I love a versatile shrimp dish, and this spicy garlic shrimp is one of my favorites. It’s easy to make, packed with spicy, garlicky flavor, and comes together in about 10 minutes. I love to make it as an entrée on busy weeknights or as an appetizer for parties. This creamy garlic shrimp is so tender and mouthwatering… everyone always asks me for the recipe!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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.
5-Star Review
“This was delish. When I was finished with the shrimp and pasta, there was a small pool of sauce left. I lifted the plate to my mouth and slurped it up. I’ll be making this again soon.” -Steve Ward
Spicy Garlic Shrimp Recipe
Ingredients
- 1 pound raw shrimp peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons salted butter (⅜ stick)
- 1 tablespoon garlic paste such as Gourmet Garden
- 1 tablespoon chili paste such as Gourmet Garden
- 2 tablespoons fresh lemon juice (from 1 lemon)
- ½ cup white wine
- ½ cup heavy cream room temperature
- 3 tablespoons freshly grated Parmesan cheese
- Chopped fresh parsley optional, for garnish
Instructions
- Season the shrimp with salt and pepper to taste.1 pound raw shrimp, Kosher salt and freshly ground black pepper
- Melt the butter in a large skillet over high heat.3 tablespoons salted butter
- Add the garlic paste and allow to sauté for 1-2 minutes until fragrant.1 tablespoon garlic paste
- Add the chili paste and stir to combine. Immediately add the shrimp and stir to coat in the garlic/chili.1 tablespoon chili paste
- Allow the shrimp to cook 2 minutes per side, or until almost cooked through.
- Add the lemon juice and white wine and cook on high for 30 seconds.2 tablespoons fresh lemon juice, ½ cup white wine
- Add the heavy cream, parmesan, and parsley and stir to combine. Allow to cook for 1 minute and then remove from the heat.½ cup heavy cream, 3 tablespoons freshly grated Parmesan cheese, Chopped fresh parsley
- Serve garnished with lemon wedges or serve over pasta for a full meal.
Video
Becky’s Tips
- If you don’t want to use wine, you can substitute chicken broth.
- Properly cooked shrimp should read 145°F on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
I absolutely love how you added the ingredients in the directions as well. That way I’m not scrolling up all the time to see what was the amount. This is genius. And I never comment on any of these, but I felt like I had to leave a comment for you.
Thanks so much for stopping by! We love that feature as well!
Hi, this looks fabulous! How would you recommend cooking this with frozen raw, peeled, deveined shrimp? Thank you!
We used peeled and deveined shrimp. If you’re using frozen shrimp, allow them to fully thaw prior to seasoning and cooking!
I’m fixing for 15-20 people along with another shrimp dish‼️All I have is garlic bits, I probably need to get the paste, correct, to give the recipe justice⁉️Also being from Louisiana I have Tobasco sauce, wiuld that be a good substitution, give it the kick⁉️😃✝️
Modify to your liking, some modifications elevate it even mroe!
Absolutely delicious…. excellent for guests and for those who love gourmet food!!
Thanks for stopping by and sharing, Diane!