You’re going to love this shrimp recipe! Tender seasoned shrimp are spicy and smoky and drenched in a rich sweet, citrus sauce composed of honey, butter, and lemon juice. The sauce complements the shrimp perfectly. How long it takes: Just 20 minutes! Equipment you’ll need: large skillet, stove, slotted spoon or small strainer, tongs Servings: 6 And the fried bits of garlic! This method of cooking garlic is a game changer! I love garlic in most any form but this fried garlic is just addicting. The garlic gets mellow and crunchy. You can add it to sandwiches, salads, pasta, and just about everything. You’ll love this exciting garlic shrimp recipe. I can’t wait for you to try it!

About this Spicy Garlic Shrimp recipe

This meal can be prepared in less than a half hour. You’ll need a good-sized skillet and that’s about it. Keep reading for Make Ahead Tips. It’s so flavorful! This meal is definitely for garlic lovers. The fried garlic is so amazing and the bonus is the oil that’s left after you fry the garlic. It’s infused with savory garlic flavor. The shrimp are sautéed in the garlic-infused oil to add even more zest to this dish.

Ingredient Notes

Shrimp: Use raw shrimp, deveined and peeled with tails off. Frozen shrimp is fine and thaws out quickly under running water. Seasoned Flour: The shrimp are dredged in all-purpose flour seasoned with lots of Smoked Paprika, Cayenne Pepper, Salt, and Black Pepper. Add as much or as little cayenne as you want, depending on how spicy you like it. Lots of Fresh Garlic: Use six to eight cloves of garlic. The garlic is minced roughly, or sliced if you prefer, and lightly toasted in olive oil until it’s golden brown and crispy. Butter, Honey, Fresh Lemon Juice: Rich, sweet, and tart. With a sauce made of these three ingredients, you really can’t go wrong. Fresh Parsley and Lemon Wedges: The perfect garnish for this dish.

How to make Spicy Garlic Shrimp

This recipe moves really quickly from start to end so have everything prepped and ready. If you’re serving it with rice or pasta, get that started first, along with any other sides you’d like. Prep and season the shrimp. If your shrimp is frozen, thaw it out under cold running water. That shouldn’t take much more than five minutes or so. Drain well and pat dry with paper towels. The shrimp won’t be completely dry but at least get some of moisture off. In a good sized bowl, whisk together the flour and seasonings. There isn’t much flour, only one tablespoon, so this shrimp isn’t breaded or battered. The flour simply is a vehicle to spread the seasoning on the shrimp and will also thicken the sauce slightly. Add the shrimp to the bowl and toss them around with the seasoning so they are pretty evenly coated. Set them aside. Prep and fry the garlic. Six to eight cloves of garlic may sound like a LOT of garlic and it is. If you haven’t had the good fortune to try crispy fried garlic, this is your lucky day! The crispy bits of garlic are mellow and crunchy and you’ll probably wish you had cooked more. The garlic oil that remains in the pan is perfect for sautéing the shrimp. Simply combine olive oil and garlic in a large skillet over medium heat. Don’t heat the oil first, just add the garlic right away to the cold pan, ensuring that the garlic will lightly toast as the pan heats up. Stir constantly until the garlic is golden brown, about five minutes. Don’t overdo it because if garlic gets too dark it will taste bitter. Turn off the heat and immediately remove the garlic with a slotted spoon. If you prefer, use a small strainer and drain the oil into a small bowl. You want to get the garlic out of the pan ASAP because it will keep browning. Cook the shrimp. Add the seasoned shrimp to the skillet with the garlic oil and quickly cook on both sides, about five minutes total. It goes really fast and you don’t want to overcook the shrimp. It will cook just a bit more with the sauce. Make a sauce. Add butter to the skillet with the shrimp. It’s best if your butter is softened, not rock hard, so it melts quickly. Once it’s mostly melted, add honey and lemon juice and stir until the sauce comes together and the shrimp is coated. Sprinkle in the parsley and stir. Serve. I bet you can’t wait to dig in! Arrange the shrimp with the fried garlic bits on snowy white jasmine rice or cooked pasta (angel hair is really good!). A wedge of lemon adds a bit more fresh lemon flavor. Dinner bliss!

Make It Your Own

Omit garlic. If you really don’t like the idea of garlic, omit it. Simply sauté the seasoned shrimp in olive oil over medium high heat and continue with the recipe as directed. Call it “spicy honey shrimp.” Substitute a different protein. Boneless skinless chicken breasts, cut into bite sized pieces, can be substituted as well but will take a bit longer to cook. Cut up salmon can be fried instead of shrimp (or try pan-seared salmon bites with hot honey or honey garlic salmon). Paprika variations: Substitute sweet paprika or hot paprika for the smoked paprika if you prefer.

Make-Ahead Ideas

Spicy garlic shrimp comes together so quickly! There are a couple of ways you can really get this dinner on the table in a flash. The fried garlic can be made up to a month ahead. Store fried garlic at room temp in an airtight container. Make sure it’s completely cool before covering it. The garlic oil should be stored separately in the fridge. Make a big batch of fried garlic on the weekend and you can use it to season rice, soups, sandwiches, or whatever you like. Thaw the shrimp overnight. If you’re planning on using frozen shrimp, put the shrimp in the fridge the night before so it thaws more quickly. Allow the butter to come to room temperature. Wash and dry the parsley so it’s ready to chop. Mix the seasonings with the flour ahead of time.

Storage & Reheating Tips

Refrigerate: Store leftover shrimp in an airtight container in the fridge for up to 5 days. Reheat: Leftover shrimp can be reheated gently in a skillet over low heat until heated through. Try not to overheat it because the shrimp tends to toughen when overcooked. You can also reheat it in the microwave in 15-second increments but the skillet method is preferable.

Leftover Love

Make a shrimp bowl for lunch. Add lightly warmed shrimp and sauce to a bowl with farro, cooked ramen, or quinoa, along with diced bell peppers, sugar snap peas, shredded carrots, or edamame. Top it with squeeze of lemon juice and an extra sprinkle of parsley.

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