Garlic Herb Shrimp Skillet

This Garlic Herb Shrimp Skillet is the fastest dish you will ever make. When you’re on the go the whole day and you don’t have much time to prepare, this is it. Inspired by the Italian flavors of rosemary, thyme, garlic and olive oil, it’s so simple to make.garlic herb shrimp skillet

When buying shrimp, the bigger size  (16-20 count) is the best to use in this dish.  Buy the one with shells on, but deveined. Next, rinse the shrimp with cold water and dry it with paper towel. Then carefully pull the shell off partially, leaving the end section and the tail on.  This way it will serve as a handle when eating it, and it will keep the form and shape of the shrimp.

The greatest thing about using a cast iron skillet in this recipe is that it can go on the stove top or the grill. After cooking it with olive oil, sprigs of rosemary, thyme, garlic and  red chili flakes, the shrimp comes out succulent and sweet.  An optional pat of butter at the end gives it that “je ne sais quo”.

Do not overcook it, or the shrimp will come out rubbery. You can serve it with lemon slices, crusty bread or rice.

Garlic Herb Shrimp Skillet

Servings 4
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 1 lb large shrimp (16-20 count) with shells, deveined
  • 2 sprigs of fresh thyme
  • 2 fresh rosemary sprigs
  • 2 garlic cloves halved
  • pinch red chili flakes (more ore less)
  • kosher salt
  • freshly ground pepper to taste
  • 1 Tbsp olive oil
  • 1 Tbsp butter (optional)


  • Peel the shells off the shrimp partially, leaving the end section and the tail. Pat dry with paper towel. Season the shrimp with a little salt and freshly ground black pepper.
  • Heat a cast iron skillet on medium/high heat. Add olive oil and let it get hot. Add in garlic, sprigs of thyme and rosemary, red chili flakes, and shrimp. Cook it for 1 minute. Then toss it with a wooden spoon or silicone spatula, making sure you flip each shrimp. Turn down heat to medium and cook for another 1 minute. Turn off heat. (Optional: toss in 1 Tbsp of butter)
  • Serve with lemon slices, crusty bread or rice.
Author: Elizabeth Segal
Course: Main Course, Main Dish
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