Simple Garlic Shrimp
Featured in Allrecipes Magazine

Simple Garlic Shrimp

Made  times
Chef John 23860

"If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!"
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25 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 447 Ratings

Most helpful positive review

Absolutely delicious. Almost skipped the caper brine but decided on a last minute trip to the store for it. Absolutely worth it as it adds a certain zing. Company or weeknight - couldn't be bett...

Most helpful critical review

I wasn't crazy about it. There was a lot of flavor lacking and I had to seriously doctor it up before I was able to eat it. After all was said and done I served it over angel hair pasta and it w...

Most helpful
Most positive
Least positive

Absolutely delicious. Almost skipped the caper brine but decided on a last minute trip to the store for it. Absolutely worth it as it adds a certain zing. Company or weeknight - couldn't be bett...

I love this! I didn't have caper brine, but it still turned out perfect to me. I added some chicken cubes (as I didn't have enough shrimp on hand at the time), cooked first before the shrimp as ...

So tasty, and so simple. I also did not have caper brine, but used green olive juice instead. Rave reviews all around.

Very good! I did not use the caper brine, instead I used white cooking wine! I mixed the sauce and shrimp with cooked angel hair pasta and topped with freshly grated parmesan cheese! This is ...

This recipe is so simple to make and really tasty..I found that the red pepper flakes add a world of difference .. I didn't have the caper brine so I left it out and it still was very tasty...t...

Be prepared to pull out the shrimp when they are done and finish the sauce separately. Smaller shrimp may cook faster than required to finish off the sauce and it is critical to avoid over cooki...

This is a great meal My little one is not a fan of GARLIC but she loved this one.. I did add capers to the dish not justs the the Brine

OMG, wow! Just finished eating this and it is hands down, the best recipe that I have made from this website (I've made a lot). SO delicious, and SO much flavor! Absolutely restaurant-quality sh...

The only tweak I made was to only add one of the 1 1/2 T of cold butter, as I like more of a thicker sauce than a soupy one. Simple recipe to execute. Kudos to Chef John!

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