Garlic-Lime Shrimp

Name: Garlic-Lime Shrimp
Total time: 20 min
Yield: 4 servings
Ingredients: 360 g Raw peeled shrimp; 10 g Garlic; 20 g Butter; 1 tbsp Olive oil; 1 whole Lime; 8 g Parsley; 0.25 tsp Salt; 0.13 tsp Black pepper; 2 tbsp Water

Quick pan-cooked shrimp with gently toasted garlic, lime and a little parsley butter.

20 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp360 g
Garlic10 g
Butter20 g
Olive oil1 tbsp
Lime1 whole
Parsley8 g
Salt0.25 tsp
Black pepper0.13 tsp
Water2 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Crustaceans (shrimp) and milk.

Method

Prepare safely

Thaw frozen shrimp in the fridge, remove any remaining veins and pat dry. Wash the lime; finely grate its zest, then cut it in half. Squeeze one half and cut the other into four wedges. Peel and thinly slice the garlic; wash, dry and chop the parsley. Wash hands and utensils after handling raw shrimp.

Cook the shrimp

Heat the oil in a wide frying pan over medium-high heat. Season the shrimp with the salt and pepper and add in one layer. Cook for about 2 minutes, turn and cook for another 1–2 minutes, until opaque throughout and 74°C in the thickest part. Work in two batches if needed. Transfer to a clean plate.

Finish the sauce

Reduce the heat to medium-low. Add the butter and garlic to the pan and stir for 45–60 seconds until fragrant and lightly golden, not brown. Add the measured water and lime juice carefully; simmer for 30 seconds. Return the shrimp and any plate juices, add the zest and parsley and toss for 30 seconds. Divide among four small dishes with the lime wedges and serve immediately.

Add the garlic after the shrimp so it perfumes the butter without scorching during the sear.

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