Garlic, pepper, lemon, and a splash of brandy come together in this Easy Pepper Garlic Shrimp—a quick, flavorful dish you’ll crave again and again.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, I’ll be honest—this Easy Pepper Garlic Shrimp recipe wasn’t planned. It kind of just… happened one lazy Friday night when I couldn’t decide between ordering takeout or pretending to be a responsible adult who cooks. I opened my fridge, saw shrimp, half a lemon, and a bottle of brandy (leftover from a “fancy” phase I went through last year). I thought, well, it’s shrimp or cereal.
So, I smashed some garlic, tossed in black pepper, lemon juice, and that questionable brandy, and marinated the shrimp while scrolling through social media. An hour later, I sautéed them, and the smell hit me like a wave of instant pride. You know that moment when you think, did I just accidentally make something incredible? That was it. My husband walked in, sniffed the air, and said, “Smells like you’re showing off.” And honestly? Maybe I was.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Pepper Garlic Shrimp Recipe?
There’s something magical about a recipe that takes minimal effort but tastes like you’ve been working on it for hours. Easy Pepper Garlic Shrimp is just that. It’s fresh, it’s peppery, it’s garlicky (in the best way), and that hit of brandy makes it feel a little extra—like something you’d order at a seaside restaurant instead of making in your kitchen while wearing pajama pants.
It’s also ridiculously quick. You marinate, toss, sauté, and boom—you’ve got a dish that feels fancy but secretly took less time than it does to scroll through TikTok food hacks.
Ingredient Notes:
I’ve made this shrimp a dozen times now, and I’ve learned one thing—quality ingredients make or break it. You don’t need anything weird or expensive, but each thing has its moment to shine.
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Garlic: I can’t stress this enough—fresh garlic only. Jarred garlic has its place, but not here. Crush it, don’t mince it. That’s how you get that rich aroma that fills your kitchen.
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Black Pepper: Freshly crushed peppercorns are the star. It’s the pepper in Pepper Garlic Shrimp—don’t skip it.
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Brandy: I know, sounds fancy, but it adds this subtle sweetness that makes the shrimp pop. Don’t have brandy? Use white wine or even a bit of apple cider vinegar.
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Lemon Juice: Fresh is non-negotiable. That brightness cuts through everything and brings balance.
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Shrimp: Medium-sized are perfect—they soak up the marinade without turning tough.
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Olive Oil: A good-quality extra virgin olive oil gives it a lovely finish.
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Parsley: Optional, but it adds color and a hint of freshness that makes the plate look restaurant-worthy.
How To Make Easy Pepper Garlic Shrimp?
This is one of those recipes that’ll make you feel like you’ve got your life together—even if you totally don’t.
Step 1: Marinate the shrimp.
Mix the crushed garlic, salt, pepper, lemon juice, and brandy in a bowl. Add the shrimp and toss until they’re well coated. Let them hang out in the fridge for at least an hour. Overnight’s fine too—just don’t forget about them. (Been there.)
Step 2: Heat the skillet.
When you’re ready, grab a skillet and add olive oil. Medium-high heat does the trick. You want it hot but not smoking.
Step 3: Cook it quick.
Throw the shrimp in—marinade and all—and let that magic happen. Toss them around so they cook evenly. They’ll turn pink and opaque in 2–3 minutes. Watch closely; shrimp can go from perfect to rubber real quick.
Step 4: Garnish and serve.
Sprinkle chopped parsley on top and serve immediately. They’re best fresh and hot, maybe with a glass of that leftover brandy if you’re feeling fancy.
Storage Options:
I’ll be honest—these shrimp rarely make it to the fridge. But if you somehow have leftovers, store them in an airtight container for up to two days. Reheat gently in a pan for about 30 seconds—don’t even think about the microwave. You can also toss cold shrimp into a salad or make a shrimp sandwich the next day. Lazy lunch? Yes, please.
Variations and Substitutions:
One of the things I love about Easy Pepper Garlic Shrimp is how forgiving it is. You can tweak it and it’ll still turn out great.
Want To Save This Recipe?
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No brandy? Use white wine, broth, or even orange juice—it changes the flavor, but still tastes amazing.
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Want more heat? Add chili flakes or a dash of cayenne. I won’t stop you.
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Love butter? Replace half the olive oil with butter for a richer sauce.
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Lime instead of lemon: Slightly sweeter, more tropical vibes—perfect if you’re pretending it’s summer.
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Different herbs: Try cilantro or dill instead of parsley for a new twist.
What to Serve with Easy Pepper Garlic Shrimp?
Here’s where you can get creative—or just use whatever’s in your pantry.
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Rice or noodles: Classic choice. The shrimp sauce soaks right in and makes everything better.
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Crusty bread: Because wasting that garlicky, peppery oil would be a crime.
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Grilled veggies: Think asparagus, zucchini, or bell peppers—fresh and light.
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White wine: A chilled glass of Sauvignon Blanc or Pinot Grigio is basically non-negotiable.
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Simple salad: Arugula, spinach, or whatever greens you’ve got with a light lemon dressing.
Frequently Asked Questions:
Can I use frozen shrimp?
Yep! Just thaw them first and pat dry so the marinade sticks better. No one likes watery shrimp.
How long should I marinate them?
An hour is plenty, but overnight gives a deeper flavor. Just don’t let them sit for more than 24 hours—the lemon starts to “cook” them.
No alcohol for me—what now?
Totally fine. Swap the brandy for orange juice, broth, or even white grape juice. Still delicious.
And there you have it—Easy Pepper Garlic Shrimp, my go-to for when I want something that feels special without all the fuss. It’s a little spicy, a little garlicky, and a whole lot of delicious.
So, if you’ve got shrimp sitting in your fridge right now, take it as a sign. Go grab that skillet and make it happen. And hey, if you end up eating it straight from the pan? I won’t judge—you’re among friends here.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Pepper Garlic Shrimp
Ingredients
- 4 cloves garlic crushed
- ½ tsp kosher salt
- 1 tsp freshly crushed black peppercorns
- 1 tsp freshly squeezed lemon juice
- 2 tbsp brandy
- 1 lb medium shrimp shelled and deveined
- 1 –2 tbsp extra virgin olive oil
- 2 tbsp fresh parsley finely chopped (for garnish)
Instructions
Prepare the marinade
- In a medium-sized mixing bowl, combine the crushed garlic, kosher salt, crushed black peppercorns, freshly squeezed lemon juice, and brandy. Whisk gently until all ingredients are evenly blended.
Marinate the shrimp
- Add the cleaned shrimp to the marinade and toss to ensure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to infuse. For a more intense flavor, marinate overnight.
Heat the skillet
- Place a heavy-bottomed skillet over medium-high heat and pour in the olive oil. Allow the oil to warm until it shimmers but does not smoke.
Sauté the shrimp
- Transfer the shrimp and the marinade to the skillet. Cook, stirring frequently, until the shrimp turn opaque and lightly golden, approximately 2–3 minutes depending on size. Avoid overcooking to preserve tenderness.
Garnish and serve
- Once cooked, remove the shrimp from the heat and plate immediately. Garnish with freshly chopped parsley and serve warm. This dish pairs beautifully with steamed rice, pasta, or crusty bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
