Shrimp in Green Garlic Sauce Recipe

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5 votes | 4816 views

Wow, this is a really powerful and delicious dish. If you are looking for subtle flavors, search elsewhere. But if you're in the mood for a garlicky, "must dip my bread in every last bit of that sauce", type of dish, you cannot beat this. I'll admit our kids are not normal, but all four of them downed these shrimp and were dipping their bread in the sauce..even with some red pepper flakes mixed in. It's that good! Serve with oven warmed, crusty Italian or sour dough bread and a good dipping vegetable (I used cauliflower).

Prep time:
Cook time:
Servings: 4-6


Cost per serving $4.37 view details
  • 9 cloves garlic
  • 1/3 cup olive oil or slightly more
  • 7 scallions, chopped coarsely
  • 1 cup loosely packed flat leaf parsley leaves and tender stems
  • 2 pounds medium or large shrimp, peeled with tails left on
  • Kosher salt and freshly ground black pepper
  • A few pinches of crushed red pepper flakes or to taste
  • 1/3 cup blend of chicken stock (or fish or shrimp stock) and dry white wine (I did 50/50 stock and wine)


  1. Heat the oven to 500 F. Combine the garlic and olive oil in a food processor or blender and blend till smooth. Add the scallions and parsley and pulse a few times until minced.
  2. Put the shrimp in a bowl and sprinkle liberally with kosher salt and pepper, tossing to coat all sides. Then add the garlic sauce and the red pepper flakes to taste, stirring to coat.
  3. Move the shrimp to a large roasting pan or pyrex casserole dish, using a spatula to get all the sauce out, and arrange the shrimp in one layer as much as possible. Add the broth/wine and place in the oven for 10-15 minutes until the sauce is bubbly and the shrimp are pink. Remove and serve!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 290g
Recipe makes 4 servings
Calories 421  
Calories from Fat 196 47%
Total Fat 22.11g 28%
Saturated Fat 3.27g 13%
Trans Fat 0.0g  
Cholesterol 345mg 115%
Sodium 349mg 15%
Potassium 592mg 17%
Total Carbs 6.76g 2%
Dietary Fiber 1.2g 4%
Sugars 0.77g 1%
Protein 47.32g 76%
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  • Nancy Miyasaki
    This was bold and remarkable. We served it as the main course, but it would be great as an appetizer as well. It was wonderful with bread, and would also go well over pasta.
    I've cooked/tasted this recipe!
    This is a variation
    1 person likes this review
    • Leslie Lai
      My husband loves shrimp so i tried this simple recipe. My hubby ate it like popcorn, having to remind him that he needs to share it with our daughter :-D
      I've cooked/tasted this recipe!
      1 reply
      • John Spottiswood
        November 29, 2011
        Glad you enjoyed it Leslie! Thanks for taking the time to write the review.
      • Patrick Travis
        This is about as simple and easy a recipe as you can get. I cooked this last night along with some NY strip steak for my son’s birthday as a part of a surf and turf dinner. I served the shrimp over angel hair pasta rather than have a separate starch side dish. I was a bit concerned baking the shrimp at 500 F for 15 minutes would over cook the shrimp but it came out perfectly, very tender. I’ll definitely cook this again. Five Stars!
        I've cooked/tasted this recipe!
        1 reply


      • Brett Templeman
        April 5, 2011
        Wow! How did everyone smell the next day? JK. This looks like something Jacki and I need to make.
        1 reply
        • John Spottiswood
          April 6, 2011
          Yeah...I could still taste the garlic after I brushed my teeth! Seriously though.. you've got to try this. It is really good.
        • Billie Silver
          April 5, 2011
          This looks so good I am salivating already! I can't wait to make it!
          1 reply
        • Padma Priya Manikam
          April 5, 2011
          That sounds really delish! I got to try it but is it okay not to add the white wine?
          1 reply
          • John Spottiswood
            April 6, 2011
            Sure...the wine is optional. I liked the dryness and tartness it provided though. If you use just stock, I'd suggest adding a couple of teaspoons of lemon juice or vinegar to give it that tartness. I'm sure it will be delicious either way though.

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