Spicy Lemon Garlic Shrimp 

These Spicy Lemon Garlic Shrimp are pan seared jumbo shrimp tossed in a fragrant garlic, cilantro and white wine sauce, finished with a squeeze of fresh lemon and a touch of chili heat. Perfect for a fast, flavorful weeknight dinner or as a show‑stopping appetizer.

Full Recipe:

Ingredients 

• 2 lb jumbo raw shrimp, peeled and deveined

• 6 Tbsp butter or olive oil (adjust to your preference)

• ½ tsp sea salt (or to taste)

• ½ tsp black pepper (or to taste)

• 1 tsp onion powder

• 9 cloves garlic, minced or finely chopped

• 2 tsp paprika

• 2 tsp chili flakes (adjust heat level to taste)

• ¼ cup dry white wine (e.g. Sauvignon Blanc or Pinot Grigio)

• 2 Tbsp lemon juice (freshly squeezed)

• 2 Tbsp finely chopped cilantro (for cooking; can substitute parsley)

Directions

1. Prep the shrimp: Rinse under cold water and pat dry. Place in a large bowl.

2. Season: Add about 1 Tbsp butter (or oil), salt, pepper, onion powder, paprika and chili flakes to the shrimp. Toss to coat thoroughly.

3. Sear shrimp: In a skillet over medium‑high heat, sear shrimp with ~2 Tbsp butter (or oil), about 1 minute per side until pink and opaque. Remove shrimp and set aside.

4. Make the sauce: Pour white wine into the hot pan and use a wooden spoon to scrape up any browned bits. Add remaining butter and minced garlic. Cook until garlic softens.

5. Add cilantro: Stir in cilantro and cook on low for about 1 minute, stirring so it doesn’t burn.

6. Finish: Return shrimp to the skillet, stir to coat. Drizzle lemon juice over everything. Remove from heat.

7. Serve immediately best with mashed potatoes, rice, pasta or fresh salad.

Nutritional Info (per serving) 

• Calories: ~312 kcal

• Carbohydrates: ~7 g

• Protein: ~32 g

• Fat: ~16 g (Saturated: ~2 g; Polyunsaturated: ~2 g; Monounsaturated: ~10 g; Trans: ~0.02 g)

• Cholesterol: ~286 mg

• Sodium: ~1,352 mg

• Potassium: ~353 mg

• Fiber: ~1 g

• Sugar: ~1 g

• Vitamin A: ~1,213 IU

• Vitamin C: ~5 mg

• Calcium: ~145 mg

• Iron: ~1 mg