Chili Garlic Butter Shrimp is the easiest low-carb weeknight or weekend meal! A garlic buttery sauce with a smack of chili will be on your mind for days after. Ready in less than 10 minutes, what could be better than this? Not much else!
WHAT TO COOK WITH SHRIMP
Whether you serve these as a quick, delicious appetiser or a light meal over rice or pasta, these drool-worthy garlic butter shrimp will leave you wanting more. There’s nothing quite like mopping up silky, garlic butter sauce with some fresh, warm homemade bread while sipping on a chilled glass of white wine. Well, fill that glass because we have created a chili garlic butter shrimp recipe you’ll be dreaming about for months.
There’s no denying it… with all of the shrimp recipes on Cafe Delites, the most loved recipes are the ones starting off with a good sear in a hot pan or skillet and swimming in a garlic butter sauce. Lemon Garlic Butter Shrimp and Garlic Butter Shrimp Scampi have proven to be reader favourites!
HOW TO COOK SHRIMP
The most important tip I can give you is to be organised before you start cooking! Having all of your ingredients on hand is crucial — as with most shrimp recipes, this one is FAST.
- I love using extra large or jumbo fresh shrimp (or prawns) for a juicy mouthful! It’s a huge bonus and one that will save you time if you can buy them ready to cook (peeled and deveined). I always keep their tails on for added flavour but you can remove them.
- Sear your shrimp in oil first to get some incredible crisp edges.
- Season them with salt and pepper. You can also add in paprika, garlic or onion powders, the choice is yours! For this recipe I like to keep it simple to really let the flavour of the shrimp truly shine.
- A splash of good quality dry white wine such as a good Pinot Grigio or a Sav Blanc to deglaze the pan is an optional addition and one I highly recommend when cooking this recipe. Those browned bits stuck to the bottom of the pan are packed with flavour! They make a great addition to any sauce. You can use chicken broth instead if you wish.
Serve Chili Garlic Butter Shrimp over garlic butter rice, noodles or pasta, with soft white dinner rolls, Artisan bread or cheesy garlic bread and vegetables (roasted cauliflower, sautéed green beans, grilled asparagus).
MORE SHRIMP RECIPES
If you loved our garlic butter shrimp, check out our Creamy Tuscan Shrimp, Creamy Shrimp Piccata or Creamy Lemon Parmesan Shrimp for extra decadence. We promise you won’t be disappointed!
Chili Garlic Butter Shrimp
Ingredients
- 2 tablespoons olive oil
- 1 ¼ pounds large shrimp prawns, shelled and deveined, tails on or off
- 1 pinch coarse salt to taste
- 1 pinch ground black pepper to taste
- 4 tablespoons butter
- 4-5 cloves garlic minced, or 1 ½ tablespoons minced garlic
- 2 tablespoon dry white wine or broth about 2 tablespoons
- 1-2 whole red cayenne chili peppers
- ¼ cup parsley chopped
Instructions
- Heat olive oil in a large pan or skillet over medium heat. Add the shrimp, season with salt and pepper to taste and sear for 1-2 minutes on each side (until just beginning to turn pink).
- Quickly deglaze the pan with a splash of wine or broth (if using), scraping up any browned bits from the bottom of the pan. Add the butter, garlic, red chilis and parsley. Toss shrimp through the butter sauce and cook for a further 30 seconds – 1 minute until the shrimp is cooked through (being careful not to overcook your shrimp).
- Immediately take off heat and serve.
WhimsicalEG says
Are we supposed to chop the whole cayenne peppers up?
Georgia Knowles says
Hi, yes the chilli’s should be chopped and mixed through with the butter, garlic and parsley to add a little zingy spice. Hope this helps.
Marjorie A. DeStasio says
My recipe is similar, I use 1/4 cup broth and 1/4 cup of white wine and I also use 1 whole lemon squeezed with gives it the final touch. I make linguine with it and finish cooking the linguine in the pan of shrimp and broth. One of our favorite meals.
rasel says
This was absolutely delicious! Thank you so much!
Mary says
Glad to hear from you again. Missed your great recipes.
Shannon Gater says
I’ve been making this for years it’s always amazing and I’m thankful to have the measurements people always ask for the recipe but I do it by eye and take. It’s amazing easy full flavored meal.
Jason says
Welcome back!
Janette says
Wow it is really good. I blended half of it. Will definitely make it again.
Love it!
Zara says
The garlic butter shrimp were excellent! Even my fussy children LOVED it and have requested it again. We ate it with garlic rice (again, delicious and I’ll be cooking my rice like this more often) and a fried green veg medley (chopped kale, courgette, runner beans, spring onions, spinach, chard and plenty of garlic and chilli). Really tasty, easy family friendly dish. Thank you!
Stephanie says
This was absolutely delicious! Thank you so much! I took your advice and deglazed the pan with some white wine.
Craig says
Starting to salivate already. The rating is because I’ve done several of your recipes and they always come out as good as they sound. Thanks for that.
Clarification on the peppers, please. Guessing the recipe should say “peppers, sliced” to match the picture? Also they look more like fresh than dried? I want to do whatever it takes to make my plate look like that picture!
Many thanks for your efforts.
Larry says
Looks like a quick and delicious meal