Garlic shrimp is a fast and flavorful Mediterranean dish where juicy shrimp are sautéed in a rich olive oil, garlic, lemon, and butter sauce.
For more mediterranean dinners, check out our chicken tagine, chicken shawarma, baked cod or garlic parmesan chicken pasta.
Quick Recipe Video.
Reasons to make this!
Ready in 15 minutes flat, this garlic shrimp dish is the weeknight hero you didn’t know you needed. It’s easy to throw together, totally satisfying, and sneakily nutritious.
Louise and I are obsessed with that bold hit of garlic and lemon that takes over the kitchen the moment garlic hits hot olive oil. Heaven.
And don’t even get us started on the shrimp sizzling in the skillet – that golden, toasty aroma? Instant mouth-watering.
We think you’re gonna love this one, too, because it’s:
- 🍋 Big on bold Mediterranean flavor – garlicky, lemony, a little spicy, a little sweet.
- ⏳ Fast – done in under 10 minutes (really).
- 🍚 Ridiculously versatile – spoon it over toasted bread, twirl it into pasta, serve it with rice, couscous, or scoop it up with fluffy focaccia.
- 🦐 Perfect flavor-texture combo – juicy shrimp, a kick of chili, tangy lemon, and that irresistible savory toastiness.
- 🙈 Butter beans = the secret star – creamy, cozy, and rustic, they soak up all that garlicky goodness and turn this into a true comfort meal with just a little fancy flair.
How to make this.
For quantities, see recipe card at the bottom of the page.
Step 1: Sear shrimp. Pat the shrimp dry, toss with olive oil, salt, and pepper. Quick sear — hot skillet, 45 seconds per side. Work in two batches so they don’t crowd the pan. That golden, toasty smell is just amazing. Now set shrimp aside.
Step 2: Add butter beans. Same pan, add butter beans for a rustic flair, season well, chili to taste, a little butter if you’d like, and plenty of grated garlic and sauté for 2 minutes.
Step 3: Finish dish. Shrimp goes back in. Deglaze like a pro with dry white wine for that tangy, restaurant-level flavor. Once it cooks off, add veggie broth and lemon juice. Simmer for a couple minutes until the sauce thickens. Turn off the heat and finish with fresh herbs and a hit of lemon zest for zing.
Step 4: Serving ideas. Louise loves this on toasted bread. I had it with a pillowy beet focaccia and whipped butter. It's also delicious with rice, couscous, or pasta tossed right in the pan.
Shrimp cooking tips for best garlic shrimp.
- Pat Shrimp Dry: Moisture = no sear. Dry shrimp with paper towels before cooking to get that beautiful golden edge.
- Quick Sear is Key: Shrimp cook fast! Sear them for 45–60 seconds per side in a hot pan. Total cooking time with sauce and other ingredients? Keep it under 5–6 minutes to avoid rubbery shrimp.
- Deglaze Like a Pro: Pour in a splash of white wine after searing shrimp. It lifts the caramelized bits from the pan and creates a tangy, aromatic sauce – a trick straight from Italian and Spanish kitchens.
- Add Garlic Later: Garlic burns quickly. Sauté it gently after the shrimp sear or alongside other ingredients at lower heat to keep its flavor mellow and golden–not bitter.
- Olive Oil or Butter – Your Call: Extra virgin olive oil keeps it light and Mediterranean. A bit of butter adds richness. Use both if you’re feeling fancy.
- Don’t Skip the Fresh Herbs: Finish with chopped parsley, dill, or cilantro for brightness and balance. Pick your fave or mix them up.
- Lemon Lovers, Rejoice: A bit of lemon zest at the end adds zingy freshness. Optional... but highly recommended.
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Recipe
Garlic Shrimp with Creamy Butter Beans
Video
Ingredients
- 1 lb shrimp peeled & deveined
- 1 can butter beans (15 oz / 240 g) drained & rinsed
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic
- 1 red chili finely chopped or ½ teaspoon red pepper flakes
- 1 tablespoon butter unsalted (optiona)
- ⅓ cup dry white wine (optional)
- 2 tablespoons lemon juice + optional zest
- ½ cup vegetable broth for a little sauce
- 1 handful fresh parsley or basill
Instructions
- Add 1 lb shrimp to a bowl and season with 1 tablespoon of olive oil, salt, and pepper. Toss gently with a spoon to coat evenly.Heat a skillet (non-stick works best) over medium-high heat. Sear the shrimp for about 50 seconds per side, working in two batches to avoid overcrowding the pan.Transfer the cooked shrimp to a plate and set aside.
- In the same skillet, heat 2 to 3 tablespoons extra virgin olive oil. Add 1 can butter beans, 1 tablespoon butter, 1 red chili (chopped), and 4 cloves garlic (grated).Season with salt and pepper, and sauté for 2 minutes until everything is fragrant and warmed through.
- Return the shrimp to the pan. Deglaze with ⅓ cup dry white wine, and once it evaporates, add ½ cup vegetable broth and 2 tablespoons lemon juice.Let it simmer for a couple of minutes, or until the sauce slightly thickens. Turn off the heat, stir in 1 handful fresh parsley, and serve.We love this spooned over toasted crusty bread, tossed with pasta or rice, or served alongside soft, pillowy focaccia to soak up every drop of that garlicky sauce.
Notes
- Shrimp: You can use fresh or frozen shrimp/prawns.
- Butter beans: Substitute cannellini beans, lima beans, or chickpeas.
- Red chili: Substitute red pepper flakes or use a chili paste like harissa, gochujang, or nduja – 1 to 2 teaspoons is enough.
- Butter: It's optional. You can omit it.
- Fresh parsley: Substitute fresh basil, dill, or cilantro.
- White wine: It's optional, you can omit it and simply use the vegetable broth listed above.
- Pat Shrimp Dry: Moisture = no sear. Dry shrimp with paper towels before cooking to get that beautiful golden edge.
- Quick Sear is Key: Shrimp cook fast! Sear them for 45–60 seconds per side in a hot pan. Total cooking time with sauce and other ingredients? Keep it under 5–6 minutes to avoid rubbery shrimp.
- Deglaze Like a Pro: Pour in a splash of white wine after searing shrimp. It lifts the caramelized bits from the pan and creates a tangy, aromatic sauce – a trick straight from Italian and Spanish kitchens.
- Add Garlic Later: Garlic burns quickly. Sauté it gently after the shrimp sear or alongside other ingredients at lower heat to keep its flavor mellow and golden–not bitter.
- Olive Oil or Butter – Your Call: Extra virgin olive oil keeps it light and Mediterranean. A bit of butter adds richness. Use both if you’re feeling fancy.
- Don’t Skip the Fresh Herbs: Finish with chopped parsley, dill, or cilantro for brightness and balance. Pick your fave or mix them up.
- Lemon Lovers, Rejoice: A bit of lemon zest at the end adds zingy freshness. Optional... but highly recommended.
- Let it cool first, don't store it hot, but avoid keeping at room temp for more than 1 hour. Keep in the fridge, in an airtight container, for up to 3 days.
- Reheat on a skillet with a splash of water or olive oil. Microwave only if necessary. Freezing not recommended – texture will suffer.
Ana says
Absolutely love this! Especially the addition of butter beans. They work wonderfully with shrimp and make the dish so much more fulfilling. We had it for dinner last night (2 of us) and it’s all gone. Thanks for the recipe 🙂
Louise Vestergaard says
Wonderful, Ana, I'm so happy that you enjoyed it!!
Thanks so much for taking valuable time to comment here, we appreciate you 🥰.