Description
Quick, flavorful shrimp sautéed with garlic and fresh herbs — this Garlic-Herb Shrimp is light, aromatic, and a perfect way to enjoy seafood with minimal fuss. Serve it over pasta, rice, salad, or with crusty bread for a simple yet impressive meal.
Ingredients
-
500 g (≈ 1 lb) shrimp, peeled and deveined — medium or large, tails on or off
-
2–3 tablespoons olive oil (or butter)
-
4 garlic cloves, minced
-
1 tablespoon fresh parsley, chopped (or more to taste)
-
1 tablespoon fresh basil or oregano, chopped (optional — mix herbs you like)
-
Juice of ½ lemon (optional — gives freshness)
-
Salt and freshly ground black pepper, to taste
-
Optional: pinch of red pepper flakes (for mild heat)
Optional for Serving
-
Cooked rice, pasta, or zucchini noodles
-
Side salad or steamed vegetables
-
Crusty bread for dipping
Instructions
If frozen, thaw and drain shrimp. Pat dry thoroughly with paper towels — dry shrimp sear better.
In a large skillet, heat olive oil (or butter + oil) over medium-high heat.
Add shrimp in a single layer. Season lightly with salt and pepper.
Cook 1–2 minutes per side until shrimp are pink and opaque. Avoid overcooking — shrimp cook fast!
Remove shrimp from pan and set aside.
In the same skillet, lower heat to medium. Add a bit more oil if needed.
Add minced garlic (and red pepper flakes if using). Sauté ~30 seconds until fragrant (watch — garlic burns fast).
Stir in chopped herbs.
Return shrimp to the pan. Toss quickly to coat in garlic-herb mixture.
If using lemon juice — squeeze over shrimp and stir.
Taste and adjust seasoning if needed (salt/pepper).
Plate immediately. Serve over pasta, rice, salad, or with bread. Garnish with extra fresh herbs or a lemon wedge if you like.
Notes
-
Shrimp cook quickly — overcooking makes them rubbery.
-
Garlic burns fast — sauté briefly, and don’t go too hot.
-
Dry shrimp before cooking for better sear and texture.
-
Use fresh herbs for best fragrance and flavor