Anchovy Garlic Shrimp with Lemon & Parsley
A vibrant Spanish-style marinade of anchovies, garlic, and lemon that transforms shrimp into a tender, umami-rich appetizer. The shrimp marinate briefly in the pungent mixture, then sear in moments to a golden finish. Serve with crusty bread to soak up the pan juices.
- Prep
- 10 min
- Cook
- 4 min
- Wait
- 20 min
- Total
- 34 min
- Makes
- 4 servings (about 6–8 shrimp per person)
Steps
Before you start
- Pat the shrimp dry with paper towels so they sear rather than steam
- Have all ingredients prepped and ready before you begin cooking
- Use a skillet large enough that the shrimp fit in a single layer
Make the marinade
- In a small bowl, whisk together anchovy paste, minced garlic, lemon juice, and 6 tablespoons (90 ml) of the olive oil.
- Stir in half of the chopped parsley, red pepper flakes, and a pinch each of salt and black pepper.
- The mixture should be emulsified and smell pungent.
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Ready when: Anchovy paste dissolves fully and mixture is smooth
Tip: Anchovy paste may be grainy; whisk well to break it down completely so the marinade is even
Marinate the shrimp
- Add the patted-dry shrimp to the bowl and toss gently with the marinade, making sure each piece is coated.
- Cover and refrigerate for 15–20 minutes.
- Do not marinate longer or the acid from the lemon juice will begin to cook the shrimp's exterior.
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Ready when: Shrimp turn slightly pink on the outside but still look mostly translucent
Tip: Do not over-marinate or the lemon juice will make the shrimp mushy; 20 minutes is the limit
Heat the skillet
- Remove the shrimp from the marinade and reserve the marinade separately.
- Heat the remaining 2 tablespoons (30 ml) of olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
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Ready when: Oil shimmers and moves freely across the pan surface
Tip: Do not let the oil smoke; you want a shimmering oil, not a smoking hot pan, or the shrimp will toughen
Sear the shrimp
- Working in a single layer if possible, place the shrimp in the hot oil.
- Let them cook undisturbed for 1–2 minutes until the undersides turn golden and opaque.
- Flip and cook for another 1–2 minutes until the second side is golden and the shrimp are just cooked through (they will continue to cook slightly with residual heat).
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Ready when: Shrimp are opaque throughout with golden-brown undersides; internal temperature reaches 120°F (49°C)
Tip: Do not flip too early or they will stick; wait for them to release naturally from the pan when the crust forms
Finish with reserved marinade
- Pour the reserved marinade over the cooked shrimp and swirl the pan off heat for 30 seconds to warm it through and coat the shrimp.
- Do not put the pan back on heat, as this will keep the delicate shrimp tender.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Marinade is warm and coats the shrimp; flavors are balanced
Tip: Do not reheat the marinade on the stove or the shrimp will continue to cook and become rubbery
Plate and garnish
- Transfer the shrimp and pan sauce to a serving plate.
- Scatter the remaining fresh parsley over the top.
- Serve immediately with crusty bread to soak up the flavorful oil and pan juices.
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Tip: The fresh parsley added at the end brightens the dish and cuts the intensity of the anchovy and garlic
Good to know
Tips
- Dry the shrimp thoroughly before marinating and cooking; moisture prevents a golden crust and causes steaming instead of searing
- Anchovy paste is intensely flavored; start with the amount listed and taste the marinade before adding more, as it can overpower the dish
- For a less intense anchovy flavor, reduce the anchovy paste to 1 tablespoon (15 g) and add 1 teaspoon of fish sauce instead
- This dish pairs beautifully with a crisp white wine such as Albariño, Vermentino, or Sauvignon Blanc
Make ahead
You can make the marinade up to 2 days ahead and store it covered in the refrigerator. Marinate the shrimp no more than 20 minutes before cooking.
Storage & reheating
This dish is best served immediately. Leftovers keep refrigerated in an airtight container for up to 1 day. Reheat gently on the stovetop over low heat, stirring often, until warmed through (do not boil or the shrimp will toughen). The flavor of the anchovy and garlic will intensify slightly when stored.
Substitutions
- anchovy paste → 2–3 finely minced anchovy fillets in oil. Provides the same umami depth; mash fillets well or mince very finely so they distribute evenly throughout the marinade
- fresh flat-leaf parsley, finely chopped → fresh dill or fresh basil. Dill adds a fresh, herbaceous note; basil brings sweetness. Either works well with the anchovy and garlic base
- fresh lemon juice → white wine vinegar or sherry vinegar. Use the same amount; vinegar adds similar acidity and brightness, with a slightly deeper flavor profile
- extra-virgin olive oil → vegetable oil or grapeseed oil. Use the same amount, though you will lose the fruity notes of extra-virgin olive oil; best for budget-conscious cooks
