- 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!)
Begin by seasoning the raw shrimp with salt. Set aside to marinate for 15 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the sliced garlic to the hot oil along with red pepper flakes and black pepper. Sauté for about a minute until fragrant.
Pour in white wine and let simmer over medium-low heat for about 3 minutes.
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.
Uncover the skillet and stir in the yuzu juice.
Emulsify butter into the sauce, 2 tablespoons at a time, stirring continuously until melted completely.
When the butter is incorporated and the shrimp are fully cooked, sprinkle in the chopped fresh parsley and toss to combine.
Serve Yuzu Shrimp Scampi over pasta, or with crusty bread to soak up all that tangy garlic sauce!