Turkish Garlic Shrimp

Name: Turkish Garlic Shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1.5 lb Large shrimp, peeled and deveined; 4 tbsp Butter; 4 cloves Garlic, minced; 1/8 tsp Red pepper flakes; 2 tbsp Fresh flat-leaf parsley, chopped; 2 tbsp Fresh dill, chopped; 2 tbsp Lemon juice; 1/8 tsp Salt; pinch Black pepper

Plump shrimp sautéed in fragrant garlic-infused butter with fresh herbs and a squeeze of lemon. Quick, elegant, and perfect over rice or with crusty bread.

18 minEasyServes 4320 cal/serving

TurkishDinnerStovetopPescatarian

Ingredients

1.5 lb Large shrimp, peeled and deveined
4 tbsp Butter
4 cloves Garlic, minced
1/8 tsp Red pepper flakes
2 tbsp Fresh flat-leaf parsley, chopped
2 tbsp Fresh dill, chopped
2 tbsp Lemon juice
1/8 tsp Salt
pinch Black pepper

Instructions

1

Pat 1.5 lb Large shrimp, peeled and deveined dry with paper towels.
2

Heat 4 tbsp Butter in a large skillet over medium-high heat. Add 4 cloves minced Garlic and 1/8 tsp Red pepper flakes, cook for 30 seconds until fragrant.
3

Add the shrimp and cook for 2-3 minutes until they start to turn pink.
4

Stir in 2 tbsp chopped Fresh flat-leaf parsley, 2 tbsp chopped Fresh dill, 2 tbsp Lemon juice, 1/8 tsp Salt, and pinch Black pepper. Cook for another 1-2 minutes until shrimp are opaque throughout.
5

Serve immediately, drizzling with pan butter. Pairs well with rice or crusty bread.

Questions

Can I make Turkish Garlic Shrimp dairy-free?

Yes. The dairy in this entry is 4 tbsp Butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Turkish Garlic Shrimp keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Turkish Garlic Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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