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A healthy, 20-minute meal comes together in one skillet with this delicious Garlic Shrimp! Serve it over pasta, rice, cauliflower rice, or just soak up the wine sauce with a crusty loaf of bread.
This weeknight dinner tastes fancy and indulgent, but it couldn’t be easier! When I need a really fast last-minute meal and I want it to be healthy (no drive-thru, please), shrimp is almost always the answer. This garlic shrimp with mushrooms has a beautiful, mild flavor thanks to the white wine sauce, which pairs nicely with almost any of your favorite sides.
How to cook Garlic Shrimp in a skillet on the stovetop:
The 5-minute prep time and quick 15 minutes in a skillet makes this Garlic Shrimp a true mid-week winner. I’ve got a few shortcuts that make it even easier, so keep reading for those little gems!
Here’s what you’ll need:
- Shrimp
- Olive oil
- Mushrooms
- Onion
- Parsley
- White wine (Chardonnay or Sauvignon Blanc both work well)
- Fresh garlic
- Salt and pepper
First of all, you can’t beat the convenience of a bag of frozen peeled and deveined shrimp. They’re a staple in our kitchen because I can keep them on hand and pull them out at the last minute — even if I haven’t remembered to thaw them in advance (you’ve been there too, right?!).
To thaw your frozen shrimp quickly, place them in a colander and run them under cool water in your sink. Or, just put them in a large bowl, fill it with water, and let the shrimp thaw as they sit in the water.
You’re just a few minutes away from a delicious Garlic Shrimp Skillet…
- Sauté the mushrooms, onions and garlic in the skillet until tender.
- Stir in the parsley and wine; then add the shrimp.
- Continue stirring just until the shrimp turn pink, then season with salt and pepper (to taste) at the very end.
What to serve with Garlic Shrimp:
The tender garlic shrimp, the sautéed mushrooms, and that white wine sauce are delicious when served over pasta, over rice, or with a crusty piece of French baguette.
Here are some green vegetable sides that also go well with the shrimp:
- A simple salad dressed in Italian Balsamic Vinaigrette
- Roasted Asparagus
- Garlic Roasted Broccoli
- Creamed Spinach
- Cucumber Salad
Cook’s Tips and Recipe Variations:
- I use a container of fresh pre-sliced mushrooms from the produce section, a bottle of pre-minced fresh garlic (which keeps in the refrigerator for quite awhile), and a bag of frozen diced onion. These three shortcuts completely eliminate the need for pulling out your cutting board or knife! Less work and fewer dishes? I’m in!
- Instead of chopping my parsley with a knife, I use kitchen shears to cut the parsley right into the skillet (again…avoiding the need for a cutting board and knife)!
- Fresh or frozen shrimp are fine. If you’re starting with frozen shrimp, you can quickly thaw them by placing the shrimp in a colander and rinsing them under cold water.
- The key to tender shrimp is to remove the skillet from the heat as soon as the shrimp turn pink. This happens quickly, so keep an eye on the shrimp and don’t let them overcook. They will become tough and rubbery when overcooked.
- Leftover cooked shrimp will keep in the refrigerator for 2-3 days. You can reheat the shrimp in a skillet over low heat or in the microwave. Just make sure that you keep a close eye on the shrimp as it warms — you don’t want to overcook it or it will become rubbery.
- We prefer the flavor of the white wine sauce, but you can substitute with an equal amount of chicken broth for an alcohol-free version.
- Cooking just for two? Cut all of the ingredients in half. The rest of the instructions remain the same.
More easy shrimp recipes that you might enjoy:
- Baked Shrimp with Tomatoes and Feta
- Lemon Garlic Herb Grilled Shrimp
- Easy Shrimp Creole
- Lightened Up One Skillet Shrimp Alfredo
20-Minute Garlic Shrimp Skillet
Ingredients
- 2 lbs. shrimp, peeled and deveined (frozen and thawed is fine)
- ¼ cup olive oil
- 1 lb. fresh sliced mushrooms
- 1 cup frozen diced onion, thawed (or 1 cup chopped fresh onion)
- 2 teaspoons minced fresh garlic
- ½ cup chopped fresh parsley
- ½ cup dry white wine (or sub with chicken broth)
- ½ teaspoon salt (or more, to taste)
- ¼ teaspoon pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add mushrooms, onion and garlic; sauté until tender.
- Stir in parsley and wine. Cook for a few minutes to allow the wine to reduce.
- Add shrimp, stirring until just pink. Be careful not to overcook the shrimp (or they will become tough). As the shrimp start to turn pink, season with salt and pepper. Adjust seasonings, to taste.
Notes
- I use a container of fresh pre-sliced mushrooms from the produce section, a bottle of pre-minced fresh garlic (which keeps in the refrigerator for quite awhile), and a bag of frozen diced onion. These three shortcuts completely eliminate the need for pulling out your cutting board or knife! Less work and fewer dishes? I'm in!
- Instead of chopping my parsley with a knife, I use kitchen shears to cut the parsley right into the skillet (again...avoiding the need for a cutting board and knife)!
- Fresh or frozen shrimp are fine. If you're starting with frozen shrimp, you can quickly thaw them by placing the shrimp in a colander and rinsing them under cold water.
- The key to tender shrimp is to remove the skillet from the heat as soon as the shrimp turn pink. This happens quickly, so keep an eye on the shrimp and don't let them overcook. They will become tough and rubbery when overcooked.
- Leftover cooked shrimp will keep in the refrigerator for 2-3 days. You can reheat the shrimp in a skillet over low heat or in the microwave. Just make sure that you keep a close eye on the shrimp as it warms -- you don't want to overcook it or it will become rubbery.
- We prefer the flavor of the white wine sauce, but you can substitute with an equal amount of chicken broth for an alcohol-free version.
- Cooking just for two? Cut all of the ingredients in half. The rest of the instructions remain the same.
nice post
My mouth is watering. This recipe has so many elements in it that I love. I love garlic and onion. Linguine is one of my favorite pastas. I also love shrimp and mushrooms! I also don’t have to worry about the alcohol since it should cook off in the pan. So this recipe is right up my alley!
Awesome! Enjoy!
lol. I can’t believe I said linguine. I think I had linguine on the brain when I wrote that. The recipe has rice in it. Well, I can still try it one time with rice and one time with linguine. Why not? lol. And yes, I will definitely enjoy this recipe. I’m pretty sure of it. I’m keeping track of what recipes I want to try, so I’ll definitely be coming back often to check for more recipes!