This Shrimp with Lemon Garlic Sauce is the easiest dish you will ever make, but it is so flavorful that no one will ever know. I’m not even joking when I say it takes five minutes to cook. I was inspired by the Gambas Al Ajillo that I used to get at a local Cuban restaurant, though this dish is typically a Spanish one. Traditionally, the dish includes sherry, but I figured not everyone has sherry laying around. I’m sure it would also be great with a splash of white wine! So if you have it, definitely try it. It’s so incredibly delicious with all that beautiful buttery sauce. I like to serve it with some sliced toasted sourdough for dipping. We literally stood over the pan and wiped it clean with bread. That’s how tasty this dish is.
I love how summery shrimp is. Any other time of year, it’s not really my thing. For some reason hot weather calls for easy five minute shrimp in a bright sauce that will make your mouth water. See the full recipe below.
- 1 lb frozen large or jumbo shrimp deveined, shell-on
- 2 tbsp olive oil
- 5 garlic cloves, thinly sliced
- ¾ tsp red chili flakes
- 4 tbsp butter
- kosher salt
- 1 lemon
- crusty bread for serving
- Defrost the shrimp by placing shrimp in a colander and running cold water continuously over them for 5 minutes, tossing once or twice. Peel the shell off by hand, leaving the tail on the shrimp. Discard the shells.
- In a cast iron skillet or other ten inch skillet over medium heat, add the olive oil. Once hot, add the garlic and chili flakes. Cook for 1 minute, stirring. Add the butter and let it melt. Once melted, add the shrimp and sprinkle them with about a teaspoon of kosher salt. Cook the shrimp about 2-3 minutes, turning and stirring until the shrimp are bright pink and no gray parts remain. Remove from heat immediately.
- Squeeze in the juice of half a lemon and stir. Serve with crusty bread for mopping up the sauce.