Serves 4
45 min
Garlicky Grilled Shrimp
Recipe GLPRabd0f71ceac16b
Succulent extra-large shrimp infused with aromatic garlic, fresh lime, and white wine, then grilled to perfection. This simple yet elegant dish features a buttery garlic sauce enriched with fresh parsley and is best served over steamed rice.
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Ingredients
1 tablespoon extra-virgin olive oil
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons dry white wine
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley
1 pound extra-large shrimp, shelled, deveined, and tails left on
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons unsalted butter, at room temperature
Steamed rice for serving
Directions
Heat the olive oil in a large skillet over medium heat. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant, being careful not to let it brown.
Pour in the dry white wine and fresh lime juice, then bring to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld and some of the alcohol to evaporate.
Pat the shrimp dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque throughout and reach an internal temperature of 145°F. Avoid overcooking, as shrimp cook quickly.
Remove the grilled shrimp from the heat and add them to the garlic wine sauce in the skillet. Stir gently to coat.
Remove the skillet from the heat and swirl in the room-temperature butter until melted and fully incorporated, creating a silky sauce.
Stir in the chopped fresh parsley and taste for seasoning, adjusting salt and pepper as needed.
Divide the steamed rice among serving plates and top with the garlicky grilled shrimp and sauce. Serve immediately.
