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These Spicy Garlic Shrimp are juicy, garlicky, and packed with just the right amount of heat. Tossed in olive oil, fresh garlic, lemon juice, and red pepper flakes, then oven roasted in just 20 minutes for an easy weeknight dinner or quick appetizer.
For more quick and flavorful shrimp recipes, try Blackened Shrimp, Lemon Pepper Shrimp, or Marinated Shrimp.
3 Tips That Really Matter For This Recipe
A few quick tips to make sure your shrimp come out perfectly every time.
- Pat your shrimp completely dry before tossing with the sauce. This is the most important step. Excess moisture prevents caramelization and can make the garlic sauce watery on the baking sheet. Use paper towels and press firmly.
- Use medium or large shrimp (31/35 or 26/30 count). They’re the best size for oven roasting because they cook evenly in the 8-10 minute window without drying out. Smaller shrimp can overcook quickly.
- Adjust the heat to your preference. The recipe calls for ½ teaspoon of red pepper flakes, which gives a moderate kick. For extra heat, bump it up to ¾ teaspoon or add a dash of hot sauce. For a milder version (great for families with kids), reduce to ¼ teaspoon.
RECIPE WALK-THROUGH
How to Make Spicy Garlic Shrimp
This recipe comes together fast, so have everything prepped before you start. The sauce takes just a couple of minutes to whisk together, and the shrimp roast in under 10 minutes.
Step 1: Prep Your Baking Sheet
Preheat the oven to 400°F and line a large rimmed baking sheet with nonstick foil or parchment paper.
Foil is great for easy cleanup since the garlic sauce can caramelize and stick. A silicone mat works too, but you won’t get quite as much browning on the bottom of the shrimp.
Step 2: Make the Garlic Sauce
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, pepper, red pepper flakes, and parsley. The lemon juice adds brightness that balances the heat, and fresh garlic gives a much stronger flavor than garlic powder, so don’t skip it.
Use fresh garlic, not jarred. Mincing your own garlic gives this recipe its signature punch. The garlic roasts alongside the shrimp and turns golden and fragrant in the oven.
Step 3: Toss the Shrimp
Add the raw, tail-on shrimp to the bowl and gently stir with a spoon to coat every piece evenly. Make sure the shrimp are patted dry first so the sauce clings rather than slides off.
Step 4: Roast
Spread the shrimp in a single layer on the prepared baking sheet, leaving a little space between each one so they roast rather than steam.
Bake for 8-10 minutes, just until the shrimp turn pink and opaque with slightly curled tails.
Check early. Start checking at the 6-minute mark since ovens vary. Shrimp cook fast, and overcooked shrimp turn rubbery. You want them just pink with no gray remaining.
Stovetop Option
If you prefer the stovetop, this method gives you more sear and color while the oven version is more hands-off.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat until the oil shimmers.
- Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Work in batches if needed so the shrimp aren’t crowded.
- Remove from heat immediately once the shrimp are done. They’ll continue cooking from residual heat.
Want extra richness? Toss the roasted or seared shrimp with a tablespoon of butter right off the heat. It melts over the hot shrimp and adds a layer of richness to the garlic sauce.
Serving Suggestions
Spicy garlic shrimp is incredibly versatile. Serve it as a main course for dinner or set it out as a quick appetizer.
For a complete dinner, spoon the shrimp over Garlic Parmesan Pasta, Cilantro Lime Rice, or Coconut Rice. Round out the meal with a simple side:
- Garlic Roasted Potatoes or Garlic Herb Boiled Potatoes
- Roasted Broccoli, Sautéed Broccoli, or Roasted Broccolini
- A fresh Caesar Salad or a simple Side Salad
- Cheesy Garlic Bread for soaking up the sauce
As an appetizer, serve the shrimp chilled or warm on a platter with Cocktail Sauce and lemon wedges for squeezing. This is also a great option for meal prep since the shrimp taste just as good cold, tossed into salads, wraps, or grain bowls throughout the week.
Storage Tips
Storage and Reheating
Store leftover shrimp in an airtight container in the fridge for up to 2-3 days. Shrimp spoils faster than other proteins, so eat it within a couple of days for the best quality.
Reheating can be tricky because shrimp overcooks quickly and turns tough. If you want them warm, heat a little butter in a skillet over medium heat and warm the shrimp for about 30 seconds per side. Avoid the microwave, as it tends to make shrimp rubbery.
The easiest option? Eat them cold. These shrimp are honestly just as good straight from the fridge, which makes them perfect for quick lunches or snacking.
Freezing is not recommended for this recipe. The texture of cooked shrimp changes after freezing and won’t be as tender.
Frequently Asked Questions
How do I make this shrimp more or less spicy?
The recipe uses ½ teaspoon of red pepper flakes for a moderate heat. For extra spice, increase to ¾ teaspoon or add a dash of your favorite hot sauce (sriracha or Frank’s Red Hot both work well). For a milder version that’s better for kids, reduce the red pepper flakes to ¼ teaspoon or leave them out entirely. The garlic and lemon still carry plenty of flavor without the heat.
Can I make this on the stovetop instead of the oven?
Yes! Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. The stovetop method gives you more sear, while the oven is more hands-off. Either way, be careful not to overcook.
How do I know when shrimp is done?
Look for three signs: the shrimp should be pink and opaque (no gray remaining), slightly firm to the touch, and the tails will start to curl. If the tails are tightly curled into a circle, they’re overcooked. You want a loose “C” shape, not an “O.”
Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp by running them under cold water for a few minutes until the ice is gone. Pat them very dry with paper towels before tossing with the sauce. Any extra moisture from frozen shrimp will dilute the garlic sauce and prevent browning.
More Easy Shrimp Recipes
Spicy Garlic Shrimp
Ingredients
- 1 ½ pound medium shrimp tail on, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 6 garlic cloves minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh minced parsley plus some for garnish
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with nonstick foil or parchment paper.
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and parsley.
- Pat shrimp dry with paper towels. Add the shrimp to the bowl and gently stir with a spoon to coat evenly.
- Spread the shrimp in a single layer on the prepared baking sheet, leaving space between each piece.
- Bake in the preheated oven for 8-10 minutes, just until shrimp turns pink and opaque. Check at the 6-minute mark to avoid overcooking.
- Garnish with fresh minced parsley and serve immediately over pasta, rice, or as an appetizer with cocktail sauce and lemon wedges.
Notes
- Pat shrimp dry before tossing with the sauce. This is the most important step for good caramelization and a flavorful garlic coating.
- Shrimp size: Medium (31/35) or large (26/30) shrimp work best for oven roasting. Adjust cook time slightly for different sizes.
- Adjust the heat: ½ tsp red pepper flakes gives moderate heat. Increase to ¾ tsp for spicier, reduce to ¼ tsp for mild. A dash of hot sauce also works.
- Fresh garlic is key. Don’t substitute garlic powder; fresh minced garlic gives this recipe its signature flavor.
- Don’t overcook. Check shrimp at the 6-minute mark. They’re done when pink, opaque, and tails form a loose “C” shape.
- For extra richness, toss the hot shrimp with 1 tablespoon of butter right out of the oven.
- Stovetop option: Heat 1 Tbsp olive oil in a skillet over medium-high heat. Cook seasoned shrimp 1-2 minutes per side.
- Storage: Refrigerate in an airtight container for up to 2-3 days.
- Reheating: Warm in a skillet with a little butter over medium heat. Avoid the microwave.
- Frozen shrimp: Thaw under cold water, pat very dry, then proceed with recipe.
- Serve over pasta, rice, or with a salad for dinner. Also great chilled as an appetizer with cocktail sauce.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
