Serves 4
30 min
Jumbo Shrimp with Mushrooms and Garlic
Recipe GLPR6358b477005710
Succulent jumbo shrimp, butterflied and cooked in their shells with aromatic garlic, tender shiitake mushrooms, and fresh cilantro. This elegant dish comes together in just 30 minutes, finished with butter and served over yellow rice with bright lime wedges for a vibrant Mediterranean-inspired main course.
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Ingredients
4 garlic cloves, thinly sliced
6 tablespoons pure olive oil
1/2 pound shiitake mushrooms, stems discarded and caps thickly sliced
2 pounds jumbo shrimp, butterflied in their shells
Salt and freshly ground black pepper to taste
1/4 cup water
1 cup coarsely chopped fresh cilantro leaves
2 tablespoons unsalted butter
Yellow rice, for serving
Lime wedges, for serving
Directions
Warm the olive oil in a large skillet over medium heat. Add the sliced garlic and cook gently for about 1 minute, stirring occasionally, until fragrant but not browned.
Increase heat to medium-high and add the sliced mushroom caps to the skillet. Sauté for 3-4 minutes, stirring occasionally, until they begin to soften and release their moisture. Season with salt and pepper.
Add the butterflied shrimp to the skillet in a single layer, cut-side down. Cook for 2-3 minutes without stirring, allowing the shrimp to develop light color on the exposed flesh.
Flip the shrimp and pour the water around them. Continue cooking for another 2-3 minutes, stirring gently, until the shrimp are opaque and have reached an internal temperature of 145°F at the thickest part.
Remove the skillet from heat and stir in the butter until melted and fully incorporated into the pan juices. Taste and adjust seasoning with salt and pepper as needed.
Fold in the fresh cilantro leaves just before serving, reserving a small handful for garnish if desired.
Serve the shrimp and mushrooms over yellow rice, spooning the pan sauce generously over the top. Garnish with reserved cilantro and serve with fresh lime wedges on the side.
