🦐 Creamy Garlic Herb Shrimp
This Creamy Garlic Herb Shrimp is dinner in 20 minutes. Plump shrimp get a quick sear, then finish in a silky garlic sauce packed with parsley. Extra-virgin olive oil starts the skillet, lemon keeps the cream bright, and the whole thing stays in one pan.
I love how little there is to chop. The shrimp cook in minutes, and that extra garlic is not optional. 🌿
Jump to Recipe ↓ 🦐
Why You’ll Love This Shrimp 🌿
- 🦐 Dinner in 20 minutes
- 🧄 Plenty of garlic in the sauce
- 🌿 Fresh herbs in every bite
- 🍋 Lemon to keep the cream light
- 🫒 Extra-virgin olive oil as the base
- 🍳 One skillet, no oven
- 🍽️ Easy weeknight seafood
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Shrimp is a fast Mediterranean protein. The pan starts with extra-virgin olive oil and garlic, not a heavy roux. A modest splash of cream gives you the sauce in the photo without turning dinner into a steakhouse plate. Parsley, lemon, and black pepper do the rest of the flavor work.
Sear first, sauce second. If you simmer the shrimp too long in the cream, they tighten. Pull the pan as soon as they curl and turn opaque.
Frequently Asked Questions ❓
Can I use frozen shrimp? 🧊
Yes. Thaw them and pat them very dry. Wet shrimp steam instead of getting that golden sear.
What should I serve with it? 🍚
Warm rice, orzo, zucchini noodles, or crusty bread to catch the sauce. The photo is the shrimp in the skillet on their own.
Can I skip the cream? 🥛
You can use half-and-half and simmer a minute longer. For a lighter pan sauce, use extra broth and a spoon of Greek yogurt off the heat.
How do I keep the garlic from burning? 🔥
Sear the shrimp first and take them out. Add the garlic to the same pan on medium heat for 30 seconds, then pour in the broth.
🦐 Creamy Garlic Herb Shrimp
Ingredients 🛒
For the Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Garlic Herb Sauce
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, minced
- ⅓ cup low-sodium chicken or seafood broth
- ½ cup heavy cream
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- ¼ cup fresh parsley, chopped, plus extra to finish
- 1 tablespoon chopped fresh chives or dill, optional
Instructions 👩🍳
- Pat the shrimp dry. Toss with olive oil, paprika, salt, and black pepper.
- Heat a wide skillet over medium-high heat. Sear the shrimp 1–2 minutes per side until golden at the edges and just turning opaque. Transfer to a plate.
- Lower the heat to medium. Add the remaining olive oil and the garlic. Stir 30 seconds until fragrant.
- Pour in the broth and scrape the pan. Stir in the cream, lemon juice, and oregano. Simmer 2–3 minutes until the sauce looks glossy and slightly thick.
- Return the shrimp to the skillet. Add the parsley and chives or dill. Warm 1 minute, then taste for salt. Finish with more parsley and black pepper. Serve right away.
Nutrition
| Nutrient | Per serving (1/2) |
|---|---|
| Calories | 420 |
| Protein | 36g |
| Net carbohydrates | 5g |
| Total carbohydrates | 5g |
| Fiber | 0g |
| Total fat | 27g |
| Sodium | 780mg |
Estimates based on large shrimp, olive oil, and a modest cream sauce. Exact numbers vary with shrimp size and how much sauce you spoon over.
Notes & Tips 💡
- Dry shrimp and a hot pan are what give you that golden color from the photo.
- Extra-virgin olive oil starts the skillet so the cream sauce still sits in Mediterranean territory.
- Do not walk away from the garlic. Thirty seconds is enough.
- If the sauce gets too thick, loosen it with a splash of broth.
- This is best eaten right away while the shrimp are just cooked and the sauce is silky.
This Creamy Garlic Herb Shrimp is garlicky, herby, and done in 20 minutes. A simple skillet dinner built on shrimp, olive oil, and lemon. 🦐🧄
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
