Sautéed Garlic Butter Shrimp with Chili and Parsley

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

Succulent shrimp cooked in a garlic butter sauce with a hint of chili heat and fresh parsley for brightness. This mediterranean-inspired seafood ready in about 11 minutes pairs large shrimp, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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.

★ 4.5 (10 ratings) Prep: 5 min Cook: 6 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 3 tbsp unsalted butter in a large skillet over medium heat until foaming. Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sauté for 1 minute until fragrant but not browned.
  2. Step 2: Increase heat to medium-high and add 1 lb peeled and deveined shrimp in a single layer. Cook for 2 minutes without stirring until edges turn pink and slightly crisp.
  3. Step 3: Flip shrimp and season with 3/4 tsp salt and 1/4 tsp black pepper, cooking for another 2 minutes until opaque and cooked through.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp chopped fresh parsley. Serve immediately with lemon wedges to squeeze over each portion.

Frequently asked questions

How long does Sautéed Garlic Butter 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 Sautéed Garlic Butter 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 Sautéed Garlic Butter 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 Sautéed Garlic Butter Shrimp with Chili and Parsley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Garlic Butter Shrimp with Chili and Parsley?

Mediterranean 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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