This garlic shrimp is so delicious and such a quick and easy protein! Serve it over zucchini noodles, alongside potatoes or rice, or as an appetizer. Gluten-free, grain-free, low-carb / low-glycemic and Primal
- 1 lb shrimp, 21-25 per pound (raw, peeled and tail on)
- 5 cloves garlic (2 sliced thinly and 3 minced)
- 2 Tbsp of ghee or butter
- 3 Tbsp olive oil
- ¼ tsp salt, or to taste
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Rinse the shrimp under cold water while removing the tails.
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Pat the shrimp dry and sprinkle lightly with salt. Add the minced garlic and 1 Tbsp of olive oil and toss. Set aside.
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Heat a pan over medium-low heat. Add the ghee or butter and remaining 2 Tbsp olive oil.
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When the ghee and oil are hot, add the sliced garlic and cook for 1-2 minutes, until fragrant.
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Add the shrimp and cook about 1-2 minutes on each side. Once the shrimp has turned pink and is no longer translucent, sprinkle it with salt one more time, give it a quick toss and then remove from heat. Be sure to remove all of the garlic, ghee/butter and oil from the pan to serve with the shrimp as a delicious sauce!