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“This recipe is from La Huella, a parador in Jose Ignacio, Uruguay.”

Ingredients Nutrition

  • 14 cup vegetable oil
  • 4 garlic cloves
  • 24 large shrimp, middle sections (peeled heads and tails left intact if desired)
  • 1 medium red onion, thinly sliced
  • kosher salt & freshly ground black pepper, to taste
  • 2 tablespoons flat leaf parsley, chopped (garnish)
  • lemon wedge (garnish)


  1. Cook oil and garlic in a small saucepan over low heat until garlic is soft but not yet golden, about 10 minutes. Remove pan from heat and let cool. Strain garlic oil through a fine-mesh sieve into a small bowl; set aside.
  2. Place shrimp and onion in separate medium bowls; season with salt and pepper. Heat a cast-iron griddle over high heat until smoking. You can also cook on a barbecue grill. Arrange shrimp on one half of griddle in a single layer and onion on the other half.
  3. Alternatively, using a cast-iron skillet, cook shrimp first, then onion (don’t overcrowd the pan or the shrimp will steam instead of sear). Cook until shrimp are golden brown, about 1 minute.
  4. Turn shrimp and onion, drizzle with some garlic oil, and cook until shrimp are cooked through, about 1 minute longer. Divide shrimp and onion among plates; garnish with parsley. Squeeze lemon over top.

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