Garlic Butter Sautéed Shrimp

by Anna Chwistek

This shrimp recipe is the real deal, a straightforward funky dish made of shrimp, garlic, wine, butter and a handful of spinach. A fuss-free dinner with the most indulgent result. 

serving dumplings | Garlic Butter Sautéed Shrimp

This recipe comes together really fast. We start by marinating the shrimp briefly in a mix of grated garlic, some spices and oil. This way we’ll create a deeper flavor and elevate the whole dish in only 20 minutes to something truly exciting. Then we sear the shrimp, make the sauce, add spinach, and done.

When it’s finished, each bite will be loaded with layers of flavors. You’ll get some heat from the cayenne pepper, acid from the lemon, creaminess from the butter, a little fruity wine and lots of garlic!
Serve on a big platter or straight from the pan surrounded by fresh bread and a side salad. Delicious!

serving dumplings | Garlic Butter Sautéed Shrimp

RECIPE NOTES

This is an amazing weeknight dinner, a date night treat or something special for your next dinner party. You can serve it for 2 as a main course, or for 4 as a starter.
Let me guide you through the recipe with this step-by-step VIDEO.

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serving dumplings | Garlic Butter Sautéed Shrimp

Cooking Video

Garlic Butter Shrimp

Yield: serves 2

Garlic Butter Sautéed Shrimp

Garlic Butter Sautéed Shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 450 g/1 lb shrimp, peeled and deveined
  • 60 g/2 oz spinach
  • 60 g/2 oz unsalted butter
  • 3 tbsp olive oil
  • 6 garlic cloves
  • 1/2 cup dry white wine
  • 2 tbsp fish sauce
  • 1 tsp each: ground coriander, ground cumin, cayenne pepper, black pepper, smoked paprika
  • 2 tbsp lemon juice
  • bread, for serving

Instructions

    1. Grate the garlic into a medium bowl. Add shrimp, 1 tbsp olive oil, fish sauce, coriander, cumin, cayenne pepper, smoked paprika and black pepper. Toss and set aside for 10 minutes. If you want to marinate them longer, no problem, transfer the shrimp to the fridge and chill for 30 minutes or up to 1 hour.
    2. It’s important to prepare everything fast and cook over a high heat. Heat the remaining 2 tbsp olive oil in a large skillet over high. Place the shrimp in a single layer, sear for 1 minute. Flip and sear the other side, 1 minute. Pour in white wine, cook for 1 minute. Add butter, stir until melted. Then add spinach and toss until wilted,  30 seconds to 1 minute max. Finish off with lemon juice and black pepper. Serve!

Notes

Calories Per Serving: 481 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Fish | Seafood
 
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8 comments

  • Delicious! Was looking for something fairly uncomplicated with some frozen shrimp I had and this was perfect – the broth was perfect with bread.

    Reply

  • I tried this instead of traditional Scampi and found quite bland. I had to add salt and even then –– it lacked something.

    Reply

  • I’m sorry. The spice combination seems off. Too much salt and cumin, which totally overwhelmed the gorgeous shrimp. Sadly we couldn’t eat it.

    Reply

  • Our family LOVED this dish. So much flavor, I didn’t have coriander and we didn’t miss it at all. Can’t wait to make again and have plans to add clams and mussels too. Thanks for such an incredible dish!

    Reply

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