Garlic Shrimp
Garlic Shrimp

Hi, I am Joana. Today, we’re going to prepare garlic shrimp recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Garlic Shrimp Recipe

Garlic Shrimp is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Garlic Shrimp is something which I’ve loved my entire life.

To bewith this particular recipe, we must first prepare a few components. You can have garlic shrimp using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Garlic Shrimp:

  1. Make ready 1 pound shrimp use extra large due to medium and small will shrink in size (pictured above are tiger shrimp large)
  2. Take cloves Fresh garlic
  3. Prepare Parsley
  4. Get Pinch Sea salt
  5. Get Olive oil
  6. Prepare Old bay seasoning

Steps to make Garlic Shrimp:

  1. Mince garlic as many as you like I love garlic😊 I used 4 cloves
  2. Heat oilve oil in a pan maybe a tbs or 2 to coat pan add a pinch of sea salt stir in the salt then add the garlic you minced stir constantly be careful not to burn it
  3. Add shrimp in the garlic an olive oil mixture cook until you see pink color an crust forming
  4. Flip shrimp over add old bay seasoning to your tasting and let it cook to until pink color form
  5. Flip shrimp 1 last time add the old bay seasoning to your liking cook until done
  6. Remove shrimp from the pan plate with garlic an add parsley for garnishing

So that’s going to wrap it up for this distinctive dish garlic shrimp recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.

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