Garlic Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika. If using flour for a light crust, toss shrimp with 2 tablespoons flour until lightly coated and shake off excess.

Heat pan

Place a large skillet over medium-high heat. Add olive oil and let it heat until shimmering but not smoking (about 1 minute).

Sear shrimp

Add shrimp in a single layer (do not overcrowd — cook in two batches if needed). Sear 1.5–2 minutes on the first side until pink at the edges and golden underneath. Flip and cook an additional 30–60 seconds until just cooked through. Transfer shrimp to a plate and tent with foil.

Build sauce

Reduce heat to medium. Add butter to the same skillet. When butter melts, add minced garlic and minced shallot (if using). Sauté 30–45 seconds, stirring constantly, until fragrant but not browned.

Deglaze

Pour in the white wine (or chicken broth) and scrape up browned bits from the pan with a wooden spoon. Let the liquid simmer for 1–2 minutes to reduce slightly.

Finish sauce

Stir in lemon juice, lemon zest, and red pepper flakes. Taste and adjust seasoning with additional salt and pepper if needed. Let the sauce bubble gently for 30 seconds so flavors combine.

Combine shrimp and sauce

Return the cooked shrimp and any accumulated juices to the skillet. Toss for 30–60 seconds to coat shrimp in the sauce and warm through (do not overcook). Turn off heat and stir in chopped parsley and sliced chives/green onions.

Serve

Transfer shrimp and sauce to a serving dish. Serve immediately over buttered toasted bread, rice, or pasta so the sauce can be sopped up. Garnish with an extra pinch of parsley and a lemon wedge, if desired.

Notes

Total cook time is short — avoid overcooking shrimp to keep them tender. If making ahead, undercook shrimp by 30 seconds and finish in the sauce just before serving.