Sauteed Shrimp With Garlic And Herbs
Succulent sautéed shrimp infused with garlic, herbs, lemon, and white wine, perfect for seafood lovers seeking a flavorful, quick, and elegant dish.
Ingredients
- 24 large shrimp (about 1 3/4 lb), shelled ⓘ
- 1/4 cup plus 1 tablespoon olive oil ⓘ
- 3 garlic cloves, minced ⓘ
- 1/2 teaspoon oregano ⓘ
- 8 medium scallions, white and green parts, sliced separately
- 2 1/2 tablespoons fresh lemon juice ⓘ
- 2 tablespoons dry white wine ⓘ
- 1/4 teaspoon salt ⓘ
- 1/2 to 3/4 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter ⓘ
- 1 tablespoon minced flat leaf parsley ⓘ
Instructions
- Place a shrimp flat on a work surface with the tail nearest you.
- Hold the shrimp flat with one hand.
- Using a sharp paring knife, slit 2/3 of the way down the shrimp from head to tail, cutting about halfway through.
- Scrape out the exposed vein with the knife or a toothpick.
- Repeat with the remaining shrimp.
- Heat 1/4 cup plus 1 tablespoon of olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Add the sliced scallions (white parts) and cook for 2 minutes.
- Increase heat to medium-high, add the prepared shrimp, and cook until pink and opaque, about 3-4 minutes.
- Pour in white wine and lemon juice, stirring to combine.
- Season with salt and freshly ground pepper to taste.
- Add the unsalted butter and stir until melted and incorporated.
- Remove from heat and sprinkle with minced parsley.
- Serve immediately, garnished with additional scallions if desired.
Tips & Substitutions
For enhanced flavor, marinate the shrimp in the olive oil, garlic, and herbs for 30 minutes before cooking. If you don't have dry white wine, you can substitute with chicken broth or a splash of vinegar for acidity. Adjust the amount of garlic based on your preference, and consider using fresh herbs like basil or thyme for a different taste profile.
Serving Suggestions
Serve this sautéed shrimp over a bed of rice or alongside crusty bread to soak up the flavorful juices. A fresh green salad or roasted vegetables make excellent sides. This dish pairs beautifully with Great Baked Fish for a seafood feast, or you can enjoy it with a glass of white wine for a delightful dining experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat to prevent overcooking the shrimp. You can also add a splash of water or broth to keep them moist while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sauteed Shrimp With Garlic And Herbs contains roughly 1437 calories, with 47g protein, 351g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (766% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1640mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. This can be done by leaving them in the refrigerator overnight or placing them in a sealed bag under cold running water for about 15-20 minutes.
What can I substitute for scallions?
If you don't have scallions, you can use shallots or finely chopped onions as an alternative. Both will provide a similar flavor, though shallots will add a sweeter note. Chives can also be used for a milder onion flavor.
Is there a way to make this dish spicier?
Absolutely! You can add a pinch of red pepper flakes when sautéing the garlic for some heat. Alternatively, you could serve the shrimp with a spicy dipping sauce or a drizzle of sriracha to add an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).