By Becky Hardin
Published Jul 5, 2023
I love a versatile shrimp dish, and this spicy garlic shrimp is one of my favorites. It’s easy to make, packed with spicy, garlicky flavor, and comes together in about 10 minutes. I love to make it as an entrée on busy weeknights or as an appetizer for parties. This creamy garlic shrimp is so tender and mouthwatering… everyone always asks me for the recipe!
What’s in This Spicy Garlic Shrimp Recipe?
If you love our garlic butter shrimp recipe or our air fryer shrimp with garlic , then I guarantee you’re going to love this spicy garlic shrimp, too! Creamy, slightly spicy shrimp are served in a flavorful sauce that’s so good I won’t tell if you lick the plate!
- Shrimp: I prefer peeled and deveined. I always ask the person working at the seafood counter if they have prepared peeled and deveined shrimp to save time! If you’re using frozen shrimp, allow it to thaw prior to seasoning and cooking fully.
- Butter: I like to use salted butter for an added touch of flavor. You can use unsalted if you’d prefer.
- Garlic + Chili Paste: I like to use the Gourmet Garden brand for these products! They’re available at most grocery stores and always create the very best flavor.
- Lemon Juice: I highly recommend using fresh lemon juice for the freshest flavor.
- White Wine: Learn all about the best wines to cook with here !
- Heavy Cream: You can use half-and-half instead if you’d like, but your cream sauce won’t be as thick.
- Cheese: For the best flavor and consistency, use Parmesan cheese grated fresh off the block.
Adjust The Heat
The chili paste definitely lends some heat to the dish. However, I wouldn’t say that this recipe is overly spicy – you won’t necessarily be breaking a sweat! Plus, you can always adjust the heat factor by halving the amount of chili paste or omitting it entirely. On the flip side, you can sprinkle in some crushed red pepper flakes to enhance the spice.
How to Store and Reheat
Once cooled to room temperature, any leftover spicy garlic shrimp that you may have will stay fresh in an airtight container in the fridge for up to 3 days. Reheat in the microwave, or for even better results, in a pan over low heat until warmed through.
I do not recommend freezing these creamy garlic shrimp as the cream sauce won’t thaw well.
Serving Suggestions
If you plan on serving this creamy garlic shrimp as an entree, it should be with some tender fettuccine pasta . It pairs fabulously with the cream sauce. You can also present this shrimp with some toothpicks as an easy party appetizer.
Notes from the Test Kitchen
If you’re worried about overcooking, my best tip is to look at the shape and the color of your shrimp. Once the shrimp have formed a C shape with the tails curled in and they’re opaque in color, they’re cooked and ready to eat. Be careful not to overcook your shrimp or they’ll become rubbery and tough.
5-Star Review
“This was delish. When I was finished with the shrimp and pasta, there was a small pool of sauce left. I lifted the plate to my mouth and slurped it up. I’ll be making this again soon.” -Steve Ward
Ingredients1x2x3x
- ▢ 1 pound raw shrimp peeled and deveined
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 3 tablespoons salted butter (⅜ stick)
- ▢ 1 tablespoon garlic paste such as Gourmet Garden
- ▢ 1 tablespoon chili paste such as Gourmet Garden
- ▢ 2 tablespoons fresh lemon juice (from 1 lemon)
- ▢ ½ cup white wine
- ▢ ½ cup heavy cream room temperature
- ▢ 3 tablespoons freshly grated Parmesan cheese
- ▢ Chopped fresh parsley optional, for garnish
Video
Instructions
- Season the shrimp with salt and pepper to taste. 1 pound raw shrimp, Kosher salt and freshly ground black pepper
- Melt the butter in a large skillet over high heat. 3 tablespoons salted butter
- Add the garlic paste and allow to sauté for 1-2 minutes until fragrant. 1 tablespoon garlic paste
- Add the chili paste and stir to combine. Immediately add the shrimp and stir to coat in the garlic/chili. 1 tablespoon chili paste
- Allow the shrimp to cook 2 minutes per side, or until almost cooked through.
- Add the lemon juice and white wine and cook on high for 30 seconds. 2 tablespoons fresh lemon juice, ½ cup white wine
- Add the heavy cream, parmesan, and parsley and stir to combine. Allow to cook for 1 minute and then remove from the heat. ½ cup heavy cream, 3 tablespoons freshly grated Parmesan cheese, Chopped fresh parsley
- Serve garnished with lemon wedges or serve over pasta for a full meal.
Becky’s Tips
- If you don’t want to use wine, you can substitute chicken broth.
- Properly cooked shrimp should read 145°F on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Spicy Garlic Shrimp Step by Step
Season the Shrimp: Season 1 pound of raw peeled and deveined shrimp with salt and pepper to taste.
Sauté the Garlic: Melt 3 tablespoons of salted butter in a large skillet over high heat. Add 1 tablespoon of garlic paste and allow to sauté for 1-2 minutes until fragrant.
Cook the Shrimp: Add 1 tablespoon of chili paste and stir to combine. Immediately add the shrimp and stir to coat in the garlic/chili. Allow the shrimp to cook 2 minutes per side, or until almost cooked through.
Add the Lemon and Wine: Add 2 tablespoons of lemon juice and ½ cup of white wine and cook on high for 30 seconds.
Stir in the Cream: Add ½ cup of room-temperature heavy cream, 3 tablespoons of grated Parmesan, and chopped fresh parsley (if desired) and stir to combine. Allow to cook for 1 minute and then remove from the heat. Serve garnished with lemon wedges or serve over pasta for a full meal.
More Shrimp Recipes To Try
- Bacon Wrapped Shrimp
- Garlic Butter Shrimp
- Chipotle Shrimp
- Bang Bang Shrimp
Spicy Garlic Shrimp Recipe
Ingredients
- 1 pound raw shrimp peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons salted butter (⅜ stick)
- 1 tablespoon garlic paste such as Gourmet Garden
- 1 tablespoon chili paste such as Gourmet Garden
- 2 tablespoons fresh lemon juice (from 1 lemon)
- ½ cup white wine
- ½ cup heavy cream room temperature
- 3 tablespoons freshly grated Parmesan cheese
- Chopped fresh parsley optional, for garnish
Instructions
- Season the shrimp with salt and pepper to taste. 1 pound raw shrimp, Kosher salt and freshly ground black pepper
- Melt the butter in a large skillet over high heat. 3 tablespoons salted butter
- Add the garlic paste and allow to sauté for 1-2 minutes until fragrant. 1 tablespoon garlic paste
- Add the chili paste and stir to combine. Immediately add the shrimp and stir to coat in the garlic/chili. 1 tablespoon chili paste
- Allow the shrimp to cook 2 minutes per side, or until almost cooked through.
- Add the lemon juice and white wine and cook on high for 30 seconds. 2 tablespoons fresh lemon juice, ½ cup white wine
- Add the heavy cream, parmesan, and parsley and stir to combine. Allow to cook for 1 minute and then remove from the heat. ½ cup heavy cream, 3 tablespoons freshly grated Parmesan cheese, Chopped fresh parsley
- Serve garnished with lemon wedges or serve over pasta for a full meal.
Video
Notes
- If you don’t want to use wine, you can substitute chicken broth.
- Properly cooked shrimp should read 145°F on an instant-read thermometer.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
