My Favorite 10-Minute Shrimp Dinner

This quick shrimp dinner is my go-to meal when I want something satisfying, flavorful, and fast. In just 10 minutes, you can have juicy shrimp coated in garlic, spices, and a light sauce that pairs perfectly with rice, pasta, or fresh bread. It’s simple enough for busy weeknights but tasty enough to feel special.

Why You’ll Love This Recipe

• Ready in just 10 minutes from start to finish
• Uses simple pantry spices and fresh shrimp
• Light, flavorful, and not heavy
• Perfect for weeknights, meal prep, or last-minute dinners
• Easy to customize with vegetables or spice level

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 450 g raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon chili flakes (optional)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

Directions

1. Pat the shrimp dry using a paper towel and set aside.
2. Heat a large skillet over medium-high heat and add the olive oil and butter.
3. Once the butter melts, add the minced garlic and sauté for about 20 seconds until fragrant.
4. Add the shrimp in a single layer. Sprinkle with salt, black pepper, paprika, and chili flakes if using.
5. Cook the shrimp for 2 minutes on one side until they turn pink, then flip and cook for another 2 minutes.
6. Drizzle the lemon juice over the shrimp and gently toss to coat.
7. Remove from heat and garnish with fresh parsley. Serve immediately.

Servings and timing

• Servings: 2
• Prep time: 5 minutes
• Cook time: 5 minutes
• Total time: 10 minutes

Variations

• Add sliced bell peppers or zucchini to the pan for extra vegetables
• Use lime juice instead of lemon for a different citrus flavor
• Sprinkle with cumin or coriander for a warm spice twist
• Serve over rice, couscous, pasta, or alongside a fresh salad
• Make it creamy by adding 2 tablespoons of cooking cream at the end

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat for 2–3 minutes, adding a small splash of water if needed. Avoid overheating to keep the shrimp tender.

FAQs

Can I use frozen shrimp?

Yes, just thaw them completely and pat them dry before cooking.

What size shrimp works best?

Medium to large shrimp work best for quick cooking and better texture.

Can I make this dish spicy?

Yes, increase the chili flakes or add a pinch of cayenne pepper.

Is this recipe healthy?

Yes, it is high in protein, low in carbs, and cooked with minimal oil.

Can I cook this without butter?

Yes, you can use only olive oil if preferred.

What can I serve with this shrimp?

Rice, pasta, quinoa, or flatbread all work well.

Can I add sauce to this dish?

Yes, a light garlic sauce or lemon sauce pairs beautifully.

How do I know when shrimp are cooked?

Shrimp are done when they turn pink and opaque and curl slightly.

Can I double the recipe?

Yes, but cook the shrimp in batches to avoid overcrowding the pan.

Does this recipe work for meal prep?

It can be meal-prepped for short-term storage, best enjoyed within 1–2 days.

Conclusion

This 10-minute shrimp dinner proves that fast meals can still be full of flavor and freshness. With minimal ingredients and simple steps, it’s a reliable recipe you’ll want to make again and again whenever time is short but cravings are big.

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