Jazzmine's Creole Sautéed Gulf Shrimp


  • 1 lbs small shrimp, peeled
  • 1/2 tsp sea salt
  • 2 Tbsp good-quality olive oil
  • 1/2 tsp red pepper flakes (or more to taste)
  • 1 Tbsp garlic, minced
  • 1 Tbsp Italian parsley, minced


Rinse peeled shrimp in cold water, then pat dry with paper towels. Toss shrimp with salt and set aside.

Heat olive oil in a sauté pan. When oil is almost smoking, add red pepper flakes and cook for 30 seconds. Next, add garlic and sauté an additional 30 seconds. Add shrimp and cook for 1 to 2 minutes, taking care not to over cook. Toss with parsley and serve, with rice if desired.

Makes 4

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