Spicy Garlic Shrimp

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If you’re looking for an amazing and delicious garlic shrimp recipe, you can’t go wrong with one that comes together in less than five minutes and tastes like it came from a fine restaurant. With a white wine reduction, it’s full of flavor and heat. When served with rice and a green vegetable, this spicy shrimp dish is a healthy, low-calorie meal you will certainly put on your favorites list.

Spicy Garlic Shrimp

Spicy Garlic Shrimp

Yields: 4 servings | Serving Size: 6 shrimp | Calories: 223 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 278 mg | Sodium: 325 mg | Carbohydrates: 3 g | Dietary Fiber: 0 g | Sugars: 0 g | Protein: 30 g | SmartPoints (Freestyle): 4 |


  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and crushed
  • 1/2 teaspoon red pepper flakes (or more if you like it really spicy)
  • 2 dozen jumbo raw shrimp, peeled, tails on, deveined (tails off optional)
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth, fat-free
  • 1/4 cup freshly chopped parsley
  • Salt and fresh ground pepper, to taste


  1. Heat the olive oil over medium heat in a large skillet. Add the shrimp. Cook for 4-5 minutes or until pink in color. Remove shrimp and set aside. Add garlic and red pepper flakes, sauté for one minute.
  2. Remove the skillet, add the white wine to deglaze the pan. Place the skillet back on the burner, add broth and cook until the desired thickness has been reached. Add parsley, return shrimp to skillet and toss to coat. Remove from heat and serve.
  3. Serve over quinoa, rice, or your favorite whole grain.

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17 Comments on "Spicy Garlic Shrimp"

  1. Joanna  April 2, 2014

    How much white wine? It isn't in the ingredient list. 🙂 This sounds and looks really good!

  2. Terry  April 2, 2014

    This looks delicious but I don't see the wine listed in the ingredients. How much wine do you use?

    • SkinnyMs  April 2, 2014

      1/4 cup.

  3. ROBIN  April 2, 2014


  4. Peggy Sawyer  April 7, 2014

    What can be used instead of wine? Thanks. 🙂

    • SkinnyMs  April 9, 2014

      Peggy, You can use 1/2 water, 1/2 lemon juice to deglaze the pan rather than the wine.

  5. Jenna  December 17, 2014

    Can water be used int stead of chicken broth?

    • SkinnyMs  December 18, 2014

      Jenna, Yes, vegetable stock, fish stock, or water could be used. If you do use water, add more salt and feel free to add some herbs.

  6. Colleen  February 5, 2015

    Do you peel and devein the shrimp before cooking? Thanks so much! Can't wait to try!

    • SkinnyMs  February 6, 2015

      Colleen, Yes, peeled and deveined with tails on being optional. I have just noted that in the recipe. Thanks for asking:). Do let us know how you like it.

  7. Melodee  January 26, 2016

    What kind of consistency with the wine and broth?

    • Gale Compton  January 27, 2016

      Melodee, It’s more of a broth like consistency than a sauce, but reducing it thickens it a bit. Hope this helps!

  8. Connie  November 1, 2016

    What size shrimp were used in the recipe?

  9. Shari McIntyre  January 5, 2017

    Is there any way to cut some of the sodium? I have heart issues and I can’t have to much sodium,can you help?

    • Gale Compton  January 6, 2017

      Shari, Use low-sodum broth and don’t add any salt to the recipe. 🙂


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