By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
85 cal · 15 min
Shrimp with Garlic and Olive Oil
Recipe GLPRcaf2fd3bc17d88
A simple and elegant Mediterranean dish featuring tender rock shrimp infused with garlic and red chile, cooked in fragrant extra-virgin olive oil. The shrimp cook quickly in two small flameproof ramekins, creating a sizzling appetizer or light main course. Perfect served with crusty bread for soaking up the aromatic oil.
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Ingredients
2 Garlic cloves, thinly sliced
2 Dried red chiles, broken into pieces
Extra-virgin olive oil
½ pound Rock shrimp
Kosher salt
Directions
Divide the sliced garlic and broken dried chiles evenly between two 4-inch flameproof ramekins (such as terra cotta cazuelas).
Pour extra-virgin olive oil into each ramekin until it reaches about 1/4-inch deep, covering the garlic and chiles.
Season the shrimp with kosher salt and set aside.
Place both ramekins on high heat (on the stovetop or grill). Once the garlic begins to sizzle and becomes very fragrant, add the shrimp to the hot oil.
Cook the shrimp for 1 to 2 minutes, until they turn pink and are cooked through.
Just before serving, sprinkle a couple drops of water into each ramekin to make the oil sizzle dramatically.
Serve immediately while hot, with crusty bread for dipping into the fragrant olive oil.
Comments
This recipe hits the sweet spot for a Charlotte weeknight. Shrimp is readily available year-round at every major chain, garlic and dried red chile are pantry staples, and olive oil is universal—no special trips required. The stated 15 minutes is honest for skilled hands, though mincing garlic and deveining shrimp could push it to 18-20 for a home cook, so budget accordingly. At roughly $3.50-4.50 per serving depending on shrimp quality and your pantry's olive oil cost, it's reasonable for a weeknight dinner. The real strength is that this is a same-night dish—extremely fast, minimal cleanup, and it reheats acceptably if you must, though fresh is ideal. The only minor drawback is that it's a plate-and-eat meal rather than something that improves as leftovers, and on a budget it leans on buying decent shrimp.
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