This quick Shrimp with Garlic Sauce recipe is bursting with fresh flavor and ready in 20 minutes—perfect for busy nights when you want something light, healthy, and full of garlicky goodness.
This shrimp dish is bursting with garlicky goodness, balanced by the richness of olive oil and the brightness of lemon. A touch of paprika adds warmth without overpowering, while fresh parsley brings a pop of freshness to every bite. The end result? A restaurant-style meal that tastes like you spent all day cooking — but took less than 20 minutes.
Why You'll Love This Recipe
If you’re looking for a fast, flavorful meal that feels special without the fuss, this shrimp with garlic sauce checks all the boxes. It’s quick to make, easy to clean up, and tastes like something you’d order at a restaurant — only better, because you made it yourself.
- Quick and easy: Dinner’s on the table in about 20 minutes, start to finish.
- Garlicky goodness: The buttery garlic sauce coats every bite of shrimp with bold, savory flavor.
- Simple ingredients: You probably have everything you need in your pantry right now.
- Healthy-ish and light: Packed with protein, olive oil, and fresh parsley — no heavy cream or breading here.
- Versatile: Serve it over rice, pasta, or alongside roasted veggies for a meal that fits your mood (and what’s in your fridge).
- Crowd-pleaser: Even picky eaters love this fast, flavorful shrimp dish.
If you're planning Lent meals, you can see all of my easy Lent dinner ideas →
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🛒 INGREDIENTS
You'll only need a handful of ingredients from the grocery store.
- raw shrimp - buy them already peeled and deveined. We'll use large shrimp, which are sometime labeled as 31/40 count, meaning there are 31 to 40 shrimp per pound. This is a perfect size for our garlic shrimp, as they cook quickly while still being meaty enough to hold flavor. (I used frozen shrimp in these photos).
- garlic - I often use refrigerated, pre-chopped garlic, but for this recipe, I'm going with fresh cloves of garlic for both the taste and texture.
- extra virgin olive oil
- sweet paprika - not only does this ingredient add a subtle, smoky flavor, it also adds a wonderful color to otherwise colorless shrimp.
- kosher salt - just a pinch will do
- fresh parsley - I love the pop of vibrant color the parsley adds, plus it gives a slightly herbaceous feel to the dish.
See recipe card for quantities.
📋 Substitutions
- Butter Instead of Olive Oil: For a richer flavor, swap olive oil for butter or ghee.
- Frozen Shrimp: If fresh shrimp aren’t available, frozen shrimp work just as well. Thaw and pat dry before cooking.
- Herb Alternatives: If parsley isn’t your thing, try fresh cilantro or dill.
Love shrimp? Try these buffalo shrimp tacos, and Lenten recipes too!
🥣 How to make garlic shrimp
Making these garlic shrimp is as easy as 1-2-3!
- Step 1: Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
Don't overcook or burn the garlic or it will become bitter.
- Step 2: Add shrimp and season with paprika and salt.
Sauté for 2-3 minutes per side, or until shrimp turn pink and are fully cooked.
- Step 3: Garnish with chopped parsley and serve immediately. Additionally, you can squeeze a wedge of fresh lemon or lime for a bright, tangy finish.
Tip: Have all ingredients ready before starting, as this dish cooks fast. Boom! Dinner is served!
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Variations
- Add red pepper flakes for heat
- Swap olive oil for butter for richness
- Stir in lemon juice, parsley, or white wine for brightness
🍽 Serving Suggestions
This cooks up as a great weeknight dinner or simple appetizer. Serve over rice, (mashed cauliflower or cauliflower rice for low carb) or buttered noodles with a side of steamed broccoli or parmesan roasted asparagus, or pair with a green salad and crusty bread for soaking up the garlic butter sauce.
Round out your meal with a fresh salad or veggie side! Try my Caprese Pasta Salad or Oven Roasted Broccoli and Sweet Potatoes for a balanced plate.
Top tip
Garlic burns quickly at high heat, turning bitter. To avoid this, sauté it over medium heat and keep a close eye on it. When it becomes fragrant and lightly golden, it’s ready—don’t let it brown too much.
FAQS
Yes! Thaw completely and pat dry before cooking for the best sear.
Medium or large shrimp (31–40 per pound) hold up best in the skillet.
Definitely. Bell peppers, broccoli, or snap peas cook quickly and soak up the sauce.
Storage
To store leftovers: Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet to avoid overcooking.
To freeze for later: Freeze for up to 3 months in a freezer-safe bag. Thaw overnight in the fridge and reheat as above.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with garlic shrimp:
Recipe
Shrimp with Garlic Sauce
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Ingredients
- 1 pound large shrimp peeled and deveined
- 6 cloves garlic sliced thin
- 1 ½ Tablespoons extra virgin olive oil
- ¼ teaspoon sweet paprika
- Pinch kosher salt
- ¼ cup fresh parsley chopped
Instructions
- Heat a large skillet over medium heat. Add the olive oil.
- Add the garlic and cook, stirring, until fragrant, about 1 minute. Take care not to overcook or burn the garlic.
- Add the shrimp to the pan, seasoning with the paprika and salt. Sauté the shrimp for 2-3 minutes on each side until they turn pink and are fully cooked. Take care not to overcook the shrimp as they can become tough.
- Remove from pan, garnish with chopped parsley and serve immediately.
Notes
- Butter Instead of Olive Oil: For a richer flavor, swap olive oil for butter or ghee.
- Frozen Shrimp: If fresh shrimp aren’t available, frozen shrimp work just as well. Thaw and pat dry before cooking.
- Herb Alternatives: If parsley isn’t your thing, try fresh cilantro or dill.
- Use fresh, high-quality shrimp for the best flavor.
- Adjust the amount of garlic to suit your preference.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
