Garlic Shrimp

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This simple Garlic Shrimp recipe, inspired by the flavors of Spain takes just minutes to make and it’s so flavorful, a weeknight dinner win!

Garlic Shrimp
Garlic Shrimp

This recipe is inspired by one of my favorite dishes from Spain, Gambas al Ajillo or Spanish garlic shrimp. It’s typically swimming in olive oil, so I lightened up a bit but it’s still just as delicious!! It is bright, garlicky, and perfect with some crusty bread or served over rice! And the best part, it comes together in just 10 minutes. If garlic’s not your thing you can browse through all my shrimp recipes, like this Shrimp Ceviche these Shrimp Taquitos or these delicious Shrimp Eggrolls.

Garlic Shrimp over rice

One of my favorite proteins to keep on hand in my freezer is shrimp! For convenience, you can buy it peeled and deveined so all you have to do is let it thaw then whip up your favorite dish. Shrimp takes 3 to 4 minutes to cook so it’s perfect when you want a high protein meal without spending a lot of time. It’s also a great source of lean protein.

This dish is a staple in my house because we are all shrimp lovers! It is also naturally gluten-free and dairy free, so it works for many dietary restrictions. Try it with Cilantro Lime Scallion Rice on the side.

How To Make Garlic Shrimp

This simple shrimp recipe is made with just a few ingredients:

  • Shrimp
  • Garlic
  • Extra virgin olive oil
  • Mild Spanish paprika (the spice that makes chorizo red)
  • Crushed red pepper flakes, for heat
  • Chopped Parsley, for garnish

What kind of shrimp to use for this garlic shrimp recipe?

I prefer to use larger jumbo shrimp for garlic shrimp because they are meatier and tastier, but honestly the size won’t matter. If you use smaller shrimp, cook it less time so it doesn’t overcook and become tough.

Should you peel the shrimp?

I always use peeled and deveined shrimp because it’s easier to eat then shrimp you have to peel yourself.


  • If you want to make this Garlic Butter Shrimp, swap the olive oil for butter!
  • If you want to give this more South American flavors, swap the parsley for cilantro and squeeze some lime juice at the end.

shrimp ingredientsshrimp with rice in a bowlGarlic Shrimp over rice

More Shrimp Recipes You’ll Love:

Garlic Shrimp over rice
Print WW Personal Points
4.91 from 11 votes
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Garlic Shrimp

154 Cals 20 Protein 3 Carbs 6.5 Fats
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Spanish
This simple Garlic Shrimp recipe, inspired by the flavors of Spain takes just minutes to make and it's so flavorful, a weeknight dinner win!


  • 1 1/4 lbs large shrimp, peeled and deveined (weight after you peel them)
  • 6 cloves garlic, sliced thin
  • 1 1/2 tbsp extra virgin Spanish olive oil, or any good quality olive oil
  • crushed red pepper flakes, to taste
  • 1/4 teaspoon sweet Spanish paprika, or more to taste
  • pinch kosher salt
  • 1/4 cup parsley, chopped


  • In a large skillet, heat oil on medium heat and add the garlic and red pepper flakes.
    In a large skillet, heat oil on medium heat and add the garlic and red pepper flakes.
  • Sauté until golden, about 2 minutes being careful not to burn.
  • Add shrimp and season with a pinch of salt and paprika.
  • Cook 2-3 minutes until shrimp is cooked through. Do not overcook or it will become tough and chewy. Add chopped fresh parsley and divide equally in 4 plates.
    shrimp and parsley in skillet


Serving: 4ounces cooked, Calories: 154kcal, Carbohydrates: 3g, Protein: 20g, Fat: 6.5g, Saturated Fat: 1g, Cholesterol: 178mg
Keywords: garlic shrimp, Spanish shrimp

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  1. Is that parsley or cilantro? Pic looks like cilantro. 

  2. So quick and simple, yet so delicious!! Reminded me of being in Spain. 

  3. SO good. I served them with the Sautéed Zucchini and Plum Tomatoes and some bread. I think next time I’ll add some more zucchini to make it a touch more substantial but it tasted wonderful. 

  4. Delicious dish….I made the mistake of using precooked shrimp..instead of raw. I will make again!

  5. This was one of the simplest and most delicious recipes I’ve ever tried! And I’m on the WW plan which made it even better! Bravo!!!

  6. Simple and good! I made this tonight, with jasmine rice and broccoli and I’m fairly confident that it’ll be added to the regular rotation. This recipe moves fast, so make sure you’ve got everything prepped and ready, including your rice and veggies! 

  7. Simple , yet fabulous ! I doubled the amount of garlic as our family loves garlic! Will make many more times in the future . 

  8. Hi Gina. You are my go to girl for healthy recipes! I just started WW, and love that you have the points figured out. I tried to click on the WW Personal Points, but it only works for the US WW 🙁 Any way to add other countries? Like Canada. 🙂

  9. Recipe looks delicious !!  Can you put the ( old) Blue. Green. Purple points back on your recipes just for those of us that are still relying on that information. PLEASE PLEASE PLEASE !!!!

  10. Recipe says serves 3.

    Then it says divide onto 4 plates!
    which is it — 3 or 4??

  11. If you’re pressed for time or just forgot to thaw the shrimp, you don’t have to.

    Just add them to the pan frozen & cook them for a couple of minutes longer. They turn out just fine. I frequently cook them this way even if I don’t have a time factor.

  12. Came together quickly for an easy weeknight dinner. Paired with gnocchi and spinach. 

  13. Hi, quick question. All I can get right now are frozen shrimp that are already cooked and peeled. How can I , or can I use these in any of your recipes without overcooking and ruining the dish? Thank you for any help!

  14. OMGoodness, its so good!

  15. Great recipe!
    I added snow peas and red pepper and I made roasted rice cauliflower scallion.  Tasty!