EFK Tested

EFK Mediterranean Garlic Shrimp

Name: EFK Mediterranean Garlic Shrimp
Prep time: 15 min
Cook time: 10 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 lb large shrimp, peeled and deveined; 3 tbsp extra-virgin olive oil; 6 garlic cloves, minced; Zest and juice of 1 lemon; 1/2 tsp red-pepper flakes, optional; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup chopped fresh parsley; 1 tbsp butter, optional

EFK Mediterranean Garlic Shrimp is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.

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Prep: 15 min
Cook: 10 min
Yield: 6 servings
Cuisine: Mediterranean

Let’s get cooking

Ingredients

2 lb large shrimp, peeled and deveined
3 tbsp extra-virgin olive oil
6 garlic cloves, minced
Zest and juice of 1 lemon
1/2 tsp red-pepper flakes, optional
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup chopped fresh parsley
1 tbsp butter, optional

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Directions

Pat shrimp very dry and season with salt and pepper. Heat olive oil in a seasoned de Buyer skillet over medium-high to high heat. Sear shrimp quickly in batches without crowding so they brown rather than steam. Add garlic and optional red-pepper flakes near the end of cooking so the garlic becomes fragrant without burning. Return all shrimp to the skillet, finish with lemon zest and juice, parsley, and optional butter, and remove promptly once cooked through. Serve immediately for the best texture.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12-inch or 14-inch carbon-steel skillet; tongs or fish spatula; BlueStar range.

Food safety & storage

Refrigerate cooked shrimp promptly and use within 3 days. Reheat very gently and only until hot to avoid rubbery shrimp. Keep raw shrimp cold and prevent cross-contamination during preparation.

View this recipe on the original EFK website ↗

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