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Review RecipeSpicy Garlic Shrimp
Fresh shrimp is pan-fried with a zesty, tasty sauce and then served over rice or noodles in this simple spicy garlic shrimp recipe.
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If fiery, buttery shrimp with a garlicky punch sounds like your kind of dinner, this Spicy Garlic Shrimp recipe needs to hit your stovetop—immediately. We’re talking plump shrimp tossed in smoked paprika and a whisper of cayenne, then flash-seared until golden and just barely curled.
But the real magic? That sauce.
A hot, sticky, buttery garlic-chili glaze that clings to every bite. It’s spicy (but not brutal), sweet (but not syrupy), with just enough lemon to cut through the richness. It’s fast, punchy, and hits every corner of your taste buds.
Spicy Garlic Shrimp Ingredients
You’ll need:
- 1 pound large (31-40) raw shrimp
- 1 tablespoon cornstarch
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- ¼ cup unsalted butter, room temperature
- 2 tablespoons red chili paste (such as Gochujang)
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped parsley, garnish
This recipe is:
Fast – On the table in under 20 minutes. Yes, really.
Saucy – That garlic butter chili glaze is lick-the-spoon good.
Big flavor – Gochujang brings heat and depth, balanced by lemon and honey.
How To Make This Spicy Shrimp Recipe
- Toss & Coat: In a bowl, mix shrimp with cornstarch, smoked paprika, salt, pepper, and cayenne. Toss until shrimp are evenly coated.
- Sear Fast: Heat olive oil in a hot skillet. Add shrimp in a single layer and sear 1–2 minutes per side until opaque and lightly golden. Remove to a plate.
- Make the Sauce: In the same skillet, reduce heat and add garlic and butter. Let the garlic sizzle for 30 seconds, then stir in chili paste, honey, and lemon juice. Simmer for one minute until slightly thickened.
- Coat the Shrimp: Return shrimp to the skillet and toss through the sauce until glossy and coated.
- Finish & Serve: Sprinkle with parsley and serve immediately.
How To Serve
This spicy garlicky shrimp recipe is a delicious dish for a quick weeknight dinner. They cook up fast and are tasty served on top of fried rice, zucchini noodles, or pasta. Add garlic bread or roasted vegetables on the side for a yummy meal.
You can also serve it with a crisp green salad for a lighter meal, or tuck it into lettuce wraps with cucumber and carrot for a fresh crunch.
Storing Cooked Shrimp
IN THE FRIDGE: Cooked shrimp will keep for three days in the refrigerator in an airtight container.
IN THE FREEZER: Cooked shrimp can be stored in the freezer for up to three months and reheated from frozen.
This isn’t some bland garlic butter shrimp situation. It’s hot (in a good way), a little sweet, and the kind of thing you mop up with rice, bread, or just a spoon. Shrimp this bold shouldn’t be this easy. But here we are—15 minutes, one pan, and a glossy, fiery butter sauce that clings to every bite.
More Spicy Shrimp Recipes
- Bang Bang Shrimp Pasta – creamy, spicy, and loaded with flavor.
- Shrimp Dip – appetizer with cheesy, savory shrimp in every bite.
- Cajun Shrimp – brings the heat with smoky spices.
- Buffalo Shrimp – serious kick and completely addictive.
Spicy Garlic Shrimp
Fresh shrimp is pan-fried with a zesty, tasty sauce and then served over rice or noodles in this simple spicy garlic shrimp recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 1 pound large raw shrimp, about 31 to 40 shrimps (peeled, deveined, tails removed and patted dry with a paper towel)
- 1 tablespoon cornstarch
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- ¼ cup unsalted butter, room temperature
- 2 tablespoons red chili paste, such as Gochujang
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped parsley, garnish
Instructions
- To a large bowl add the raw shrimp, cornstarch, smoked paprika, salt, black pepper and cayenne pepper. Toss to evenly coat all the shrimp with the cornstarch and spices.
- To a large skillet, over medium-high heat, add the olive oil. Add the minced garlic to the hot oil, cook for 30 seconds until fragrant, then immediately add the coated shrimp (being sure to shake off any excess cornstarch from the shrimp) to the skillet. Cook for 2 minutes on each side or just until no pink remains for the shrimp.
- Transfer the cooked shrimp and garlic to a plate and set aside.
- Reduce the heat to medium-low. Add the unsalted butter to the skillet and allow it to melt.
- Once the butter has melted, add the red chili paste, honey and fresh lemon juice and stir to combine. Allow the sauce to bubble, and thicken, for 30 seconds – 1 minute before adding the shrimp and garlic back to the skillet. Toss to coat the shrimp in the sauce then remove from the heat.
- Garnish the shrimp with the chopped fresh parsley and serve.
Notes
- You can use frozen shrimp as it is easy to have on hand in your freezer. To thaw the shrimp quickly, place them in a bowl of cold water for about 20 minutes.
- If you like spicy food, leave the seeds in the serrano pepper. Otherwise, remove them for a milder taste.
- It’s easy to overcook the shrimp and this will make them rubbery. Shrimp cooks fast and will very quickly turn from a dull gray color to a vibrant pink and white. As soon as this happens, remove them from the pan.
Nutrition
Calories: 239kcal | Carbohydrates: 12g | Protein: 24g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 309mg | Sodium: 1170mg | Potassium: 91mg | Fiber: 1g | Sugar: 11g | Vitamin A: 280IU | Vitamin C: 9mg | Calcium: 167mg | Iron: 2mg
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Comments
jay platte says
this is so easy, simple, and delicious! my family loves it!