Shrimp is a go-to for me all year long, but I especially love it during the summer because it cooks so quickly, and less time at the stove means more quality time outside enjoying the warm weather. I prefer to use wild caught fish and seafood whenever possible, but any large-extra large shrimp will be fine for this recipe.
Be sure that your shrimp is peeled and deveined first and rinsed well under cold water. Allow the shrimp to dry out on a dish lined with paper towels. If you’re not making the shrimp right away, pop the plate in the fridge so the shrimp are ready to go when you are!
I like to serve this dish with rice (any type you like is fine, but I really love white basmati rice). The shrimp cooks in a lovely broth, so serving this over pasta or risotto is also a great option. You can even spoon this over hunks of crusty bread arranged family-style on a large platter — perfect for al fresco dining!
10-Minute Mediterranean Shrimp
- Olive oil
- 4 garlic cloves, roughly chopped
- 1 bay leaf (optional)
- ½ tsp. paprika
- Pinch of saffron threads, optional
- Sea salt, to taste
- Pinch crushed red pepper flakes
- About 2 pounds of large shrimp, cleaned and patted dry with paper towels
- ¼ cup dry white wine, like Chardonnay or Sauvignon Blanc
- 1 lemon, zest and juice
- Italian parsley
- Step 1 Heat the olive oil in the bottom of a 12-inch skillet.
- Step 2 Add the garlic, bay leaf, red pepper flakes and paprika and sauté over low heat, stirring to toast everything in the hot oil.
- Step 3 Add the shrimp and season with a small amount of salt. Zest the lemon directly onto the shrimp.
- Step 4 Add the wine, lemon juice and saffron threads. Stir and cover with a lid. Add the chopped parsley. Raise heat to medium-high and allow shrimp to simmer in the broth, about 5-7 minutes. The shrimp is done when it turns pink in color and is no longer translucent.
- Step 5 Serve hot with all of the glorious broth poured over top!