Garlic-Sautéed Shrimp with Chili and Parsley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp quickly sautéed in fragrant garlic and spicy chili, finished with fresh parsley for a vibrant Spanish seafood tapa. This Spanish-inspired seafood recipe, ready in about 11 minutes, pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 6 min Serves 2 Spanish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and 1 tsp dried red chili flakes, sauté for 1 minute until fragrant but garlic is not browned.
  2. Step 2: Add 400 g peeled and deveined large shrimp to the skillet in a single layer. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Cook for 2 minutes without stirring until edges turn pink and begin to crisp.
  3. Step 3: Flip the shrimp and cook for another 1-2 minutes until fully opaque and cooked through.
  4. Step 4: Remove the skillet from heat, stir in 2 tbsp chopped fresh flat-leaf parsley, tossing to coat the shrimp in the garlicky oil.
  5. Step 5: Transfer to a serving dish and serve immediately with lemon wedges for squeezing over.

Frequently asked questions

How long does Garlic-Sautéed Shrimp with Chili and Parsley take to make?

Total time is about 11 minutes (5 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Sautéed Shrimp with Chili and Parsley?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Garlic-Sautéed Shrimp with Chili and Parsley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Sautéed Shrimp with Chili and Parsley for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic-Sautéed Shrimp with Chili and Parsley?

Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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