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Basil Garlic Shrimp Recipe
Ash Tyrrell

Basil Garlic Shrimp Recipe

I make this basil garlic shrimp recipe on repeat, especially on nights when I don't want to spend more than twenty minutes near the stove. It only needs a handful of pantry spices and a big handful of fresh basil, but somehow it still tastes like something I'd order at a restaurant.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound tail-on shrimp peeled and deveined — go for the biggest, freshest shrimp you can find since they hold up better in the hot pan
  • 1/2 teaspoon garlic powder — this is what builds that deep savory garlicky base flavor
  • 1/2 teaspoon onion powder — rounds out the spice blend without adding any texture
  • 1/2 teaspoon smoked paprika — adds a subtle smokiness and gives the shrimp a gorgeous color
  • 1 teaspoon kosher salt or to taste — start light, you can always add more after tasting
  • 1/2 teaspoon black pepper — for a little warmth and bite
  • 1 teaspoon avocado oil plus 2 to 3 tablespoons more for sautéing — a neutral oil with a high smoke point that won't overpower the basil
  • Fresh lemon wedges — a squeeze right before serving brightens up every bite
  • 1/2 cup fresh basil leaves thinly sliced — skip the dried stuff here, fresh basil is what makes this dish special

Method
 

  1. Pat the shrimp completely dry with paper towels before you do anything else. This step matters more than people realize, because any leftover moisture will cause the shrimp to steam instead of sear. Once they're dry, toss them in a bowl with the garlic powder, onion powder, smoked paprika, salt, pepper, and a small drizzle of oil until every piece is evenly coated.
  2. Add your remaining oil to a large skillet and heat it over medium-high until it's shimmering and just barely starting to smoke. A properly hot pan is the secret to those crisp, golden edges you want on good sautéed shrimp. If the oil isn't hot enough, the shrimp will release liquid and end up rubbery instead of seared.
  3. Lay the shrimp in a single layer in the hot pan, making sure not to crowd them. Cook for about one minute per side, flipping once the edges turn pink and opaque. Smaller shrimp may only need thirty to forty-five seconds per side, so keep a close eye on them. Work in batches if needed so every piece gets direct contact with the pan.
  4. As soon as each batch is done, move the shrimp to a plate so they don't overcook from residual heat. Shrimp continue cooking for a few seconds even after they're off the flame, so pulling them a touch early keeps them tender. Once all the shrimp are cooked, return them to the pan briefly to warm through together.
  5. Turn off the heat, then toss the shrimp with the sliced fresh basil and a generous squeeze of lemon juice. The residual warmth is enough to soften the basil slightly and release its aroma without wilting it completely. Serve immediately while everything is still warm and fragrant.

Notes

  • I always dry my shrimp twice with paper towels because even a little extra moisture ruins the sear.
  • I keep my spice blend pre-mixed in a small jar so I can throw this together even faster on busy nights.
  • I never overcrowd the pan, since I've learned the hard way that it leads to steamed, rubbery shrimp instead of crispy ones.
  • I like tossing the basil in off heat rather than in the pan, because it keeps the leaves bright green and fresh tasting.
  • I taste one shrimp before adding extra salt, since the spice blend is already fairly well seasoned on its own.