Shrimp with Garlic and Olive Oil

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  • Level: Intermediate
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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Extra-virgin olive oil, for cooking

4 cloves garlic, thinly sliced 

2 to 4 dried red chiles, broken by hand 

1 pound extra-large or jumbo shrimp 

1 tablespoon lemon zest plus 1 tablespoon lemon juice 

1/4 cup anise liqueur, such as Pernod 

Kosher salt 

Crusty bread, for serving


  1. Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!