Make Garlic Shrimp in Just 10 Minutes [Beginner Cook Approved]
Ingredients
- 3 tablespoons olive oil or butter
- 8 whole garlic cloves thinly sliced or minced
- 20 extra-large shrimp peeled and deveined, towel-dried to remove excess moisture
- 2 teaspoons Shaoxing cooking wine or dry sherry
- ⅛ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- Optional: scallions chives, cilantro, or parsley, freshly chopped for garnish
Method
- In a large, heavy skillet over medium heat, heat oil/butter until just hot. Add garlic and constantly stir for 1 minute; keep stirring, as garlic burns easily.
- Add shrimp and stir just until shrimp turn opaque, 2 minutes or so. Add cooking wine, salt, and pepper, tossing 1 more minute. Garnish with fresh herbs and serve immediately.
Notes
- Always remember to towel-dry your shrimp before cooking. This step is crucial to prevent the shrimp from steaming instead of sauté, which can affect the texture and flavor of your dish.
- Use a large, heavy skillet for this recipe. It distributes heat evenly and prevents the garlic and shrimp from burning.
- When heating your oil or butter, make sure it’s just hot, not smoking. This will allow the garlic to cook properly without burning.
- Keep a close eye on your garlic. It can burn easily, so constant stirring is key. Burned garlic can give your dish a bitter flavor.
- Don’t overcook your shrimp. As soon as they turn opaque, they’re done. Overcooked shrimp can become rubbery and lose their sweet flavor.
- Don’t forget to season your shrimp with kosher salt and freshly ground black pepper. These simple seasonings can make a big difference and balance out the flavors.
- Garnish your dish with freshly chopped herbs like scallions, chives, cilantro, or parsley and serve it with some buttered noodles or rice.
- We don’t use soy sauce or any other store-bought sauce that contains sodium, as raw shrimp typically tastes somewhat salty on its own.