Super Easy Garlic Shrimp Recipe

If you love sake the way we do, you're probably always on the lookout to pair different foods with different sakes. We had a chance to do this a few days ago when I made a homemade super easy garlic shrimp recipe to go with a bottle of Kikusui Junmai Ginjo sake. One of the things I like about this recipe is you don't need to deal with fresh garlic which I am not always in the mood to do. 

Ingredients:

  • 1 to 1.5 lbs of shrimp frozen raw shrimp. Jumbo or Extra Large size preferred with shell on. 
  • 1/2 cup olive oil
  • 1/2 cup rice vinegar
  • 2 Tablespoons garlic paste (from Safeway or other market)
  • 1 Tablespoon minced garlic (from Safeway or other market)
  • 1 Tablespoon lemon juice
  • 1/4 Tablespoon Himalayan salt (regular salt is fine too)

save time and mess with easy to use garlic

Defrost the shrimp and dry them with a paper towel. Mix everything but the shrimp in a mixing bowl. Place the mixture and the shrimp in a large zip lock bag for at least 2 hours in the fridge (overnight is recommended). 

Heat a cooking pan to medium-high heat with 1 to 2 Tablespoons of butter. Put all the shrimp in the pan and around 1/3 the bag of juice. You may vary this to taste. Cook for about 5-7 minutes or until shrimp shells are orange and cooked through. Don't overcook it (although that's probably safer than undercooking).

Your shrimp should be done! You can try cooking for a shorter period at higher heat if flavor and fried texture is your ultimate goal. But I try to cook my meats at lower temperatures to reduce the amount of superheated carcinogenic compounds that come from cooking animal proteins at high temperatures.

Leftover Juices:
The leftover juice in the pan can still be used to cook other things like the vegetable stir fry or used simply as a bread dip. Sourdough goes great with this! You can also add parmesan cheese and cooked rice in the pan to make a sort-of risotto. Either of these are awesome with sake and I had something like this rice dish in Japan one epic night. As usual, be mindful that there is raw shellfish juice in the bag so whatever you cook with it, you need to cook very well. You can also cook this dish with more of the sauce and serve the shrimp and sauce on a bed of linguini. Anyways, rather than throw it away, I'm sure you can find some other good uses for the leftover sauce.

We ate this shrimp along with some nice Kikusui Junmai Ginjo sake and it was wonderful! More importantly, we had fun drinking sake and having fun in the kitchen while I cooking the shrimp. We were able to maximize fun time and turn work into play. 

Try this recipe and see how you like it. I am sure there are way better recipes out there. I like this receipe because it doesn't require me to peel and chop garlic. I like cooking, but not as much as eating. And I especially don't care for peeling garlic. But that's just me. If you like doing it, I am sure this will taste better with fresh garlic. Anyways....KANPAI! 😄🍶

kikusui junmai ginjo sake


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