What’s in This Spicy Garlic Shrimp Recipe?
If you love our garlic butter shrimp recipe, 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.
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
