BETA
Garlic Shrimp with Lemon Toasts
Juicy shrimp in garlicky olive oil with parsley and a little chili, served beside crisp lemon-zest toast for the pan juices.
25 minutes · Easy · 4 servings
Also allow: Plus refrigerator thawing if using frozen shrimp
Original house recipe · Not yet kitchen-tested
Ingredients
- Raw peeled shrimp400 g
- Garlic4 cloves
- Lemon1 whole
- Parsley12 g
- Olive oil3 tbsp
- Red chili flakes0.25 tsp
- Salt0.25 tsp
- Black pepper0.13 tsp
- Crusty bread160 g
Quantities describe recipe usage, not package sizes.
Allergen notes
Crustaceans and wheat. Bread may contain sesame, milk or other allergens.
Method
Prepare everything first
If frozen, thaw the shrimp in the refrigerator before starting; this time is additional. Pat dry, remove any remaining veins and tails, and keep chilled while preparing the other ingredients. Slice the garlic thinly, chop the parsley and zest the washed lemon. Cut the bread into eight small slices.
Toast the bread
Heat the oven to 200°C (400°F). Brush the bread with 1 tbsp oil and arrange on a tray. Toast for 6–8 minutes, turning once, until crisp. Sprinkle with half the lemon zest and keep warm.
Cook the shrimp
Heat the remaining 2 tbsp oil in a wide skillet over medium heat. Add the garlic and chili flakes, stirring for 30–45 seconds without letting the garlic darken. Add the shrimp in one layer with salt and pepper. Cook for about 2 minutes per side, then check the thickest shrimp reaches 74°C (165°F). Continue briefly if needed; timing varies with shrimp size.
Finish and share
Remove from the heat. Add juice from half the lemon, the remaining zest and parsley, then turn the shrimp through the pan juices. Divide among four small plates with two toasts each. Cut the other lemon half into wedges and serve alongside. Refrigerate leftovers promptly.
Prepare the toast and garnishes before cooking the shrimp so you can serve them as soon as they are done.
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