Shrimp and garlic is one of the most classic flavor combinations, and for good reason! Garlic shrimp is a delicious dish that is easy to make, and can be tailored to suit any taste. Whether you like it spicy, sweet, or somewhere in between, you can easily customize this dish to suit your preferences. Garlic shrimp is typically made with peeled shrimp that are saut\u00e9ed in a mixture of butter, garlic, and white wine. The flavors of the garlic and butter combine to create a flavorful and fragrant sauce that perfectly compliments the shrimp. If you like your shrimp a bit spicier, you can add a dash of red pepper flakes or chili powder to the mix. The following is my recipe for “Simple Garlic Shrimp”. <\/span><\/p> Simple Garlic Shrimp Ingredients <\/strong><\/span><\/p> These are the ingredients you’ll need to make this garlic shrimp dish at home: <\/span><\/p> \u00b7 12 White shrimp: I prefer using large shrimp (size 31-40 shrimp per pound) peeled with the tails attached<\/span><\/p> \u00b7 2 or 3 Cloves of Garlic minced or you can buy minced garlic use about 1 Tbsp \u00b7 1\/4 Tsp Lemon Pepper seasonings: All you’ll need is lemon pepper for this recipe<\/span><\/p> \u00b7 1 Tbsp Butter: I usually buy my butter unsalted for more versatility.<\/span><\/p> \u00b7 1 Tbsp Extra virgin olive oil: Adding a little oil to your butter will prevent your butter from burning. <\/span><\/p> For a simple garlic shrimp dish that is perfect for a weeknight meal, start by heating a large skillet over medium heat. Once the skillet is hot, add a tablespoon of butter and a tablespoon extra virgin olive oil and let the butter melt. Add in a few cloves of minced garlic and saut\u00e9 until fragrant, about 1 minute. Then, add the shrimp and season with lemon pepper. Saut\u00e9 until the shrimp is just cooked through, about 4 minutes. Try using different spices and sauces. You can even add ketchup for an Chinese ketchup shrimp sauce.<\/span><\/p> let me know in the comments below if you want me to post on different variations.<\/span><\/p>\n\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":51,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-44","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blogfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44"}],"version-history":[{"count":8,"href":"https:\/\/blogfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/44\/revisions"}],"predecessor-version":[{"id":55,"href":"https:\/\/blogfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/44\/revisions\/55"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogfoodie.com\/index.php?rest_route=\/wp\/v2\/media\/51"}],"wp:attachment":[{"href":"https:\/\/blogfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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