Looking for a quick recipe to fit into your busy schedule? Our garlic shrimp recipe might just be the one.
It sounds counterintuitive, but when asked if they cook often, our chefs said no. “Cooking is my passion, but it has become work, and I don’t intend to bring work home,“ said one chef, agreeing with the others. Living off of takeouts isn’t a solution either, because a decent, healthy meal can be very costly.
As a result, their compromise is to cook, but only once on Sunday, and for the entire week. They’ve lived by this method since forever, and it has saved plenty of time. It’s also not that bad having the same dish for several days, especially when it is super indulging.
In this article, we’re sharing the perfect recipe for this method. We’ll be cooking shrimp with tons of garlic, in lots of butter, then seasoning them with just salt, pepper, and pepper flakes. These are very simple ingredients you can easily find, and the garlicky, buttery sauce is just impossible to let go of.
Still, the dish is originally prepared with lots of butter and hence, high in saturated fats. While fats are crucial for the human body, experts advise that we try to consume less saturated fats and replace them with healthier fats.
Since fats also provide lots of calories, high-fat diets can also put you at risk of consuming more calories than you desire.
To keep these nutritional figures within acceptable ranges, we modified the size of each portion. Fewer shrimp means a less fulfilling meal, so we served it with cooked rice and a salad. Together, they form a tasty and very filling meal.
Ingredients for Our Garlic Shrimp Recipe
Besides the obvious ingredients of garlic and shrimp, you’ll need butter, salt, pepper, and red pepper flakes.
We are using just two large cloves of garlic, which is enough to provide plenty of flavor. But, as our favorite person once said “There’s no such thing as too much garlic,” feel free to alter this amount.
The salad that sides with it calls for lettuce, cherry tomatoes, and cucumbers; dressed in lemon juice, mustard, and honey. You can refrigerate the veggies and dressing separately and toss them together when it’s time to serve.
It is probably a bias, but we love the idea of drizzling the garlicky, buttery sauce over warm rice. If you prefer pastas, they’ll work very well too. Swap out our three and a half cups of cooked rice for 19 oz of your favorite pasta — they both yield the same amount of calories.
Can I Use Garlic Powder?
Compared to fresh garlic, garlic powder is actually more concentrated in flavor and more convenient to use. Still, it can’t replicate the soft texture as well as the flavor explosion within each piece of garlic that so many, including us, adore. Hence, as both have very different uses, we believe the answer is up to you.
If you’re concerned that using garlic powder will lower the dish’s nutritional values, there’s not a lot of garlic in it to begin with. It is better to harvest garlic’s health benefits from dietary supplements instead.
Storing and Reheating The Shrimp
If you’re going to cook up a giant portion for the week, we suggest making just enough for 3 or 4 days. That’s how long you should keep cooked shrimp in the fridge — then plan your next cook-up. Divide each portion neatly into small containers, and place them in the fridge until serving.
The same thing applies to the side salad and cooked rice/ pasta.
Heat the shrimp and sauce over medium heat until heated through.
Heat the rice/ pasta with about 1 tbsp water per serving until heated through.
What to Serve With Garlic Shrimp
We serve this dish with some onion rings and a glass of juice, both also taking just minutes to make. Together, the three make for a satisfying, tasty meal:
Can’t Get Enough of Shrimp and Garlic? Try These Dishes!
In a bowl, stir together 1 1/2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp mustard, 1/2 tsp honey, and 1/4 tsp pepper. Refrigerate both this dressing and the vegetables (crystal lettuce, cucumber, cherry tomatoes, all cut up into bite-sized pieces and weighing 4 oz each) until serving.
Melt 3 tbsp butter in a non-stick skillet over medium heat. Saute 2 tbsp garlic (or more, to your liking) for about 30 seconds.
Add 12 oz peeled shrimp to the skillet along with 1/2 tsp salt and 1/4 tsp ground black pepper.
Cook for about 6 minutes.
Turn off the heat and sprinkle on top 2 tbsp parsley and 1/2 tsp pepper flakes.
To serve, drizzle the dressing on top of the vegetables. Serve the salad along with the shrimp and 3 1/2 cups cooked rice.
Amount Per Serving (1 serving)
Calories 505Calories from Fat 135
% Daily Value*
Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Vitamin A 555IU
Vitamin C 13mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
SaVanna Shoemaker is a registered dietitian and freelance health and wellness writer. She’s passionate about whole food-based eating and holistic nutrition, and uses her platform to help people embrace real food and reduce their sugar and processed food intake. Her work has appeared on Healthline, Greatist, Livestrong, Verywell Health, and more. In her free time, she enjoys gardening, reading, cooking, and weight lifting.