A quick, tasty garlic shrimp you can make in minutes.
introduction
This Garlic Pan Shrimp (Gambas al Ajillo / Scampi–Style) is simple and fast. You need few ingredients and a hot pan. It makes a great weeknight meal or a party snack. If you like quick budget meals, this fits well with ideas like 5 meals under $10.
why make this recipe
You make this recipe because it is quick, full of garlic flavor, and you can serve it with bread or pasta. It uses common ingredients and cooks in minutes. It is good for small dinners or as a starter for guests. It also fits simple meal plans like 5 meals under $10.
how to make Garlic Pan Shrimp (Gambas al Ajillo / Scampi–Style)
Work fast and keep the pan hot. Use peeled and deveined shrimp so they cook quickly. Follow the steps below and finish with lemon and parsley for bright flavor.
Ingredients :
- Shrimp, peeled & deveined
- Garlic cloves, thinly sliced
- Olive oil
- Red pepper flakes
- Salt
- Black pepper
- Lemon juice
- Fresh parsley, chopped
- Butter (optional for scampi-style richness)
- Crusty bread (for dipping)
Directions :
- Pat shrimp dry and season lightly with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add sliced garlic and cook until lightly golden and fragrant.
- Add shrimp to the pan and cook 1–2 minutes per side until pink and opaque; add red pepper flakes and toss.
- Stir in a small knob of butter (optional) and squeeze in fresh lemon juice. Top with parsley.
- Serve immediately with warm crusty bread.
how to serve Garlic Pan Shrimp
Serve right from the pan while hot. Put a bowl of crusty bread beside the pan so people can dip. You can also serve over rice, pasta, or a simple salad. For a sweet finish, try a small almond dessert like almond nut cake after the shrimp.
how to store Garlic Pan Shrimp
- Fridge: Cool the shrimp, put in an airtight container, and keep for up to 2 days.
- Freezer: Freeze cooked shrimp in a sealed bag for up to 1 month. Thaw in the fridge before use.
- Reheat: Warm gently in a pan over low heat with a splash of olive oil or butter so shrimp do not get rubbery.
tips to make Garlic Pan Shrimp
- Pat shrimp very dry to get a quick sear.
- Use medium-high heat and do not crowd the pan.
- Slice garlic thin so it cooks fast but does not burn.
- Add butter at the end for a scampi-style sauce.
- Taste and add lemon or salt at the end.
variation (if any)
- Make it spicy: add more red pepper flakes or a chopped chili.
- Make it saucy: add a splash of white wine before the butter and let it reduce.
- Make it herby: add basil or cilantro instead of parsley.
- Use scallops or firm fish instead of shrimp if you like.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking. If still wet, they will steam not sear.
Q: How long do I cook the shrimp?
A: About 1–2 minutes per side on medium-high heat. Cook until pink and opaque.
Q: Is this very spicy?
A: No. The red pepper flakes add mild heat. Add less or skip if you want no spice.
Q: Can I make this ahead?
A: It is best fresh. You can cook shrimp and reheat gently, but the texture is best right away.
Q: What side dishes go well?
A: Crusty bread, pasta, rice, or a green salad all work well.
Conclusion
For a classic Spanish take and more tips on Gambas al Ajillo, see this Gambas al Ajillo (10-Min Spanish Garlic Shrimp) | The Mediterranean Dish: Gambas al Ajillo (10-Min Spanish Garlic Shrimp).
Garlic Pan Shrimp
Ingredients
Method
- Pat shrimp dry and season lightly with salt and pepper.
- Heat olive oil in a skillet over medium heat.
- Add sliced garlic and cook until lightly golden and fragrant.
- Add shrimp to the pan and cook 1–2 minutes per side until pink and opaque.
- Add red pepper flakes and toss.
- Stir in a small knob of butter (optional) and squeeze in fresh lemon juice.
- Top with chopped parsley.
- Serve immediately with warm crusty bread.