If you love seafood that’s quick, flavorful, and downright addictive, then this Garlic Shrimp Skillet Recipe is absolutely going to be your new favorite. I remember the first time I made it; the aroma of garlic sizzling in olive oil swept through the kitchen and had everyone hovering around the stove. It’s simple, elegant, and surprisingly easy to master—even if shrimp intimidate you a little. Stick with me, and I’ll share all my tips so you can nail this with confidence every time!
Why You’ll Love This Recipe
- Speedy & Simple: You can whip this up in under 20 minutes—perfect for busy weeknights or last-minute guests.
- Deep Garlic Flavor: Freshly minced garlic added at just the right time ensures it’s fragrant, never bitter or burnt.
- Versatility: It’s a great standalone dish, but also pairs perfectly with bread, rice, or pasta.
- Proven Results: This recipe is tried and true in my kitchen, always impressing family and friends.
Ingredients You’ll Need
The ingredients here are straightforward, each playing its part in creating layers of flavor. When you get quality prawns and a good dry white wine, you’ll find the taste just pops. Oh, and don’t skimp on fresh parsley—it adds that final burst of brightness.
- Prawns (Shrimp): I recommend shell-on tails for juiciness and flavor, plus they look fantastic on the plate.
- Salt: Just a pinch to season without overpowering.
- Black Pepper: Freshly cracked if possible, it complements the garlic beautifully.
- Extra Virgin Olive Oil: Divided use helps with flavor layering and cooking the prawns just right.
- Garlic Cloves: Minced finely with a knife to avoid that bitter burnt taste you get from crushed garlic.
- Unsalted Butter: Adds richness and a silky texture to the sauce.
- Dry White Wine (like Chardonnay): The splash here elevates the dish and keeps garlic from burning.
- Lemon Juice: For that punch of brightness that balances all the fats and flavors.
- Parsley: Fresh, finely chopped—sprinkled on top for color and freshness.
- Lemon Wedges: Serve alongside for extra zing.
- Bread: A crusty loaf is perfect to mop up every last bit of sauce.
Variations
I love tweaking this Garlic Shrimp Skillet Recipe to keep it fresh and suit whatever mood or ingredients I have on hand. Don’t be afraid to experiment a bit—you might find your own family favorite variation!
- Add Spice: When I feel like a little heat, I like tossing in a pinch of red pepper flakes or a diced chili with the garlic.
- Herb Switch-Up: Sometimes I swap parsley for fresh basil or cilantro depending on what I have, and it adds a whole different vibe.
- Protein Twist: If you’re not into shrimp, firm scallops or chunks of firm white fish also work beautifully in this skillet.
- Make it Creamy: Stir in a splash of cream at the end for a richer sauce that pairs nicely with pasta.
How to Make Garlic Shrimp Skillet Recipe
Step 1: Marinate the Prawns for Flavor
Start by placing your peeled and deveined prawns in a bowl with one tablespoon of olive oil and freshly cracked black pepper. Give them a gentle toss so everything’s evenly coated, then let them rest for about 20 minutes. This marinating step is subtle, but it really brings out the shrimp’s natural sweetness. Just don’t leave them longer or they’ll start to sweat from the salt, making the texture less ideal.
Step 2: Sauté Garlic and Cook Prawns
Heat two tablespoons of olive oil in a skillet over medium-high heat. Add three teaspoons of finely minced garlic—remember, chop with a knife instead of using a crusher to avoid burning and bitterness. After about 30 seconds, add your marinated prawns in a single layer. Cook them without disturbing for about two minutes, then flip and cook the other side another two minutes. Just when prawns turn pink and curl up, toss in cubes of butter. As it melts, stir everything together for that silky, garlicky sauce.
Step 3: Deglaze with Wine and Finish with Lemon
Pour a quarter cup of dry white wine into the pan to deglaze. This adds depth of flavor and prevents garlic from burning while the alcohol evaporates quickly. Give everything a good mix, then squeeze in a tablespoon of lemon juice to brighten it all up. Sprinkle with chopped parsley for an herby finish. Trust me, this little splash of wine is a game changer—it’s a trick I discovered after many burnt garlic attempts.
Pro Tips for Making Garlic Shrimp Skillet Recipe
- Chop Don’t Crush Garlic: Using a knife keeps garlic pieces intact and prevents them from splattering and burning quickly.
- Timing for Garlic: Add garlic just before the shrimp so it gets fragrant but doesn’t get bitter by overcooking.
- Wine Splash Magic: A little white wine not only boosts flavor but keeps the garlic from burning in high heat.
- Don’t Overcook Shrimp: Cook until just pink and curled; overcooking makes them rubbery, which I once learned the hard way.
How to Serve Garlic Shrimp Skillet Recipe
Garnishes
I always finish with a generous sprinkle of fresh parsley—it adds just the right herbal pop and makes the dish look super inviting. Lemon wedges on the side are non-negotiable for me; that fresh squeeze just brightens up every bite and wakes up the flavors beautifully.
Side Dishes
My go-to sides are a crusty baguette to soak up the garlic butter sauce or a simple bowl of buttery steamed rice. Sometimes I also serve this with a light arugula salad tossed with lemon vinaigrette for that peppery crunch contrast. You can’t go wrong with any of these!
Creative Ways to Present
For special occasions, I like serving the garlic shrimp right in a cast-iron skillet so it stays warm at the table and looks rustic-chic. Garnish with those vibrant parsley sprigs and lemon wedges artfully arranged around. It makes a simple dish feel like a celebration.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge and try to eat within 1-2 days for best texture and flavor. Reheated shrimp can sometimes get a little chewy, so short storage times help maintain that tender bite.
Freezing
Freezing cooked shrimp in this garlic butter sauce isn’t my top recommendation because it changes the texture. But if you must, freeze quickly in a sealed container and thaw gently overnight in the fridge before reheating.
Reheating
I reheat leftovers gently in a skillet over low heat, adding a splash of water or white wine to loosen the sauce if it’s thickened. Keep an eye so it doesn’t overcook—shrimp can toughen quickly if reheated too aggressively.
FAQs
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Can I use frozen shrimp for this Garlic Shrimp Skillet Recipe?
Yes, you can! Just make sure to thaw them fully and pat dry before marinating and cooking. Removing excess moisture helps them sauté nicely without steaming.
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What wine can I substitute if I don’t have Chardonnay?
Any dry white wine will work, like Sauvignon Blanc or Pinot Grigio. The key is to avoid sweet or heavy wines so the garlic flavor stays in balance.
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Is it necessary to leave the shrimp tails on?
Not strictly, but leaving tails on helps keep the shrimp juicier during cooking, plus makes for a prettier presentation and easier handling when eating.
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How do I avoid burning the garlic in this recipe?
Great question! Chop garlic finely instead of crushing, add it just before the shrimp, and use the splash of wine—these steps prevent garlic from burning and becoming bitter.
Final Thoughts
This Garlic Shrimp Skillet Recipe holds a special place on my weeknight dinner rotation because it’s fast, incredibly satisfying, and feels a little bit fancy without the fuss. I hope you’ll enjoy cooking it as much as I do—there’s something truly comforting about that garlicky butter sauce and perfectly cooked prawns. Give it a try, and I promise your table will thank you. Happy cooking!
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Garlic Shrimp Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mediterranean
Description
Succulent garlic prawns cooked in a luscious combination of olive oil, butter, white wine, and fresh garlic. This quick and delicious recipe is perfect for a flavorful main or starter, featuring a perfectly balanced garlic infusion without bitterness, enhanced by a splash of dry white wine and finished with fresh lemon and parsley.
Ingredients
Prawns and Marinade
- 500g / 1lb prawns (peeled and deveined, tail on; unpeeled weight 1kg/2lb)
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
Cooking Ingredients
- 2 tbsp extra virgin olive oil
- 3 tsp finely minced garlic cloves (~4 cloves) (chopped with knife, not crushed/minced)
- 40g / 3 tbsp unsalted butter (cut into 1.5cm / 1/2″ cubes)
- 1/4 cup chardonnay or other dry white wine
- 1 tbsp lemon juice
Garnish and Serving
- 1 tbsp parsley, finely chopped
- Lemon wedges
- Bread for mopping
Instructions
- Marinate the Prawns: In a bowl, combine the peeled and deveined prawns with 1 tablespoon of olive oil and black pepper. Gently toss to coat evenly and set aside for 20 minutes. Avoid longer marinating to prevent the prawns from sweating due to the salt.
- Prepare the Pan and Heat Oil: Heat 2 tablespoons of extra virgin olive oil in a skillet or frying pan over medium-high heat until shimmering but not smoking, ready to quickly sear the prawns.
- Cook the Prawns Part One: Add the marinated prawns to the pan in a single layer. Sear them for about 2 minutes without stirring, allowing a slight crust to form on one side.
- Add Garlic and Butter: Stir in the finely chopped garlic cloves carefully to avoid burning, followed by the cubes of unsalted butter. Cook for 1-2 minutes, stirring gently to melt the butter and infuse the garlic aroma into the prawns.
- Deglaze with Wine: Pour in the 1/4 cup of dry white wine to deglaze the pan, letting it simmer and reduce slightly. This adds a depth of flavor while preventing the garlic from burning.
- Finish Cooking the Prawns: Cook for an additional 2 minutes until prawns are opaque and cooked through. Stir in the 1 tablespoon of lemon juice for brightness and season with salt to taste if needed.
- Garnish and Serve: Remove from heat and sprinkle generously with finely chopped parsley. Serve immediately with lemon wedges and fresh bread for mopping up the flavorful sauce.
Notes
- Use a knife to finely chop garlic rather than a crusher or mincer to prevent splattering and burning on high heat.
- Add the garlic partway through cooking to avoid burning it, which can create bitterness.
- A splash of dry white wine adds flavor complexity and helps protect the garlic during cooking.
- Serves 2-3 as a main dish and 4-5 as a starter.
- Bread is recommended to soak up the delicious butter and wine sauce.
Nutrition
- Serving Size: 220 g
- Calories: 311 kcal
- Sugar: 1 g
- Sodium: 1267 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 343 mg
