Bowls

North Shore Garlic Shrimp

Name: North Shore Garlic Shrimp
Yield: 4 servings
Ingredients: 1 lb 8 oz Large shrimp, shell-on; 2 tbsp Unsalted butter; 1 tbsp Neutral oil; 8 cloves Garlic, minced; ½ tsp Kosher salt; ½ tsp Red pepper flakes; 1 tbsp Fresh lemon juice; 2 cups Cooked white rice; 2 cups Shredded cabbage; 1 English cucumber, sliced; 2 tbsp Chopped parsley

Shell-on shrimp cook in garlic butter with lemon and parsley, served with rice, shredded cabbage, and cucumber.

Serves 4

Start cooking

Ingredients

Cooking for

Large shrimp, shell-on1 lb 8 oz
Unsalted butter2 tbsp
Neutral oil1 tbsp
Garlic, minced8 cloves
Kosher salt½ tsp
Red pepper flakes½ tsp
Fresh lemon juice1 tbsp
Cooked white rice2 cups
Shredded cabbage2 cups
English cucumber, sliced1
Chopped parsley2 tbsp

Before you start

This version uses shell-on shrimp, which are peeled at the table. Choose deveined shrimp or snip along the back of each shell and remove the vein before cooking. The rice in the ingredient list is already cooked.

Directions

Pat the shrimp dry. Mince the garlic and chop the parsley before heating the pan.
Heat the neutral oil in a large skillet over medium-high heat. Cook the shrimp in one layer for about 2 minutes, until pink underneath.
Turn the shrimp and reduce the heat to medium-low. Add the butter, garlic, salt, and red pepper flakes.
Cook for another 2 to 3 minutes, spooning the garlic butter over the shrimp, until the flesh is pearly and opaque throughout.
Remove from the heat and stir in the lemon juice and parsley.
Serve with warm rice, cabbage, and cucumber. Spoon the garlic butter over the shrimp and rice.

Directions

What to cook next