Sauteed garlic shrimp is a quick and healthy entree I love to make for weeknight dinners or even for meal prep. Simply seasoned shrimp cooked on the stove in just 5 minutes, how can you beat that?
If you don't have a lot of time to pull a meal together, don't worry, this recipe only takes about 5-8 minutes to get on the table!
Ingredients and Substitutions
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Peeled, deveined shrimp. I used my favorite tail-off, Argentinian red shrimp (from Costco) that are about 20-30 per pound, which are classified as extra large. Use any shrimp you like that are peeled and deveined, but the same size.
- Salt and pepper. I always use course kosher salt to cook with, if you're using something else, you may want to change your quantities.
- Butter or olive oil. Ghee and coconut oil work well too.
- Garlic. Finely chop up a small shallot as a great alterative.
- Red pepper flakes. Optional for a touch of heat, omit if you don't want any heat, or bump it up if want more.
- Parsley and lemon wedges for serving. These give a fresh finish on top of the shrimp, but you can omit these if you don't have them on hand.
>>See the recipe card for quantities.
STEP 1: Season the shrimp. Lightly pat the shrimp dry with a paper towel and season with ½ teaspoon of kosher salt and ¼ teaspoon of fresh ground pepper. Toss gently to coat all of the shrimp evenly with the seasoning.
STEP 2: Prepare the pan. Heat the oil or melt butter in a large skillet over medium heat. Once the oil is thin and shimmering, add the garlic and the red pepper flakes to the pan and cook for about 30-60 seconds or until the garlic is fragrant.
STEP 3: Cook the shrimp. Next, add the shrimp in an even layer and cook over medium heat for 2 minutes per side, then transfer the shrimp to a bowl off the heat. Serve hot with parsley and lemon wedges.
To get your shrimp cooked all in one batch, I'd recommend at least a 12-inch skillet. I always use my tried-and-true cast iron, but any large skillet will work great for this recipe.
Garlic sautéed shrimp is great for meal prep. It holds up well in the refrigerator for up to 5 days.
I do not recommend freezing this recipe.
Scale the Recipe
Are you making this recipe for a crowd? Or maybe just dinner for two and you don't want leftovers? If you hold down the number of servings in the recipe card, you can adjust the number of servings this recipe makes to feed everyone (or not too many) you need!
If you're a quick and flavorful entreé to go over rice, pasta, or veggies, I prefer to sauté the shrimp. The only occasion I boil shrimp is when making a full low country shrimp boil that's made with corn, potatoes, and sausage.
No. If you are going to sauté the shrimp, use raw. If you sauté pre-cooked shrimp, it's likely you will overcook it with very rubbery results.
Quick Sautéed Garlic Shrimp
- 1 pound shrimp (peeled, deveined, tails on or off)
- salt and pepper
- 1 tablespoon olive oil or butter
- 2 cloves of garlic (minced)
- 1 pinch red pepper flakes
- lemon wedges and fresh parsley for topping
- SEASON THE SHRIMP: Lightly pat the shrimp dry with a paper towel and season with ½ teaspoon of kosher salt and ¼ teaspoon of fresh ground pepper. Toss gently to coat all of the shrimp evenly with the seasoning.1 pound shrimp, salt and pepper
- PREPARE THE PAN: Heat the oil or melt butter in a large skillet over medium heat. Once the oil is thin and shimmering, add the garlic and the red pepper flakes to the pan and cook for about 30-60 seconds or until the garlic is fragrant.1 tablespoon olive oil or butter, 1 pinch red pepper flakes, 2 cloves of garlic
- COOK THE SHRIMP: Next, add the shrimp in an even layer and cook over medium heat for 2 minutes per side, then transfer the shrimp to a bowl off the heat. Serve hot with parsley and lemon wedges.1 pound shrimp, lemon wedges and fresh parsley for topping
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove