This Argentinian-style shrimp recipe cooks juicy shrimp in a skillet with garlic, paprika, lemon, parsley, and a buttery olive-oil sauce. Argentina has many regional seafood traditions, so this is a practical home-style interpretation rather than one definitive national recipe; it’s quick to make and especially good with bread or rice to catch the sauce.
Ingredients
- 1¼ lb (570 g) large raw shrimp, peeled and deveined, thawed if frozen
- ½ tsp kosher salt (about 2.5 g), plus more to taste
- ¼ tsp freshly ground black pepper (about 0.5 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 tbsp (42 g) unsalted butter, divided
- 5 garlic cloves (about 15 g), finely minced
- 1 tsp (2 g) sweet paprika
- ¼ tsp (about 0.5 g) red pepper flakes, or to taste
- ¼ cup (60 ml) dry white wine or low-sodium chicken or vegetable broth
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (about 2 g) finely grated lemon zest
- ¼ cup (15 g) chopped fresh flat-leaf parsley
- 1 lemon, cut into wedges, for serving
Instructions
- Prepare the shrimp. If using frozen shrimp, thaw them completely in the refrigerator or in a sealed bag under cold running water; don’t thaw them on the counter. Pat the shrimp thoroughly dry with paper towels so they sear instead of releasing excess water. Put them in a bowl and season with the salt and black pepper. Mince the garlic, zest and juice the lemon, and chop the parsley before heating the pan.
- Heat the skillet. Set a large, heavy 14-inch skillet over medium-high heat and add the olive oil and 1 tablespoon (14 g) of the butter. Give the pan about 1 minute to heat. A wide skillet helps the shrimp sit in one layer and cook evenly; if you only have a smaller pan, plan to cook them in batches rather than crowding them.
- Bloom the garlic and spices. Add the minced garlic, paprika, and red pepper flakes. Stir for about 30 seconds, just until fragrant. Keep the garlic moving and lower the heat if it begins to brown; browned garlic can taste bitter and will make the sauce less mellow.
- Cook the shrimp. Arrange the shrimp in a single layer. Cook for about 2 minutes on the first side, then turn and cook for 1 to 2 minutes on the other side. Shrimp should be opaque and firm, not translucent or tightly curled. Check the thickest shrimp with an instant-read food thermometer, inserting the probe from the side where possible. The USDA FSIS safe minimum internal temperature for fish and shellfish is 145°F (63°C); remove the shrimp from the heat as soon as they reach it to limit overcooking.
- Make the pan sauce. Pour in the wine or broth and scrape the bottom of the skillet with a wooden spoon to lift up the flavorful browned bits. Let it bubble for 1 to 2 minutes, until slightly reduced. If the pan is very hot, take it off the burner briefly before adding the liquid to reduce splattering.
- Finish and serve. Turn the heat to low. Stir in the remaining 2 tablespoons (28 g) butter, lemon juice, lemon zest, and parsley until the butter melts and the sauce looks glossy. Taste the sauce and adjust the salt, pepper, or lemon as needed. Serve immediately with lemon wedges and plenty of the pan sauce.
Tips
- Dry shrimp are easier to brown. Even thawed shrimp can carry surface water. Pat them dry just before seasoning, and avoid adding them while they are still icy. If they steam rather than sear, the dish will still taste good, but the sauce may be thinner and less concentrated.
- Choose the wine or broth based on the flavor you want. Dry white wine gives the sauce a brighter, more aromatic finish. Low-sodium broth is a useful substitute if you prefer not to cook with wine; it makes the result more savory and less tangy. Avoid heavily salted broth because the sauce reduces.
- Adjust the heat gradually. The listed red pepper flakes give a gentle warmth. For a milder dish, start with a pinch; for more heat, add a little extra at the table. Sweet paprika contributes color and a rounded pepper flavor, while smoked paprika adds a noticeable smoky note that changes the character of the sauce.
- Watch the garlic and shrimp closely. Garlic needs only about 30 seconds in the hot oil, and shrimp cook quickly. Have the wine, lemon, and butter ready before you start, and don’t leave the skillet unattended. A thermometer check is the dependable safety check; color and shape are useful visual cues but don’t replace it.
Serving Suggestions
Serve the shrimp straight from the skillet while the sauce is warm. Crusty bread is an easy pairing because it soaks up the garlic, lemon, and butter; warm rolls or a toasted baguette work just as well. For a more substantial meal, spoon the shrimp and sauce over steamed rice, buttery mashed potatoes, or plain pasta. Long pasta such as linguine is especially convenient, but a short shape will catch the sauce too.
A simple green salad with a sharp vinaigrette balances the richness, as do grilled vegetables, sautéed greens, or roasted potatoes. If you are serving the shrimp as an appetizer, provide small plates and forks, plus extra lemon wedges. Keep the sauce in the skillet or transfer it with the shrimp so none is left behind. For a casual meal, put the pan in the middle of the table alongside bread and let everyone serve themselves.
Variations
Use a traditional Argentine chile if available. Some cooks use ají molido, a mild-to-medium Argentine ground red chile, in place of red pepper flakes. It can be hard to find outside specialty shops. Use the same amount to begin, then adjust to taste; the exact heat and fruitiness vary by brand. Ordinary red pepper flakes are a practical substitute, though they tend to give sharper, more direct heat.
Make it dairy-free. Replace the butter with another tablespoon of olive oil, or finish with a small splash of extra-virgin olive oil. The sauce will be lighter and less creamy, but the garlic, lemon, and parsley still provide plenty of flavor.
Add tomatoes. Stir in ½ cup (about 75 g) halved cherry tomatoes after the garlic and spices, and cook them for 2 to 3 minutes until they begin to soften. Then add the shrimp. The tomatoes make the sauce juicier and sweeter, so serve it with bread, rice, or pasta.
Change the seasoning. A pinch of dried oregano gives the dish a more herb-forward character, while a little extra lemon zest makes it brighter. You can also omit the red pepper flakes for a no-heat version. Keep additions restrained so the shrimp remain the main flavor rather than burying the delicate garlic-lemon sauce.
Storage and Reheating
For food safety, refrigerate cooked shrimp within 2 hours of cooking (within 1 hour if the room is hotter than 90°F / 32°C). Store leftovers in a shallow, covered container in a refrigerator at 40°F (4°C) or colder. They can be kept for 3 to 4 days, although the shrimp are usually at their best in the first 1 to 2 days. If you know you will have leftovers, keep bread, rice, or pasta separate so it doesn’t absorb all the sauce.
Reheat only the portion you plan to eat. Warm the shrimp gently in a covered skillet over low heat with a teaspoon or two of water or broth, stirring just until evenly hot. You can also use a microwave in short bursts, stirring between them. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Shrimp can become tough if heated for too long, so avoid a hard boil or prolonged high heat. Freezing is possible in a sealed freezer-safe container, though the shrimp may be less tender after thawing; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Frozen shrimp are convenient and work well once fully thawed. Thaw them overnight in the refrigerator, or place them in a sealed bag under cold running water when you need them sooner. Drain and pat them dry before seasoning. Don’t cook them straight from frozen for this recipe, because they can release enough water to dilute the sauce and make the cooking uneven.
Should the shrimp have shells on or off?
Peeled, deveined shrimp are easiest to eat and let the garlic-lemon sauce coat each piece. If you prefer shell-on shrimp, they can be used, but they take longer to peel at the table and the seasoning won’t contact as much of the shrimp. Make sure they still reach the same safe internal temperature, and allow extra time for diners to remove the shells.
What size shrimp works best?
Large shrimp are a good balance: they are substantial enough to stay juicy through a quick sear and are easy to serve with rice or bread. Counts on seafood packages vary, but large shrimp are often labeled around 21–30 per pound. If using smaller shrimp, shorten the cooking time and check the temperature earlier. Very large shrimp may need another minute, but temperature—not the clock alone—should guide doneness.
Can I make the sauce without wine?
Yes. Use the same amount of low-sodium broth and follow the same reduction step. The sauce will lack wine’s acidity and aroma, so taste it at the end and add a few drops of lemon juice if it needs more brightness. Water will work in a pinch, but it gives a less flavorful sauce than broth.
Can I prepare this ahead?
You can mince the garlic, chop the parsley, and measure the seasonings a few hours ahead; cover and refrigerate the prepared ingredients. For the best texture, cook the shrimp just before serving rather than cooking and reheating them. If you do cook them ahead, cool and refrigerate them promptly, then reheat leftovers to 165°F (74°C) as described above.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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