Spicy Garlic Shrimp Recipe

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Spicy Garlic Shrimp Recipe :-This recipe was initially provided by Rachael Ray of the Food Network; however, I modified it so that it would be more suitable for our preferences. An extremely speedy and simple dish for shrimp that can be prepared on the stovetop. Those who have a taste for garlic and spicy foods will find that this recipe is perfect for them.

Spicy Garlic Shrimp Recipe 


  1. Olive oil, two tablespoons’ worth
  2. 1 and a quarter pounds (800 grams) shelled and deveined huge shrimp (prawns), with or without tails, either on or off
  3. Slightly coarse salt and freshly ground black pepper, according to personal preference
  4. Four teaspoons of butter
  5. four to five cloves of garlic, minced (or one and a half tablespoons of minced garlic)
  6. A splash of dry white wine or broth, perhaps two tablespoons in total.
  7. two to three full cayenne peppers of red cayenne
  8. a quarter cup of chopped parsley




  • A big bowl should be used to combine corn starch, garlic powder, paprika, thyme, oregano, and red chili powder. Salt and pepper should also be added to the mixture.
  • Prawns that have been cleaned and deveined should be coated in the corn starch mixture, and any extra corn starch should be dusted off.


  • In the following step, place approximately half an inch of oil in a pan and set the temperature to medium-high. Pan-fry the prawns for one to two minutes on each side once the oil has reached the desired temperature.
  • Take out and put to the side.


  • In order to remove any extra oil, wipe it down with a paper towel. Butter, Korean red chile paste, and garlic should be added to the same pan.
  • Change the heat to medium and let it simmer for one to two minutes, or until the aroma is released.
  • Return the prawns to the dish. After squeezing in the lemon juice, sauté the mixture for one minute over high heat.
    Green onion and parmesan cheese should be used as garnishes to finish off the dish.


how to make the best shrimp recipe

  • Getting yourself organized before you begin cooking is the single most critical piece of advice I can give you. Having all of your components on hand is essential, and this shrimp dish is a FAST one, much like the majority of other shrimp recipes.
  • If you want a mouthful that is full of juicy flavor, I adore using very large or jumbo fresh shrimp (or prawns). If you can purchase them already peeled and deveined by the time you buy them, this is a significant advantage that will save you a lot of time.


  • I always leave their tails on because I think it adds more flavor, but you are free to remove them.
  • If you want your shrimp to have fantastic crisp edges, you should first sear them in oil.
  • Salt and pepper should be used to season them. It is also possible to incorporate paprika, garlic, or onion powders; the decision is entirely up to you! I try to keep this dish as straightforward as possible so that the flavor of our shrimp may be showcased to its full potential.


  • This recipe calls for the use of a splash of dry white wine of excellent quality, such as a nice Pinot Grigio or a Sav Blanc, to deglaze the pan.
  • This is an optional ingredient, but it is one that I strongly encourage when preparing this dish. The flavorful portions that are browned and end up sticking to the bottom of the pan are sure to be a highlight.
  • When added to any sauce, they are a wonderful complement. Instead of using water, you can use chicken broth if you like.




  1. Prepare the olive oil by heating it in a large skillet or pan over medium heat. After adding the shrimp, season them with salt and pepper to taste, then sear them for one to two minutes on each side (until they just start to turn pink).
  2. Deglaze the pan as quickly as possible by adding a splash of wine or broth (if you are using either of those), and scraping any browned bits from the bottom of the pan. Include the garlic, red chilies, parsley, and butter in the mixture.
  3. Be sure not to overcook your shrimp by tossing them through the butter sauce and continuing to cook them for an additional thirty seconds to one minute until they are completely cooked through.
  4. Take the dish off the heat immediately and serve it.





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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