Ultimate Shrimp Bold Flavor (Print-Friendly Version)
Succulent shrimp enhanced by aromatic herbs, citrus juices, and bold spices delivering tender, juicy seafood perfection.
# What You'll Need:
→ Shrimp
01 -
900 g large shrimp (16-20 count), peeled and deveined
→ Marinade Base
02 -
60 ml extra virgin olive oil
03 -
60 ml fresh lemon juice (from approximately 2 lemons)
04 -
4 garlic cloves, minced
05 -
15 g fresh parsley, chopped
06 -
5 g fresh thyme leaves
07 -
5 g dried oregano
08 -
30 ml white wine
09 -
1 tsp lemon zest
10 -
5 g sea salt
11 -
1.5 g freshly ground black pepper
12 -
0.5 g red pepper flakes
# How to Make It:
01 -
If using frozen shrimp, thaw completely and pat dry. Remove shells and veins, leaving tails if desired. Rinse under cold water and dry thoroughly with paper towels. Inspect for freshness and discard any shrimp with off odors or slimy texture. Refrigerate until ready to marinate.
02 -
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, fresh thyme, dried oregano, white wine, lemon zest, salt, black pepper, and red pepper flakes until emulsified.
03 -
Place shrimp in a large non-reactive container or sealable plastic bag. Pour marinade over shrimp and toss gently to ensure even coverage. Cover and refrigerate for 15 to 30 minutes, turning once halfway through. Do not exceed 45 minutes to prevent cooking by acid.
04 -
Remove shrimp from refrigerator 10 minutes prior to cooking. Heat a large skillet over medium-high heat with a small amount of oil. Cook shrimp 2 to 3 minutes per side until pink, opaque, and curled into a 'C' shape, reaching an internal temperature of 63°C. Avoid overcrowding by cooking in batches if necessary.
05 -
Arrange cooked shrimp on a warmed platter, drizzle with reserved marinade or fresh lemon juice, and garnish with fresh herbs, lemon wedges, and microgreens. Serve immediately with appropriate serving utensils.
# Additional Tips:
01 -
Do not marinate shrimp longer than 45 minutes to avoid mushy texture. Pat shrimp dry before marinating for better flavor adherence. Use non-reactive bowls to prevent metallic taste. Cook shrimp just until opaque to maintain tenderness. Fresh herbs enhance marinade flavor over dried options.