{"id":44,"date":"2022-12-07T23:32:21","date_gmt":"2022-12-07T23:32:21","guid":{"rendered":"https:\/\/blogfoodie.com\/?p=44"},"modified":"2026-04-28T17:21:30","modified_gmt":"2026-04-28T17:21:30","slug":"simple-garlic-shrimp","status":"publish","type":"post","link":"https:\/\/blogfoodie.com\/?p=44","title":{"rendered":"Simple Garlic Shrimp"},"content":{"rendered":"\n\n

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Simple Garlic Shrimp: The 10-Minute Five-Star Starter<\/span><\/h2>
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Shrimp and garlic are a legendary pairing, and for good reason. As someone who has spent 30 years in the Front of the House (FOH)<\/strong>, I\u2019ve seen this dish disappear from plates faster than almost anything else on the menu. It\u2019s elegant, nutrient-dense, and\u2014most importantly\u2014incredibly affordable when made at home.<\/span><\/p>

This version is my “Simple Garlic Shrimp.” It\u2019s designed for busy weeknights when you want maximum flavor with minimal cleanup.<\/span><\/p>

  • Prep time:<\/strong> 5 minutes<\/span><\/p><\/li>

  • Cook time:<\/strong> 5 minutes<\/span><\/p><\/li>

  • Estimated Cost:<\/strong> $3.50 CAD \u2013 $5.00 CAD<\/strong> per serving (depending on local market prices)<\/span><\/p><\/li><\/ul>




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    The Ingredients<\/strong><\/h3>


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    • 12 Large White Shrimp:<\/strong> I recommend size 31-35 per pound. Keep the tails on for a better “restaurant-style” presentation.<\/span><\/p><\/li>

    • 1 Tbsp Fresh Garlic:<\/strong> Roughly 2 or 3 large cloves, minced. (Pro tip: Freshly minced garlic provides a much brighter flavor than the jarred version However jarred pre-minced works great for time saving)<\/span><\/p><\/li>

    • 1\/4 Tsp Lemon Pepper:<\/strong> A simple, all-in-one seasoning that cuts through the richness of the butter.<\/span><\/p><\/li>

    • 1 Tbsp Unsalted Butter:<\/strong> Using unsalted gives you total control over the sodium levels.<\/span><\/p><\/li>

    • 1 Tbsp Extra Virgin Olive Oil (EVOO):<\/strong> We mix this with the butter to raise the smoke point, preventing that delicious butter from burning.<\/span><\/p><\/li><\/ul>





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      Professional Preparation<\/strong><\/h3>


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      1. Heat the Base:<\/strong> Set a large skillet over medium heat. Once warm, add the butter and Extra Virgin Olive Oil (EVOO)<\/strong>. Let the butter melt until it begins to foam slightly.<\/span><\/p><\/li>

      2. Bloom the Aromatics:<\/strong> Add your minced garlic. Saut\u00e9 for about 60 seconds until fragrant. Do not let the garlic turn brown, or it will become bitter.<\/span><\/p><\/li>

      3. Sear the Shrimp:<\/strong> Increase the heat slightly and add the shrimp in a single layer. Sprinkle with the lemon pepper.<\/span><\/p><\/li>

      4. The Finish:<\/strong> Saut\u00e9 for about 2 minutes per side until the shrimp are opaque and form a nice “C” shape. Overcooked shrimp turn into an “O” and get rubbery\u2014aim for that perfect curve!<\/span><\/p><\/li><\/ol>



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        Make it Your Own<\/strong><\/h3>


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        The beauty of this dish is its versatility.<\/span><\/p>

        • Want Heat?<\/strong> Add a pinch of red pepper flakes during the garlic saut\u00e9.<\/span><\/p><\/li>

        • Want Zest?<\/strong> Finish with a splash of dry white wine or a squeeze of fresh lemon juice.<\/span><\/p><\/li>

        • A Global Twist:<\/strong> For a nostalgic take on Chinese-style ketchup shrimp, stir in a tablespoon of ketchup during the last 30 seconds of cooking.<\/span><\/p><\/li><\/ul>

          Have a favorite variation or a substitution question? Let me know in the comments below!<\/strong><\/p>

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