Garlic Chili Pan Fried Shrimp in White Wine Sauce
Juicy, golden pan-fried shrimp in a garlicky white wine sauce with a kick of chili and a squeeze of lemon, on the table in 15 minutes.
INGREDIENTS:
- 300 grams large shrimp, peeled and deveined, tails on
- 2 garlic cloves, minced
- 1.5 tablespoons olive oil
- 1 tablespoons unsalted butter
- 0.3 cups dry white wine
- 0.5 lemon, juiced and zested
- 0.3 teaspoons crushed red pepper flakes
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons kosher salt
- 0.3 teaspoons black pepper
- 1 tablespoons fresh parsley, chopped
- 1 lemons, cut into wedges for serving
STEPS:
- Season the shrimp: Pat 300 grams large shrimp, peeled and deveined, tails on completely dry with paper towels. Season with 0.5 teaspoons smoked paprika, 0.5 teaspoons kosher salt, and 0.3teaspoons black pepper. Toss to coat evenly.
- Sear the shrimp: Heat a large skillet over high heat. Add 1.5 tablespoons olive oil and swirl to coat. Once shimmering, add shrimp in a single layer. Sear without moving for 1–1m 30s until pink and golden on the bottom.
- Flip & remove: Flip the shrimp and cook for 1 more minute. Remove to a plate — they will finish cooking in the sauce.
- Build the sauce: Reduce heat to medium. Add 1 tablespoons unsalted butter to the same pan. Once melted, add 2 garlic cloves, minced and 0.3 teaspoons crushed red pepper flakes and cook for 1 minute until fragrant.
- Add the wine: Pour in 0.3 cups dry white wine and let it simmer, scraping up any browned bits from the pan, until reduced by half.
- Finish the shrimp: Return the shrimp to the pan. Add 0.5 lemon, juiced and zested juice and zest and toss everything together for 30 seconds until the shrimp are coated and warmed through.
- Plate & serve: Transfer to a warm plate or serving dish. Scatter 1 tablespoons fresh parsley, chopped over the top and serve immediately with 1 lemons, cut into wedges for serving.
NOTES:
- Dry the shrimp: Pat them completely dry before they hit the pan this is key to getting a golden sear rather than steaming.
- Don't crowd the pan: Cook in a single layer. If your pan isn't large enough, cook in two batches. Crowded shrimp steam instead of sear.
- Watch the heat: Shrimp cook fast 1–2 minutes per side is all they need. Pull them the moment they curl into a C shape and turn pink. An O shape means overcooked.