Wash and dry the shrimp. Heat 4 tablespoons of oil in 1 large skillet. Add the shrimp and cook for 5 minutes on each side then take them out of the pan.
Mix the garlic in a blender, the parsley, and the sweet pepper.
In the pan, pour the rest of the oil then add the garlic, parsley, and chili. Stir well, so that the garlic is cooked but not burnt.
Return the shrimp to heat. Season with salt and pepper and serve hot.
Six good reasons to eat shrimp
Take advantage of the summer by the sea to stock up on gray or pink shrimp, small antioxidant crustaceans that are good for the figure!
Shrimp provides selenium
A portion of 100 g provides almost 100% of the daily needs for this antioxidant mineral which protects the skin in particular from UV rays.
Shrimp provide calcium
A 100 g serving (5 to 8 shrimps on average) provides 30% of the daily calcium requirements or the equivalent of 200 ml of milk or 200 g of cottage cheese. An asset for people who do not consume dairy products.
Shrimp is reasonably caloric
With 94 calories per 100 g, shrimp are less caloric than duck aiguillette, turkey or chicken breast, or pork tenderloin.
Shrimp protects the heart system
The gray shrimp and the bouquet provide omega-3 essential fatty acids, astaxanthin, a pigment from the carotenoid family, and coenzyme Q10, an antioxidant.