Garlic Shrimp

With tender shrimp, fresh lemon, lots of garlic, and a buttery wine sauce good enough to drink, this garlic shrimp is just about the best thing you could bring to the table. It's ready in 15 minutes and is endlessly impressive! Serve it Spanish tapa-style with other tasty bites like these roasted potatoes with garlic aioli, chorizo sausage, manchego cheese, toasted almonds, and, of course, some toasted bread for sopping up all of the delicious sauce. Or let this shrimp star as the main course atop simple buttered noodles. Either way, it'll leave all your guests begging for more!

What is garlic shrimp?

Beyond the plump, pink, tail-on shrimp and aromatic sliced garlic, the ingredients for garlic shrimp are quite similar to shrimp scampi and other similar shrimp recipes. The shrimp is coated in spicy Creole seasoning to add a kick, then it's cooked until pink and curled in some olive oil on the stove. The sauce is a white wine-lemon-butter sauce that coats the shrimp perfectly. A final sprinkling of fresh parsley and a squeeze of lemon juice and this shrimp is ready!

What kind of white wine is best for garlic shrimp?

Any dry white wine, like Pinot Grigio or Sauvignon Blanc, is perfect for this dish. Or, for a white wine substitute, try sherry cooking wine or even chicken broth.

How do you devein shrimp?

Many grocery stores sell shrimp that is conveniently peeled and deveined with the tail still on. For ease, look for shrimp that's already prepped! If those are unavailable, give your shrimp a rinse in cold water. Peel the shell off and cut a small slit along the back curve of the shrimp, where you will likely see a dark vein. Either rinse the vein away or wipe it clean with a paper towel. Pat the shrimp dry before searing or they might splatter in the pan and not get that beautiful golden-pink color.

Can you use frozen shrimp?

Yes! Look for frozen peeled and deveined, tail-on jumbo shrimp. To thaw it, transfer the sealed bag of shrimp to the fridge the night before and let it slowly defrost (a sheet pan beneath it helps catch any drips!). To thaw the shrimp faster, transfer the frozen shrimp to a plastic zip-top bag and submerge it in a bowl of cold water, using a bowl or plate to weigh it down. Change the water every 30 minutes until the shrimp are thawed.

Is garlic shrimp spicy?

The Creole seasoning gives it a little kick, but this dish isn't overwhelmingly spicy. If you're sensitive to heat, choose a Creole seasoning that's less spicy or skip the Creole seasoning for paprika, salt, and pepper.

How long does leftover garlic shrimp last in the fridge?

It will stay good for up to a day in an airtight container in the refrigerator. Reheat it on the stove before serving.