Garlic Shrimp

Serves: 4

Prep Time: 10 minutes

Cook Time: 8 minutes

Make-Ahead: Garlic shrimp is best served immediately.


2 tbs. olive oil

1 tbs. butter

1/2 shallot, finely chopped

1/4 tsp. each chilli flakes (optional) and fennel seeds

1 lb. U16/20 shrimp, peeled, deveined, tail-on

2 garlic cloves, finely chopped

1/2 tsp. paprika

1 lemon, zested and juiced

1 tbs. chopped fresh parsley

4 slices crusty bread, for serving


  1. In the Curtis Stone 4.5-qt Wok/Saute Pan over medium heat, heat oil and butter. When butter has melted, add shallot, chilli flakes, if using, and fennel seeds. Cook, stirring often, for 2 minutes, or until shallots soften.
  2. Increase heat to medium-high and stir in shrimp, garlic and paprika. Season with salt and pepper. Cook, stirring often, for 3 to 4 minutes, or until shrimp are cooked through. Remove from heat and stir in lemon zest, 2 tsp. lemon juice and parsley. Check seasoning and add more salt, pepper, or lemon juice if necessary.
  3. Spoon shrimp and sauce onto serving plates and serve with bread for sopping up sauce.
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