Quick & Easy Peel & Eat Shrimp
1lb Wild Shrimp with Shells On, Deveined
6 Large Garlic Cloves, Crushed
½ Cup Fresh Italian Parsley, Chopped, plus more for serving
Crushed Red Pepper
When you’re at the fish counter, make sure the shrimp have already been deveined. If not, ask them to do it for you (saves time, trust me).
Pat shrimp dry and set aside. In a non-stick pan, add 2 tablespoons of olive oil to start and heat on medium-high. Add in your garlic and the crushed red pepper to your taste. Sauté until fragrant and then add in your parsley and a sprinkle of salt, and stir to combine. Place your shrimp in the pan in a single layer and cook for one minute adding more olive oil as needed. Flip and cook for another minute or two or until cooked through on the second side. Work in batches if needed.
Remove from the pan and serve with crushed red pepper, chopped parsley, and flakey sea salt.