Garlic Shrimp: The Ultimate Quick and Flavor-Packed Seafood Recipe
Flavor-packed shellfish infused with citrus and herbs for a fuss-free weeknight feast.
Garlic Shrimp: A Quick and Irresistible Dinner
Few dishes capture the essence of easy and flavorful cooking quite like garlic shrimp. Bursting with buttery richness, zesty citrus, fragrant herbs, and just enough heat to wake up your palate, this recipe transforms simple shrimp into a craveworthy meal that’s ideal for both busy weeknights and special occasions. In this guide, you’ll learn step by step how to prepare this one-pan wonder, explore useful tips to perfect your shrimp, and discover delicious ways to serve it.
Why You’ll Love This Garlic Shrimp Recipe
- Fast & Foolproof: From prep to table in about 20 minutes—no fancy equipment or advanced skills required.
- One-Pan Simplicity: Minimal cleanup and maximum flavor, with everything baked together on a sheet pan.
- Versatile: Perfect as a main dish, appetizer, or party platter. Pairs wonderfully with pasta, bread, rice, or fresh salad.
- Bold Flavor: A triumphant combination of garlic, lemon, parsley, butter, and a kick of red pepper flakes.
- Crowd-Pleaser: A recipe that appeals to shrimp-lovers of all ages—great for gatherings, quick family meals, or date night at home.
Ingredients You’ll Need
- Shrimp: 2 lbs, raw, deveined, shells on or off as preferred. Fresh or frozen (thaw if frozen).
- Butter: 1 cup (unsalted, cut into chunks, kept cold before using).
- Garlic: 4–8 cloves, peeled (go bold—garlic is the star!).
- Lemon: Juice of 1–2 lemons for brightness.
- Parsley: Fresh, about 1/4 cup. Curly or flat-leaf, whatever’s on hand.
- Kosher Salt: 1 tsp, to taste.
- Crushed Red Pepper Flakes: 1 tsp, or more for extra heat.
- French Bread: Optional, for soaking up the buttery pan juices.
Step-by-Step: How to Make Garlic Shrimp
- Preheat Your Oven: Set it to 375°F (190°C).
- Make the Garlic Butter:
- In the bowl of a food processor, combine the cold butter chunks with peeled garlic cloves.
- Add the parsley, lemon juice, kosher salt, and crushed red pepper flakes.
- Pulse until everything is evenly blended but the mixture is still chunky—look for “buttery crumbles.”
- Prepare the Shrimp:
- If using frozen shrimp, rinse under cool water to remove ice. Pat dry.
- Arrange shrimp in a single layer on a large rimmed baking sheet—crowding prevents even cooking.
- Top with Garlic Butter:
- Dot the shrimp with spoonfuls of the garlic butter mixture, spreading it as evenly as possible.
- Don’t worry if it looks like too much butter—the shrimp will absorb flavor, and the rest makes a decadent sauce.
- Bake:
- Roast in the oven for 20–25 minutes (timing depends on shrimp size).
- The shrimp are done when pink, opaque, and tender—the butter should be bubbling and intensely aromatic.
- Serve:
- Transfer to a platter, pouring all pan juices over the top.
- Serve with plenty of crusty bread to mop up every drop of garlicky, lemony butter.
Ingredient Notes & Substitutions
- Shrimp: Shell-on shrimp yield juicier results and more flavor in the pan, but peeled shrimp save time. Tail-on looks attractive for serving.
- Butter: Use real unsalted butter for best results. If salted, reduce added salt in the recipe.
- Garlic: Adjust up or down per preference—the method supports heavy garlic without overpowering.
- Lemon: Try lime or a blend of lemon and orange zest for variation.
- Herbs: Sub parsley with basil or cilantro for a twist; add chopped chives or dill for extra freshness.
- Spice: Boost red pepper flakes for serious heat, or substitute a dash of hot sauce in the food processor.
Pro Tips for Shrimp Success
- Don’t overbake: Remove the shrimp as soon as they’re opaque and pink—overcooked shrimp turn rubbery.
- Start with cold butter for the signature “crumble” texture; if the butter is soft, it will not pulse correctly in the processor.
- If you skip a food processor, finely chop garlic and herbs, soften butter just enough to mix, and combine by hand in a bowl.
- Refrigerate the garlic butter mixture for up to 2 days; it’s great for sautéing vegetables, topping grilled fish, or melting over steak.
- Serve family-style for a casual gathering—scatter bowls for empty shells and encourage bread-dipping!
Serving Suggestions
- As an Entrée: Plate over cooked pasta, rice, or creamy grits for a hearty meal (don’t forget extra sauce!).
- As an Appetizer: Offer with toothpicks and a platter of toasted baguette slices for easy sharing.
- With Salad: Pair with a bright green salad tossed in vinaigrette or fresh tomato-cucumber salad.
- For the Table: Serve at a buffet or holiday dinner next to roast potatoes and grilled vegetables.
Nutritional Information (Estimate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 25g |
| Total Fat | 18g |
| Carbohydrates | 4g |
| Sodium | 890mg |
| Fiber | 0g |
| Sugar | 1g |
Note: Nutrition will vary based on exact ingredients and portion size.
Storing and Reheating Leftovers
- Refrigerate cooled shrimp in a sealed container for up to 2 days.
- For best texture, reheat gently in a skillet over low heat with the saved pan sauce.
- Avoid microwaving, as it can toughen the shrimp; stove-top is best.
- Leftover garlic butter is excellent for sautéing veggies, stirring into mashed potatoes, or spreading on warm bread.
What others are reading
Make It Your Own: Variations to Try
- Shrimp Scampi Style: Add a splash of white wine (about 1/2 cup) to the pan just before baking, and finish with grated Parmesan and chopped basil after baking.
- Citrus Twist: Use a blend of lemon and lime juice, or add orange zest for extra brightness.
- Extra Veggies: Toss in sliced bell peppers, cherry tomatoes, or baby spinach before baking for a boost of color and nutrition.
- Herb-Loaded: Add rosemary, thyme, or tarragon for an herbal lift.
Frequently Asked Questions (FAQs)
Can I use frozen shrimp?
Yes, frozen shrimp work beautifully! Rinse under cool water to remove any ice and excess moisture. Pat dry well before assembling the dish.
Should I peel the shrimp?
Either way works. Shell-on shrimp create richer pan juices and tend to stay juicier. Peeled shrimp are easier to eat. Leave tails on for a more elegant presentation.
What’s the best bread for serving with garlic shrimp?
A rustic French baguette or sourdough loaf is ideal for soaking up the garlicky, lemony butter sauce.
Can I prepare in advance?
You can make the garlic butter mixture up to 2 days ahead and store it chilled. Assemble and bake just before serving for best results.
Is this dish spicy?
The red pepper flakes add mild heat, but the recipe is easy to adjust—add more for extra spice, or leave out for a milder flavor.
Expert Tips: How to Buy and Store Shrimp
- Freshness: Fresh shrimp should smell like the ocean, never fishy or ammonia-like.
- Frozen Shrimp: Buy “IQF” (individually quick frozen), peeled and deveined for convenience.
- Storage: Keep shrimp cold and cook as soon as possible after purchase. If using frozen, thaw overnight in the fridge or under running cold water if in a hurry.
- Size: Medium or large shrimp (16–21 per pound) are ideal for this recipe—big enough for flavor, small enough to cook evenly.
More Garlic Shrimp Inspiration
- Shrimp Scampi Pasta: Toss roasted garlic shrimp with angel hair or linguine, reserving some pasta cooking water to loosen the sauce.
- Spicy Garlic Shrimp Tacos: Serve with shredded cabbage, lime crema, and warm tortillas for a fresh, seafood-forward twist.
- Roasted Garlic Shrimp Salad: Pile garlicky shrimp over a bed of mixed greens, roasted corn, and avocado, finished with a lemon vinaigrette.
- Garlic Shrimp Crostini: Spoon shrimp and sauce atop toasted bread rounds as a simple yet elegant hors d’oeuvre.
Summary: Garlic Shrimp for Every Occasion
This easy garlic shrimp recipe delivers bold flavor with minimal effort, making it an instant favorite for seafood lovers everywhere. Whether you’re craving a hands-off, stress-free dinner or planning a crowd-pleasing appetizer, this dish is sure to satisfy. With buttery pan juices, a punch of garlic, brightness from fresh lemon, and a hint of chile, there’s every reason to keep this recipe in regular kitchen rotation.
Additional FAQs
How many people does this recipe serve?
This recipe generously serves 4–6 as a main course, or 8–10 as an appetizer.
Can I use this method for other seafood?
Absolutely! Try it with scallops, chunks of firm white fish, or even lobster tails for a special occasion treat.
What wine pairs best with garlic shrimp?
A crisp Sauvignon Blanc, dry Riesling, or Pinot Grigio complement the bright lemon and garlic flavors perfectly.
References
- https://www.food.com/recipe/spicy-lemon-garlic-shrimp-pioneer-woman-501884
- https://www.thepioneerwoman.com/food-cooking/recipes/a10039/16-minute-meal-shrimp-scampi/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9808/spicy-lemon-garlic-shrimp/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43713656/garlic-shrimp-recipe/
Similar Articles
Read full bio of Sneha Tete
