This Spicy Garlic Shrimp recipe transforms plump shrimp into a vibrant, flavor-packed dish in under 15 minutes. The combination of fiery red pepper flakes, pungent fresh garlic, and sweet shrimp creates a beautiful balance that’s hard to resist. It’s perfect for a busy weeknight when you’re craving something special but don’t have hours to spend at the stove.

Why You’ll Love This Spicy Garlic Shrimp

• Fast & fuss-free: Ready in about 15 minutes of active cooking.
• Bold, addictive flavor: Garlic sweetens as it cooks, complementing the shrimp’s natural sweetness.
• Amazingly versatile: Serve over pasta, rice, polenta, or with a salad and bread.
• Impressively gourmet: Minimal effort with maximum wow factor.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 8 large garlic cloves, thinly sliced
• 1 tsp red pepper flakes (adjust to taste)
• 120 ml extra virgin olive oil
• Juice of 1 large lemon
• 3 tbsp fresh parsley, finely chopped
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Tools: A large skillet (preferably stainless steel or cast iron), tongs, a microplane or zester (optional for lemon zest).

Notes: Using high-quality olive oil here is key, as its flavor forms the base of the sauce. Don’t be shy with the garlic—it mellows and sweetens as it cooks, creating a deeply aromatic foundation. As for the shrimp, I highly recommend buying them raw with the shells on and peeling them yourself for the best texture and sweetness.

Nutrition (per serving)

Serves: 3 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Get your shrimp right. For the best results, use raw, large (21/25 count) shrimp. If they’re frozen, thaw them completely in the refrigerator overnight. Pat them very dry with paper towels before cooking—this is crucial for getting a nice sear instead of them steaming in their own moisture.
• Don’t burn the garlic! This is the most common pitfall. Have all your ingredients prepped and within arm’s reach. Once the garlic goes into the hot oil, it can go from golden and fragrant to bitter and burnt in a matter of seconds, so you need to be ready to add the shrimp immediately after.
• Control your heat. The red pepper flakes are where the “spicy” comes from. One teaspoon gives a noticeable, pleasant warmth. If you’re sensitive to heat, start with 1/2 teaspoon. If you love fire, feel free to ramp it up to 1 1/2 teaspoons. You can always add more at the end.
• Embrace the sauce. The olive oil, garlic, and shrimp juices combine to create an incredible sauce that you won’t want to waste. Have some crusty bread or a starchy base ready to soak it all up—it’s honestly the best part of the dish.

How to Make Spicy Garlic Shrimp

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 1 day.
• Freezer: Not recommended; shrimp become rubbery upon thawing.
• Reviving: Gently reheat in a skillet over low heat, but expect texture changes.

Serving Suggestions

Complementary Dishes

• Creamy Polenta — The soft, mild polenta is a dreamy canvas for the spicy, garlicky sauce, creating a perfect textural and flavor contrast.
• Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fresh, crisp counterpoint to the rich shrimp.
• Toasted Crusty Bread — This is non-negotiable for many—a thick slice of grilled sourdough is the ultimate tool for savoring every last drop of that incredible oil.

Drinks

• A Crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes cut through the richness of the oil and complement the lemon in the dish beautifully.
• A Citrusy IPA — The hoppy, grapefruit-like flavors in a good IPA can stand up to the spice and garlic, making for a refreshing and bold pairing.
• Sparkling Water with Lemon — Sometimes the simplest option is the best; the effervescence cleanses the palate between bites of the flavorful shrimp.

Something Sweet

• Lemon Sorbet — A scoop of tangy, refreshing sorbet continues the citrus theme and provides a light, palate-cleansing finish to the meal.
• Almond Biscotti — The nutty, crunchy cookies are lovely for dipping into a cup of espresso, offering a simple, not-too-sweet ending.
• Fresh Berry Salad — A mix of ripe strawberries, raspberries, and a hint of mint offers a juicy, vibrant, and healthy conclusion.

Top Mistakes to Avoid

• Mistake: Using pre-cooked shrimp. This will result in tough, rubbery shrimp because you’re essentially just reheating them. Starting with raw shrimp allows you to control the cook perfectly, ensuring they’re juicy and tender.
• Mistake: Adding garlic to a cold pan. If the oil isn’t hot enough, the garlic will soak up the oil and stew rather than sizzle and infuse it with flavor. It can also lead to a raw, harsh garlic taste instead of a sweet, mellow one.
• Mistake: Overcrowding the skillet. I’ve messed this up before too… If you pile all the shrimp in at once, they’ll steam and release water, preventing that nice sear. Cook in batches if your pan isn’t large enough to hold them in a single layer.
• Mistake: Overcooking the shrimp. Shrimp cook in just a few minutes. The second they curl into a “C” and turn opaque, they’re done. An “O” shape means they’ve been cooked too long and will be tough.

Expert Tips

• Tip: Add a splash of white wine. After toasting the garlic and pepper flakes, deglaze the pan with about 1/4 cup of dry white wine. Let it reduce by half before adding the shrimp. This adds a wonderful layer of acidity and complexity to the sauce.
• Tip: Use butter for a richer finish. When you turn off the heat, swirl in a tablespoon or two of cold, unsalted butter along with the lemon juice. It creates a richer, silkier sauce that clings to the shrimp beautifully.
• Tip: Incorporate lemon zest. Before you juice the lemon, use a microplane to zest it. Add the zest with the parsley at the end. The fragrant citrus oils in the zest will amplify the lemon flavor exponentially.
• Tip: Let the shrimp come to room temperature. Taking the chill off your shrimp for 10-15 minutes before cooking helps them cook more evenly and quickly, reducing the risk of a cold center or an overcooked exterior.

FAQs

Can I make this Spicy Garlic Shrimp ahead of time?
Honestly, this dish is best served immediately. The shrimp are at their most tender and juicy right out of the pan. If you must prep ahead, you can have all your ingredients measured and chopped, but I’d recommend cooking it fresh. Reheated shrimp tend to become overcooked and rubbery. If you have leftovers, they’ll keep in the fridge for a day, but the texture won’t be the same.

What’s the best way to devein shrimp?
It’s simpler than it seems! Use a small paring knife to make a shallow cut along the back (the outer curve) of the shrimp. You’ll see a dark vein—that’s the digestive tract. You can use the tip of the knife or even a toothpick to lift it out and pull it away. Rinsing the shrimp afterward helps remove any lingering bits. Many stores sell them already deveined, which is a great time-saver.

My sauce isn’t very “saucy.” What happened?
This usually means your pan was too crowded, which caused the shrimp to release too much water and steam instead of sear. The sauce is a combination of the olive oil, shrimp juices, and lemon. For a saucier result, ensure your shrimp are patted very dry before cooking and that you don’t overcrowd the pan. You can also add an extra tablespoon or two of olive oil at the end if needed.

Can I use frozen shrimp?
Absolutely, frozen shrimp are often a great, high-quality option. The key is to thaw them properly. The best method is to place them in a sealed bag and submerge them in cold water in the refrigerator for a few hours or overnight. Avoid thawing them in warm water or the microwave, as this can start to cook the exterior and ruin the texture.

Is there a substitute for red pepper flakes?
Yes, you have a few options! If you want heat without the seeds, use 1/2 to 1 teaspoon of cayenne pepper. For a different flavor profile, you could use a chopped fresh chili like a serrano or jalapeño along with the garlic. For a smokier heat, a bit of chipotle powder would be lovely alongside the smoked paprika.