Sauteed shrimp with garlic, dried chilies and lemon juice — spicy, garlicky, bright and utterly delicious. This dish works beautifully as a starter or as a main course served atop a bed of baby greens with a crusty whole wheat baguette. Best of all, it comes together in under 15 minutes, making it an ideal weeknight dinner or a quick party appetizer.
Spicy Shrimp with Chilies and Garlic
Spicy Shrimp with Chilies and GarlicI love shrimp any time of year, especially when the weather leans warm. These spicy garlic shrimp are among my go-to quick recipes. Other easy shrimp dishes I often make include Shrimp Scampi Foil Packets, Garlic Shrimp in Coconut Milk with Tomatoes and Cilantro, Cajun Shrimp in Foil, and a simple Sheet Pan Shrimp with Broccolini and Tomatoes. All are fast, flavorful, and adaptable depending on the ingredients you have on hand.
If you don’t have dried chilies, a generous pinch of crushed red pepper flakes will provide a similar heat and texture. If you prefer a milder dish, simply omit the chilies completely. For a citrusy variation, substitute lime juice for the lemon and finish with chopped cilantro for a cilantro-lime profile. This recipe is naturally gluten-free, paleo-friendly and lower in calories than many restaurant-style shrimp dishes — but it still tastes indulgent and satisfying.
Spicy Shrimp with Chilies
Summary: Sauteed shrimp tossed with garlic, dried chilies and fresh lemon juice. Quick to make, bright in flavor, and versatile — serve as an appetizer or over salad with crusty bread.
Yield: 6 servings
Serving Size: 2/3 cup (about 2 servings per portion shown)
Prep Time: 7 mins • Cook Time: 8 mins • Total Time: 15 mins
Ingredients
- 1 1/2 pounds peeled and deveined medium shrimp
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp extra-virgin olive oil
- 3 to 4 dried chilies, roughly chopped (or 1/2–1 tsp crushed red pepper flakes)
- 5 garlic cloves, crushed or thinly sliced
- Juice of 1 lemon
- 3 tbsp chopped fresh parsley
Instructions
- Season the shrimp with salt and pepper to taste.
- Heat a large nonstick skillet over medium heat.
- Add 1/2 tablespoon of the olive oil and half of the chopped dried chilies to the pan; cook for 1 to 2 minutes to release their aroma.
- Increase the heat to medium-high. When the skillet is hot, add half of the shrimp in a single layer. Cook undisturbed for about 1 1/2 minutes so they sear.
- Flip the shrimp and cook until opaque throughout, about 1 minute more. Transfer this first batch to a plate.
- Add the remaining 1/2 tablespoon of oil and the remaining chilies to the skillet; cook 1 to 2 minutes.
- Add the remaining shrimp and cook, undisturbed, for about 1 1/2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp are opaque throughout, about 1 minute.
- Return the first batch of shrimp to the skillet and toss everything together so the garlic, chilies and shrimp are evenly combined. Remove the pan from the heat.
- Squeeze the lemon juice over the shrimp and add the chopped parsley. Toss gently to coat.
- Serve immediately with crusty whole wheat bread and a simple green salad, or spoon over baby greens for a light main course.
Nutrition (per serving)
Calories: 147 kcal • Carbohydrates: 3 g • Protein: 23 g • Fat: 4 g • Saturated Fat: 0.5 g • Cholesterol: 172 mg • Sodium: 171 mg
Tips and Variations
– Shrimp: Use fresh or fully thawed frozen shrimp. Pat them dry before seasoning to encourage a good sear.
– Heat: Adjust the number of chilies or use crushed red pepper to control the spice level. Removing seeds from dried chilies will reduce heat.
– Citrus: Swap lemon for lime for a brighter, slightly different citrus note. Add a splash of white wine or a pat of butter at the end for a richer sauce.
– Herbs: Parsley keeps the flavor fresh, while cilantro pairs especially well if you swap lemon for lime.
– Serving: These shrimp are excellent over mixed greens, tossed with pasta, or served alongside roasted vegetables. They also make a great topping for tacos or rice bowls.
Storage
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm skillet for a minute or two; avoid overcooking when reheating to preserve tenderness.
Final Note
If you try this recipe, consider sharing how it turned out and any personal tweaks you made. Small adjustments — more garlic, different herbs, or a touch less heat — make this dish your own while keeping the quick, bright spirit that makes it a favorite.