Save Juicy shrimp sizzle in a buttery garlic sauce with a bright squeeze of lemon and a shower of fresh parsley all in one skillet and under 15 minutes. This is the kind of meal I lean on whenever I need something impressive but fuss-free and guaranteed to please everyone at the table.
I first threw this together while craving something restaurant-worthy but not in the mood to leave home. Now it is a regular star whenever friends drop by and I have ten minutes to wow them.
Ingredients
- Large raw shrimp: Look for bright and bouncy meat with a fresh sea scent For the best flavor buy shell-on shrimp and peel yourself just before cooking
- Salt and pepper: Season generously to bring out the natural sweetness of the shrimp
- Paprika: Adds a subtle smoky depth and a pop of color Spanish smoked paprika is my top pick
- Olive oil: Use extra virgin for the best taste and aroma but any good quality works
- Unsalted butter: Gives a lusciousness to the sauce and lets you control salt level European style if possible for extra richness
- Fresh garlic: The star of the dish buy firm cloves and mince just before using to avoid bitterness
- Lemon juice and zest: Brightens everything Use juicy fresh lemons and zest before cutting in half to juice
- Fresh parsley: Adds a pop of color and freshness Flat-leaf Italian parsley is more flavorful than curly
- Pinch of chili flakes: Adds just enough heat to balance the richness Optional if you want a bit of a kick
- Lemon wedges Crusty bread or steamed rice: Perfect for soaking up the garlicky sauce Choose a good bakery loaf or your favorite easy side
Instructions
- Prep the Shrimp:
- Pat the shrimp completely dry with a paper towel and season all over with salt pepper and paprika if you are using it This ensures even flavor and helps the shrimp sear rather than steam
- Heat the Skillet:
- Place a large skillet over medium heat Add the olive oil and butter and let the butter melt completely so you have an even layer of fat bubbling but not browning
- Infuse the Garlic:
- Sprinkle in the minced garlic and let it sauté gently for about thirty seconds Stir constantly as you do not want it to brown just to release its aroma and flavor
- Cook the Shrimp:
- Arrange the shrimp in a single uncrowded layer in the skillet Cook for two to three minutes on the first side until the undersides turn pink and start to curl Flip each shrimp over with tongs or a spatula and cook for another two minutes or just until opaque Watch them closely to avoid overcooking
- Finish with Lemon and Herbs:
- Squeeze in half a lemons worth of juice and sprinkle over the zest Add the chopped parsley and a pinch of chili flakes if using Gently toss the shrimp in the sauce so they are glistening and coated all over
- Serve Right Away:
- Transfer the shrimp with all the sauce right onto a warm plate Serve with extra lemon wedges and your choice of crusty bread or rice The key is to bring everything to the table quickly while it is hot and fragrant
Save The fresh garlic is my favorite part because it is bold without being overwhelming This was always my dads trick for shrimp night and now my own kids demand the same level of garlicky goodness
Storage Tips
Leftovers keep well in a sealed container in the fridge for up to two days I like reheating gently on the stovetop with a splash of extra lemon water to keep the shrimp tender You can also use any leftover shrimp cold over salads or in wraps for quick lunches
Ingredient Substitutions
If you need a dairy-free version swap the butter for more olive oil No fresh parsley on hand Use basil or cilantro in a pinch For a smoky twist substitute sweet paprika with smoked Spanish paprika Try chopped green onions for a fresh crunch if you are out of herbs
Serving Suggestions
Pile the shrimp and garlicky sauce onto fresh baguette slices or serve atop a fluffy bed of steamed rice It is also excellent tossed with pasta or scooped over couscous For a lighter option use spiralized zucchini noodles The sauce is liquid gold so soak up every drop
Cultural Notes
Garlic shrimp is popular throughout the Mediterranean from Spanish gambas al ajillo to Greek garides skordates What they share is an unfussy method fast cooking at high heat and letting simple ingredients shine This version gives you the same sunny flavors right at home
Save This shrimp is easy enough for weeknights but elegant enough to impress guests the moment it hits the table. Enjoy every garlicky bite piping hot.
Recipe FAQ
- → How do I prevent the shrimp from becoming rubbery?
Sauté shrimp briefly, 2–3 minutes per side, just until pink and opaque. Overcooking makes them tough and rubbery.
- → Can I use frozen shrimp?
Yes, but thaw shrimp completely and pat dry before cooking to ensure even sautéing and proper texture.
- → What can I serve with this dish?
Lemon wedges, crusty bread, steamed rice, pasta, couscous, or zucchini noodles all pair well with this flavorful dish.
- → How can I make this dairy-free?
Simply swap the butter for more olive oil to keep the sauce rich but dairy-free.
- → Does this dish work for low-carb diets?
Yes, it's naturally low in carbs and can be served with low-carb sides like zucchini noodles or steamed vegetables.