Spicy Garlic Shrimp

I quickly think of this spicy garlic shrimp when I feel like I am in the mood for something spicy.

It is flavorful, super easy to put together, ready in less than 10 minutes and SOOO delicious!

Spicy Garlic Shrimp Recipe

This is the kind of recipe I would love to have on hand in case of a quick get-together dinner.

I love how easy it is to make and how I can pair it with a lot of other dishes, which makes it a convenient recipe for a weeknight dinner meal or a quick lunch at home.

Personally, I love to serve my chili garlic shrimp withPaprika Chicken Pasta or turmeric rice for an easy dinner.

The spices I use in this dish are so simple; I use just hot paprika and chili powder. If you are not that fond of spicy dishes but would like to try this recipe at home, I suggest that you either skip the chili powder or paprika.

What's in This Recipe?

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Olive Oil. I use extra virgin olive oil.

Spices. I like to season the shrimp with hot Paprika and Chili powder to give this recipe its spiciest ever taste. You may use sweet paprika or smoked paprika for less heat.

Garlic. In my opinion, garlic enhances the flavor of the shrimp in the best way possible.

Jumbo Shrimp. I prefer to use jumbo shrimp. To save time, you can buy peeled and deveined shrimp, so you don't have to peel them.

Salt and Black Pepper. Salt and black pepper to season your shrimp.

Parsley. I like to garnish my dish with fresh parsley.

How To Make This Dish

One: Pat the shrimp dry and then sprinkle it with salt, pepper, chili powder and paprika.

Two: Heat the oil in a large fry pan on medium heat, add in the garlic and saute for 1 minute.

Three: Add the shrimp in a single layer, and cook for 1-2 minute on each side. Then remove from the heat and sprinkle with the parsley.

Pre Tip: For the best results, don't overcook your shrimp to get a juicy and tender texture without any stringy chewiness.

Expert Tips!

• Serve immediately after cooking. This dish is better eaten when still warm
• Use fresh shrimp, not frozen ones! Fresh shrimp have a better texture when cooked than those that have already been sitting in the freezer for days.
• If you use frozen shrimp, you need to thaw it first and pat it dry with kitchen towels before using it.
• Do not just peel the shrimp, devein them too. The shrimp guts may have mud and sand in them, so it is better to just remove them before cooking.
• Keep leftovers in an airtight container in the fridge. It will last up to 3 days in the fridge.

More Shrimp Recipes

• Boom Boom Shrimp
• Mexican Shrimp Tacos
• Cajun Fried Shrimp
• Spicy Shrimp In Tomato Sauce
• Shrimp Salad Sandwich
• Easy Shrimp And Rice
• Chinese Sweet And Sour Shrimp

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Recipe Card