Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 lb. medium to large shrimp
- 3-4 cloves garlic, chopped fine
- 1 t. chile flakes or 1 serrano pepper, chopped fine
- 2 T. finely chopped parsley
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup olive oil
There are two ways to prep this dish: Shell and devein the shrimp before you marinate them, or use a scissors to cut the top of the shell in half to devein the shrimp without removing the whole shell. Why do this? Cooking shrimp with their shells on helps them stay moist. Either way, devein the shrimp.
In a plastic bag or container, mix half the garlic, chiles, parsley and lemon zest, plus all the salt and oil. Add the deveined shrimp and marinate in the fridge for at least an hour, and up to eight hours.
Heat a saute pan or wok over high heat for 3-5 minutes. You want the pan very hot.
Meanwhile, remove the shrimp from the marinade and strain out the oil.
When the pan is hot, pour in about 2 tablespoons of the oil and let it heat almost to smoking. When it is hot, add the shrimp and the rest of the garlic and chiles.
You need to move fast now, stirring or tossing the shrimp until they just turn pink on all sides. This should not take longer than 10 minutes, and probably less unless you are using very large shrimp.
Pour the contents of the pan into a bowl and toss with the remaining parsley and lemon zest, as well as the lemon juice.
Serve at once or let it cool and serve at room temperature. Either way is delicious.
NOTE: If you want to do these on the grill, make sure you put all of the chiles and the garlic into the marinade because you won't be able to add them when you place the shrimp over the coals.