Garlic Sautéed Shrimp Recipe

If you’re looking for a quick, flavorful dish that feels like a warm hug from Spain’s tapas bars, you’ve got to try this Garlic Sautéed Shrimp Recipe. It’s one of those meals that turns out beautifully every time with just a few simple ingredients—and the best part? It’s ready in about 10 minutes. Trust me, once you make this, you’ll want to keep it on repeat for weeknight dinners or impressing friends without sweating it in the kitchen.

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Ingredients You’ll Need

The magic of this Garlic Sautéed Shrimp Recipe really shines through with fresh, flavorful ingredients that complement each other beautifully. A couple of tips: use good quality olive oil, and if you can get spot prawns, they elevate the dish, but regular shrimp will work too.

• Olive oil: Opt for extra virgin olive oil for the best aroma and richness in flavor.
• Garlic cloves: Fresh garlic sliced thin releases so much natural sweetness, just be careful not to burn it.
• Dried Cayenne chillies: Adds a subtle kick; feel free to skip if you prefer mild or substitute with chili flakes.
• Raw spot prawns (with heads and shells): Keeping the shells on keeps the shrimp juicy and flavorful during cooking.
• Smoked paprika: I love how this adds a subtle smoky depth without overpowering the garlic.
• Sea salt: Essential to balance all those flavors perfectly.
• White wine or sherry: Just a splash to deglaze the pan and tie all the ingredients together.
• Fresh parsley: Brightens the dish and adds a lovely fresh green note at the end.
• Lemon wedges: A squeeze at the table adds zest and freshness you don’t want to miss.
• Crusty bread: Not exactly an ingredient in the dish, but absolutely necessary for soaking up all that garlicky, oily goodness.

Variations

I love experimenting with this Garlic Sautéed Shrimp Recipe to suit whatever mood or ingredients I have on hand. Don’t be afraid to make it your own; it always turns out great!

• Spicy Boost: When I want it fiery, I toss in extra dried cayenne or a pinch of smoked chili powder—my family absolutely goes crazy for the heat.
• Herb Swap: Sometimes I mix parsley with fresh cilantro or basil for a fresh twist depending on what’s in my fridge.
• Wine Alternatives: If you don’t have white wine or sherry, a little lemon juice mixed with a splash of water does the trick just fine.
• Protein Change-Up: Occasionally I swap shrimp for scallops or chunks of firm fish, adjusting cooking time accordingly, and it’s always a hit.

How to Make Garlic Sautéed Shrimp Recipe

Step 1: Soften the Garlic and Chillies

Start by heating the olive oil in a wide frying pan over medium heat. Add the sliced garlic and dried cayenne chillies, then gently fry them for about 1 minute. The goal here is to soften the garlic without browning it, which can make it bitter. You’ll see the garlic start to release its sweet aroma—this smell always gets me excited because you know the dish is about to come together beautifully.

Step 2: Sear the Shrimp with Paprika

Turn up the heat to high and lay the prawns or shrimp in a single layer right into that fragrant oil. Sprinkle in the smoked paprika and a pinch of sea salt. Let them cook undisturbed for 1 minute. The shells might start to crisp slightly—that’s perfect! The paprika adds a warm smoky note that’s key for that Spanish flair.

Step 3: Add White Wine and Finish Cooking

Pour in your white wine or sherry, then give the prawns a flip to coat them evenly. Let it cook for another 2 minutes or until the shrimp turn a gorgeous pink and curl up. The wine helps deglaze any bits stuck to the pan and melds the flavors together like magic. Be careful at this stage—the pan and oil stay hot for a while after cooking, so watch your fingers when serving!

Step 4: Serve Immediately with Parsley and Lemon

Once your shrimp are cooked, immediately transfer them to a serving dish. Sprinkle a handful of freshly chopped parsley on top and offer lemon wedges on the side. The sharp citrus cuts through the richness beautifully. Serve with crusty bread to soak up all those wonderful garlicky juices—this combination feels like a little celebration on your plate.

How to Serve Garlic Sautéed Shrimp Recipe

Garnishes

I always go with a generous handful of freshly chopped parsley—its bright, herbaceous notes contrast the rich garlic oil perfectly. Lemon wedges are non-negotiable to me; a fresh squeeze just before eating adds a zing that lifts the entire dish.

Side Dishes

Crusty bread is my number one choice so I can soak up all the garlicky, spicy oil. Sometimes I serve this alongside a simple green salad or roasted vegetables to keep the meal balanced and fresh.

Creative Ways to Present

For special occasions, I set this up as part of a tapas spread with small bowls of olives, manchego cheese, and roasted nuts. Using a rustic wooden board and colorful bowls of sides makes it feel festive and inviting—the kind of feast friends want to linger over.

Make Ahead and Storage

Storing Leftovers

Garlic sautéed shrimp is best eaten fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to 2 days. I usually remove the shells before refrigerating to make reheating easier.

Freezing

I don’t typically freeze this recipe because shrimp texture can become rubbery, but if you must, freeze in a single layer on a baking sheet first, then transfer to a freezer bag. Thaw gently in the fridge before reheating.

Reheating

When reheating, warm the shrimp gently in a skillet over low heat with a splash of olive oil to avoid drying them out. Avoid microwaving if you want to keep that lovely seared texture.

FAQs

Final Thoughts

I absolutely love how this Garlic Sautéed Shrimp Recipe brings simple ingredients together to create something so vibrant and comforting. It’s a dish I turn to any time I want to feel like I’m enjoying a cozy Spanish tapas night without the fuss. Give it a try—you’ll be amazed at how quickly it becomes a favorite in your kitchen too. Grab a glass of your favorite drink, some crusty bread, and savor those garlicky, smoky shrimp bites with friends or family. It’s just that good.

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