So I recently moved from the burbs back to Minneapolis. And during the process of unpacking and boxes everywhere, I have been enjoying lots of fun takeout from my fave spots in Minneapolis. Last week I had this bomb shrimp dish and it was loaded with garlic (who doesn’t love that am I right). So that inspired me to create this Crispy Garlic Shrimp. This fish is so easy and comes together super fast, but it is loaded with lots of flava.
Now the most important element of this dish, apart from the garlic, is searing the shrimp to perfection to get it crispy. We are using these beautiful wild-caught jumbo shrimps and leaving the skin on. It’s important we crisp the shrimp up nicely so it’s easy to eat without having to peel it. But you can obviously peel the shrimp before you eat if that’s your journey.
If all you can find in your area is smaller, already peeled shrimp, no worries you can still make this recipe. Just follow the same instructions but when you go to sear the shrimp initially, I recommend you only sear the shrimp for about 2 minutes per side.
This is the Wild-caught shrimp I usually buy. I know it’s hard to find Wild-caught shrimp. So, if you’ve been looking, this is the one I like. If you’re in the midwest, you can find it at HYVEE.
HOW TO ENJOY CRISPY GARLIC SHRIMP
You honestly won’t believe how simple and easy this dish is. It is an impressive dish but it comes together so fast, you’re gonna want to make it over and over. You can have it as an appetizer or add some sides and make it a full meal.
I love just serving it over cauliflower rice or white rice. The seared garlic and chilies paired with the simple and plain rice are perfection! But, you can also enjoy this over noodles. I really like adding a few to a bowl of ramen. But however you decide to enjoy it, it will be absolutely scrumptious.
Don’t be afraid to check out our 30-minute Dinners archives for more quick and easy meals.
Let’s Get Cooking
Let’s Get Cooking
Easy Crispy Garlic Shrimp
Crispy shrimp seared to perfection and tossed with lots of garlic and other aromatics. Serve over white rice or cauliflower rice for a low-carb option.
Crispy shrimp seared to perfection and tossed with lots of garlic and other aromatics. Serve over white rice or cauliflower rice for a low-carb option.
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Yields:4 Serves
1X
2X
3X
Ingredients
-
1
lb wild-caught jumbo shrimp with peel and skin on* SEE NOTES
- 1
-
2
tbsp grass-fed ghee
-
1
tbsp sesame oil
-
8
cloves garlic, minced
-
2
red chilies, chopped
-
2
tbsp coconut aminos
-
1
tsp rice vinegar
-
1
tbsp fish sauce
-
the greens of 2 scallions, chopped
Instructions
- To begin, pat the shrimp dry using paper towels and then toss them with the arrowroot flour and set them aside.
- Heat the ghee in a large wok over high heat and once it begins to smoke, lower the heat to medium-high. Add the shrimp and sear for 2-3 minutes on each side. Make sure you don’t overcrowd the pan. If your pan is not large enough, sear the shrimp in batches.
- Remove the shrimp from the pan and set it aside. Now, add the sesame oil, garlic, and chilies to the pan and sauté, stirring continuously for a couple of minutes. return the shrimp to the pan and continue to toss and sauté for about a minute. During this step, it’s important you are continuously moving the garlic around the wok. You do not want it to burn.
- Now, add the coconut aminos, rice vinegar, and fish sauce. Continue to sauté and toss the shrimp with the garlic for about 2-3 minutes just to combine all the flavors. Transfer the shrimp to a serving plate, garnish with the scallions and serve immediately.
Notes
- *If all you can find in your area is smaller, already peeled shrimp, no worries you can still make this recipe. Just follow the same instructions but when you go to sear the shrimp initially, I recommend you only sear the shrimp for about 2 minutes per side.
iS THE SESAME OIL TOASTED OR NOT? dO YOU EAT THE SHRIMP SHELL OR PEAL EACH ONE AS YOU EAT THEM ON YOUR PLATE. i DIDN’T SEE INSTRUCTIONS FOR PEELING THEM IN THE RECIPE. sOUNDS DELICIOUS!
Hi Linda! yes, toasted sesame oil is preferred for this recipe. Yes, you eat the shrimp shell. It’s crispy so you don’t need to peel the shrimp. Hope you try it and enjoy it!