Ingredients

Serves 2-4
  • 1 pound raw shrimp
  • peeled and deveined
  • 2 tablespoons sea salt
  • plus more to taste
  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper (adjust to your spice preference)
  • 6 garlic cloves thinly sliced
  • Black pepper to taste
  • 1/2 cup white wine (Pinot Grigio or Sauvignon Blanc works well)
  • 3 tablespoons yuzu juice
  • 4 tablespoons unsalted butter
  • 1/2 cup fresh parsley chopped
  • Baguette for serving (or swap in pasta!)

Instructions

1

Begin by seasoning the raw shrimp with salt. Set aside to marinate for 15 minutes.

2

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

3

Add the sliced garlic to the hot oil along with red pepper flakes and black pepper. Sauté for about a minute until fragrant.

4

Pour in white wine and let simmer over medium-low heat for about 3 minutes.

5

Add the marinated shrimp to the simmering sauce and cover the skillet. Allow shrimp to poach in the sauce until they turn pink and opaque. About 3-5 minutes, depending on the size of the shrimp.

6

Uncover the skillet and stir in the yuzu juice.

7

Emulsify butter into the sauce, 2 tablespoons at a time, stirring continuously until melted completely.

8

When the butter is incorporated and the shrimp are fully cooked, sprinkle in the chopped fresh parsley and toss to combine.

9

Serve Yuzu Shrimp Scampi over pasta, or with crusty bread to soak up all that tangy garlic sauce!