Garlic Shrimp

I used to love to cook. It was my stress reliever. I would come home from work, have 1 beer – yes only 1 – and go through the fridge and see what inspired me. I would tend to just throw a bunch of things together and see what turned out. The mixing of ingredients just makes sense to me. As a result, I don’t have a lot of my recipes written down.

To share my recipes with you all, I’ve been looking online for recipes that are similar to what I would have done. Then I make notes on what I would’ve done.

This recipe is for garlic shrimp. I used to make something similar but with a kick. I used one small bottle of Louisiana hot sauce with one-fourth of a block of salted butter. The same amount of garlic as the recipe and the same cooking instructions. Omit the lemon juice and red pepper flakes. Serve as an appetizer with crusty bread for dipping. The recipe below looks fantastic too! I would toss everything with angel hair pasta. Yum!

Simple Garlic Shrimp

Simple Garlic Shrimp

  • Prep

    15 m

  • Cook

    10 m

  • Ready In

    25 m

Recipe By:Chef John
“If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!”


  • 1 1/2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • salt to taste
  • 6 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons lemon juice
  • 1 tablespoon caper brine
  • 1 1/2 teaspoons cold butter
  • 1/3 cup chopped Italian flat leaf parsley, divided
  • 1 1/2 tablespoons cold butter
  • water, as needed


  1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
  4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

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