Garlic Shrimp
Plump, juicy shrimp seared in a sizzling garlic-butter sauce with a gentle kick of red pepper. A quick, satisfying dish that comes together in under 15 minutes—perfect over rice, pasta, or with crusty bread for sopping up every last drop of the garlicky goodness.
For 4 servings
- prep
Pat the shrimp dry.
Use paper towels to thoroughly pat the shrimp dry. This helps them sear rather than steam.
TIPDon't skip drying — moisture is the enemy of a good sear. - mix
Season the shrimp.
In a bowl, toss the shrimp with a pinch of salt and a pinch of freshly ground black pepper.
- saute · ~5 min
Sear the shrimp in batches.
1.Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.2.Add half the shrimp in a single layer and sear for 1 to 2 minutes per side until pink and opaque.3.Transfer seared shrimp to a plate. Repeat with remaining shrimp.TIPWork in batches so the pan stays hot — overcrowding steams the shrimp. - saute · ~2 min
Cook the garlic and chili flakes.
1.Reduce heat to medium-low and add 2 tablespoons of butter to the same skillet.2.Once melted, add the sliced garlic and red chili flakes.3.Sauté until the garlic is fragrant and just turning golden at the edges, about 1 minute.TIPWatch the garlic carefully — it goes from golden to burnt in seconds. - mix · ~1 min
Return the shrimp to the pan.
Add the seared shrimp back to the skillet along with the remaining 1 tablespoon of butter. Toss everything together for 30 seconds to coat the shrimp in the garlic butter and warm through.
- garnish
Finish with lemon juice and parsley.
Remove the pan from heat. Squeeze the fresh lemon juice over the shrimp and scatter the chopped parsley on top. Toss once more and transfer to a serving dish.
TIPAdding lemon off heat keeps the flavor bright and fresh. - serve
Serve immediately with pan sauce.
Spoon the shrimp onto plates or a platter and drizzle every last bit of garlic butter from the pan over the top. Serve with crusty bread, rice, or pasta.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the shrimp extremely dry with paper towels before cooking to ensure a proper sear.
- 2Cook shrimp in a single layer without crowding the pan—overcrowding causes steaming.
- 3Slice garlic cloves thinly rather than mincing to prevent burning and ensure even flavor.
- 4Remove the skillet from heat before adding lemon juice to preserve its bright acidity.
- 5Reserve a tablespoon of garlic butter sauce to drizzle over finished shrimp for extra richness.
- 6Serve immediately after cooking—shrimp turn rubbery if left sitting even for a few minutes.
Adapt it for your goals.
Low-oil
Replace the olive oil with a spritz of cooking spray and sear the shrimp using only 1 tablespoon of butter—reduces overall fat while still keeping garlic butter richness.
high proteinHigh-protein
Add 200g of scallops or cubes of firm white fish along with the shrimp; cook them in the same batches to boost the protein content.
dairy freeDairy-free
Substitute butter with a plant-based butter or use 3 tablespoons of olive oil; for a similar creamy texture, stir in 2 tablespoons of full-fat coconut milk at the end.
herb swapHerb-swap
Replace parsley with fresh basil, cilantro, or chives—each herb changes the dish's profile (basil adds sweetness, cilantro brings freshness, chives add mild oniony bite).
spicySpicy
Double the red chili flakes or add one minced fresh red chili when cooking the garlic for a more pronounced kick.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provide high-quality, low-fat protein that supports muscle maintenance and satiety.
Source of Selenium
Shrimp are naturally rich in selenium, an antioxidant mineral that supports thyroid function and immune health.
Contains Healthy Fats
The olive oil and butter supply a balance of monounsaturated fats and fat-soluble vitamins A and E.
Low in Carbohydrates
This dish contains no added starches or sugars, making it suitable for low-carb and keto meal plans.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight or under cold running water, then pat them very dry before cooking.
