Easy camarones al ajillo- Shrimp in garlic sauce
Probably one of the simplest, tastiest, and most versatile shrimp recipes you'll come across. You can make this recipe in under 10 minutes and with only 5 simple ingredients.
Equipment
- Frying pan or saute pan
- Small bowl
Ingredients
- 400 Grams Medium-sized shrimp (Peeled & devained)
- 4 Garlic cloves (Chopped finely)
- 1 TSP Granulated Garlic
- 1 TBSP Plant-based butter
- 1 TBSP Olive oil
- Salt to taste
- Chopped parsley and/or cilantro to finish (optional) I mix a little of both
Instructions
- Prep the shrimp:Peel then devein the shrimp and place in a bowl. You can leave the tail on for aesthetics. This is entirely a personal choice. Give the shrimp a good rinse, drain the water. Mix in the granulated garlic and set aside. *Wash your hands*
- Heat frying pan to medium heat. Add the olive oil and quickly add the fresh garlic and saute making sure the oil and garlic don't burn.
- Toss in the marinated shrimp and mix well. Raise the cooking temperature to high. *Wash your hands*
- The shrimp will start to turn pink after about 2 minutes. Add in the plant-based butter and parsley/cilantro mix when it's mostly pink and mix well. Drizzle with lemon and salt lightly if desired.
- Once the shrimp is no longer translucent it is cooked: about 3-5 minutes total, depending on how large your shrimp is. Remove from the heat. Do not cook the shrimp for more than 5 minutes as this will overcook your shrimp. Finish with some salt if needed....And DONE!
Notes
Tips
- Don't want the garlic flavor to be too strong? Use only 2 garlic cloves. However, keep in mind this is a garlic prawn recipe. It's meant to be garlicky.
- Remember to always wash your hands after working with raw meat or seafood. Also, wipe down your working space to ensure there is no cross-contamination.
- Medium-sized shrimp only take about 3-4 minutes to cook. Overcooking shrimp will make them extremely rubbery. We don't want that. Generally, when they start turning pink, they are ready to be removed from the heat as they will continue to cook from the residual heat.
- If you're not a fan of parsley, use some cilantro to garnish. However, if you don't like either, feel free to leave it out. I personally love to use a mix of both.