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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (60g) Recipe makes 6 servings |
||
| Calories 227 | ||
| Calories from Fat 200 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.3g | 34% | |
| Saturated Fat 5.0g | 25% | |
| Monounsaturated Fat 14.2g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 85mg | 3% | |
| Potassium 131mg | 3% | |
| Total Carbohydrate 2.4g | 0% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.2g | ||
| Protein 5.5g | 11% | |
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The Best Garlic Shrimp in the Whole Wide World
By: Dreamgoddess
Nov 22, 2002
Yes, almost the same as my other recipe but 100% better! A little change went a long way. It is the best, I promise! I have NEVER in my life had better shrimp. My whole family was in heaven. OK, enough tooting my own horn!
SERVES 6
Ingredients
- 25-30 large shrimp, raw and peeled (or jumbo)
- 3 tablespoons chopped garlic, fresh or from a jar (see tip)
- 1 cup fresh parsley, chopped
- 2 teaspoons paprika
- fresh ground sea salt, to taste (see tip)
- fresh ground pepper, to taste
- 1/2 cup olive oil
- 2 tablespoons butter
Directions
1
In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp.2
Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.3
Refrigerate for 1 hour.4
Preheat large heavy bottom pan with the butter in it on medium.5
Toss shrimp around for about 10 minutes until pink and lightly browned.6
TIPS: Do not substitute with garlic powder OR dried parsley!7
Sea salt is stronger than table salt.8
Use less than normal.9
Table salt can be substituted.10
Serve with steak or pasta with a white sauce.11
I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT!12
EVEN BETTER THAN MY OTHER SHRIMP RECIPE!
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Dietary > Diabetic
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Barb_in_Indy
On May 28, 2009
This is fantastic!!!!! Had been looking for some new lower calorie, healthy meals besides CHICKEN, this is it!!! I doubled the shrimp because we love it so much, but left the rest of the recipe the same with the exception that we added sliced green onions and some red pepper flakes served it over Jasmine rice.... My kids and my husband loved it (so did I). Excellent recipe will definitely be fixing this again! Thanks for sharing!
From: Narshmellow
On Jul 8, 2003
When I read this recipe I thought... wow, that's a lot of garlic and parsley. But I made it... hoping that it wasn't like some where it's so garlicky that that is all you taste. Well, the parsley, gotta use fresh, and the garlic balanced each other perfectly. Every flavor came through brillantly! There's a lot of oil and butter left so I cooked up 8 oz. of linguine and just added that at the end to absorb the same flavors. My family loved it. I think next time I will add a little white sauce and see what I come up with. Thanks Bethany!
From: Marie Nixon
On Feb 11, 2006
I used a half recipe and served it as a first course for a company dinner. I added a few shakes of red pepper flakes to the shrimp when it was marinading and that worked out real well.
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