Garlic Chili Shrimp
Prep Time
20 minutes
Calories
450 kcal (est.)
Difficulty
Easy
Ingredients
- 1.5 lbs large shrimp or prawns, head-on or peeled and deveined
- 4-6 cloves garlic, minced
- 1-2 red chilies, thinly sliced (like bird's eye chilies)
- 1-2 green chilies, thinly sliced (like jalapeños or serranos)
- 1/4 cup olive oil or butter
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper to taste
- Optional: A splash of white wine or chicken broth for the sauce
Instructions
- If using head-on shrimp, ensure they are thoroughly rinsed. If using peeled shrimp, make sure they are deveined. Pat the shrimp dry with paper towels.
- In a large skillet or frying pan, heat the olive oil (or melt the butter) over medium-high heat.
- Add the minced garlic and sliced red and green chilies to the pan. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
- If desired, add a splash of white wine or chicken broth to the pan and let it simmer for a minute to create a light sauce.
- Season the shrimp with salt and freshly ground black pepper to taste.
- Remove from heat and stir in the chopped fresh parsley or cilantro.
- Transfer the garlic chili shrimp to a serving plate. Garnish with additional fresh herbs and lemon wedges.
- Serve immediately, perhaps with crusty bread to soak up the delicious sauce.