Garlic and Lemon Gulf Shrimp

Gulf shrimp with lemon and garlic

Claudia Totir / Getty Images

Prep: 10 mins
Cook: 10 mins
Marinate: 60 mins
Total: 80 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
434 Calories
30g Fat
12g Carbs
31g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 434
% Daily Value*
Total Fat 30g 39%
Saturated Fat 6g 30%
Cholesterol 238mg 79%
Sodium 606mg 26%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 9%
Protein 31g
Calcium 166mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When Gulf shrimp season arrives, groceries and fisheries in the East coast get flooded with the fresh, briny aroma of delicious shrimp. Our quick and easy garlic and lemon shrimp recipe makes the best out of these little bites, adding the perfect amount of tang and pungency for a delightful dish that you can prepare and serve in 20 minutes flat. Perfect as an appetizer for an elegant sit-down dinner, or served during cocktail hour as an hors d'oeuvres, these shrimp are packed with flavor. Beside garlic and lemon, other easy-to-find ingredients such as butter, almonds, and olive oil are all that you need. If Gulf shrimp season is on, or if you can find good-size frozen Gulf shrimp, don't forget about this recipe—it is as delicious as it is easy.

Gulf shrimp are a type of seafood easily available in most groceries, as they make up a big part of the fishing industry in the Eastern United States. What we know as Gulf shrimp are in fact three different types of shrimp that vary in size and color: pink, white, and brown. Widely available in the area, these crustaceans arrive by the millions when the season peaks, delighting seafood enthusiasts who are ready with succulent recipes to enjoy these delicious shrimp. Because the water they feed in is muddier than in other areas and they tend to live in shallower and warmer waters, the flavor of Gulf shrimp is considered earthier than shrimp coming from other parts.

When buying shrimp you have to know a few things. The smaller the shrimp, the higher the count in one pound. For our recipe, you need them deveined and peeled. Although you can buy them already cleaned for a higher price, if you choose to do it yourself, know that the smaller in size, the more work you're in for. Thus, buying bigger shrimp makes the cleaning work a lot easier. Large shrimp are around 26 to 40 per pound, whereas jumbo come 15 to 25 per pound. Do your math, and also consider how you're serving them. Choose the shrimp that fit your budget, the time you have to clean them, and the style of dinner you're serving. Large and jumbo are easier as finger food, whereas large or smaller are great for a sit-down meal with utensils. No matter the size you choose, don't miss out on trying this delicious recipe. Serve with garlic pasta or rice and a fresh green salad.

Ingredients

  • 2/3 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds fresh shrimp, peeled, deveined
  • 3 tablespoons butter
  • 1 clove garlic, sliced
  • 1/2 to 1 cup blanched slivered almonds
  • 1 dash Tabasco sauce, or to taste
  • 1/2 cup dry vermouth, or dry white wine, or use chicken broth plus 1 tablespoon of lemon juice
  • 1 tablespoon finely chopped green onion tops

Steps to Make It

  1. In a glass bowl or other nonreactive dish, combine olive oil, lemon juice, salt, and pepper. Add shrimp and marinate for 1 hour. Melt butter in large skillet; add the sliced garlic and shrimp. Reserve marinade and set aside.

  2. Stir-fry the shrimp over medium heat until pink. Discard garlic; remove shrimp to a warm platter and keep warm.

  3. Sauté slivered almonds in butter until lightly browned; add the reserved marinade, hot pepper sauce, and vermouth or dry white wine. Bring to a boil, stirring. Pour sauce over shrimp. Sprinkle with finely chopped green onions before serving. Serve with hot cooked rice or pilaf.

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