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Jazzmine's Creole Sautéed Gulf Shrimp


  • 1 pound small shrimp, peeled
  • 1/2 teaspoon sea salt
  • 2 tablespoons good-quality olive oil
  • 1/2 teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon garlic, minced
  • 1 tablespoon Italian parsley, minced

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  1. Rinse peeled shrimp in cold water, then pat dry with paper towels. Toss shrimp with salt and set aside.
  2. Heat olive oil in a sauté pan. When oil is almost smoking, add red pepper flakes and cook for 30 seconds.
  3. Add garlic and sauté an additional 30 seconds.
  4. Add shrimp and cook for 1 to 2 minutes, taking care not to over cook.
  5. Toss with parsley and serve with rice if desired.

Yield: 4 servings

Source: Executive Chef Curt Carter - Jazzmine`s - Minneapolis, Minnesota