Just a super simple skillet shrimp —No Plot twists.
These Chili Garlic Shrimp are insanely easy to make, yet loaded with tons of flavor! It is made in one skillet, with only 10 ingredients and is ready in under 15 minutes! Chili Garlic Shrimp is great served as an appetizer or entree dish. I recommend pairing it with our Easy Grilled Kale and Garlic Parmesan Mashed Cauliflower. Other ideas include serving on tacos, a salad, or with your favorite sides of choice!
Chili Garlic Shrimp
- 1 lb shrimp peeled and deveined, tails intake (approx. 16-20 shrimp)
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp red pepper flakes
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper optional
- 1 tbsp unsalted butter, ghee, or olive oil
- 1 lemon juiced
- 1 tbsp chili garlic sauce
- In a medium-sized bowl, combine shrimp, garlic, salt, pepper, red pepper flakes, paprika, and cayenne pepper (optional).
- Melt butter or ghee in a large skillet (I used a cast-iron) over medium heat.
- Add the seasoned shrimp to the pan and cook 2 minutes on each side until the shrimp is pink in color.
- Remove the shrimp from the pan and transfer to a clean bowl.
- Add the lemon juice and chili garlic sauce to the bowl. Toss to combine.
Love this recipe but want to individualize it to your unique body and nutritional needs?
Let’s connect and personalize it together! Get started HERE.
Buying and Preparing Shrimp
Raw vs Cooked: If you have ever purchased shrimp, you know there are SO many ways to buy it. If the shrimp is grey, it is uncooked. If the shrimp is pink, it is already cooked. When grilling shrimp you want to buy the freshest, raw shrimp. Any size works, although larger shrimp are easier to skewer. I love buying fresh shrimp from the seafood counter at the store. Just be sure to ask them how old the shrimp is so you ensure you are getting the most fresh shrimp they have!
Peeling and Deveining: SHRIMP TIP…buy raw peeled and deveined shrimp from the seafood counter at your local grocery store. This will save you SO much time. Although if you can’t find it you can do it yourself. After peeling the shell off the shrimp you want to devein it. The black line down its back is the shrimp vein. Use a spoon or knife and gently drag the vein down the back until it is removed.
For years I never enjoyed cooking shrimp because it always turned out rubbery. To solve this problem, I now primarily only make shrimp in a cast-iron skillet or on the grill.
Searing Shrimp: Searing shrimp in a cast iron is an ideal cooking method because it helps to caramelize the exterior, while keeping the interior tender and moist. I recommend only cooking for 2 minutes per side.
Grilling Shrimp: Shrimp grills SO fast compared to other proteins such as chicken, burgers, etc. I like using skewers so I can easily flip the shrimp on the grill, but you can also grill the shrimp “skewer free” on a grill pan or sheet of foil directly on the grill. They only take approximately 2-4 minutes on each side, so be sure not to go too far from your grill!
A perfectly cooked shrimp has an opaque pinky color. When they are overcooked, shrimp turn matte white or gray. Another easy way to tell if your shrimp are cooked is if they are curled into a nice C shape. To ensure it is fully cooked, you can use a thermometer. The internal temperature of a fully cooked shrimp is 120F.
I CAN’T WAIT TO SEE YOU TRY IT!
Don’t forget to share your creation on social media by tagging @nutritionwellnesslifestyle_ on Instagram!