Note: For best results, use live, head-on shrimp. Look for shrimp about 2-inches long (with the head), about 25-30 to a pound
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
- Yield:serves 2 to 4
- Active time: 15 minutes
- Total time:15 minutes
- 6 tablespoons extra-virgin olive oil
- 12 garlic cloves, thinly sliced
- 2 pounds medium shell-on, head-on shrimp (see note above), rinsed and patted dry on paper towels
- Kosher salt
- Lemon, for serving
Add oil and 3/4 of garlic to a 12-inch skillet. Cook over medium heat, stirring frequently, until garlic is golden brown, about 5 minutes. Use a slotted spoon to transfer garlic to a bowl.
Increase heat to high and heat until oil just starts smoking. Add shrimp all at once and cook, stirring and tossing frequently, until starting to turn pink, about 1 minute. Return cooked garlic and remaining fresh garlic to pan, cook until shrimp is completely cooked through, about 1 minute longer, season with salt, transfer to a plate, and serve with lemon.