions

1. Pat the shrimp very dry with paper towels and season quickly with the salt and black pepper.
2. Heat a large skillet over medium-high heat and add the olive oil until it is hot and shimmering.
3. Add the sliced garlic and sauté 30–40 seconds, until lightly golden — watch carefully so it doesn't burn.
4. Arrange the shrimp in a single layer and sauté 2–3 minutes per side (depending on size) until they turn pink and opaque.
5. Lower the heat, add the butter and lemon juice; stir 20–30 seconds to coat the shrimp in the sauce.
6. Remove from heat, sprinkle with the chopped parsley, toss, and serve immediately with bread or rice.

Tips

• Do not overcrowd the skillet: cook in batches if needed so the shrimp brown properly.
• If using frozen shrimp, thaw in the refrigerator or under cold running water and dry very well before cooking.
• If the garlic darkens too quickly, reduce the heat to avoid bitterness.

Variations

• Add 1/2 teaspoon red pepper flakes for a mildly spicy version.
• Stir in 2 tablespoons dry white wine with the lemon for a more aromatic sauce.
• Replace part of the olive oil with ghee for a richer flavor and higher smoke point.

FAQ