40 Clove Garlic Shrimp!
I’m pretty sure you’ve heard a lot about 40 clove garlic “chicken.” But why not 40 clove garlic “shrimp”?!
I love chicken but LOVE shrimp, so I had to make this dish! Also, this is probably the easiest garlic shrimp recipe out there, so you must try it!
If you want to check out my classic garlic shrimp recipe or more inspirations, check out below!
In a 9″ to 10″ cast iron pan or skillet, pour oil and add garlic and dried chili if you are using it.
I like to use cast iron for this recipe, and it really cooks the garlic beautifully. I’m using a Lodge 9-inch cast iron pan, and I also use this size for dutch baby pancakes and more!
Turn the heat to low and cook the garlic until golden brown and soften for about 12 to 15 minutes. Stir occasionally.
This cooking method will make this garlic buttery as roasted garlic, but better! Take your time not to burn them, but slowly cook all the way through. Trust me, and you will be so thankful to yourself for making this!!
Increase heat to high and add shrimp, shrimp paste.
I used jumbo size peeled and deveined shrimp, and I encourage you to do the same. Too big of shrimp will take a bit too long, so garlic might burn by the time when shrimp is done. Too small shrimp will cook too fast that it can be easily overcooked.
This is the shrimp paste I used for this recipe. it is sautéed shrimp paste packed with umami & shrimp flavor that works phenomenally in this recipe. It says spicy – it’s not even a little spicy, to be honest. Lol, But if you are still worried, they have a regular version too.
This shrimp paste is not really that salty but more of a sweeter side. So add salt and pepper to your taste. I added a generous amount of salt and pepper for mine.
Mix everything well and cook until shrimp is cooked all the way through, about 3 minutes. Adjust cooking time depending on the shrimp size you’re’ using.
You will start drooling by the smell of this 40 garlic shrimp bubble away in your kitchen… oh ma my!!!
Serve 40 garlic shrimp with toasted rustic bread.
This is what I like to do. On a slice of toasted bread, spread the garlic-like butter… yes, it will spread like butter on bread!! Enjoy as garlic bread.. but don’t forget to put some shrimp on!
Leftover shrimp oil can be used to make simple oil pasta or fried rice! So don’t’ toss it away. It will last in the fridge for 5 days. 🙂
Enjoy!
40 Clove Garlic Shrimp
Ingredients
- 1 cup extra virgin olive oil
- 40 cloves garlic
- 2 dried chili, optional
- 1 lb jumbo to large peeled and deveined shrimp
- 1 tbsp shrimp paste in oil
- salt and pepper to taste
- parsley, optional
- Toasted rustic bread to serve with
Instructions
- In a 10” cast iron pan or skillet, pour oil and add garlic and dried chili if you are using. Turn the heat to low and cook the garlic until golden brown and soften, about 12 to 15 minutes. Stir occasionally.
- Increase heat to high and add shrimp, shrimp paste. Add salt and pepper to your taste. Mix everything well and cook until shrimp is cooked all the way through, about 3 minutes. Adjust cooking time depending on the shrimp size you’re using.
- Serve 40 garlic shrimp with toasted rustic bread. Enjoy!
Notes
Leftover shrimp oil can be used to make simple oil pasta or fried rice! So don’t toss it away, it will last in the fridge for 5 days. 🙂
2 comments
Yum!!
Any substitutes for the shrimp paste?. I can’t find in my area right now.Thanks