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Ingredients
Scale
- 1 small head garlic
- 1 cup chopped fresh cilantro leaves
- Juice of 1 lime
- 1 tablespoon dry white wine (optional, or substitute with additional lime juice)
- 3 to 4 tablespoons extra virgin olive oil (plus more for coating the shrimp)
- 2 tablespoons harissa (or your favorite chili paste)
- 1 ½ pounds large shrimp (peeled and deveined, thawed if previously frozen)
- Kosher salt
- Black pepper
Instructions
- Preheat the oven to 400°F and roast garlic wrapped in foil for about 10 minutes.
- Peel and mince the roasted garlic once cooled.
- In a bowl, mix minced garlic with cilantro, lime juice, wine, olive oil, and harissa to create a sauce.
- Heat a skillet or grill over high heat.
- Pat shrimp dry and season with salt, pepper, and olive oil.
- Sear shrimp for about 2 minutes on each side until pink and opaque.
- Toss cooked shrimp in the garlic sauce and serve immediately.
Notes
Ensure shrimp are completely thawed and patted dry for better searing.
Adjust harissa to control spice levels according to your preference.
Use fresh lime juice for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 450
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 22
- Cholesterol: 160