10-Minute Garlic Shrimp
- By Amy Dong
- Published Aug. 11, 2016
- Updated Jan. 5, 2023
This 10-minute garlic shrimp comes together fast and easy. It’s a wonderfully light and flavorful dish, any night of the week!
Garlic Shrimp
I’ve made no secret about our adulation of garlic. We’re absolutely mad about garlic; it’s a pantry staple that every home cook must always have on hand.
It’s a devotion well deserved. After all, garlic not only makes everything supremely delicious, but it’s also a nutritional powerhouse, packed with antioxidants, and has healing properties.
Plus, all the garlic has like zero calories, and it’s ridiculously simple to add to almost any dish.
What other food boasts all that jazz and more?
Sure, you might have garlic breath after all that there, but if everyone eats the same dish, then nobody smells a thing.
It’s called a team effort. Garlic conspiracy.
Plus, I’m mature (aka old) enough not to care about teensy things like garlic breath anymore.
And this succulent, juicy, sweet and savory shrimp…all in 10 minutes (or less if you peel garlic like this.)
Tender, succulent, garlicky, simple, and what’re ya waiting for?
{P.S. This garlic shrimp is phenomenal over buttered noodles or rice.}
Did you make this?
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10-Minute Garlic Shrimp
Ingredients
- 3 TB olive oil, or butter
- 8 whole garlic cloves, thinly sliced or minced
- 20 extra-large shrimp, peeled and deveined, towel-dried to remove excess moisture
- 2 tsp Shaoxing cooking wine, or dry sherry
- ⅛ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Optional: scallions, chives, cilantro, or parsley, freshly chopped for garnish
Instructions
- In a large, heavy skillet over medium heat, heat oil/butter until just hot. Add garlic and constantly stir for 1 minute; keep stirring, as garlic burns easily.
- Add shrimp and stir just until shrimp turn opaque, 2 minutes or so. Add cooking wine, salt, and pepper, tossing 1 more minute. Garnish with fresh herbs and serve immediately.
Notes
- This garlic shrimp is wonderful over buttered noodles or buttered rice!
- We don’t use soy sauce or any other store-bought sauce that contains sodium, as raw shrimp typically tastes somewhat salty on its own.
- If you enjoyed this recipe, please come back and give it a rating♡
Nutrition (per serving)
Mad About Garlic…
