With tender, spiced shrimp, buttery wine sauce, fresh lemon juice, and lots of sliced garlic, this garlic shrimp is both a delicious appetizer and an effortlessly tasty dinner. Because shrimp recipes cook up so quickly, this beloved Spanish tapa (small plate) is on the table in less than 20 minutes. Take a sip of sangria and create a tapas-style spread by serving up this garlic shrimp with other tasty bites like roasted potatoes with garlic aioli, Spanish tortilla, chorizo sausage, manchego cheese, toasted almonds, olive bread, and some simple roasted vegetables. Don’t forget to finish the meal with crispy churros. You can also serve the shrimp over some buttered noodles with sautéed asparagus for a dinner that's on the table in less than 30 minutes!
What is garlic shrimp made of?
Beyond containing plump, pink, tail-on shrimp and aromatic sliced garlic, the ingredients for garlic shrimp are quite similar to shrimp scampi. Instead of red pepper flakes or cayenne, this shrimp is kicked up a notch with a nice coating of spicy Creole seasoning and vibrant paprika. After cooking in olive oil until pink and curled, the shrimp is set aside so that it does not overcook while the sauce is made. The sauce is a white wine-lemon-butter sauce that coats the shrimp perfectly and is practically begging to be tossed in pasta or sopped up with bread. A final sprinkling of fresh parsley and a squeeze of lemon juice and this shrimp is ready!
How do you devein shrimp?
Many grocery stores sell shrimp that is conveniently peeled and deveined with the tail still on. For a seamless recipe, look for shrimp that's already prepped! If those are unavailable, give your shrimp a rinse in cold water. Peel the shell off and cut a small slit along the back curve of the shrimp, where you will likely see a dark vein. Either rinse the vein away or wipe it clean with a paper towel. Pat the shrimp dry thoroughly before searing or they might splatter in the pan and not get that beautiful golden-pink color.
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 15 mins
Ingredients
- 2 lb.
jumbo shrimp (21 to 25 count), peeled and deveined, tails on
- 2 tbsp.
olive oil, divided
- 1 1/2 tsp.
Creole seasoning
- 1 tsp.
paprika
- 1/4 c.
unsalted butter, divided
- 5
cloves garlic, thinly sliced
- 1 tsp.
lemon zest
- 1/2 tsp.
freshly ground black pepper
- 1/2 c.
white wine
- 3 tbsp.
fresh lemon juice, plus more to taste
- 1/4 c.
chopped fresh parsley
Kosher salt, to taste
Toasted bread, to serve
- Nutrition Information
- Per Serving (Serves 8)
- Calories196 Fat10 gSaturated fat4 gTrans fat0 gCholesterol198 mgSodium346 mgCarbohydrates2 gFiber0 gSugar0 gProtein23 gVitamin D0 mcgCalcium87 mgIron1 mgPotassium346 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large bowl, toss the shrimp with 1 tablespoon of oil, Creole seasoning, and paprika.
- Step 2In a large sauté pan over medium heat, heat the remaining 1 tablespoon of oil. Add half of the shrimp in a single layer and cook until pink and curled on both sides, about 3 minutes. Remove the shrimp to a plate and repeat with the remaining shrimp. Wipe out the pan.
- Step 3Add 2 tablespoons of butter to the saute pan and melt over medium heat. Stir in the garlic, lemon zest, and pepper, cooking until fragrant, 1 minute. Pour in the wine and let simmer for 2 minutes.
- Step 4Stir in the lemon juice, shrimp, and remaining 2 tablespoons of butter. Cook, stirring occasionally, until the butter is melted and the shrimp are heated through. Sprinkle with parsley. Season with salt and more lemon juice. Serve the shrimp and some of the pan sauce with toasted bread.
Tip: The white wine can be replaced with sherry cooking wine or chicken broth for a non-alcoholic option.
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