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A large bowl of Grilled Garlic and Chili Shrimp with green parsley, green olived, fresh lemon wedges, and grilled sourdough toasts.
Sacha Hirschfeld

Garlic Chili Shrimp

These Garlic Chili Shrimp will take you straight to the Mediterranean seaside! This recipe is cooked quickly on the stovetop using a simple cheaters "grilling" method.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Mains
Cuisine: Albanian, Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 lb jumbo shrimp (shell on) heads on if you can find them
  • ½ cup extra-virgin olive oil divided
  • ⅓ cup dry white wine I used a Sancerre
  • 4 garlic cloves finely chopped
  • 2 Thai chilies finely sliced; more or less based on heat level
  • ⅓ Italian parsley finely chopped
  • 1 lemon cut in half
  • Castelvetrano olives as desired
  • kosher salt
  • freshly ground pepper

Equipment

  • 1 cast iron frying pan or skillet large enough to fit the shrimp in a single layer
  • pair of tongs
  • chefs knife
  • 1 cutting board
  • 2 medium bowls 1 for the shrimp and 1 for the sauce
  • 1 spoon
  • large plate for serving

Method
 

  1. Add deveined shrimp to a medium bowl, drizzle with about ½ of the extra-virgin olive, sprinkle with salt and pepper; toss until shrimp are coated.
  2. In a medium-sized bowl, combine the other ½ of extra-virgin olive oil, the juice of ½ of a lemon, garlic, Italian parsley, and Thai chiles; stir to combine.
  3. Warm your cast iron over high heat. Once hot, add shrimp in a single layer and cook for 1-2 minutes. You'll know they're ready to flip when the flesh turns from translucent to pink and opaque. Quickly flip the shrimp using tongs and add the white wine, cooking for another minute or so, until the wine cooks down and the color of the shrimp starts to change. Remove from heat.
  4. Pour sauce over the cooked shrimp and stir to coat. Transfer to a large deep plate or serving platter. Top with olives and lemon wedges. Serve with toasted bread for mopping up all the flavorful juices.