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    • Shell-On Shrimp with Rosemary, Garlic & Chile

    Mark Sharron
    Easy
    20 minutes
    04-Jun
    This is a quick and easy dish to make. It tastes good and it’ll work even if you insist on taking off the shells after cooking. When frying shrimp, use the hottest oil you can find. This will make the shrimp crispy and seal in the juices. As a result, these shells have plenty of flavour.
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    Ingredients

    • 1.5 pounds whole, shell-on shrimp
    • 1/4 cup olive oil
    • 2 cloves of garlic, finely minced
    • 2 sprigs of rosemary, finely chopped
    • 1 dried Arbol chile pepper
    • salt to taste
    • 2 lemons, cut into quarters

    Method

    • Shell-On Shrimp with Rosemary, Garlic & Chile – Step-by-Step Method
    • Rinse shell-on shrimp under cold water and drain thoroughly
    • Pat shrimp dry with paper towels for optimal searing and flavor
    • Place shrimp in a large mixing bowl
    • In a separate small bowl, combine olive oil, minced garlic, chopped rosemary, crumbled Arbol chile, and a pinch of salt
    • Stir the oil mixture until the garlic, herbs, and chile are evenly suspended throughout the oil
    • Pour the seasoned oil mixture over the shrimp and toss to coat all shrimp evenly
    • Set the shrimp aside to marinate for 15–20 minutes at room temperature
    • While shrimp marinates, preheat a large skillet or grill pan over medium-high heat
    • Cut lemons into quarters and set aside for plating
    • Once the skillet is hot, add the marinated shrimp in a single layer (work in batches if needed to avoid overcrowding)
    • Cook shrimp, turning once, for about 2–3 minutes per side until shells turn bright pink and shrimp are opaque
    • Remove shrimp from skillet and transfer to a serving platter
    • Squeeze lemon quarters over the shrimp immediately while hot, reserving some for serving
    • Plate shrimp with remaining lemon wedges for guests to add as desired
    • Serve immediately, encouraging guests to peel and enjoy the shrimp with their fingers for the best experience