Garlic Shrimp with Lemon and Chilli

Some dishes prove that less is more — and garlic shrimp is one of them. Sizzling in olive oil, butter, garlic, and a touch of chili, shrimp transforms into something bold yet effortless. Served with crusty bread for dipping, it feels as at home in Canada as anywhere in the world — whether made with sweet Atlantic shrimp from the East or meaty West Coast spot prawns, it’s a dish that celebrates the richness of our coastal waters.

Prep Time: 10 minutes

Total Time: 15 minutes

Serves: 4 as a starter

Ingredients

• 500 g large shrimp or prawns, peeled and deveined (tails on if preferred)

• 3 tbsp olive oil

• 2 tbsp unsalted butter

• 4 garlic cloves, thinly sliced

• 1 fresh red chili, finely chopped (or ½ tsp chili flakes)

• 2 tbsp fresh parsley, chopped

• Salt & freshly ground black pepper, to taste

• Lemon wedges, to serve

• Crusty bread (Portuguese-style if possible), for dipping

Method

• Heat pan: Warm olive oil and butter in a large skillet over medium heat.

• Sauté aromatics: Add garlic and chili; cook gently until fragrant, about 1 minute (don’t brown).

• Cook shrimp: Increase heat to medium-high. Add shrimp, season, and cook 2–3 minutes until pink and just cooked through.

• Finish: Toss with parsley, remove from heat, and serve immediately with lemon wedges and plenty of crusty bread for dipping.

Variations

• Atlantic Style – Use cold-water shrimp, prized for their sweetness, and finish with a drizzle of maple-lemon butter.

• Pacific Style – Make it with BC spot prawns for a rich, meaty version.

• Grilled Option – Skewer shrimp and grill instead of pan-frying, brushing with the garlic–chili butter as they cook.