With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.




  • Combine the oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When the garlic is blond, stir in cumin and paprika. Add the shrimp, and raise the heat to high.

  • Cook, stirring occasionally and sprinkling with salt and cayenne, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the parsley and the lemon juice. Taste and adjust seasoning. Serve garnished with the remaining parsley.

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Rating: 5 stars
I've been following this recipe for years- so simple and yields deliciously tender shrimp with fabulous flavor! Depending on what I'm serving the shrimp with I will often use only a sprinkle of the cumin and paprika- easy to adjust according to sides and tastes.