Jumbo Shrimp with Mushrooms and Garlic
© Stephanie Foley

Jumbo Shrimp with Mushrooms and Garlic


Chef Way Dionicio Jimenez serves the shrimp head-on, alongside Mexican rice.

Easy Way Buy shrimp without the heads on, and ask your fishmonger to butterfly the shrimp for you.

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  1. 4 garlic cloves, thinly sliced
  2. 1/4 cup plus 2 tablespoons pure olive oil
  3. 1/2 pound shiitake mushrooms, stems discarded and caps thickly sliced
  4. 2 pounds jumbo shrimp, butterflied in their shells (see Note)
  5. Salt and freshly ground pepper
  6. 1/4 cup water
  7. 1 cup coarsely chopped cilantro leaves
  8. 2 tablespoons unsalted butter
  9. Yellow rice and lime wedges, for serving
  1. In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes.
  2. Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.
If you can't get pre-butterflied shrimp, use a pair of kitchen scissors to cut down the back of each shrimp, leaving the shells intact.

Suggested Pairing

Fresh, citrusy Sauvignon Blanc, such as one from Chile.