So-Easy Shrimp with Green Sauce
Recipe GLPR8525ccb70bc7bf
Succulent large shrimp cooked in a vibrant, herbaceous green sauce made from fresh parsley, garlic, scallions, and a touch of jalapeño. This light and elegant Mediterranean dish comes together in just 28 minutes and serves two. The shrimp are pan-seared and finished in a fragrant sauce of white wine and aromatic herbs, creating a restaurant-quality meal that's naturally dairy-free and paleo-friendly.
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Ingredients
4 cloves garlic, minced
1 bunch fresh parsley (about 3 ounces), roughly chopped
3 scallions, white and light green parts, sliced
1/2 jalapeño, seeded and minced
1/3 cup extra virgin olive oil
Sea salt to taste
1/4 cup dry white wine
1 tablespoon water
1 pound large peeled and deveined shrimp
Directions
Prepare the green sauce base by combining the minced garlic, fresh parsley, sliced scallions, and minced jalapeño in a small bowl. Stir in 3 tablespoons of the olive oil and a pinch of sea salt, then set aside.
Pat the shrimp dry with paper towels and season generously with sea salt on both sides.
Heat the remaining olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Add the shrimp to the hot skillet in a single layer and cook for 2 minutes per side, just until they begin to turn pink. Do not overcook; the shrimp will continue cooking in the sauce.
Pour the white wine and water into the skillet, stirring gently to deglaze the pan.
Reduce the heat to medium and add the green sauce mixture to the shrimp, stirring gently to combine all ingredients. Simmer for 2 to 3 minutes until the shrimp reach an internal temperature of 145°F and the sauce has warmed through.
Taste and adjust the seasoning with additional sea salt if needed. Transfer to serving plates and spoon the green sauce over the shrimp. Serve immediately.
