Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Excess moisture will prevent proper browning and dilute your sauce.

What can I substitute for the wine?

Chicken broth makes an excellent non-alcoholic substitute. You could also use seafood stock for even more flavor, or even just increase the amount of lemon juice with a bit of water.

How spicy is this dish?

With the recommended amount of chili paste, it has a pleasant medium heat that most people enjoy. You can easily adjust by using less for a milder dish or more for serious spice lovers.

Can I make this dairy-free?

You can substitute the butter with olive oil, and the heavy cream with full-fat coconut milk (though this will add a slight coconut flavor). Skip the Parmesan or use a dairy-free alternative.

Spicy Garlic Shrimp Recipe

Name: Spicy Garlic Shrimp Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
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 (or chicken broth as an alternative); ½ cup heavy cream, room temperature; 3 tablespoons freshly grated Parmesan cheese; Chopped fresh parsley (optional, for garnish)

Description

This Spicy Garlic Shrimp recipe is packed with bold flavors, combining the tang of lemon, the heat of chili, and the richness of heavy cream for a quick and delicious dish. It’s perfect as an appetizer or a main course when served over pasta. Ready in just 10 minutes, it’s a fuss-free way to impress your family or guests.

Ingredients

Units Scale

Shrimp

1 pound raw shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste

Sauce

3 tablespoons salted butter (3/8 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)
1/2 cup white wine (or chicken broth as an alternative)
1/2 cup heavy cream, room temperature
3 tablespoons freshly grated Parmesan cheese
Chopped fresh parsley (optional, for garnish)

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Instructions

Season the Shrimp
Season the shrimp with kosher salt and freshly ground black pepper to taste. Ensure the shrimp are evenly coated for maximum flavor.
Melt the Butter
In a large skillet over high heat, melt the salted butter. The butter adds richness to the dish and creates a base for the flavor-packed sauce.
Sauté the Garlic
Add the garlic paste to the melted butter and let it sauté for 1-2 minutes until it becomes fragrant. This step brings out the robust aroma and flavor of the garlic.
Combine with Chili Paste
Stir in the chili paste until fully combined. Immediately add the shrimp to the skillet, stirring to coat them in the spicy garlic mixture.
Cook the Shrimp
Allow the shrimp to cook for 2 minutes on each side, or until they are almost cooked through. The shrimp will begin turning pink and opaque.
Add Lemon Juice and Wine
Pour in the fresh lemon juice and white wine. Cook on high heat for 30 seconds to deglaze the pan and infuse the shrimp with bright, tangy flavor.
Finish the Sauce
Reduce the heat slightly and add the heavy cream, freshly grated Parmesan cheese, and chopped parsley. Stir to combine everything, and let the sauce cook for 1 more minute before removing from heat.
Serve
Serve the shrimp garnished with lemon wedges. For a complete meal, consider serving over pasta or accompanied by warm crusty bread.

Notes

If you prefer not to use wine, substitute it with chicken broth for a non-alcoholic version.
The shrimp are properly cooked when they reach an internal temperature of 145°F, as measured by an instant-read thermometer.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent overcooking the shrimp.

Nutrition

Serving Size: ¼ pound
Calories: 310
Sugar: 2g
Sodium: 610mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 24g
Cholesterol: 245mg