Recipe

Ultimate Garlic Shrimp Recipe

Juicy, tender shrimp in a buttery garlic sauce with lemon and a little heat. Fast enough for weeknights, good enough to spoon over everything.

By Matt Campbell

•

4.9

A close-up photograph of garlic shrimp sizzling in a skillet with butter, minced garlic, parsley, and lemon wedges

Jump to Recipe

Garlic shrimp is one of those dishes that feels like you cheated the system. Ten minutes of cooking, one pan, and suddenly dinner tastes like you put on real pants and lit a candle. This version is all about juicy shrimp with a bright, buttery garlic sauce that clings to every bite without turning greasy or heavy.

We are doing a quick marinade, a hot sear, and then a fast sauce built in the same pan. The secret is not fancy ingredients. It is timing. Shrimp go from tender to rubbery in a blink, so I will walk you through exactly when to flip, when to kill the heat, and how to make the garlic taste sweet and toasty instead of burnt and bitter.

A real photograph of raw peeled shrimp in a bowl with olive oil, salt, paprika, black pepper, and red pepper flakes (no garlic or lemon yet)

Why It Works

Tender shrimp, not rubber bands: A fast sear and a gentle finish keeps them plump and juicy.
Garlic flavor that pops: We bloom the garlic in butter just long enough to get fragrant without scorching.
Sauce you will chase with bread: Lemon juice plus a small splash of stock or wine makes it glossy and spoonable, not oily.
Weeknight flexible: Serve it with pasta, rice, crusty bread, or a big salad. Same skillet, same happy ending.

Pairs Well With

Storage Tips

How to store

Fridge: Cool shrimp quickly, then store in an airtight container for up to 2 days. (Seafood is best when it is fresh, so sooner is better.)
Keep the sauce: Pour any extra sauce over the shrimp so it stays moist.

How to reheat without overcooking

Best method: Warm gently in a skillet over low heat with a splash of water or stock, just until heated through.
Microwave backup: Use 50% power in short bursts. Stop when the shrimp are warm, not piping hot.
Do not freeze: You can, but cooked shrimp tends to get tough after freezing and reheating. If you must, freeze up to 1 month and thaw overnight in the fridge.

Common Questions

Can I use frozen shrimp?

Yes. Thaw overnight in the fridge, or quick-thaw in a bowl of cold water for 10 to 15 minutes. Pat them very dry before cooking so they sear instead of steaming.

How do I know when shrimp are done?

They turn pink and opaque and curl into a loose C shape. If they curl into a tight O, they are overcooked.

What size shrimp should I buy?

Large (31/40) or extra-large (26/30) are ideal for a juicy bite and quick cooking. Smaller shrimp work, just shave a minute off the cook time.

Can I make it without wine?

Absolutely. Use chicken stock, seafood stock, or even water plus an extra squeeze of lemon. The point is to deglaze the pan and loosen the sauce.

My garlic always burns. Help?

Two fixes: lower the heat before the garlic goes in, and keep it moving. Garlic should get fragrant in 30 to 60 seconds. If it browns fast, your pan is too hot.

Can I add vegetables?

Yes. Quick-cooking options like spinach, halved cherry tomatoes, or thinly sliced zucchini are great. Add them after the garlic blooms, then add shrimp back to finish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (stainless steel or cast iron)
Tongs
Microplane or fine grater (for lemon zest)
Cutting board and knife
Measuring spoons
Paper towels (dry shrimp equals better sear)

This is the meal I make when I want something that tastes like a celebration but still lets me keep the kitchen chaos to a reasonable level. The first time I really nailed it, I realized the magic was not “more garlic.” It was better garlic: warmed in butter until fragrant, then hit with lemon so it stays bright. Now it is my go-to when friends drop by and I want them to think I had a plan.

Ultimate Garlic Shrimp Recipe

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Servings 4

Ingredients

1 1/2 pounds extra-large shrimp (26/30), peeled and deveined (tails on or off)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 teaspoon smoked paprika (or sweet paprika)
1/4 to 1/2 teaspoon red pepper flakes (optional, but fun)
2 tablespoons olive oil, divided
6 to 8 garlic cloves, finely minced
4 tablespoons unsalted butter
1/3 cup dry white wine or low-sodium chicken stock
1 lemon (zest plus 2 tablespoons juice, plus wedges for serving)
2 tablespoons chopped fresh parsley
Optional: 1 teaspoon honey (tiny amount, balances the lemon if your shrimp are extra briny)

For serving (pick one): crusty bread, cooked pasta, rice, or roasted potatoes.

Instructions

Dry and season the shrimp. Pat shrimp very dry with paper towels. In a bowl, toss with 1 teaspoon kosher salt, black pepper, paprika, red pepper flakes, and 1 tablespoon olive oil. Let sit while you prep garlic and lemon, about 5 minutes.
Heat the pan. Place a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil shimmers, you are ready.
Sear the shrimp fast. Add shrimp in a single layer (work in batches if needed). Cook 60 to 90 seconds on the first side, until the edges are pink and you get a little color. Flip and cook another 30 to 60 seconds. Remove shrimp to a plate. They should be slightly underdone in the center.
Bloom the garlic in butter. Reduce heat to medium. Add butter. Once melted, add garlic and stir constantly until fragrant, 30 to 60 seconds. Do not let it brown hard.
Deglaze and build the sauce. Add wine (or stock) and scrape up any browned bits. Simmer 1 to 2 minutes until slightly reduced. Stir in lemon zest, lemon juice, and the remaining 1/2 teaspoon salt. If it tastes sharp, add the optional honey.
Finish the shrimp gently. Return shrimp and any juices to the skillet. Toss for 30 to 60 seconds, just until the shrimp are fully opaque and coated in sauce.
Herbs and serve. Turn off the heat, stir in parsley, and serve immediately with lemon wedges. Spoon the sauce over everything, because that is the whole point.

A real photograph of finished garlic shrimp in a skillet being sprinkled with chopped parsley

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes