Garlic Shrimp

Living on the Gulf of Mexico, I admit I am spoiled with local shrimp fresh from the Gulf.  Today’s recipe is a perfect recpe for shrimp and garlic lovers.  I love that it is fast and easy too. Start with fresh peeled and deveined shrimp; add olive oil, garlic, a touch of red pepper, butter, and fresh parsley.  A quick entree that is yummy to eat and is cooked entirely in a heavy pan on the top of the stove.





Prepare and measure all ingredients and line them up on your counter. Shrimp cook really quickly and you must be able to add ingredients, cook quickly, and remove shrimp. Then continue to cook the sauce. The caper brine adds a zing to the dish. You can serve it over rice or pasta. It would even be great on a salad or crusty bread.




Garlic Shrimp

Use organic when available. Makes 4 servings.


Garlic Shrimp

A quick and tasty shrimp in garlic sauce entree served on rice or pasta. Perfect for dinner even on special occasions.
Course Main Course
Cuisine American
Keyword garlic, garlic shrimp, shrimp
Servings 4 servings


  • 2 tbsp olive oil
  • 1 lb fresh shrimp peeled and deveined
  • 3 clove garlic minced
  • 1/4 tsp red pepper flakes
  • 3 tbsp lemon juice
  • 1 tbsp caper brine
  • 3 tbsp cold butter
  • 1/3 cup fresh parsley chopped
  • water as needed
  • salt and pepper to taste


  • Heat olive oil in heavy skillet over high heat
  • Just before oil starts to smoke, add shrimp in one layer
  • Cook for 1 minute without stirring
  • Season with salt and pepper to taste and cook for 1 minute stirring
  • Shrimp should be turning pink, add garlic and pepper flakes
  • Cook 1 minute stirring
  • Add lemon juice, 1 1/2 tbsp butter, caper brine and half of parsley
  • Cook stirring for about 1 minute until butter has melted
  • Reduce heat to low and add second 1 1/2 tbsp 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
  • Remove shrimp with a slotted spoon and transfer to a platter
  • Continue to cook butter sauce, adding water 1 teaspoon at a time if sauce is too thick, for about 2 minutes
  • Add salt if needed and remove from heat
  • Serve shrimp with garlic sauce on rice or pasta
  • Garnish with rest of fresh parsley













Spring subscribe come back



Get exclusive free printables & all the news straight to your mailbox!

[email-subscribers-advanced-form id=”1″]





Please see my Link Parties page listing where I shared this post.




I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

20 thoughts to “Garlic Shrimp”

  1. Oh how I love shrimp, especially the large ones. Unfortunately I’m the only one in my family that enjoys shrimp. I love octopus, squid, clams, oysters, any seafood. I just finished enjoying for Easter seafood antipasta. I wish I lived near the ocean.
    Have a great day Carol.

    Cruisin Paul

  2. That would be a sublime meal Carol. Not so sure if my wife would like 3 garlic cloves though. By the way, shrimps are very expensive here, it’s not like they are just offshore like they are for you.

    1. as with any recipe adjust the seasonings – it is a lot of garlic I know – if she doesn’t like shrimp, best not to make it

  3. This dish reminds me of many, many happy visits to Spain. I always love the shrimp dishes such as gambas al pil pil which is very much like this recipe! #MMBC

  4. One of my husband’s favorite dishes is scampi. He especially loves it served over rice. I am going to try this version. Looks delicious!

  5. Hi Carol. Thanks for sharing this recipe at Funtastic Friday Link Party. I love the addition of the caper brine specifically. Very interesting to me. I like capers but they are too salty for me, but I feel like the brine may be an alternative.

  6. 5 stars
    This looks delicious Carol. I love garlic shrimp but don’t have it so much nowadays. Craig can no longer eat shrimp due to his heart transplant. Any shellfish is a no sadly.

    1. I understand – it is hard to give up things we like but sometimes we must. Have a wonderful week.

I love to make new friends and get to know you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.