Sautéed Garlic Shrimp with Spanish Lemon and Parsley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick and flavorful sautéed shrimp infused with garlic, brightened with fresh lemon juice and parsley for a classic Spanish appetizer. This spanish-inspired seafood ready in about 15 minutes pairs peeled and deveined large shrimp, extra virgin olive oil, thinly sliced 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.

Prep: 5 min Cook: 10 min Serves 4 Spanish cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp, 3/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook, stirring occasionally, for 3-4 minutes until shrimp turn pink and opaque.
  3. Step 3: Pour in 1/4 cup dry white wine and 2 tbsp fresh lemon juice, simmering for 2 minutes until the sauce reduces slightly and coats the shrimp.
  4. Step 4: Remove from heat and stir in 3 tbsp chopped fresh parsley. Serve immediately with crusty bread to soak up the sauce.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Garlic Shrimp with Spanish Lemon and Parsley take to make?

Total time is about 15 minutes (5 min prep + 10 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 Shrimp with Spanish Lemon and Parsley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Garlic Shrimp with Spanish Lemon 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 Shrimp with Spanish Lemon 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 Shrimp with Spanish Lemon 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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