Some dinners don’t need a long list of ingredients or a complicated prep process. This garlic shrimp recipe proves that simple flavors and straightforward steps can still make a serious impact. It’s the kind of meal you throw together in minutes—and then wonder why you don’t make it more often.
With a short cooking time and easy cleanup, it’s ideal for weeknights or for when you’re cooking multiple things at once. And trust me, if you’ve got anyone hovering in the kitchen while you cook, you might want to double the recipe. These shrimp have a way of disappearing before they even hit the plate.
Garlic That Actually Shows Up in Every Bite
The name says it all. Garlic is the main flavor here, and it doesn’t take a backseat. Instead of just a hint, the garlic infuses the oil, coats the shrimp, and gives every bite that unmistakable boldness. You’ll mince fresh garlic cloves and cook them just enough to mellow the bite without losing that signature punch.
The butter-flavored coconut oil not only gives richness to the dish, but also keeps it dairy-free for those who need it. The seasoning mix—salt, pepper, garlic powder, onion powder, and paprika—adds a subtle depth that complements the garlic without overwhelming it. Fresh parsley finishes the dish with color and brightness.
How to Serve Garlic Shrimp
You can serve this dish a dozen different ways, which makes it even more useful to keep in rotation. It can be a main dish, a topping, or even an appetizer with the right pairing.
- Spoon it over cauliflower rice or mashed celeriac
- Add to a large salad with chopped cucumbers and lemon vinaigrette
- Serve alongside grilled zucchini or steamed broccoli
- Toss into lettuce wraps with avocado and a drizzle of lime
- Plate with roasted spaghetti squash or sautéed kale
These shrimp also work well as part of a tapas-style spread. If you’re feeding a group, offer them with a few veggie sides and a dipping sauce like garlic aioli or chili oil.
Storage Tips That Actually Work
It’s hard to make this dish last long once it hits the table, but if you do end up with leftovers, they hold up well. Store the shrimp in an airtight container in the refrigerator for up to two days. To reheat, warm them in a skillet over low heat with a splash of oil. This keeps them moist and prevents overcooking.
Avoid microwaving if possible, since shrimp tend to become rubbery when heated too fast. If needed, microwave in very short intervals, checking often. While you can freeze this recipe, the texture is best when eaten fresh or reheated just once.
One of Those Recipes You’ll Always Come Back To
This garlic shrimp dish isn’t just quick—it’s the kind of go-to you’ll rely on when you want something flavorful but don’t want to overthink dinner. You get bold garlic flavor, perfectly cooked shrimp, and a meal that feels more impressive than the effort it takes to make.
Simple. Savory. Fast. That’s what makes this one a keeper.
Garlic Shrimp (Keto-Friendly)
Ingredients
- 26 –30 shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 5 garlic cloves minced
- 2 tablespoons butter-flavored coconut oil
- 1/4 cup fresh parsley chopped
Instructions
- Pat shrimp dry and toss them in a bowl with the salt, pepper, garlic powder, onion powder, and paprika. Mix to coat evenly.
- Heat the butter-flavored coconut oil in a large skillet over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add the shrimp and sauté for 2–3 minutes per side, or until pink and opaque.
- Stir in chopped parsley right before removing from heat. Serve immediately.
Notes
Possible Substitutions:
- Shrimp → Substitute with scallops, lobster, or firm white fish
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.