Garlic Pan Shrimp Skillet

Garlic pan shrimp is my secret weapon for effortless dinners bursting with flavor The sizzling garlic oil brings out the sweetness of juicy shrimp and everything soaks up perfectly with a simple slice of bread Whether for weeknights or company this skillet dish comes together fast and never fails to impress

When I first made this dish I was surprised how restaurant worthy it tasted but with barely any effort My family asks for it every time we pick up shrimp at the market

Ingredients

• Shrimp: peeled and deveined for easy eating in every bite Choose large firm shrimp that smell fresh and almost sweet
• Garlic cloves: thinly sliced because thin slices infuse the oil for extra depth Look for plump cloves without green centers
• Olive oil: brings a fruity backbone to the sauce Use extra virgin for its flavor
• Red pepper flakes: add gentle heat Taste yours first some can be spicier than others
• Salt: seasons all the ingredients evenly Kosher salt gives the best control
• Black pepper: provides a mild bite Always use freshly ground for brightness
• Lemon juice and wedges: for brightness Freshly squeezed juice lifts all the flavors
• Fresh parsley, chopped: gives a pop of color and a clean herby finish Use flat leaf for best results
• Butter: softens the garlic and gives the sauce a glossy finish Use good quality unsalted to balance salt levels
• Crusty bread: is the ultimate mop for garlicky oil Choose a rustic loaf with a sturdy chew and crunchy crust

Instructions

Prep the Shrimp:

Pat the shrimp thoroughly dry with paper towels and season on both sides with salt and pepper Removing as much surface moisture as possible ensures the shrimp sear instead of steam giving you that signature snappy bite

Infuse the Oil:

Pour olive oil into a large heavy skillet and turn the heat to medium Add the thinly sliced garlic Stir and cook until the garlic turns pale golden and just starts to perfume the air about one to two minutes Watch closely to avoid burning Remove a few slices for garnish if desired

Cook the Shrimp:

Add all the prepared shrimp to the hot garlicky oil Arrange them in a single layer if possible Cook for about one to two minutes per side flipping once until just opaque and lightly pink Shrimp cook very quickly and turn tough if overdone so keep a close eye Sprinkle in red pepper flakes and gently toss everything in the garlicky oil

Add Flavor Boost:

Stir in a small knob of butter letting it melt into the hot oil Squeeze fresh lemon juice right over the skillet letting the citrus mingle with the buttery garlicky sauce Shower generously with chopped parsley and swirl the pan to combine

Serve Hot:

Transfer the shrimp immediately to a warm platter Spoon some garlic oil over top Serve with thick slices of crusty bread to soak up the juices You can also scoop the shrimp and sauce over hot cooked pasta or fluffy rice for a heartier meal

The olive oil is my favorite part because it soaks up every whisper of garlic and chili My daughter always insists on tearing off extra bread just for the golden oil at the bottom of the skillet Once we even fought over the last drizzle

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to two days Rewarm gently over low heat to avoid overcooking the shrimp Too much heat will dry them out The garlicky oil can be saved and tossed with cooked vegetables or used as a quick pasta sauce

Ingredient Substitutions

If you do not have parsley try finishing with chives basil or cilantro Lemon zest can stand in for juice in a pinch For a dairy free version just leave out the butter the olive oil brings plenty of richness and flavor

Serving Suggestions

Pile the garlicky shrimp over creamy polenta or serve as a starter with a crisp green salad Sometimes I tuck the shrimp into warm grilled tortillas for a quick taco night This dish also shines spooned over cooked white beans with a glass of chilled white wine

Cultural and Historical Context

Garlic pan shrimp has roots in Spanish tapas as gambas al ajillo but countless coastal cultures have their own take on sizzling shrimp with olive oil garlic and chili It is beloved for its simplicity and adaptability and is a favorite in Mediterranean homes and beyond

Seasonal Adaptations

Use basil and cherry tomatoes in summer for a sweet herby variation Swap lemon for orange zest in winter for a rounder citrus note Add sliced green onions and chili in spring when fresh herbs are abundant

Success Stories

A few friends told me this is now their failsafe dinner party appetizer One reader even doubled the recipe for a New Years Eve and said the platter was wiped clean within minutes Leftovers rarely last but when they do the shrimp makes a magical sandwich filling the next day

Freezer Meal Conversion

Shrimp in this recipe cooks so fast that it is best made fresh You can prep peeled shrimp in advance and freeze them in a single layer Once ready to use thaw quickly under cold water Pat dry before cooking Freezing after cooking is not recommended as shrimp can turn rubbery

I learned after a few tries that patience with browning garlic pays off Every second between pale and burnt counts so keep your eyes on the pan and go low and slow for the best flavor

Recipe FAQs

→ What type of shrimp works best?

Medium or large peeled and deveined shrimp are ideal for quick, even cooking and a tender bite.

→ Can I substitute olive oil?

Yes, but olive oil provides the best flavor. Light vegetable oil can be used in a pinch.

→ How do I avoid overcooking shrimp?

Cook shrimp just 1–2 minutes per side, removing them as soon as they turn pink and opaque.

→ Can I serve this with pasta?

Absolutely! Toss the shrimp and garlicky oil with cooked pasta or serve over rice for a complete meal.

→ Is fresh parsley necessary?

Fresh parsley adds color and freshness, but you can omit it or use another fresh herb if desired.